The Waldo district's 75th Street Brewery concocts unique beers best enjoyed while listening to the sounds of the local musicians who frequent its stage. As brewmasters labor to perfect the flavor of each keg, chefs craft an ever-growing menu of famous American eats, including burgers, ribs, pasta, and fresh vegetable salads. They call out daily specials on colorful, handwritten chalkboard menus suspended next to the high, exposed wooden rafters. For those who appreciate alfresco dining, a sunny beer garden lets in air and light through its slotted roof, while four solid walls block unpleasant noises, such as the squalls of wandering avant-garde jazzmen.
The brainchild of New York–native Joseph Palladino, Coal Vines Restaurant centers its Italian-inspired menu around thin-crust pizzas crisped inside a coal-fired oven. Chef T.J. Stack applies his years of culinary expertise working at the landmark Savoy Grill to Coal Vine Restaurant’s menu, which pairs its retinue of cheesy pies, pastas, and sandwiches with an extensive assortment of merlots, cabernets, and chardonnays freshly squeezed from the grape’s udder. The omelet and pancake stations erected during Sunday brunch augment the eatery’s Italian offerings with classic midday fare washed down with seasonal mimosas served by flute or carafe. Daily grinders can unwind during weekday Winedowns, which offer select glasses of wine for $5 from 3 p.m. to 6 p.m.Wine bottles nestle inside Coal Vines Restaurant’s every nook and cranny, flanking floor-to-ceiling doors that give way to a breezy patio stationed between potted plants and black fencing. In the dining room, floors burnished to a shimmering mocha hue reflect the bright red cushioned chairs that surround each table, and at night, candles illuminate the shiny marble bar laden with vino harvested from an on-site wine vault.
Ingredient restaurant offers a smorgasbord of gourmet and customizable culinary bites in a quick-serve atmosphere, catering to dietary restrictions whenever possible. Local ingredients claim squatter's rights on the menu, sprucing up dishes such as the custom salads ($8.95), with more than 75 options to arrange into fully functioning veggie ecosystems.
Feasting on Figlio's menu of authentic Italian fare will leave you feeling as sturdy as Michelangelo's David and as confident as Michelangelo's David when he's wearing pants. Start your repast with an order of thinly sliced carpaccio, topped with lemon garlic vinaigrette, capers, and parmesan ($11), and a plate of toasted cheese ravioli served with marinara sauce ($8), or prime your palate with a sampler trio of restaurant specialties (calamari, toasted ravioli, and a Sonoma cheese torte, $16). Teeth and novelty vampire dentures sink perfectly into Figlio's admirably al dente pasta, including fettuccine alfredo con pollo (tossed in a rich cream sauce and topped with chicken, $20) and spaghetti diavolo (scallops and shrimp in a spicy tomato sauce, $18)—both made with fresh, handmade noodles. Figlio's prides itself on its wood-fired pizzas, which include the classic Margherita (marinated tomatoes, fresh basil, goat cheese, and fresh mozzarella, $12) and chicken pesto (basil pesto cream, Roma tomatoes, grilled chicken, and crispy bacon, $12). Among the dinner entrees, the chicken marsala ($18) wins many beauty pageants held in people's mouths, with savory favorites such as chicken piccata ($18) and eggplant parmigiana ($17) coming in as strained-smile runners-up. A side of house salad or soup can be added to any pasta, pizza, or dinner entree for $4.
"Sleek and shiny and glamorous" is how The Pitch's Charles Ferruzza described Cafe Trio in a 2009 article reviewing the eatery's at-the-time new location, although his praises didn't stop there. He also doled out compliments about Executive Chef Adam Yoder's European-inspired food, which earns a rating of very good to excellent from Zagat.
In the glow of paper lanterns, colorful paintings crafted by local artists hover over plates of Faroe Islands salmon roulade and hand-cut tenderloin fillets, which diners can enjoy while gazing out at the fountain and trees of Mill Creek Park. Outside, an expansive deck—open year-round—offers alfresco dining through the warm summer months, as well as unobstructed views of the resident snowmen of Country Club Plaza throughout the winter.
Founded in November 2011 by Joe Birch of Avenues Bistro, Lakeside Tavern plates a hearty menu of upscale pub fare. The 10 flat-screen TVs lining the tavern's interior trumpet sports broadcasts and doo-wop hits sung by Knute Rockne over the hubbub of carousing crowds spilling from the dining room onto a broad patio with views of a small, sparkling lake. In the kitchen, chefs stuff burger buns with diverse fillings, from 8-ounce patties of freshly ground filet mignon to vegetarian-friendly grilled portobello mushrooms.