MVP Sports Bar & Grill floods salivary glands with a menu featuring Chicago-style thin-crust pizza and classic pub fare. Patrons can exhibit culinary creativity by building their own pizza ($8+) with toppings ($.75/item) including jalapeño peppers, pineapple, grilled chicken, and ground beef. Nosh a Family Favorite pizza for a tried-and-true tummy silencer such as the 16" four-meat MVP Monster ($24.99) or the spinach trio, in which Popeye fuel is bolstered by bacon and feta cheese on crust rubbed with olive oil and garlic ($12+). With a kitchen open until 1 a.m., patrons can order edible bread embraces including the All American burger, a half-pound burger topped with lettuce, tomato, and onion ($7.49), for a hearty midnight snack or early morning breakfast.
For all his implied promiscuity, Mister Tramps stocks an impressive menu of gold-medal pub fare. Work your way up to a flavor overdose by getting tipsy off of the drunken fries ($5.99), an intoxicating concoction of crispy fries smothered in queso sauce and jalapeños. For a more sober starter, saddle up a garden horse of mixed greens, goat cheese, pecans, pears, and mushroom crostini with the heart-hearty goat cheese salad ($6.99). Mister Tramps' pizzas are hand-rolled with homemade dough and come in flavorful scents such as the vagabond ($9.99), a sultry mix of leeks, bacon, goat cheese, and basil-pesto sauce. With the BYOP option, DIY diners get to create their own pizza from a multitude of topping choices ($7.99 for one topping, each additional pie-packer is $1). And if there's a European club football game on any of the bar's seemingly infinite flat-screen TVs and you forgot your scarf at home, beef up on some team pride with the smokey Denmark sausages ($6.99), which include your choice of kielbasa, jalapeño kielbasa, or bratwurst with kraut and Dijon mustard.
Third Base Sports Bar dishes out a menu of flavorful favorites in a relaxed, friendly setting. Limber up taste buds with an appetizer of crispy pickle chips ($7.25), or move straight to a main event of two tilapia tacos spicily topped with cilantro-jalapeño sauce ($7.99). Entrees such as the chicken-fried NY strip steak, smothered in chipotle-cream gravy and delicate fried tobacco onions, provide meaty fuel for over-the-fence catches and blindfolded Hail Mary passes ($10.99). Those who prefer to layer their bites like delicious sweater sets can delve into the Third Base burger, a half-pound pressed patty crowned with melted swiss, thick grilled onions, and homemade horseradish mustard betwixt a garlic sweet roll ($8.79).
From its expansive open-air patio to its host of friendly servers, Cuatro’s cultivates a breezy dining experience in every sense of the word. As diners survey sports across 13 TV screens, including the massive 10'x10' “Cuatro-tron,” the kitchen staff sets to work dressing up the menu's two familiar staples—burgers and tacos—with eclectic ingredients. Tacos brim with meaty fillings such as brisket, chipotle chicken, and grilled shrimp, and burger patties steam under a cover of jalapeños, avocado slices, and fried eggs. Diners' four-legged companions also eat well at Cuatro’s, as the outdoor patio is dotted with water bowls, dog treats, and snout-sized moist towelettes.
27 years ago, El Mercado came into being as a small operation selling breakfast tacos from a front porch on South First Street. Although the Mexican market they were once part of has disappeared, El Mercado has grown to three locations, with breakfast tacos remaining a staple of their menu. In the kitchen, cooks sauté onions for barbecue chicken enchiladas and rub beef with a secret spice mix before adding it to brisket tacos. Beans and sauces made without meat products can satisfy the cravings of vegetarians and giant carnivorous plants trying to change their ways.
Since The Tavern’s establishment in 1933, creative culinarians have updated the rustic Prohibition-era space with myriad of mouthwatering menu items served beneath the glow of 50 high-definition TVs. Fill in faces’ pillow marks with a concealing dollop of hollandaise from the new breakfast menu’s host of hollandaise dishes. The Italian Stallion boasts two poached eggs, fresh mozzarella, sliced tomato, and a toasted english muffin adorned with fresh basil and a balsamic reduction ($9.99). Diners celebrate the Golden State's 19th-century rush of prospecting surfers with the California burger, which combines a half pound of grass-fed beef with provolone, alfalfa sprouts, and avocado ($9.50). Errant fried eggs adopt classic disguises within the sourdough B.E.L.T., ducking into a bundle of bacon, crisp lettuce, tomato, and seasoned southwest mayo ($8).
Founded by a posse of Kentucky-area natives, Trifecta On 3rd distinguishes itself with an enormous bourbon selection and a gourmet bar menu heavy on specialty pizzas. These house pies include the Southwestern chorizo, made with fresh, golden corn and cilantro, and the Fireball, which scalds mouths with jalapeños, serranos, habaneros, and, when in season, the notoriously nuclear Ghost Chili. Between bites, patrons can escape to Trifecta's expansive patio lest their ear-steam obstruct others' view of the interior's seven flat-screen TVs.