((Boom)) Burger's staff angle to put their restaurant on the map in a variety of ways. First, they put a twist on the classic burger, infusing Angus beef patties with cheesy fillings that burst open with each bite. Next, their bartenders make like mad scientists and mix beakers full of brightly colored, fruit-flavored drinks known as Boomerangs that come in giant servings of up to 38 ounces. Between all of the barstools and tabletops the eatery can host up to 300 people all set aglow by 40 high-definition televisions. This means that even at maximum capacity, there’s one screen for every seven and a half people, so you can always catch your game of choice, be it baseball, soccer, or commercial judging.
When the big game spills into overtime, the last words you want to hear are "last call." That's why pub 46's bartenders stay on the safe side by whipping up mixed drinks and pouring beer until 3 a.m. every night. The kitchen closes at midnight, ending its daily feasts of American bar food staples such as handmade sausage-and-pepper pizzas, hot turkey sliders, and buckets of fried, broiled, or steamed wings. Feasts unfold on the pub's outdoor, smoke-friendly patio or indoors amid more than 30 HDTVs tuned to everything from baseball and ultimate fighting to the reality hit Coolest Referee Coin Flips.
Oak Ale House is an eatery divided in half—one side is a sports bar, and the other is an old-fashioned Italian restaurant. Paintings of Italy hang in the latter section, where families crowd long tables piled high with plates of pasta, pizza, and burgers. The menu unfolds to reveal a mélange of American-Italian staples such as penne in a creamy vodka sauce, and rib-eye steaks that sizzle out the national anthem as they’re cooked. Back in the kitchen, ovens bake thick and thin pizzas to a bubbly golden brown, and grills heat up eight types of hamburgers to sate hamburgervores.
Beyond the guarded border dividing the two establishments lies a sports bar, where frothy brews pour from kegs and live music beckons toes to start tapping. The bar also houses seven flat-screen TVs, billiards, darts, and karaoke on select nights.
Several years ago, 381 Main Bar & Grill had an existential crisis. It was a sleek martini bar with white leather couches, white barstools, and white walls, all accentuated with pink uplighting. It was a place people could go for a stiff drink, but it wanted to be something else—an edgy sports bar that fed people tasty food in addition to good drinks.
So the owner, Steve Baskinger, shuttered 381's doors and set to work on an intensive overhaul. He ripped out the old wood floor and polished the 100-year-old cement floors to a sheen. He created foot rails for the bar with 8,000 pounds of railroad track, and he added industrial-size ceiling fans, 17 LED TVs, and kitchen appliances, including a brick pizza oven.
According to Nightclub & Bar magazine, the new decor includes a 1970s-era Yankees scoreboard and custom-made Yankees and New York Giants surfboards and sharks. It even has a drumhead signed by Ringo Starr.
The bar opened after five months of construction and quickly became a hot spot—locals were drawn to the bar's neighborhood feel, classic American eats, and craft beers. They also enjoyed the freshly baked pizzas crisped in the brick oven, which uses flames made from a fire recipe that's been passed down for generations.
381 is now a sports bar, but if people are busy the night of the game, they can show up for Trivia Tuesdays, Acoustic Wednesdays, and monthly craft beer events. During the summer months, they can sip a chilled beer on the outdoor patio.
Slinger's Sports Restaurant's head chef, Nick Tokarski, presides over an eclectic menu of casual and upscale fare, filling mouths in a convivial atmosphere illumined by 11 high-definition TVs. For appetizers, dining companions divvy up a dozen steamed littleneck clams simmered with roasted garlic, bacon, and white wine, or prime palates with the zesty Sichuan sauce coating Ray’s spicy shrimp. Built upon a homemade flatbread foundation, the Chef’s pie pizza pairs melty cheeses with tomato sauce, wild mushrooms, red onions, and fresh basil, fostering an ideal avenue for flaunting your outfit’s built-in bib. Dre's burger stacks 8 ounces of Black Angus with guacamole and chipotle mayo and tames tongues with a flavor lasso made of jalapeños and jack and cheddar cheeses. At the Mac Bar, noshers craft macaroni masterpieces from three cheesy styles and a cornucopia of varied toppings, from hard-boiled eggs to meatballs to blackened shrimp.
It’s a typical night at Mickey's Bar and Grill—sports games glisten on rows of flat-screen HDTVs, upbeat jukebox tunes fill the air, and friends crowd around the bar, calling for shots of Jack Daniels and pints of Guinness. Bartenders bustle about behind the bar, whipping up the martinis and mixed drinks lauded by reporters from The Record. Servers emerge from the kitchen, bearing platters of plump buffalo wings, juicy burgers, and mini sliders. Some nights, daring guests take the stage for karaoke, boldly belting out popular tunes or whispering confessions of overdue library books into the microphone amid the cheers and applause of the boisterous audience.