With an ear pressed to the rim of a frothy glass of beer, one can almost hear a steady current of waves splashing against the walls of The Cove Grill’s bar and dining room. The oars, boat helms, and model sailboats that hang throughout the restaurant spur on this nautical fantasy and help to foster the casual beach vibe that greets guests at the door. Though entrees of crispy fish and chips similarly evoke the distant coastline, The Cove Grill is best known for its array of burgers, sandwiches, and appetizer plates—the last of which include beer-battered mushrooms and jumbo wings coated in teriyaki, honey-citrus, bourbon, buffalo, or barbecue sauces. Behind a glistening bar that the staff routinely polishes with surf wax, bartenders pour beach-theme libations from the drink list, such as a concoction of five rums and various juices mixed together and served in a sand pail. On the outdoor patio, guests lounge beneath misters or heaters that re-create the pleasant, mild temperatures of a coastal climate.
Though some recipes don't age well, others become a timeless part of a cuisine. And at Natalia's 1912 Restaurant, chefs serve up such timeless Italian, German, and American dishes. They toss cheese ravioli in a housemade marinara sauce, bread and then fry cuts of chicken schnitzel in butter, grill fresh swordfish, and charbroil Select Black Angus steaks imported from the Midwest.
To cap off such hearty meals, bartenders pour traditional after-dinner drinks, including tried-and-true cognac or brandy, as well as the house's specialty coffee served black or with a splash Grand Marnier, Kahlua, and creme de cacao.
Drinks aren't the only after-dinner treat—the chefs also bake up a limited menu of desserts. Classics such as slices of carrot cake filled with cream cheese and rich slices of cheesecake are featured daily, and certain dessert selections rotate weekly, much like the location of the secret VIP washroom.
Chefs at Skippy's Grill & Cantina assemble fresh ingredients into Mexican and American pub grub made from scratch, filling menus with chorizo-derived spices and ham-packed sandwiches alike. Limber up chomping muscles with spicy bean dip ($6) that blends chorizo, beans, and cheese before delving into ham and swiss melts ($7.95) that compress generous portions of sliced ham between hoagie-roll halves. French dip sandwiches ($7) pile rolls high with roast beef sliced thinly and exquisitely folded into beef cranes, and the homemade linguine noodles of Steve's pasta alfredo ($11.50) stow away on fork tines and sneak into unsuspecting mouths. Mexican specialties build transcontinental bridges with carne asada burritos ($9), enchiladas ($3–$4), and enormous suspension cables hidden under tables.
Though it may have "saloon" in its name, this Western-themed eatery is appropriate for all ages. The restaurant area is often filled with families dining on burgers, half-pound BLTs, and fresh smoked brisket, while a separate bar area is set aside for more adult pastimes, such as sipping beers and cocktails, listening to local bands, or jumbling up Scrabble tiles to invent new words. Chefs grill up 8 oz. filet steaks topped with garlic butter or Blue Moon-battered cod filets for diners, who cheer on the sports teams playing on the TVs scattered throughout the restaurant. They also serve up a wide range of appetizers, such as sweet corn fritters, beer battered onion rings, and Southern-style chili potato skins.
The menu at The Deli shows off eclectic dishes concocted from ingredients grown exclusively for the restaurant on a 3-acre organic farm. Melted pepper-jack cheese, caramelized onions, bell peppers, and horseradish swaddle warm roast beef on a baguette ($9) on the hefty sandwich menu. Pizzas, crafted with house-made dough, mozzarella, and marinara, provide a stage for topping tribes—such as sausage, red onion, roasted peppers, and parmesan ($14)—to perform their hunger-squashing rituals. Hydrate a dusty esophagus with a swig of Tempe-born Four Peaks ale ($3), or sip the vanilla-and-berry-toned Trivento malbec ($7), which stains tongues more easily than a French kiss from the Kool-Aid man.
More than three dozen extra-large flat-screen TVs hang from the walls at Blue 32's Phoenix location, where they broadcast every play from major sporting events in crisp detail. In between cheers for their favorite team, diners sample more than two dozen draft beers and upscale pub food such as buffalo-chicken flatbread, seared ahi tuna, and kobe-beef hot dogs. Lounge furniture with plush red cushions dapples Blue 32's stone-paved outdoor patio, where patrons can sip martinis with fresh, muddled strawberries and pass around petitions to house the Olympic flame in the patio's sleek fire pit.