Whether the Bruins were hoisting the Stanley Cup or the Celtics were cutting down the nets at the Garden, people across the world knew one thing: Boston meant the big leagues. Gus Agiortis knew this too—alighting in Edmonton in 1964 after emigrating from his native Greece, he named his restaurant Boston Pizza and Spaghetti House to prove that his Italian flavors could play with the professionals. And play they did, cementing pizza’s status as a favorite in western Canada and helping the restaurant expand to dozens of locations. Current owners Jim Treliving and George Melville were among the people swept up by Gus’s recipes. After starting out as franchise owners, they purchased the chain in 1983. Whether getting their signature pies prominent placement at Vancouver’s Expo ’86 or expanding their empire to the United States, they’ve kept their sights set on big-league taste without sacrificing the quality ingredients or hypnotism training that made Gus’s food so irresistible to begin with.Served in more than 18 varieties, gourmet pizza still anchors the menu today, with pie creations ranging from the spicy Flying Buffalo to the Extreme Mushroom, which pairs flatbread with portobello, shiitake, and porcini mushrooms topped with mushroom pesto and parmesan bread crumbs. Chefs craft each crust by hand, layering it with Boston's special-recipe pizza sauce that they make in-house. On the non-pizza front, they’ve expanded past Gus’s spaghetti-topped beginnings, infusing the menu with southern-tinged favorites ranging from pulled pork and baby-back ribs to roast beef au jus and jambalaya fettuccini. They also stay health-conscious with their Healthy Hits menu, dishing out sensible portions of entrees such as the shrimp Diablo pasta that have less than 650 calories and 15 grams of fat.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
Bowling isn’t just a hobby at 300 New York—it’s a vibrant social experience worthy of luxurious flourishes. That’s why cushioned lounge seats flank each of the 32 mood-lit lanes in the main concourse area. Each of these lanes faces a large screen that flashes music videos and tutorials on how to remove stuck fingers from bowling balls. Up in The Loft, bowlers can lounge and take in views of the concourse while sipping cocktails from the full-service bar. A dedicated wait staff connects them to offerings from the onsite bar and restaurant—an eatery known for serving dishes from executive chef Chad Bowser’s menu. Some of Chad’s creations include two-bite chicken or beef sliders and hand-battered fried calamari that can be paired with anything from beer to specialty martinis.
Seven days a week, the kitchen at Duke's Original Roadhouse stays bustling into the wee hours of the night as cooks whip up hearty comfort food. Patrons can nosh on “Fall Off The Bone” barbecue ribs, which arrive at tables accompanied by garlic mashed potatoes or seasoned fries or enjoy one of six mac ‘n’ cheese varieties, including one that’s topped with a half-pound of grilled hot dog. Hefty sandwiches, such as the open-faced pot-roast sandwich topped with brown gravy, pair well with a shareable 104-ounce cylinder of beer known as Duke’s Tower of Power. The restaurant also features an outdoor patio and deck, where guests gather each Wednesday evening to toss large bouncy balls into trashcans during bouts of Big Balls.
The staccato snap of ricocheting billiard balls rises up through a warm chorus of cheering fans, who come together beneath signed jerseys from Josh Hamilton, Terry Bradshaw, and Emmitt Smith and 22 flat-screen televisions. Volcano's all-female staff works to make first-time guests feel like regulars without having to remember the jukebox's birthday, all the while delivering platters laden with half-pound Black Angus burgers crowned in chipotle spread. As darts flick through the air, sauce-covered hot wings fuel investigation into honey-hued cascades of brews and shakers chattering on cool loads of cocktails behind the bar.
New sets of friends formed by the mythological fates who determine shuffleboard teams sip libations while planning strategy. Golden Tee, a virtual golf game that draws a cult following, lets patrons compete against players sprinkled across the country or work on swings without the distraction of clouds shaped like a favorite paramecium. The bright jukebox sings a haunting siren melody to itchy index fingers, and the ambient satellite radio station plays hits from the top of the charts between selections.