A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
The Humidor Room surrounds smokers with a selection of distinguished stogies and a host of relaxation-inducing items, such as HDTVs, couches, and a fully stocked bar (Groupon not valid on alcohol). The Oliva Serie V Churchill ($8.69), Ashton Aged Maduro ($12.39), and Padron Serie 1926 No. 6 ($16.59), provide puffers a tasty alternative to smoking rolled-up issues of National Geographic, while a Xikar Crystal Clear Humidifier ($7.99) maintains smoking-torpedo moistness. Those in search of surprise may try their luck at snagging a number of mystery grab bags ($19.99).
Fried Alabama-grown green tomatoes, encrusted in cornmeal ($7), are a golden start to a journey through the Southern-fried favorites and European-pub classics on the dinner menu. The J. Clyde's caprese ($9) stacks Italian standards (fresh tomato and mozzarella) with Southern flavors (fried okra and pancetta), and the vegetable boxty ($13) subverts the Irish potato pancake by boxing locally-grown vegetables in a light European crust. Entrees such as grilled grouper, steak au poivre, and Bavarian sausage (entrees range from $8 to $23) satisfy any appetite for cullinary adventure. Or order off the comfort-food-filled pub menu to sup on steak and eggs ($15) or customizable pizza (starting at $9, with Alabama goat cheese available for $2 extra.)
Whether amongst the cantina's chandeliers, the saloon's rustic surrounds, or the outdoor patio's crackling fire, guests at Fuego Cantina can savor a bevy of Mexican cuisine seven days a week—and until 2 a.m. on Monday through Saturday. Seasoned chefs cover hand-rolled enchiladas in house-made sauce, mix house-marinated meats into fajitas, and fill quesadillas with fixings such as grilled Portobello mushrooms and caramelized onions. Along with Mexican items, the inventive kitchen captains also smother half-pound hot dogs with relish and sauerkraut and top burgers with house-made chili and sharp cheddar cheese.
To wash down feasts, bartenders at Fuego Cantina's two bars keep 14 beers on tap and pour more than 30 wines by the glass. They also mix up specialty mojitos, margaritas, and martinis, such as the combined chocolate ganache and Godiva liqueur of the Death by Chocolate. In addition to tasty treats and drinks, Fuego Cantina enlivens evenings with karaoke on Tuesdays, pin-the-tail-on-the-cacti on Thursdays, and live music throughout the week.
Stone's Throw Bar & Grill serves contemporary American cuisine made with fresh and locally sourced ingredients. Daily menus reflect offerings from regional farmers, including the watercress salad, bursting with a harvest of avocados, corn, citrus supremes, goat cheese, and toasted cumin-lime vinaigrette ($7). A plate of fried green tomatoes ($8) works as a home-style opening act for the simple grilled fish, which is served on a bed of caramelized-onion-basil mashed potatoes ($23). Sides such as cheese grits and braised collards ($4 each) sing backup for the Meyer Ranch burger's ($9) protein-packed rock ballad. Splitting desserts of white-chocolate bread pudding ($6) and chocolate truffle tart ($7) prevents hurt feelings on the side of the delicious dessert menu.
MaFIAoZA's is modeled on the vibe of a 1920s New York pizzeria and neighborhood pub, and pays homage to the robust simplicity of Italian cooking by crafting fresh, seasonal dishes for lunch and dinner. Uncage creativity and build your own pie ($2.75 per slice, $9.75 for a 12", $13.75 for an 18"), or try a specialty pizza such as the Last Request ($19 for a 12", $26 for an $18"), a colorful medley of black olives, pepperoni, salami, italian sausage, portobello mushrooms, sun-dried tomatoes, garlic, crumpled confession letters, and more. The Consigliere ($12) is a hearty helping of meat lasagna sure to quench a rumbling appetite, and the caprese salad ($7 for small, $11 for regular) lightens the load with homemade mozzarella, tomatoes, and a chiffonnade of basil drizzled in a balsamic reduction. The welcoming eatery also often features live music to placate ears that grow jealous of the stomach’s bliss.
Sol Y Luna’s recipes stem from the Castro family’s roots in Guadalajara, Mexico, but the presentation represents a commitment to more than just tradition. Meals emerge from the kitchen tapas style, with small plates that feature authentic mexican flavors tinged with a contemporary twist. Chipotle-rubbed pork-tenderloin medallions arrive with chihuahua cheese grits, and garlic mashed sweet potatoes accompany the spicy shrimp diabla, exemplifying this interplay between modern and time-honored visions of Mexico’s cuisine. A robust tequila list complements the menu with spirits aged anywhere from two months to four years.
In contrast to the inventive dishes that top its tables, the restaurant’s decor aims for a simpler, cozier ambiance. The textured walls mimic the look of sunbaked adobe, complementing the homey charm of the dining room’s shelves, which feature handcrafted wood sculptures, family photographs, and bronzed report cards.