Bowling isn’t just a hobby at 300 New York—it’s a vibrant social experience worthy of luxurious flourishes. That’s why cushioned lounge seats flank each of the 32 mood-lit lanes in the main concourse area. Each of these lanes faces a large screen that flashes music videos and tutorials on how to remove stuck fingers from bowling balls. Up in The Loft, bowlers can lounge and take in views of the concourse while sipping cocktails from the full-service bar. A dedicated wait staff connects them to offerings from the onsite bar and restaurant—an eatery known for serving dishes from executive chef Chad Bowser’s menu. Some of Chad’s creations include two-bite chicken or beef sliders and hand-battered fried calamari that can be paired with anything from beer to specialty martinis.
Addison Point has all the makings of a classic sports dive. From its row of dartboards to its satellite TVs, the bar has all of the essentials covered. After more than 20 years in the heart of Addison, the bar also has a few things that set it apart. Between sips of beer and bites of the famous burger, guests can test their luck in free games of poker and trivia. There are also rotating shot specials and regular karaoke nights, during which guests can dedicated heartfelt ballads to their friends or chicken-fried steaks.
Tailgaters Sports Bar & Grill treats visitors with everything from good eats and cold drinks to free pool and TVs to watch the big game. Dig into pub food like quesadillas, buffalo wings, and nachos while enjoying bloody mary cocktails and cold beer. Patrons can watch pro and college football games, UFC matches, and anything else sport related from 55 TVs, or try their hand at a game of darts. Special events such as crawfish boils bring neighbors and new friends together over delicious food, while regular sessions of karaoke serenade patrons with rousing renditions of pop hits.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
Whether the Bruins were hoisting the Stanley Cup or the Celtics were cutting down the nets at the Garden, people across the world knew one thing: Boston meant the big leagues. Gus Agiortis knew this too—alighting in Edmonton in 1964 after emigrating from his native Greece, he named his restaurant Boston Pizza and Spaghetti House to prove that his Italian flavors could play with the professionals. And play they did, cementing pizza’s status as a favorite in western Canada and helping the restaurant expand to dozens of locations. Current owners Jim Treliving and George Melville were among the people swept up by Gus’s recipes. After starting out as franchise owners, they purchased the chain in 1983. Whether getting their signature pies prominent placement at Vancouver’s Expo ’86 or expanding their empire to the United States, they’ve kept their sights set on big-league taste without sacrificing the quality ingredients or hypnotism training that made Gus’s food so irresistible to begin with.Served in more than 18 varieties, gourmet pizza still anchors the menu today, with pie creations ranging from the spicy Flying Buffalo to the Extreme Mushroom, which pairs flatbread with portobello, shiitake, and porcini mushrooms topped with mushroom pesto and parmesan bread crumbs. Chefs craft each crust by hand, layering it with Boston's special-recipe pizza sauce that they make in-house. On the non-pizza front, they’ve expanded past Gus’s spaghetti-topped beginnings, infusing the menu with southern-tinged favorites ranging from pulled pork and baby-back ribs to roast beef au jus and jambalaya fettuccini. They also stay health-conscious with their Healthy Hits menu, dishing out sensible portions of entrees such as the shrimp Diablo pasta that have less than 650 calories and 15 grams of fat.
Ketchup Burger Bar’s inventive chefs bake their own brioche buns, handcraft black Angus beef, ahi tuna, and lamb burgers, and personally mix a quartet of ketchups, each with a distinct flavor quality. They use only organic ingredients for their specialty house burgers. The spiced ketchup unites a complex bouquet of cloves, cinnamon, and cardamom, and the chipotle ketchup bears a smoky flavor with a spicy kick. The ketchup burger, like a losing contestant on any Nickelodeon game show from the ‘90s, is drizzled with the sweet and tangy house ketchup, along with piles of tillamook cheddar, veggies, and grilled red onions. Crisp zucchini fries and garlic chive fries act as dams against tomatoey overflows, and creamy shakes and root-beer floats cool off palates still all hot and bothered from their burger indulgences.
Romantically lit by sconces jutting from brick walls and track lighting overhead, the restaurant’s interior pleases the eyes with burgundy wood accents. Flat-screen televisions hang over the full bar, their comforting glow reflected in glasses of wine and draft and bottled beer. The burger boutique offers free valet parking at lunchtime, along with ample underground spaces, ideal for those who like cave diving, but only from the comfort of their SUV.:m]]