With an NFL champion like Tony "The Goose" Siragusa as co-owner, one might expect Tiffany's Restaurant and Bar to show only football. But the eatery's 20-some high-definition flatscreens—extending all the way onto a heated outdoor patio—display everything from basketball and hockey to UFC. The entertainment at Tiffany's isn't all onscreen—throughout the week, events include sets by local DJs, karaoke nights, and Texas hold 'em tournaments.
Founded over 30 years ago, Tiffany's chefs still baste the eatery's award-winning ribs in house-made barbecue sauce, and make meatballs by hand before tossing them with imported Italian pasta. The restaurant has also updated the menu with new, creative twists on bar food and 25 varieties of wings and sauces, such as buffalo wings coated in wasabi sauce. To pair with it all, there are plenty of beers poured from the tap, served in a bottle, or sprayed directly into your mouth from a Super Soaker.
The rich scent of real hickory, apple, cherry, and oak wood drifts from low smoldering fires, infusing the racks of meat above with flavor in a Southern Pride smoker. Drawing inspiration from all over the south, SuzyQue?s BBQ & Bar?s cooks apply spicy dry rubs to every ounce of meat before slow-smoking them, then diners can either enjoy it au-natural or slather plates with one of their signature sauces. Their sauces are inspired by recipes from Texas, North Carolina, and St. Louis and built upon a Vinegar, Tomato, or Molasses base. They also whip up an Orange Habanero sauce full of peppery spice.
The resulting mountains of melt-off-the-bone ribs, smoked wings, sausage, and brisket come to table alongside fine dining entrees, including rib-eye steak, fried chicken, and grilled salmon. Eight on-tap and 18 bottled beers lodge at the full bar, along with glasses of craft cocktails and wine, preparing palates for dessert and punctuating the sound of live bands, comedians, and poker games.
For Sam Mickail, food is autobiographical. Born in Cairo, the first spices he smelled were hearty Mediterranean blends. He then spent most of his childhood in France surrounded by the cooking of world-class chefs, eventually leaving for Switzerland to turn his love of food into a bona fide culinary craft. Now, in America, he channels all of these influences and global experiences into cooking, lending his talents to numerous restaurants and further exploring all the cooking styles that inspired him throughout his life. This surfaces most clearly in Sam Mickail’s CUT Steak House, where he’s free to put international twists on the time-honored tradition of cooking delicious steaks.
Sam coats his filet mignons and porterhouses in delicious béarnaise, au poivre, or perigourdine sauces, according to his customers’ wishes. He also serves fresh oysters at his raw bar, slathers lobster tails in butter, and batters escargot with a champagne crust, a creation he calls drunken snails for their complete inability to slither in a straight line.
At fully stocked facilities, Mix 'em Up Bartending School's TIPS-certified instructors ready students for a career mixing drinks in a nightclub setting. Real taps, sinks, and machinery offer each pupil hands-on training, all overseen by potable professionals boasting the experience and chiseled biceps acquired during a minimum of seven years manning the taps. Music and disco lights foster a true-to-life atmosphere aimed at granting graduates the confidence needed to work in real bar conditions. Showing a commitment to helping all types of students succeed, Mix 'em Up pours out its curriculum in both full- and part-time classes and encourages graduates to take advantage of lifetime access to job-placement databases.
An island of wooden shelves buds from the dining room's floor, displaying draft-beer taps, glinting rocks glasses, and flat-screen TVs alive with sports. Nearby, plates of grilled paninis, buffalo wings in 15 flavors, and fish ‘n' chips clatter onto a polished bar and lacquered tables, drawing nervous glances from collectors of mint-condition napkins. Clevelands Tap Room's newly revised menu includes time-tested pub fare with a few adventurous accents in the form of pickled ginger and wasabi mayo on ahi-tuna burgers and grilled pineapple on pizzas with homemade sauces. If patrons find themselves in the bar on the right night, they can enjoy NFL Sundays, team trivia, or bean-bag-toss tournaments.
The Maplewood Theatre's name hovers above the marquee in an art-deco script over a row of lights, conjuring up nostalgia of the classic cinemas of yesteryear. But the retro-style facade doesn't mean that the movies are also throwbacks. Instead, the modern movie screens flicker with first-run films. The theater's 3D capabilities allow patrons to slip on glasses that make them feel as if they're in the middle of the action or to protect their eyes when they accidentally dunk their faces into 3-D popcorns.