The Fieldhouse Pub beckons to visitors with the inviting smell of American-steakhouse fare mixing with that of Italian, French, and German cuisine. Head Chef Hans Jurgen Stender loads the tables with saucy veal schnitzels, spinach- and ricotta-cheese-stuffed capon, sauce-laden pastas, and juicy blackened steaks. Like 2001: A Beer Odyssey, his pub menu explores beer's longtime on-and-off relationship with burgers, overstuffed wraps, and shareable finger food.
Hanging plants hold court alongside a sun-friendly, greenhouse-style glass wall in the dining area. Upstairs, grainy timber accents define a bar that features a jukebox and stools clad in billiard-table-green leather. DIRECTV sports packages keep guests entertained with the glory of games, and occasional karaoke and all-ages stand-up routines keep them in stitches over the antics of professional comedians or amazed and terrified at human Auto-Tune impersonations.
Since its post-Prohibition opening in 1933, the Cloverleaf Tavern has been owned and operated by the same family, serving a hearty menu of casual American and international eats. Begin a meal with the counter-intuitively best-selling hot, bubbling crab dip, a mouth-watering concoction of fresh crab meat baked in a gooey white-wine-cheese blend and served with toasted baguettes ($9.99). Pub classics abound, such as the charbroiled burgers ($7.49+) and irish cottage beef pie, with brown gravy and hearty vegetables bubbling under the mashed-potato crust ($12.99). Cloverleaf Tavern, which was the first saloon in Caldwell to secure a liquor license after Prohibition, also proffers a full bar and vast beer selection of 25 beers on tap, plus more than 50 bottled brews, which makes it an ideal place to stop for a post- or prework celebration.
An island of wooden shelves buds from the dining room's floor, displaying draft-beer taps, glinting rocks glasses, and flat-screen TVs alive with sports. Nearby, plates of grilled paninis, buffalo wings in 15 flavors, and fish ‘n' chips clatter onto a polished bar and lacquered tables, drawing nervous glances from collectors of mint-condition napkins. Clevelands Tap Room's newly revised menu includes time-tested pub fare with a few adventurous accents in the form of pickled ginger and wasabi mayo on ahi-tuna burgers and grilled pineapple on pizzas with homemade sauces. If patrons find themselves in the bar on the right night, they can enjoy NFL Sundays, team trivia, or bean-bag-toss tournaments.
Whether students are newcomers to the bartending scene or have been moonlighting for years, the teachers at Mix 'Em Up can prepare them to mix, serve, and run the business end of a bar with speed and a smile. From handy acronyms to keep the mixing ratios in mind to bar flair such as bottle flipping, the school teaches all of the skills you need to succeed on the job?and connects you to those jobs through a local and national career database.