Mac McGee provides an impressive whiskey selection brimming with rich amber liquids, including Jameson Gold, the limestone-filtered Bulleit bourbon from Kentucky, and the mature, oaky Glenlivet 18-year-old scotch. Today's deal grants each taster a flight of three whiskeys: one Irish, Finian's; one scotch, Tamdhu; and one bourbon, Old Forester. Servers are equipped with extensive noggin stock of whiskey expertise, making recommendations based on each spirit's taste, distinct character, and charming sense of self-deprecating humor.
Using chisels, electric chainsaws, and hand cracking techniques, mixologist Julian Goglia and his team complete what Jezebel magazine calls an “awe-inspiring ice program” to extract extra-large cubes from gigantic blocks. From behind his pinewood bar, mixologists incorporates those meticulously shaped cubes into classic and signature cocktails—from old fashioneds to moscow mules—crafted with top-shelf spirits and housemade syrups, sodas, and tinctures. To complement these libations, Executive Chef Mike Blydenstein uses locally sourced ingredients to create Southern comfort food and reinterpreted regional cuisine from scratch. Their classic-meets-modern dishes include cornmeal-crusted oysters with house slaw and crunchy buttermilk chicken with fingerling-potato hash.
It's pretty impressive that, as impatient as hunger makes people, a dish that takes an hour or more to prepare is still a restaurant's most popular. That's the case at Fletcher's, where their baked wings more than make up for the wait. They come in a choice of sauces, sweet heat being the perennial favorite. Those who don't have time to wait that long for food needn't worry, though. The fried variety of wings cut way down on the prep time.
The diverse menu also includes specialty pizzas, turkey lasagna, and shrimp and grits, all of which pair nicely with a drink from the full bar or working faucets. The entertainment is similarly diverse, taking the form of anything from poker games to live DJs.
O’Riley’s Food & Spirits’ cooks top tables with homemade burgers and wings as their guests listen to live music from local artists or absorb sports action from the large projection screen stretched across an entire wall. On select nights, the sound system quiets and spotlights focus on the stage to highlight the fast-paced observations of local comedians. A suite of six of felt-lined tables provide an outlet for skill-based contests, whether it need be a round of pool or competitive juggling of said tables.
The Square Pub's burger builders hand-pack 100% Angus beef patties to buttress a menu of gourmet hamburgers and other upscale pub fare. Build-your-own burgers ($7.75+) allow amateur aliment architects to inform flavors by utilizing any combination of toppings, including caramelized onions, guacamole, and fried eggs, good for blurring the lines between dinner and breakfast for dinner. Chef-designed offerings, such as a spicy green-chile cheeseburger ($8.75) or a veggie burger bedecked in cool guacamole and sour cream ($7.75), enable decision-adverse diners to squelch hunger pains in peace. Each meatwich also teams up with tasty sides such as sweet-potato tater tots, savory black-eyed peas, and time-tested french fries to double-team taste buds.
Mojo Pizza N' Pub has topped its signature New York-style sesame crust with house-made sauce since 1998. Each pizza is baked on a pizza stone, including the Muffaletta with pepperoni, smoked ham, olives, and pepperoncinis, and the Mardi Gras, which tosses smoked bacon, Italian sausage, peppers, mushrooms, and onions around the necks of enthusiastic onlookers. In addition to pizza, Mojo creates eight salads, such as Greek and chicken Caesar, douses chicken wings with teriyaki sauce, and assembles beef lasagna in house. Beers from 13 rotating taps join wine and cocktails behind the bar, whose libations complement slices both indoors and on the outdoor dog-friendly patio. Mojo Pizza N' Pub hosts trivia nights on Wednesdays and Thursdays, and plugs in an array of video games to entertain younger diners.