A smattering of 20 sauces and seasonings dripping from handspun wings coats patrons' fingers as they cheer on their favorite professional sports teams broadcast on Buffalo Wild Wings' TVs. Eyes are torn between watching teams dribble a ball, shoot a puck, and land a grand jeté, and plates of plentiful wings, burgers, wraps, salads, and ribs. For more entertainment, trivia games exercise brains, and the Blazin' Challenge offers recognition for those brave enough to down a dozen wings slathered in the eatery's hottest sauce in 6 minutes.
Many families gather for holidays, weddings, and other special events. The Kambouris and Zaronias clans also convene to celebrate Greek and American cuisine at Maxim's Restaurant, their eatery, cocktail lounge, and catering service. Their lunch and dinner menu brims with hearty comfort food such as homemade soup, roast turkey with dressing, shish kebobs, and more than a dozen types of pasta dishes. Tivoli pizzas, one of the kitchen's specialties, can be ordered Greek-style with gyro meat and feta cheese or American-style with hamburger or barbecued pork. From 6 a.m. to midnight, the cooks also prepare homestyle breakfasts, including omelets, biscuits and gravy, and crepes with fruit or chocolate chips. In the lounge and sports bar, mixologists pour domestic drafts and craft colorful cocktails such as bloody marys and Maxim's fruit punch. The space also hosts toga parties teeming with ouzo shots, bottled beers, and music from a live DJ.
It would be nearly impossible to try every beer offered at Catch 22, since its 20 different drafts and wide selection of craft bottles are constantly changing. Cups brim over with lagers, stouts, and reds from the Indiana-local Four Horsemen Brewing Company, along with martinis and specialty cocktails. In the kitchen, an executive chef simmers up upscale pub fare, including sandwiches, burgers, and steaks. Platters and drinks spread out along the hardwood bar and tabletops that scatter the 8,000-square foot dining hall, amid the glimmer of 16 flat-screen televisions and the boom of a digital jukebox. In warmer months, a wall of garage doors opens up into an expansive patio, exposing diners to free-spirited air, warm sunlight, and gentle breezes.
Big HD screens, a menu of savory pub fare, and hospitable, scantily kilted servers, whom the restaurant calls cast members, populate the Tilted Kilt’s lively, Celtic-inspired consumption quarters. Return from a rousing billiards game to celebrate the sunken eight-ball with the One Shot Johnny pizza ($8.99) or cue up a scottish cheesesteak sandwich ($9.99) and sink it into the stomach pocket. Tackle the classic Big Arse hamburger ($7.79), gaelic chicken entree ($11.99), or an overtime helping of the Tilted Guilt dessert’s chocolate-chip or white-chocolate macadamia-nut cookie topped with a helmet of vanilla ice cream and chocolate syrup ($5.49). While eating, drinking, and editing the rules of basketball to make it moon-friendly, sports fans can plant themselves throughout the spacious eatery to observe games in high definition.
Twenty-five televisions seem like plenty of screens for watching pro sports, but at Bottoms Up Bar & Grill, they also have three 8-foot big screen TVs for an even more immersive sports-watching experience. However, when the TVs aren’t broadcasting sporting events, they take a back seat to a variety of other activities happening at the Grill. Guests chow down on steak sandwiches and personal-sized pizzas adorned with shrimp and sausage, while listening to the sounds of live bands jamming in the outdoor beer garden during warmer months or inside during the winter. And when the weather is warm, guests can also hurl bocce balls, basketballs, or beanbags during competitive games or confusing food fights.
The legacy of Zuni’s House of Pizza's signature-pizza recipe dates back to 1954. On each pie, gooey cheese melts over robust lochs of sauce atop a thin- or stuffed-crust foundation, which is then peppered with a panoply of fresh pepperoni, green peppers, mushrooms, or other toppings. At the Cedar Lake location, chefs cycle between a variety of 20 appetizers, 20 entrees, and 13 sandwiches—such as a southwest roll-up drizzled in mexi-ranch dressing. The Dyer location focuses on classic-pizzeria fare, with five specialty pies complementing fragrant farfalle pastas and piping hot calzones. Frothy suds sidle up to slices at both locations for a pairing as classic as muscle cars and drive-ins or drag racing while reading Archie’s comics.