The cooks at the newly remodeled Molly McGuire’s populate the menu with comforting tavern-style fare, and the bartenders pour cold glasses of refreshing libations. Six Crunch chicken strips ($5.99) write meal prologues with a choice of dipping sauce and a breading recipe that, like most diaries and football players' love of touchdowns, is a secret. Meat seekers sink teeth into layers of cheese, tomato, and onion atop the half-pound Angus burger ($6.49), which is served with a side such as potato salad or hash browns. Herbivores can nosh on the veggie wrap’s cucumbers, red onions, carrots, and cheddar cheese ($5.49). Patrons can rack up for games of pool, dance to a DJ’s handpicked tunes, or bask in exclusivity with the elegant VIP lounge’s bottle service. Glasses glisten with premium spirits including Grey Goose, Patrón, and Crown Royal, the preferred liquor of discriminating queen bees.
There aren't a lot of theater stages that can claim to have hosted presidential speeches—and fewer yet for which that president was William Howard Taft. Opened in 1883, the Grand Opera House has seen performances by the likes of Mark Twain, Harry Houdini, and John Philip Sousa, among other culture-makers of distant generations. Across a century and a quarter, the magnificent auditorium has played the parts of a vaudeville venue and a movie theater, and it wasn't until the mid-'80s that the stage resumed its duties as an opera house. After a sweeping referendum, the city acquired and restored the building, and in 1986 it reopened with a new staging of The Bohemian Girl—the same work that had first lifted its curtains more than a 100 years earlier. Today, 660 can enjoy the opera house's historic magnificence: an enormous, staggered chandelier, cherubic murals across the ceiling and flanking the balcony, and an unmatched ambiance of crimson and gold grandeur.
The chefs at George's Gaslight Inn fill the kitchen with aromas of sauces and soups made from scratch and hand-cut steaks in the broiler. For nearly four decades, they've built upon steakhouse and seafood traditions, stuffing shrimp, topping lobster with drawn butter, and cooking porterhouse, tenderloin, and t-bone cuts of beef. In addition to dinner services, the restaurant also offers special-event packages and catering.