We are Northeastern Ohio's premiere Comedy Club, offering live, stand-up comedy for over 20 years with a different entertainment line-up at least 5 nights each week. With a diverse assortment of performers booked on our stage each week, we appeal to both male and female audiences of all ages, races, and economic backgrounds
At Domenic's Pub, oven flames finesse a menu of hearty sandwiches and specialty pizzas late into the night. Ciabatta bread circumnavigates sliced prime rib punctuated with horseradish mayo ($5.85), and The Panino houses ham, salami, capicola, and pepperoni between its stout, grilled box frame ($5.75). Like a gingerbread man's tweed suit, the basic pizza keeps things simple but tasty with layers of olive oil, fresh garlic, basil, and fresh mozzarella ($6.85). The mediterranean tosses a discus of shrimp and roasted red pepper into eager mouths ($6.85). Patrons can patrol the pool table between courses, surf free WiFi, and soak up live music on Saturdays.
Bartenders at Johnny J's Pub & Grille pour a vast selection of draft and bottled beers to complement multifaceted sports coverage and hearty, carnivorous fare from the menu. The Valley location juggles 28 foaming draft beers from breweries including Dogfish Head, Bell's, and Magic Hat, and both locations pop bottles from Thirsty Dog and Goose Island. Hitch your brew to an 8-ounce sirloin-steak dinner ($10.99) to blaze a trail down the 60-seat bar. Bread-bookended bites include the Ritchey, featuring grilled chicken smothered in house-made sweet-and-spicy sauce ($7.99), or the Slow Mo pulled pork ($7.99), a slow-cooked pork sandwich famous for its dramatic reenactments of bullet-dodging sequences.
Thanks in large part to its "great food," The Beer Haus landed a first-place spot on Akron Life’s 2012 Best of the City list in the New Restaurant category. Diners sidle up to the bar for a gander at more than 100 regional and international microbrews or cozy up in the casual dining room for German-inspired food, custom burgers, and spirited rounds of Wagner’s entire Ring Cycle. With 21 high-definition TVs, pool tables, and dartboards, The Beer Haus maintains a steady buzz fueled by sports, brats, and the occasional barfly.
At Barley House, friends mingle over tasty libations while supping on juicy burgers, tender cuts of chicken, and satisfying soups and sandwiches. The ample bar spans an impressive 14,000 square feet—enough space to fit disc-spinning DJs to mix beats Friday and Saturday nights, a dance stage, and 4,617 bonsai trees. The kitchen proffers a smorgasbord of sliders, hoagies, pizzas, and wraps to hungry visitors refueling after jamming out to the seasonal live bands or those watching the bar’s numerous flat-screen TVs.
The Beach Boys pick up sterling vibrations and mass excitations as Brian Wilson, Mike Love, Al Jardine, Bruce Johnston, and David Marks share the stage for the first time in more than two decades on their highly anticipated 50th-anniversary tour. One of the most celebrated and influential bands in pop-music history, The Beach Boys entrance fans and baffle meteorologists as their chipper instrumentation and multilayered vocal harmonies evoke endless summers. To commemorate an upcoming album and the half century since their debut LP, Surfin’ Safari, changed the musical climate, the SoCal brotherhood hops in their woody to treat the nation's ears to a timeless and diverse catalog of hits. Expect to hear the band’s signature odes to surfing ("Surfin' U.S.A.”), girls ("California Girls"), and girls who surf ("Surfer Girl"), along with more introspective tracks from the baroque-pop masterpieces Pet Sounds and last year's long-awaited Smile. Though The Boys will brandish their own instruments, their wall of euphony will be further bolstered by actor, multi-instrumentalist, and adoptive band uncle John Stamos, as well as members of Brian Wilson's crack backing group, The Wondermints.
Delicious fuel springs from The Pufferbelly Ltd., a railroad-themed eatery in a refurbished train depot where canoes and stagecoaches hang from the ceiling. In addition to celebrating the steam engines of yore, the restaurant’s name hints at how diners fill their bellies to the brim after whiffing hearty Americana fare such as smoked St. Louis–style ribs and reubens made of corned beef or sautéed grouper. For Sunday brunch, cooks build a sprawling buffet from housemade muffins, eggs benedict, and crispy, made-to-order waffles. As festive as a piñata stuffed with birthday cakes, friendly staffers throw seasonal parties galore, from breezy autumn clam bakes to vibrant Mardi Gras fetes.