Beneath the rustic beams at Old Mill Brewery, patrons linger over frosty pints of in-house crafted microbrews while chatting near the exposed-brick fireplace. It's here, after all, where local brewers trailblazed the art of creating fine beers before the trend took shape. Today, they continue to produce six stellar beers in styles that range from pilsners to lagers and IPAs to stouts. Bartenders also tap pours of seasonal brews, such as a coconut porter, double IPA, or a fruit-infused raspberry red. Platefuls of home-cooked American fare complement each sip of suds, and include classic burgers and sandwiches along with a slew of succulent entrees?such as homemade fish ?n? chips. Nestled in historic downtown Littleton, Old Mill Brewery welcomes scores of friends and family who flock to its homey charms for a leisurely meal or to enjoy televised sporting events on its big-screen TVs.
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.
With cue balls clacking on the pool tables and a game almost always on one of the multiple TVs, one might think that The Altitude Bar and Grill is just a sports bar. If the diverse pub menu is any indication, though, it's much more than that. The kitchen churns out hearty appetizers that include wings smothered in sauces ranging from mild barbecue to zesty teriyaki or breaded zucchini and mushrooms. Kitchen staff make their third-pound beef patties by hand each day, and transform them into burgers such as the Steakhouse, topped with A-1 sauce and crispy onions, and the Tex Mex, featuring chipotle-barbecue sauce and individual cattle brands to demonstrate authenticity. Grilled chicken sandwiches and fresh salads, meanwhile, provide healthier alternatives.
Chefs at Barroco Grill craft Colombian street fare from scratch, nabbing glowing reviews from Cleveland Scene and a nod from Cleveland Magazine’s Best of 2011 list. The signature arepas—which Cleveland Scene lauds as “hot, corny, and crisp”—hug melted mozzarella and succulent meats inside a pocket of all-white corn batter. Chefs also drizzle plates with creative flourishes such as wasabi coleslaw and peanut cream sauce. Beneath the dining room’s exposed wooden beams, snippets of brick walls peek out from behind artwork by local artists and high-functioning house pets.
As people walk past the spacious outdoor patio into Hodsons Bar & Grill, they might spy diners devouring sushi rolls, brick-oven pizza, and steaks beneath white canvas umbrellas or sipping brews around the fire pit on gray wicker patio sofas with sleek white cushions. Inside, diners perch on leather chairs and slide into booths beneath an abstract glass chandelier that resembles a flaming sun. The private dining room seats guests beside a floor-to-ceiling wine rack built into the wall, and the glass doors, marked by the face imprints of those who weren’t invited in, can be shut for total privacy.
The upscale, contemporary decor reflects Hodsons’ upscale, contemporary American dishes, such as portobello-and-fig pizza, baked dungeness-crab dip, and Asian nachos with mango, avocado, and chilled chicken. Burgers hoist Colorado Angus beef and buffalo, handcut fillets of Scottish salmon await the grill’s flame licks, and three-cheese macaroni teems with chunks of Maine lobster and applewood bacon.
Signature drinks—including blueberry basil-tinis with Little Black Dress vodka and muddled basil and blueberries—and the food pair better than Elvis and sequins. Servers also pour glasses of wine and tap brews such as Left Hand Sawtooth ale and Angry Orchard cider.
Smokin Joes BBQ heaps plates of beef brisket, St. Louis-style ribs, pulled pork and other menu items slathered in sauce that’s at once sweet, tangy, tart, and spicy. Other sauces include the spicy barbecue, sweet and tangy mustard sauce, and the Carolina sauce, which blends vinegar, brown sugar, and a hint of cayenne pepper ideal for whole-hog cooking. Signature milkshakes cool off the tongue with inventively sweet flavors, such as the birthday cake shake with Funfetti cake mix, milk, and vanilla ice cream. Smokin Joes can also cater for events such as company picnics, class reunions, and weddings, especially weddings where they toast with barbecue sauce instead of champagne.