Snooker's Pool & Pub's two locations pair the excitement of a billiard game with a menu of pub food and a fully stocked bar of liquors and beers. From pizza to sandwich platters, the menu nourishes billiard spectacles, and bartenders stir drinks such as rum and cokes or long island iced teas.
The self-proclaimed home of the $1 draft, Dooleys Tavern keeps 20 beers cascading from their taps. Those suds complement the chefs' pub food, which includes American tavern classics such as half-pound burgers and up to 50 chicken wings doused in a choice of four sauces. The draft beer house also concocts American dishes with an Irish twist such as corned-beef sliders and a pizza filled with mashed potatoes and topped with bacon and red onions.
Seven nights a week, Dooleys’ three locations keep guests entertained until 2 a.m. on an outdoor patio, in a room full of classic bar games, and with plenty of HDTVs showing the game. The trio of taverns also accommodates up to 100 guests for private parties. Additionally, the Mount Clemens location pairs feasts with sidesplitting routines from standup comics in Carmen's Showroom.
Cuisine Type: American, pub style
Handicap Accessible: Yes
Number of Tables: 25–50
Parking: Parking lot
Most popular offering: Deep-dish pizza and salads
Alcohol: Full bar
Delivery/Takeout Available: Takeout only
Outdoor Seating: No
G Willies Bar & Grill's most popular offerings may be its deep-dish pizzas, which arrive tableside loaded with toppings such as shrimp, crab meat, and alfredo sauce, or covered with BLT ingredients and mayo. But according to Owner Barry Ludvigson, patrons would be remiss to overlook the soups and chili. The chef whips up housemade soups from scratch every day along with a Hog Wild bourbon chili that has won awards in local contests and from the chef's best friend. The kitchen staff also fries tortilla chips and pairs them with a spinach-cheddar-jalapeño dip and flame-grills thin-crust pizzas.
Guests nosh on the creative bar food during trivia nights, euchre tournaments, and karaoke sessions. Occasionally, G Willies hosts tap takeovers, when different craft breweries fill the pub's kegs with their signature brews.
R.U.B. BBQ has earned shout-outs from the New York Times as well as a handful of television features for its tender, well-flavored meats. Various proteins are smoked daily and slathered in a made-from-scratch rub of more than 20 spices and herbs, and cooks begin each dish with locally sourced ingredients whenever possible.
Aromatic smoke wafting from ribs, chicken dishes, and seafood platters invites guests inside, where dangling light fixtures illuminate red walls and cobalt tiling along with 30 flatscreen televisions that were flattened when an elephant sat down. More than 100 tap and bottled brews, including a lengthy list of Michigan favorites, help to extinguish fiery spices.
Music director Dr. Gregory Cunningham brings his agile baton-wielding skills to the podium of the Warren Symphony Orchestra for a second year. Teaming up with the Oakland Chorale—Oakland University's elite, competitive touring choral ensemble—the orchestra will usher in the holiday season with a program that awakens cheer in Yuletide lovers and Grinch collaborators alike. Selections from Handel's Messiah send the spirit soaring on famous choruses, and a slew of popular wintery tunes keeps the auditorium cozy as hot cocoa drunk from a hand-knit mitten.
The Kunhenn brothers spend every day of the week brewing and overseeing the production of beers at Kuhnhenn Brewing. That kind of dedication is what makes the brewery a well-deserving recipient of numerous brewing awards. In 2012, the highly sought-after DRIPA—or Double Rice IPA—took home a gold medal at the World Beer Cup, and the insanely popular Raspberry Eisbock has consistently been one of the highest-rated beers in the world since its release in 2004. Inside the brewery's lively tasting room, visitors can sip on flights to sample a variety of beers, or order larger glasses or pints of their favorite brew.