Vermont Tavern silences boisterous stomachs with platters laden with hearty pub grub. Lubricate rusty jaw hinges with starters such as sausage-stuffed poblano peppers, a gardeny basket filled with mildly spiced italian sausage and topped with homemade marinara and shredded parmesan cheese ($8.50). Main events such as the Ox Roast sandwich, a kaiser roll loaded with slow-roasted beef ($7.95), satisfy meaty cravings, and comforting helpings of V.T. mac 'n' cheese snuggle tongues in a bed of pasta, marinated chicken, and creamy sauce ($11.95). Circle-savoring patrons may sample the Margaretta Villa pizza, which tops hand-flung dough with fresh basil pesto sauce, roasted roma tomatoes, and fresh buffalo mozzarella, quenching appetites and doubling as a disk in the event of an impromptu ultimate Frisbee match ($9.95). In addition to satisfying eats, Vermont Tavern acts as a conductor for an electric atmosphere, hosting live music and energetic events.
the crooked i is a 400 person music venue and bar located in beautiful downtown Erie, PA. We specialize in live; original music by national, regional, and local talent. If you're looking for a place to chill where the music, surroundings, staff, drinks, and people are great...look no further, you are home.
Rum Runners Cove serves up burgers, seafood, sandwiches, salads, and other American classics in its dining room, with views of Presque Isle Bay, thatched umbrellas, and a 40-foot atrium that give the feel of the tropics. Appetizers such as 24-ounce pretzels with three sauces prepare diners for entrees that range from grilled mahi-mahi and Maryland crab cakes to bourbon-glazed chicken and half-pound Texas steak-house burgers with banana peppers and steak sauce.
When the Roff family donated a plot of land to be used for a schoolhouse in the 1930s, they probably didn't predict the 250 craft microbrews that later would represent that site. They probably didn't expect a pool table either. Or burgers and pizzas whose flavors are as bold as the plates' bawdy names. But time brings many changes, and, lucky for beer and beef fans, the site of Roff School Tavern has slung tavern fare since 1977. It seems every inch is steeped in history, even when things change. Today, the 8,000 square feet of a German-style beer garden encourage sunlit eating punctuated by frisbees. Inside, knots in the walls' wood panels echo the wooden bar top and the circular trunk slices that act as tables.
Roff School Tavern's menu works in an inventive way: it lists 20 different topping combos and gives customers the option of placing them on burgers or pizzas. Ciabatta bookends handmade steak patties. Pizza crusts are made with a choice of white or whole flour, and topping combos include the Wake 'n' Bake with sausage gravy, fried egg, and mozzarella, or the Bluth's Banana with fried plantains, pulled pork, banana peppers, and thousand-island dressing.
As pedestrians bustle past the eclectic restaurants and theater of the lively Chippewa District, the aroma of sizzling ground beef and freshly baked brioche rolls draws them toward Soho Burger Bar. Executive chef Ray Flor's kitchen is the source of these smells, where chefs whip up a variety of specialty burgers using specialty ground beef from the local Johnny's Meats and custom-made buns from Romeo's Bakery Cafe. They adorn patties of grilled ahi tuna, bison, and turkey with gourmet cheeses, sauces and garnishes, pairing burgers with appetizers of fish tacos or sides of truffle tater tots. Meanwhile, bartenders blend premium liquors into cocktails and decadent spiked milkshakes.
Reporters who lauded the restaurant's burgers in publications such as Buffalo Rising or Buffalo News were equally charmed by the interior decor, citing sultry lighting, an inventive chandelier made of liquor bottles, and walls covered in illuminated retro album covers. Cozy conversation nooks, bistro tables, couches, and translucent tortoiseshell patio chairs scatter the vibrant dining room, upstairs lounge, and outdoor patios of the versatile restaurant, which transforms into a quirky eatery during the day, a lively hot spot at night, and an enchanted yo-yo factory by early dawn.
At Duke's Bohemian Grove Bar, more than 150 types of beer stand ready for duty, chilling in bottles behind cool glass or waiting within deep kegs. Drawn from breweries across the world, these numerous libations, alongside a selection of international wines and handcrafted cocktails, find themselves on duty more often than not. No matter the day, Duke's doesn't close until the clock strikes 4 a.m. The drinks pair well with the bar's menu of pub fare, served until 3 a.m. In addition to specialties such as smoked barbecue chicken wings and mammoth burgers, the kitchen also sizzles up fresh cut steaks and curates a selection of fresh seafood ranging from raw oysters to delicate clams. These dinners often unfold to the sounds of live music; guests may hear anything from a classic-rock act to a jazz artist testing the limits of traditional time signatures.