Thirty high-definition TVs airing sports games make Black Bear Saloon a destination for fans, who fuel up for fist pumps with a menu of American pub favorites. Beef, chicken, and salmon sliders, paired with crispy onion rings, are a pintsize alternative to burgers topped with a selection of gourmet ingredients such as roasted red peppers or avocado. Homemade marinara crowns flatbread pizzas and also serves as a sauce in which to slam-dunk deep-fried nuggets of mac 'n' cheese.
Hosted events are still another reason to visit: on Tuesday nights, the voices of karaoke singers wash over the bar's exposed-brick walls, and Wednesday trivia challenges guests to unearth factoids from their cerebral nooks and crannies. On the weekends, live DJs spin records as guests tap toes and shout requests for favorite Raffi songs from the pub's deep-brown booths.
Though the Jamaican heritage of the owners of Fire & Spice Vegan Restaurant might not directly influence their love of raw food, it certainly informs some of their vegan and vegetarian recipes. On their menu, vegan ital--a blend of spices, coconut milk, sweet potatoes, and pumpkins--gets blended into stews. An eastern-inspired red lentil dahl also appears alongside hearty tempeh burgers and delicately barbecued tofu.
Outside of the fire-kissed specialties, a portion of the menu is devoted to raw foods—from salads to mashed potatoes—cooked below 115 degrees. A number of gluten-free options are also available. Whether cooking raw or simply going meatless, the kitchen relies solely on local and organic ingredients, ensuring all produce is free of pesticides and hasn't been followed by hungry cattle. These same ingredients often make appearances in the chef's cooking classes, which unlock the secret to mastering at-home renditions of raw and vegan favorites.
An unlimited parade of palate-pleasing platters greets diners from Churrascaria Braza's Rodizio prix fixe dinner menu, a tasty Brazilian steakhouse tradition ($29.95 adults, $14.95 children under 12). Fill your digestive Trapper Keeper with loose-leaf lusciousness from the stacked salad bar, or cast a tongue trap to reel in a haul of the peel-and-eat shrimp. When you're sufficiently appetized, a friendly tableside server commences the main protein procession, carefully and continuously slicing as much of the seasoned, slow-roasted, and skewered meats as you desire. The assortment of 12 meats changes nightly, yielding such savory selections as the roasted pork loin, bacon-wrapped filet mignon, or Perna de Carneiro (freshly sliced leg of lamb). When you're nearly full, flip the table's circular dual-sided chip from green to red, which signifies the start of dessert. Hang a sweet fang on the decadent layer cake ($7) or spongy and succulent tres leches cake ($7).
Step into Angry Bull Saloon, and you might just start seeing red?literally. Besides its exposed brick walls, the country-themed establishment is often aglow in atmospheric red lighting, and a red plastic bull's head overlooks the bar. Luckily, the bull's stern demeanor doesn't spill over into the kitchen, where a dedicated culinary team crafts a menu of pub favorites. They top beer-battered-whitefish tacos with carrot slaw and avocado pur?e, and they complement homemade mac-and-cheese bites with bacon aioli.
As chefs man the griddle until 1 a.m. nightly, Angry Bull's bartenders keep brews flowing in both draft and bottle form. They even mix cocktails with Western inspirations such as the Smoking Bull, a spicy blend of tequila, orange juice, and hibiscus syrup.
Black-eyed Sally's owner James Varano opened this BBQ-and-blues southern juke joint after an inspiring trip to Memphis in 1995. His re-creation of a southern blues club, complete with New Orleans-style dishes and country barbecue, caught the approving attention of The New York Times, which praised the "blackened catfish ... with its tasty sides of oven-roasted sweet potatoes, collard greens and a cilantro-lime cream saucing."
Lunch at Black-eyed Sally's can be a quick affair, with a po'boy sandwich, cajun burger, or a big plate of crispy cornmeal catfish (complete with salt-n-vinegar fries and slaw). But dinner is the time to linger. After eating a rack of ribs—which are dusted with a dry rub for 24 hours, slow-smoked over hickory wood, and finished with a touch of BBQ sauce—you can settle in and wait for the show to start.
The restaurant also started attracting some of music's biggest stars. Over the years, Graham Nash, Dave Matthews, Clarence Clemons, and other rockers have dropped in to jam (or just get their barbecue fix). Live music starts at 8 p.m. most nights, with a mix of jazz, blues, and rock acts. Check out the music schedule here.
From alongside steaming ceramic coffee pots, gluten-free Ethiopian and Eritrean dishes at Abyssinian Ethiopian Restaurant radiate imported spices. In the golden glow of wall sconces, sautéed beef and chicken morsels marinate in butter, cardamom, and fresh ginger. Patrons sop up savory remnants with warm injera, an East African flatbread made from high-protein teff flour that lets fingers grab food, unlike trying to grab a frustratingly realistic painting of fruit. Meals flanked by complimentary portions of collards parade to tables, and caterers cruise past with brimming portions for meetings and shindigs.