Amid the satisfying clinks of cocktail glasses and the glow of neon lights, patrons at Laurel Station Bar & Grill feast on juicy burgers and steaks, lump crab cakes, and succulent steamed shrimp, all while enjoying the exploits of their favorite sports stars. Over 20 high-definition screens deck the brick walls, broadcasting all Sunday football games and most pay-per-view events, and an enormous projector screen unfolds sporting events and shadow-puppet cage matches in jumbo resolution. Guests belly up to the granite-topped bar for frosty draft beers, or book a private party room to ring in special occasions with good company and hearty pub fare.
Tampico Grill's chefs prepare a menu's worth of authentic Mexican appetizers, tacos, enchiladas, and burritos. Combination platters, such as chili relleno with a chicken enchilada ($10.95) or a chicken taco and beef enchilada ($9.50), please tongues distressed by hours spent discussing the best way to skywrite chili relleno. Deep-fried chimichangas ($9.25+) emerge hot from oceans of oil, carrying beef or chicken, and marinated-and-grilled fajitas nestle shrimp ($14.95) and portobello ($10.95) atop beds of sautéed onions and peppers. Refreshing margaritas quench thirst brought on by the flavorful fare and put out any tableside campfires.
Sculptures of simple wooden sailboats glide across the wall behind Sake House's sushi bar, where chefs bend intently over long filets of fresh fish. In front of them in the dining room, tables draped with tidy white tablecloths stand out against the dark, wooden walls, and platters littered with colorful sushi travel on the arms of servers. Behind the bar, bottles of chilled sake wear poetic labels such as "Bamboo Dew", "Soaring Cloud", and "Black River", and at hibachi tables, chefs deftly manipulate their knives across steaks and lobsters or carve their initials into broccoli trees.
At RG's BBQ Cafe, an experienced BBQ chef loads sandwiches with cuts of pulled pork, barbecue beef, and pit ham or turkey. The kitchen's meat arsenal also includes 6- or 12-piece wings and fried chicken, baby back ribs, lamb shanks, smoked quail, and barbecue chicken. The culinary team also bakes fresh corn bread daily and whips up beans and collard greens.
Each of Pasta Nostra's pizzas begins with hand-stretched dough, fresh, house-made tomato sauce, and a hearty helping of mozzarella cheese. From there, the possibilities are vast: square Sicilian or round, thin New York-style crust, pesto or white sauce, and topping choices that include prosciutto, roasted red peppers, and asparagus. Just like snowflakes, pasta mixed with ricotta, sausage, and seafood comes in eight different shapes, and focaccia bread clasps sizzling fillings in a slate of paninis. In keeping with the restaurant's spirit of options and inclusivity, Pasta Nostra especially welcomes families with a kids' menu and family-style dinners.