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.
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.
Several years ago, 381 Main Bar & Grill had an existential crisis. It was a sleek martini bar with white leather couches, white barstools, and white walls, all accentuated with pink uplighting. It was a place people could go for a stiff drink, but it wanted to be something else—an edgy sports bar that fed people tasty food in addition to good drinks.
So the owner, Steve Baskinger, shuttered 381's doors and set to work on an intensive overhaul. He ripped out the old wood floor and polished the 100-year-old cement floors to a sheen. He created foot rails for the bar with 8,000 pounds of railroad track, and he added industrial-size ceiling fans, 17 LED TVs, and kitchen appliances, including a brick pizza oven.
According to Nightclub & Bar magazine, the new decor includes a 1970s-era Yankees scoreboard and custom-made Yankees and New York Giants surfboards and sharks. It even has a drumhead signed by Ringo Starr.
The bar opened after five months of construction and quickly became a hot spot—locals were drawn to the bar's neighborhood feel, classic American eats, and craft beers. They also enjoyed the freshly baked pizzas crisped in the brick oven, which uses flames made from a fire recipe that's been passed down for generations.
381 is now a sports bar, but if people are busy the night of the game, they can show up for Trivia Tuesdays, Acoustic Wednesdays, and monthly craft beer events. During the summer months, they can sip a chilled beer on the outdoor patio.