Mark’s Sports Bar & Grill dishes out an expansive menu of bites and beverages in an athletics-saturated atmosphere. A dozen beers bubble daily in the taps, backed up by their bottled brethren, assorted wine pours, and non-vengeful spirits. House-made tortilla chips form the battleground for a delicious melee of beef, black bean, and cheese nachos ($8.25), and Mark’s Famous bacon cheeseburger packs a USDA–approved protein punch topped off with B, L, T, and the eater’s choice of eponymous dairy slices ($8.95). Sundays during football season, budding mixologists can hone their signature elixirs at the do-it-yourself Bloody Mary bar ($4), punctuating spicy swigs with chomps of egg-and-cheese breakfast sandwiches ($3.95).
Since the first Logan's Roadhouse opened in Lexington, Kentucky in 1991, the restaurant has grown to more than 200 locations, bringing its grilled roadhouse food as far west as California. At each location, the floors of which are typically covered in shells from the buckets of peanuts at each table, eaters can carve into top sirloin and pull apart baby back ribs that have been slow roasting for eight hours. The grilled grub is complemented by beers, cocktails, sweet teas, and sides, such as baked potatoes, coleslaw, and mac 'n' cheese.
The brainchild of an iron chef with more than 30 years of restaurant experience, Susumu Japanese Steakhouse dazzles diners with hibachi-style fare prepared tableside with fresh ingredients and show-stopping cooking methods. Nighttime noshers take a front-row seat to the spectacle of Susumu?s trained chefs twirling knives, flipping eggs, and constructing active onion volcanoes on the sizzling grill. Lemon chicken, teriyaki beef, hibachi prawn, and veggie specialties sputter and pop tableside like Thomas Edison?s short-lived invention, the electrified tablecloth, setting the stage for inventive desserts, such as tempura ice cream or banana spring rolls. The sushi bar?s chilled appetizers and rolled samplers provide a delicious alternative to grilled entrees, and a yakiniku menu features Japanese barbeque.
Finding Central Station Grill is as simple as following the aromas of slow-cooked ribs, chicken, pulled pork, brisket, and hot links all the way back to the restaurant's meat-filled smoker. These savory meats arrive at diners' tables with a glaze of sauce, a piece of jalape?o cornbread, and a selection of classic, homemade sides, such as potato salad, coleslaw, or baked beans. However, the menu of familiar home-cooking isn't limited to barbecue. Upon reaching the front counter, guests are also tempted by a selection of cheesesteaks, deli-style sandwiches, wings, burgers, and chili-cheese dogs. Central Station Grill's dining area is no less inviting and family-friendly. Burgundy-hued chairs surround casual tables, framed black-and-white photos adorn the walls, and the refrigerator door is covered with the standout report cards of the restaurant's regulars.
The origin story of Poor Red's Bar-B-Q sounds like a movie plot. In 1948, Kelley's Bar was put on the table when its then-owner anted up in a poker game. Red Sadler was the winner, and he named the joint after himself, of course. Today, the kitchen still sears the ribs and steaks that have made the restaurant a perennial favorite since the 50s. The bar's signature drink, called the Gold Cadillac, is a blend of Galliano liqueur and creme de cacao and named for the car of the first couple who ever took a sip.
Sandra Dee has been a chef since she was 9, when she first helped her mother and grandmother—both accomplished home cooks—create zesty creole recipes for their Sunday get-togethers. Today, she continues that familial spirit, running the kitchen of her own barbecue restaurant with help from her husband, Jeffrey, their sons and daughters, and one nephew. Within her brick walls, covered on the outside with murals of jazz legends such as Etta James, Sandra Dee slow cooks barbecued beef tri-tips, pork loin, chicken, beef links, and other meats, flips barbecued veggie burgers, deep-fries catfish, and serves up sides of potato salad and hush puppies. To wash down savory bites, tenders pour beer, wine, and specialty cocktails, such as the mojito and Old Fashion Manhattan—a mix of bourbon and sweet vermouth that still occasionally wears pantaloons.