With so many tasty craft beers available these days, it’s hard to settle on just a few. That’s why the bartenders of Idaho Hop House not only rotate the brews inside their six taps constantly, but also frequently update their store’s selection of take-home bottles. Though stocking beers the world over, such as the Belgian staple Leffe, the store focuses on American breweries, such as California’s Stone and Idaho’s Selkirk Abbey. Idaho Hop House’s culinary team emphasizes local ingredients in their versions of classic bar food, such as hand-battered onion rings and beer-braised bratwursts.
At Firehouse Sports Pub, a rotating roster of 14 draft beers splashes from taps as seven flat-screen TVs cast their glow onto the faces of eager sports fans. Friendly servers deliver sports-bar staples such as pizza, burgers, and nacho-cheese-filled footballs, and thanks to a strict no-smoking policy, fans can inhale fresh air between bouts of cheering and burning the opposing team's quarterback in effigy. Billiard balls carom off the sides of three pool tables, and a video golf simulator hosts putts and drives on 18 virtual greens. The community-oriented watering hole also welcomes kids until the kitchen closes at 10 p.m.
When you walk into Pinnacle Sports Grill, there’s a good chance your eyes will jump right to the giant video cube looming above a central brick-island bar. It’s a standout in this flat-screen-filled temple of football, baseball, and basketball, a statement that sports should be taken just as seriously as food. Like the athletes onscreen, the gastropub’s menu covers a lot of ground—pork tenderloin sandwiches, brick-oven pizzas, guacamole-bacon burgers, ale-battered fish ‘n’ chips, Kobe meatloaf, and New York–style cheesecake. If you’re brave enough to try Wild Bill’s hot wings—the hottest available—be sure to have one of Pinnacle’s many craft beers or cocktails within easy reach. As guests make pilgrimages to Pinnacle, they rack up points on the restaurant's MVP frequent-diner card, with every dollar spent on food and drink getting them closer to free meals and a chance to learn the secret Pinnacle Sports Grill handshake.
A personal TV accents every booth at Cheerleaders Sports Bar & Grill, where chefs kick out hearty steaks, half-pound Angus beef burgers, and a slew of entrees to sports fans. Taps at the full bar work overtime filling glasses with 37 draft beers under the watchful headlights of a Shelby GT500E Mustang, inspiring cheers that rise and swell through the spacious dining room with every touchdown, home run, or umpire fight that's broadcast from 1 of 61 TVs. Classics include hand-breaded finger steaks, chicken caesar wraps, and irish nachos and wings; for dessert, the chefs craft caramel pecan turtle cheesecakes and deep-fried Snickers. The aromas of breakfast fill the family-friendly dining room on weekends from 7 a.m. until noon.
Center-cut pork loin drizzled with apricot-balsamic reduction. Pan-roasted halibut topped with sundried-tomato-basil butter. Dishes such as these reflect Muse Bistro and Wine Bar’s simple, timeless formula of pairing perfectly cooked meats with inventive sauces. The chefs reinvent the menu every Tuesday to showcase whatever ingredients are in peak season so that diners can enjoy food at its freshest, before the produce inevitably gets a tattoo to stay with the times.
R&R Public House regularly rotates the beer offerings on their 13-spigot tap, pouring domestic and international suds that accompany a menu of hearty, yet modern pub grub amid the sounds of televised sports. Grab, slice, or competitively discus-throw a steelhead burger, a third-pound Angus patty ground daily with herbs and spices and topped with sun-dried tomato, capers, and garlic aioli ($10). Otherwise, forks can impale the creamy penne pasta and crispy bacon found swimming in three-cheese blend that souses the broiled mac 'n' cheese dish ($9). To create the cured-meats flatbread dinner, culinarians bake the unleavened masterpiece from scratch before ladling on marinara, topping it with mozzarella, and speckling it with succulent morsels of salami, pepperoni, and a spicy italian sausage ($8). The braised osso bucco lamb shank is cooked in a stout and red-wine reduction before it licentiously poses on a bed of mashed potatoes, looking its best in case any food critics or recipe-magazine agents walk by ($15). Meanwhile, the Randel-family fingersteaks, summoned from Bud Randel's original recipe, sidle up to hand-cut fries and coleslaw ($10).