Ten Brunswick Gold Crown IV pool tables offer up their ample pockets to shooters' careful aim in Joe Broadway's Billiards & Sports Bar's spacious playroom. Every night until 3 a.m., an Internet jukebox augments the triumphant clamor of hefty breaks with players' favorite songs or high-school geometry lectures. In between games of pool, players can belly up to the full bar for a drink of domestic or imported beer, play a game on the Xbox or PS3 console, or raise the stakes with a free round of darts. Seven large-screen plasma TVs let players keep one eye on the game, and an onsite pro shop lets serious shooters replace their repurposed parade batons with real cues.
The brightly colored lights that decorate The Lobby illuminate amenities of a gastropub, cocktail lounge, and sports bar all in one place. This glow mingles with the light from scores of LED HD TVs, which showcase games in nearly every sport throughout the week. The space stays open until 3 a.m. every Thursday through Saturday, providing an ideal hangout for late-night revelers or nocturnal pool sharks. To keep its visitors fueled, The Lobby's kitchen creates a plethora of hearty sandwiches, including a southern-fried chicken sandwich topped with guacamole and a house burger piled with bacon. Eclectic entrees include the cumin and teriyaki-marinated chicken, and miniature paella loaded with steaming seafood and chorizo, round out the menu.
With more than 50 HDTVs, surround sound, stadium seating, and a trio of 100-inch screens for major sporting events, Central Park makes a strong case against actually going to the big game. Enveloped by accommodating extras, the restaurant's guests find an equally accommodating menu that's loaded with favorites for all sorts of tastes. At the center of Central Park's spread, the Southwest onion stack buries a burger beneath a tower of onion rings. It stands at more than a half-foot tall?about the height of an adolescent bobblehead?and headlines a selection of burgers, pizzas, and other game-friendly foods. Even with all this, Central Park packs one more surprise: a sushi bar, where fans can devour traditional rolls and special creations.
((Boom)) Burger's staff angle to put their restaurant on the map in a variety of ways. First, they put a twist on the classic burger, infusing Angus beef patties with cheesy fillings that burst open with each bite. Next, their bartenders make like mad scientists and mix beakers full of brightly colored, fruit-flavored drinks known as Boomerangs that come in giant servings of up to 38 ounces. Between all of the barstools and tabletops the eatery can host up to 300 people all set aglow by 40 high-definition televisions. This means that even at maximum capacity, there?s one screen for every seven and a half people, so you can always catch your game of choice, be it baseball, soccer, or commercial judging.
Chevys serves up Mexican fare in Texas-size portions, with salsa and tortillas made from scratch daily. Begin by ordering a bowl of guacamole to witness a server capture, skin, and gut a live avocado right at your table before hand-mashing it into fresh guacamole. From there, let your taste buds tango across tender tamales wrapped by hand each morning, or play mad scientist and suture together an electrified monster plate from enchiladas, tacos, grilled chili rellenos, tamales, and chimichangas ($10.29 for any two, $11.99 for any three, $12.99 for any four). Seafarers, meanwhile, will want to try the grilled fish tacos—a mélange of grilled fish, chipotle aioli, lettuce, and pico de gallo, warmly embraced by the floury flaps of El Machino tortillas and topped with a sprinkling of crumbled cotija cheese ($10.99). To keep the hot peppers and piquant salsas from singing the sinuses, douse your mouth-flames periodically with drinks such as the Kraken fruit punch, black spiced rum coupled with spicy mango and orange juice ($8.75), or the Blue Agave margarita, a mixture of El Mayor Reposado tequila and blue Curacao ($6.75 regular, $11.50 grande).
Chefs at Indian Clove put a modern twist on the bold, flavorful spices of traditional Indian and Indo-Chinese cuisine. Working with organic long-grain rice and bread recipes that date back as far as 200 years, they forge aromatic South Asian dishes using fresh ginger, saffron, garlic, ajwain, mustard seeds, and curry leaves. The chefs' dedication to tradition is also evident in their use of the clay tandoor oven, which roasts skewers of marinated chicken, paneer cheese, and even lobster to tender perfection.
Evenings at Indian Clove don't have to end with dinner. In a separate lounge space, guests can savor the kitchen's creations while live DJs provide an eclectic soundtrack for their meal. To help keep spirits high, the lounge also serves specialty cocktails in addition to wines plucked from the restaurant's climate-controlled cellar.