The popular wicked roll hides a bundle of spicy crab, avocado, cilantro, and jalape?o topped with a sweet thai-chili sauce, and the truffle Hamachi pairs fresh yellowtail sashimi with white-truffle oil, cilantro, and sea salt. The kitchen also whips up a handful of eats other than sushi, including grilled chicken and vegetarian-friendly panko-crusted tofu with miso-butter sauce. Diners can pair their meals with sake, cocktails, beers, and wines poured at Rock Lobster?s bar or milked from a giant grape hanging over the restaurant?s entrance.
Family owned Sports restaurant. We have over 17 plasma tvs inside, the booths have thier own tvs so kids can choose their own shows. Large patio with fireplace, misters & 6 plasmas. We serve high quality food here, that is why we have been in business for almost 9 years.
d'vine's wine club boasts a globe-spanning array of rare and celebrated fermented fruit nectar, giving new and seasoned oenophiles a heady taste of the world of wine and fine dining. In addition to free weekly wine tastings each Wednesday, club members score their choice of two bottles of wine every month from a rotating selection of two reds and one white, ensuring easy removal of accidental grape stains. The two bottles must be consumed at D'Vine, though any club member ambitious enough to want a third or more receives an additional 10% off their decadently Dionysian purchase. The wine bar's unpretentious staff fills members' minds with tantalizing wine facts and fills goblets with vintages that may include 2009 Isabel Mondavi I'M chardonnay or 2008 Rock & Vine cabernet sauvignon. Drinkers transform into diners when they activate members' 10% discount on meals from d'vine's vino-friendly menu of tapas, salads, grilled pizzas, and rotating specials.
By morning, Brady Bogen is "the voice of morality" on KUPD's Holmberg's Morning Sickness, but come lunchtime, the quirky radio personality dons another cap: barbecue aficionado. After finishing his radio shift, Brady heads over to his barbecue restaurant—Porkopolis—which he co-owns with seasoned restaurateur Matt Hamilton. You can spot Brady in the joint's dining room, captaining the bar, greeting customers, or digging into a juicy barbecue sandwich himself. Otherwise, he might be in the kitchen, directing chefs as they pile platters high with slices of tender brisket, pulled pork, and ribs. The skilled chefs smother platters with Brady's own brand of tangy sauces and pair dishes with classic sides such as mac 'n cheese, beans, and cornbread. For dessert, the chefs dish out apple crisp and handmade popsicles from Paletas Betty.
Customers hungrily inhale barbecue aromas as they await meals in the dining area—a space described by a Mouth By Southwest blogger as "sleek" and "modern." They bide the time by sipping draft beer and artisanal cocktails, including bacon bloody marys and drinks made with whiskey from Ole Smoky Distillery.
Whether you’re a fan of IPAs or hefeweizens, amber ales or stouts, you’ll find something to sip on at SanTan Brewing Company. Brewmaster Anthony Canecchia crafts more than a dozen styles throughout the year, from seasonal selections such as the Oktoberfest German Lager to the flagship Devil’s Ale, a golden brew with a red tint and plenty of hoppy bitterness. As if that weren’t enough, Canecchia and his crew also tap a special cask beer every Wednesday, distributing it to those lucky guests who arrive first. Any of the aforementioned brews pairs nicely with executive chef Dennis Martinez’s buffalo chicken pizzas, stuffed mushroom burgers, and baja shrimp tacos. There’s even a gluten-free menu, not to mention a kids’ menu for those whose drink of choice is apple juice—on the rocks.