Lively piano bar Powers Pub lubricates sticky throats with tasty mixed-drink specialties and wines so they can sing along with the rotating lineup of nearly nightly live music acts. Bartenders please liquor-likers with delightful cocktails such as the Good Night Kiss, a vanilla-vodka-based concoction with Lazzaroni and Copa de Oro liqueurs and crème de cocoa topped with whipped cream. Imbibers can fill up on the menu's enticing plates of honey-habanero wings ($7) or helpings of Queen's Envy pizza ($11), a walnut-and-basil pesto pie that coats shrimp with marinara purely to spite allergic female monarchs. Frequent Monday trivia nights test useless knowledge capacities, while a program of performers singer-songwrites an agreeable quaffing soundtrack.
Seasonal sports flicker on flat-screen TVs at Part II Lounge, where a menu of lip-smacking pub grub coasts down esophagi on foam-capped surfs of domestic suds. Starters such as pulled-pork nachos enable table-wide bonding and barbecue-sauce-smothered thumb wars, with winners scoring a homemade roasted garlic hummus platter with toasted pita chips. Toe-tapping tunes pour from an on-site jukebox, underscoring chews on an all-purpose munchies platter that combines chicken tenders, mozzarella sticks, onion rings, and seasoned fries onto one sprawling salver. Spirits soar on the dance floor thanks to infectious riffs from live bands and DJs, and the dulcet clack of ricocheting balls echoes throughout the lounge on Mondays and Tuesdays during complimentary pool games.
Smoke Lounge's historic two-story all-brick building shelters a lounge of delectable eats, a bar boasting myriad libations, and a walk-in humidor lined with fine cigars ready for awaiting lighters. Prepuff, visitors nosh their way through plates of Italian eats including fried calamari tossed with hot peppers in champagne-garlic-butter cream sauce ($9.95) or paninis stuffed with imported Parma prosciutto and homemade mozzarella ($9.95). A bevy of beverages, bottled beers, and liquors intermingles with after-dinner cigars, including stogies from such tobacco wranglers as Rocky Patel, Magna, and Arturo Fuente, easing visitors through smoky exhalations. Smoke Lounge's ventilation system captures smoke as soon as it leaves visiting lips, spiriting it out of the restaurant and into its new job as a mystery-additive in ’80s music videos.
Caribbean transplant Steven Correa brings tropical tastes stateside with Aruba Steve’s eclectic menu of savory Caribbean cuisine. Diners can prime palates with small bites such as the Jamaican jerk chicken skewers served with mango salsa ($5) or a 6-inch pulled-pork pizza ($6.95). Meanwhile, the blackened mahi BLT ($9.95) unites surf ‘n’ turf, with crispy bacon and mahi-mahi served open-faced together with a spicy aioli skilled in land-sea conflict resolution. The chicken caesar burrito ($7.95) wraps a crisp salad in a soft-shell tortilla, and the Aru-BQ dog ($4.95) adorns a juicy hot dog with bacon, cheddar, and barbecue sauce. Dinner comes with a serenade of live music three nights a week, and visitors can show off their brainpower or wombat mating calls at weekly trivia and open mic nights.
The Bradford first opened its doors 30 years ago as a neighborhood convenience store, supplying the community with groceries, newspapers, and quick lunches of classic Italian-American cuisine. But now the aisles have disappeared, and though there are still Italian dishes on the menu, they're joined by upscale pub food.
On the Italian side, a house sauce mixed with cream smothers penne alla vodka, and housemade meatballs crafted from a family recipe top the meatball mozzarella sandwich. The upscale pub food includes a burger with smoked gouda cheese and roasted-garlic honey-barbecue sauce and beef ribs glazed with a citrus chipotle barbecue sauce.
The Bradford's ambiance embraces a similar upscale vibe. Exposed brickwork and high-topped wooden tables sit among the earth-toned walls lined with framed artwork. In the recently redesigned interior, pendant lamps dangle from the high ceilings, ensuring that the warm space remains more well-lit than Santa's workshop at 3 a.m. on December 23. While guests relax here, they can listen to live music or sip specialty cocktails with muddled ingredients.
A supporter of locally sourced, fresh ingredients, Harry’s Bar & Burger regales mouths with a wide selection of sliders made from 100% Hereford beef, formed into never frozen hand-patted patties set atop Martin’s Famous potato rolls, straight from the heart of Pennsylvania Dutch country. The menu boasts pairs of sliders that range in ingredients from the classic ($3.99)—topped with grilled onions, lettuce, and pickles—to the Mother of All Burgers ($5.79), an exercise in jaw unhinging topped with bacon, mushrooms, and fried onion strings. The rest of the menu fills out its pages and Mad Libs games with hot dogs ($3.49–$3.99), fries ($1.99–$3.59), and sandwiches ($4.79–$6.69).