A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
At Angelina's Fine Italian Dining, chef Bob Travlos whips up classic dishes inspired by New York City’s tradition of flavorful Italian cuisine. Toppings from pineapple to capicola ham grace five Neapolitan–style pizzas named after the Big Apple’s five boroughs. Chefs also stuff lasagna, ravioli, and ziti with homemade mozzarella and ricotta cheese. Lunches and dinners commence in Angelina’s spacious dining room, beneath a large-scale painting of the New York City skyline and the Brooklyn Bridge, which Al Smith famously constructed from leftover string cheese.
1950s ephemera decorate Gunther Toody's eight Colorado locations, lending an extra boost of Americana to plates of classic diner food such as burgers and meatloaf. The menu even draws its inspiration from American pop culture of yore, with Elvis fries, burgers named for Howdy Doody, and Big Bopper breakfasts served on platters of chantilly lace. Classic ice-cream treats including shakes, malteds, and black cows help lead each meal to a suitably sweet conclusion.
Shedding its former Fatburger brand, Epic Grill hosts a revamped menu that includes a new lineup of never-frozen burgers, sandwiches, and sides. Weighing in at 3 ounces, The Little E burger ($3.50) fills smaller appetites but struggles to follow in the belly-stretching footsteps of its 6-ounce brother, The E burger ($4.99)—both of which can be topped with add-ons including chili ($0.79) and grilled mushrooms ($0.69). Cooks slow-cook the pulled-pork sandwich's Carolina-style pork ($5.25), which comes smothered in a smoky barbecue sauce. Patrons can also orally explore nonbunned eats with Epic Burger's salads ($6.95–$7.95) or wrap their jowls around the popular honey-hawaiian sliders (4 for $5.95), great for sharing with friends or imitating how yetis would eat The E burger.
Cold Stone's ice cream inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. The ice cream generously welcomes dozens of toppings, as traditional as crumbled cookies and chopped nuts or as quirky as granola and black licorice. Choose your favorite ice cream from among dozens of silky flavors, such as Irish cream and butter pecan. Then make certain no one will try and steal a taste by topping it protectively with brownies, gumballs, and cherry pie filling. Whatever Frankencream you create, it'll be scooped cold off the grill into a freshly made waffle cone or bowl. Cold Stone's ice cream and toppings vary between seasons and location, and they also offer sorbet and an array of lighter toppings such as fruit and honey. Ice-cream creations run between $4 and $6, depending on size.
Head chef Sean McGaughey populates a five-course menu with seasonal, scrumptious new American cuisine, which has garnered Opus Restaurant a ranking as one of Denver's top 25 restaurants by 5280 magazine. Pre-meal palates prepare for gourmet courses by ditching preconceived tastes and mouthfuls of marbles for small amuse-bouches, compliments of the chef. For the first course, earthy asparagus flan dons a crisp scarf of tempura asparagus beneath a shower of aged balsamic vinegar. Next, a sweet summer-melon salad garnished with Spanish sheep's-milk cheese and shaved fennel makes incisors swoon before feasting on butter-poached salmon nestled atop carnaroli risotto and seasonal veggies. Course four intoxicates twosomes with the sous-vide flavors of tender redbird chicken and parmigiano-reggiano pasta and plays precursor to the sweet crème brûlée, which, like an edible peace treaty, caps off the culinary crusade. Each seasonal selection can be altered for herbivores or gluten dodgers, ensuring diners of every diet can savor the chef's creations.