Blue 82 covers all the sports-bar bases by keeping its patrons well-fed and up to speed on their favorite teams' scores. As diners dig into heaping piles of nachos dotted with chicken or pork, servers move between tables, clearing empty plates that once bore burgers stuffed with cheeses and peppers. In the evenings, on-screen sports entertainment competes with music from live bands and DJs as bartenders pour out drink specials and crack open beers.
Many families gather for holidays, weddings, and other special events. The Kambouris and Zaronias clans also convene to celebrate Greek and American cuisine at Maxim's Restaurant, their eatery, cocktail lounge, and catering service. Their lunch and dinner menu brims with hearty comfort food such as homemade soup, roast turkey with dressing, shish kebobs, and more than a dozen types of pasta dishes. Tivoli pizzas, one of the kitchen's specialties, can be ordered Greek-style with gyro meat and feta cheese or American-style with hamburger or barbecued pork. From 6 a.m. to midnight, the cooks also prepare homestyle breakfasts, including omelets, biscuits and gravy, and crepes with fruit or chocolate chips. In the lounge and sports bar, mixologists pour domestic drafts and craft colorful cocktails such as bloody marys and Maxim's fruit punch. The space also hosts toga parties teeming with ouzo shots, bottled beers, and music from a live DJ.
The legacy of Zuni’s House of Pizza's signature-pizza recipe dates back to 1954. On each pie, gooey cheese melts over robust lochs of sauce atop a thin- or stuffed-crust foundation, which is then peppered with a panoply of fresh pepperoni, green peppers, mushrooms, or other toppings. At the Cedar Lake location, chefs cycle between a variety of 20 appetizers, 20 entrees, and 13 sandwiches—such as a southwest roll-up drizzled in mexi-ranch dressing. The Dyer location focuses on classic-pizzeria fare, with five specialty pies complementing fragrant farfalle pastas and piping hot calzones. Frothy suds sidle up to slices at both locations for a pairing as classic as muscle cars and drive-ins or drag racing while reading Archie’s comics.
An oversize photograph of a rhinoceros hangs on one of the walls at White Rhino Bar & Grill, serenely surveying a kingdom accented by natural stone and brightened by the glow of 21 flat-screen televisions. With the noble beast’s blessing, diners can tear into savory American food ranging from griddled steaks and slow-cooked ribs to pizzas layered with andouille sausage, shrimp, and gouda. Bartenders mix cocktails, host wine tastings, and serve more than 110 beers, and DJs spin music that often leads to nighttime dancing and spontaneous daytime jazzercise sessions.
It would be nearly impossible to try every beer offered at Catch 22, since its 20 different drafts and wide selection of craft bottles are constantly changing. Cups brim over with lagers, stouts, and reds from the Indiana-local Four Horsemen Brewing Company, along with martinis and specialty cocktails. In the kitchen, an executive chef simmers up upscale pub fare, including sandwiches, burgers, and steaks. Platters and drinks spread out along the hardwood bar and tabletops that scatter the 8,000-square foot dining hall, amid the glimmer of 16 flat-screen televisions and the boom of a digital jukebox. In warmer months, a wall of garage doors opens up into an expansive patio, exposing diners to free-spirited air, warm sunlight, and gentle breezes.
With a rich wood bar, stone pillars, and furniture imported from Dublin, T.J. Maloney's invites comparison to an authentic Irish public house. The similarities extend to the Hibernian fare, which features traditional Irish staples such as colcannon-crusted shepherd's pie, fish 'n' chips, and tender corned beef and cabbage. Felt-lined booths ensconce diners as they share laughs over pints of stout or glasses of whiskey, and live performances on Friday and Saturday evenings serenade guests with the dulcet sounds of Irish folk music, blues guitar, and Gaelic pronunciation lessons.