Meat is the primary item on the menu at Flatiron's American Bar & Grill. Blank-angus steak comes in three cuts—the signature Flatiron, the rib eye, and the New York strip—and shares a plate with a choice of veggies and potato. Orders of chicken wings, whether coated in spicy buffalo sauce or honey-chipotle glaze, weigh in at one pound, making for a hefty appetizer or a delicious paperweight. Although it's technically meat-free, the three-cheese mac-n-cheese comes with a “robust bread-crumb crown” and benefits from the addition of shredded spiced chicken, according to food critic Nathaniel Glen of The Gazette. On a daily basis, the restaurant’s chefs inspect each meat shipment to ensure top-notch quality and freshness.
Dough connoisseurs savor pizza crusts made from scratch and sauces prepared from house recipes at Bambinos Italian Eatery and Sports Bar, which serves up a menu of handcrafted cuisine. Sports bar patrons can keep track of their jousting brackets while dining on the Bambino’s Special, a regular or wheat crust loaded with pepperoni, sausage, mushroom, green pepper, and onion ($14.95 for medium). Heaps of lasagna, cheese ravioli, and stuffed shells share real estate on the Italian Platter ($11.95), and scrawny forearms struggle to lift the cheesesteak sandwich, which comes piled with thinly sliced steak, onions, mushrooms, and mozzarella ($5.95). Chicken cacciatore sautéed in olive oil, wine, tomatoes, and vegetables, arrives lounging on a bed of pasta that it purchased and assembled itself ($8.95). The all-you-can-eat lunch buffet tantalizes stomachs with an oasis of salad, soup, and pizza ($7.95), and diners who call 20 minutes in advance or send a singing telegram will have their piping hot pies waiting for them upon arrival.
Steve Kuhnau grew up battling allergies and low blood sugar, and in the late 60's, he finally found the perfect solution, and it was delicious. Blending real fruit, proteins, nutrients, and other mix-ins, Steve created Smoothie King to provide nutritious drinks, many of which can be as filling and healthful as a meal. Fiber, probiotics, antioxidants, and other enhancements can boost the health effects of customers, plus skipping added sweeteners can help avoid calories, carbs, and conniving tooth fairies who have a malicious contract with all sugars.
A Hirschfield-style line drawing of George Burns dominates the brick wall of the Loonees stage. The good-natured caricature–complete with the comedian's trademark round glasses and enormous cigar–watches over modern comics as they launch their best lines into the crowd, from Saved By the Bell alumnus Dustin Diamond to hyperactive J.J. "Dy-no-mite!" Walker from Good Times. Appetizers, sandwiches, and desserts comprise the menu, which visitors peruse before the spotlight sets the stage aglow.
Though the façade hasn’t changed much since Drake Hill Sports Bar and Grill moved into the spot formerly occupied by Cafe El Paso, the interior has utterly transformed according to The Gazette. A pool table, seven flat-screen TVs, and walls hung with sports memorabilia subtly hint at the obsessions of the new occupants, and that rousing ambiance is fueled by a menu of wings, grilled sandwiches, and fried appetizers. They’ve even dedicated an entire page of the menu to build-your-own burgers and dogs: diners can top each selection with five types of cheese, grilled jalapeños, fried pickles, or a ketchup sketch of their favorite U.S. president.
Founded by local brew maestro Jason Yester, Trinity Brewing serves fresh food and beer amid a people- and environment-friendly atmosphere. Drawing on his years of experience as former brew master at Bristol Brewing Company, Yester personally crafts a variety of staple and seasonal brews, such as the Sunna Belgian Wit or the 12.5% ABV Farmhouse Nocturnum Saison. With a thundering beerfall of more than 30 taps, Trinity Brewing surrounds 6 to 10 original creations with about 27 offerings from signature breweries such as Avery, Dogfish Head, and New Belgium. The kitchen keeps the brew munchies at bay with a full menu that appeals to vegetarians, meatitarians, gluten-free gourmets, and ascetic Antarctic ice temple monks. Juxtapose a well-aged Stop Making Sense eisbock with appetizers such as the authentic belgian fries ($5) and Awaken bison jerky ($5). For heartier hungers, try a mediterranean wrap ($6) or sink your moistened molars into the holy mole enchilada ($9) or the falafel with house-made tzatziki sauce ($9).