Aces & Ales blends pub-style comfort food and a rotating selection of 22 artisanal beers on tap with musical entertainment, fusing the passions of owner Keri Kelli, craft beer enthusiast and former guitarist for rock legend Alice Cooper. Plucking out distinctive pours more precisely than a neophyte harpist learning "Stairway to Heaven," the staff lines up select imperial stouts and hefeweizens to escort gastropub-inspired bites such as Belgian-style fries with bacon and blue cheese or homemade Maryland crab cakes. The bar's 14 plasma TVs, meanwhile, catch diners' eyes with 55 inches of pro-sports action. A classically trained robot moonlighting as a jukebox emanates waves of nostalgia and patron-selected tunes before local bands take the stage to test the stability of the exposed brick walls, which have previously resonated with the voice of Alice Cooper himself.
For more than 50 years, Round Table Pizza has fired up the appetites of flavor-starved foodies with a host of appetizers, crisp salads, and topping-laden disks. Dough is made from scratch using wheat sourced from the company's family farms, ensuring that the bready foundations of mainstays, such as the barbecue chicken pizza ($17 for a medium), are fresh and familiar with agricultural machinery. House creation King Arthur's Supreme takes charge of nearby chompers, guiding them through an invasion of pepperoni, italian sausage, salami, linguica, mushrooms, green peppers, onions, black olives, and more ($14 for a small). Meanwhile, the Wombo Combo tempts taste buds with crisp bacon, mushrooms, roma tomatoes, artichoke hearts, green onions, and a medley of magnanimously portioned meats ($8 for a personal size). Inspiration-stricken patrons can design their own pie or swing by the all-you-can-eat salad bar ($5 with a meal, $7 without) to adorn lush leaves with tasty toppings under the glow of the light bulb growing from their forehead.
When chef John McKibben first opened Grape Street Cafe in 1997, his small restaurant took a back seat to a large front-of-the-house retail area where customers could purchase house-made sauces, salads, and high-quality wines. Though the concept quickly transitioned to focus on the fresh, house-made dishes flying out of his kitchen, McKibben has held on to his retail license and continues to encourage his diners to finish their meal by picking up a bottle of wine to go or commissioning a self-portrait painted with balsamic vinegar.
With the exception of a handful of rotating nightly specials, the menu has stayed largely the same, and Chef McKibben credits the cuisine as the eatery's 14-year secret to success. Dinner finds the shop's signature hot sandwiches, creamy pastas, and pizzas sharing top billing alongside nationally inspired entrees such as a baked Alaskan halibut topped with lemon beurre-blanc and Colorado lamb in a sweet-and-sour mint glaze. However, the diverse menu is designed to complement the restaurant?s real draw: its extensive wine selection. Up to 90 vinos are available by the glass each day, with selections that hail from as near as Napa and as far away as Mosel, Bordeaux, Rioja, and Mos Eisley.
Layer upon layer of cheese and a touch of tomato sauce blanket each thick yet airy crust baked to crispy perfection inside a rectangular tin. This Detroit-style pizza may not be as widely lauded as its Chicago and New York counterparts, but the square pies pack just as much flavorful crunch. Northside Nathan’s team loads crusts with classic Italian toppings such as sausage, capicollo, meatballs, mushrooms, anchovies, salami, and roma tomatoes. Equipped with the recipes of his parents, who opened their own pizza parlor in Detroit during the 1960s, Todd Malinowski brought the square-pan pizza west and opened Northside Nathan’s Detroit Pizza in the late 1990s. The eatery has since expanded to a second location, where Todd continues to toss the same dough that has earned him a spot on the Best of Las Vegas list for best pizza twice. The Malinowski family also piles fresh and hearty ingredients into a septet of Detroit-themed sandwiches, such as the model T and the cadillac.
At Mezzo Bistro and Wine, chefs create nearly everything from scratch, from hand-rolled sausages and meatballs to decadent dressings and sauces that populate plates of Italian favorites. Flames set the goat-cheese- and sausage-topped Mezzo pizza and margherita pie ablaze inside the kitchen’s wood-fire oven, which the eatery imported from Naples in exchange for an Elvis impersonator. Each layer of eggplant parmesan appeases veggie-craving tummies, and orechiette calabrese entangles mushrooms, spinach, and spicy sausage in a housemade sauce. Freshly caught fish fills the frutti di mare with a hodgepodge of clams, mussels, hand-cut calamari, and shrimp, all simmering in a spicy sherry sauce with linguine.
After flipping their housemade dough, the pizzaioli at CG?s Pizza give diners as little or as much control as they wish. From jalapenos to artichokes, more than 15 toppings can crown customizable pies, while other fixings??such as ranch sauce and bacon??top 10-plus specialty pizzas. Once those ingredients are in place, each pie slides into the eatery?s stone-deck oven or fits into a take-and-bake box for snacking at home or on trips in the family submarine. To round out its menu, the culinary team whips up other pizzeria classics, including calzones and cheesy bread.