Jim's Steakout serves up a classic lineup of philly cheesesteaks, hoagies, and chicken fingers, silencing rumbling stomachs from high noon to high moon with locations throughout western New York.
From lunchtime until as late as 2 a.m. or 5 a.m., each of Jim's outposts fills stingers?or hot subs?with steak and cheese, bacon, and combinations of italian sausage and other meats. Hoagies meet nearly every appetite with three sizes, ranging from a lunch-appropriate four-inch Kaiser roll to an Italian roll that reaches an entire foot long. Whichever size diners choose, they can get their roll stuffed with chicken, provolone, and saut?ed spinach?known as the chicken-in-the-grass hoagie?or any number of other hot or cold ingredients. The menu also rolls out a red carpet for creative sides such as fries smothered in chopped steak and cheese, stuffed banana peppers, and fried mac 'n' cheese bites. To sweeten each classic meal, the kitchen fries up funnel cakes to order.
The chefs at The Eastern Pearl may specialize in gourmet Cantonese dishes, but they don't always limit themselves to the flavors of South China. An expansive menu celebrates the diversity in Cantonese food while also drawing from other regions of China and Hong Kong, and spices are used only in moderation to put the focus on the meats and vegetables. Chicken, beef, pork, and fish are the focal points of colorful plates ranging in flavor from sweet and sour to bold and spicy. House specialties, meanwhile, include a massive peking duck platter and flaming prawns that can be used to light romantic candles. And it isn't just the cuisine that pays tribute to other cultures: lavish interiors whisk diners away to warmer climes with accents of saffron and red. Thin dark-wood partitions with geometric designs divide the booths, and replicas of the famous Qin terracotta warriors stand guard on one wall.
The owners of Sonoma Grille distill their restaurant’s essence into a single image: a bold black “S” entwined with grape vines. This symbol is a recurring motif—even stamped on the brushed chrome panels of a railing—and it embodies the California-influenced style of Sonoma Grille's six distinct dining spaces. But the West Coast essence shines brightest at the polished wood bar, which houses racks of international and house wines and a cot for overprotective winemakers. On many nights, these rooms reverberate with music from live ensembles.
Sonoma Grill’s chefs complete the laid back, yet upscale atmosphere with homey takes on traditional French, Italian, and American dishes. Appetizers such as pan-seared crab cakes and baked brie serve as overtures to bowls of panko-crusted lobster mac ‘n’ cheese and plates of grilled Atlantic salmon with a Canadian maple glaze.
The bar area at Jack’s Place resembles the deck of a ship, with its brass railings, wood floor, and elevation above the rest of the dining area. Instead of a crow’s nest with a lookout, there’s a multiple-sided bar with a libation-specialist slinging dozens of liquors. The homey interior, where wood panels abound and a cheerful atmosphere surrounds guests, also houses the pleasant scents of crab-stuffed mushroom caps and buffalo wings. Along one wall, video arcade games and dartboards blink beneath a slew of beer signs and mirrors, while patrons seated at stools watch a flat-screen TV angled into a corner. Against the other wall, a smattering tables sit on another raised platform like another ship in the fleet. Here, parties enjoy entrees of steak and haddock atop black tablecloths, which are also what pirates put over their booty.
Before there was The Original Honey’s, there was Pacifico’s Garage, which founder Lorenzo Pacifico opened in a converted garage in 1962. When the space underwent remodeling, Lorenzo decided the name needed a face-lift, too, and reopened his eatery as The Original Honey’s, after the pet name Lorenzo's wife, Theresa, used for just about everyone she met.
Today, in the lively but kid-friendly pub, chefs fill pizza subs with housemade sauce and marinate chicken in Jose Cuervo tequila. For nearly every menu item, options abound: regular, charbroiled, and boneless wings arrive tossed with choice of more than 15 sauces, and build-your-own pizzas and burgers allow for endless customization. Along with special events, satellite television keeps patrons entertained with sports action from across the universe.
If you had a nickel for every type of sandwich served at The SoupHerb Gourmet, you’d have 20 nickels. Whether it’s stacking oven-roasted turkey on a sandwich, rolling a veggie wrap, or ladling housemade soup into a bowl, the staff of The SoupHerb Gourmet makes every item to order. But those 20 types of sandwiches are the focus of the menu, from roast-beef paninis slathered with herb mayo to Cajun chicken wraps with avocado and red peppers rolled into cheddar flatbread. Wine by the bottle or glass as well as imported and domestic beers complement these savory sandwiches. Brownies and slabs of carrot cake close meals with a bang, like an indoor fireworks finale or a carrot cake being splattered against the wall.