Snooker's Pool & Pub's two locations pair the excitement of a billiard game with a menu of pub food and a fully stocked bar of liquors and beers. From pizza to sandwich platters, the menu nourishes billiard spectacles, and bartenders stir drinks such as rum and cokes or long island iced teas.
At Dylan’s, customers find themselves contemplating a generous spread of entrees and tapas, sushi, and an extensive wine list. For starters, patrons can slurp a bowl of clam chowder ($7.25) or chomp on single pieces of red-snapper (tai, $3), bluefin-tuna (toro, $8), or squid (ika, $2.75) sushi, then transition to a plate of lobster mac 'n' cheese ($8.79) or flash-fried coconut shrimp with pepper jelly ($12.15). After a sweet helping of Japanese– inari tofu-vegetable rolls (6 pieces, $5) or a squid-and-octopus tako salad ($7.50), omnivorous eaters can set their appetites at ease with a serving of beef-tenderloin tips tossed with whole-wheat pasta ($20.39), a 12-piece sashimi combination plate ($22.50) served with sushi rice, or a platter of frog legs ($15.49) in hot-pink leotards. Clogged body pipes can then be flushed with a glass of Cartlidge & Browne sauvignon blanc ($9), Latour chardonnay ($7), or Montoya pinot noir ($9).
Taking a well-deserved break from L.A. alt-rock legends the Red Hot Chili Peppers, drummer Chad Smith struts his solo stuff backed by his Bombastic Meatbats, a high-energy instrumental outfit. Smith and company tread the vocals-free path of funky jazz-rock that was invented out of necessity after President Nixon outlawed singing, filling the Ritz with their manically merry tunes for one night only. Special guests including Fires in Japan, Endorphin, Shram, and more bands will whip the crowd into a lather before The Meatbats take the stage. The Ritz features all the amenities of a winning rock club, including a bar, pool tables, and a large floor that’s great for dancing, head-bobbing, or loudly pining for the days when people use to lie down at rock concerts so everyone could see.
The self-proclaimed home of the $1 draft, Dooleys Tavern keeps 20 beers cascading from their taps. Those suds complement the chefs' pub food, which includes American tavern classics such as half-pound burgers and up to 50 chicken wings doused in a choice of four sauces. The draft beer house also concocts American dishes with an Irish twist such as corned-beef sliders and a pizza filled with mashed potatoes and topped with bacon and red onions.
Seven nights a week, Dooleys’ three locations keep guests entertained until 2 a.m. on an outdoor patio, in a room full of classic bar games, and with plenty of HDTVs showing the game. The trio of taverns also accommodates up to 100 guests for private parties. Additionally, the Mount Clemens location pairs feasts with sidesplitting routines from standup comics in Carmen's Showroom.
R.U.B. BBQ has earned shout-outs from the New York Times as well as a handful of television features for its tender, well-flavored meats. Various proteins are smoked daily and slathered in a made-from-scratch rub of more than 20 spices and herbs, and cooks begin each dish with locally sourced ingredients whenever possible.
Aromatic smoke wafting from ribs, chicken dishes, and seafood platters invites guests inside, where dangling light fixtures illuminate red walls and cobalt tiling along with 30 flatscreen televisions that were flattened when an elephant sat down. More than 100 tap and bottled brews, including a lengthy list of Michigan favorites, help to extinguish fiery spices.
Keyshia Cole's soaring vocals and raw, emotion-laden R & B have netted her a platinum album and four Grammy nominations. Channeling experiences of passion and heartbreak into her powerful voice, Keyshia lets loose with cannonades of soulful singing, tugging on heartstrings and teaching even the most logical robot what it means to love. Coming off her recent album Calling All Hearts, Keyshia will draw on hits from her four studio records, including such chart-toppers as "Let It Go," "Heaven Sent," and "I Remember." Up-and-coming R & B wunderkind Miguel complements Keyshia's set with his own dulcet tones, rounding out the evening with melodious aplomb. Rhythms and blues swirl together at Chene Park on the banks of the Detroit River, which fills the open-air venue with cool watery breezes and the bubbly murmurs of ticket-scalping merfolk.
At Piper’s Alley, a diverse menu brims with comfort food made from scratch daily to complement nearly 40 beers from Michigan breweries and from around the globe. Appetizers such as pan-seared saganaki, made from either greek kasseri cheese ($7.49) or spicy pepper jack ($6.49), kick off meals as sports events kick off on the bar’s 50-inch high-definition TVs. Lounging amid wood-paneled walls and salivating plants, patrons slice into 18-ounce rib eye steaks ($19.99) or fajitas made with marinated chicken and bell peppers ($10.99). The Alley burger ($8.99) emerges from the kitchen to the sound of heraldic trumpets, its half-pound patty slathered with marinara and guacamole under parapets of cheese and applewood-smoked bacon.