Although it may have fallen out of Top 40 rotation in the 70 years since it was sung by a burger-shop owner’s barbershop quartet, the song “When the Red, Red Robin (Comes Bob, Bob, Bobbin' Along)” lives on in the legacy of a Seattle-based burger joint. The Red Robin franchise has spread its wings far and wide, now serving locations throughout North America with sustainably grown, environmentally conscious burgers and sides that marry classic American flavors with savory twists such as onion straws or bruschetta. Most of the shop’s fire-grilled burgers, chicken sandwiches, and entrees come with a side of bottomless steak fries, allowing patrons to soak up the juicy Whiskey River barbecue sauce, melted blue cheese, and edible fedoras that top the menu’s varied eats. The staff are happy to help patrons pair their sandwiches with one of the full bar’s microbrews or specialty mixed drinks, keeping glasses filled while athletic superstars battle it out on the eatery's big-screen TVs.
Like the sun’s chosen outfit, the lunch and dinner offerings at Skinny’s Bar and Grill vary depending on the day of the week. Where Sundays see cheesy chili with cornbread or spaghetti and meatballs, Fridays’ fried-fish selections join the menu’s mainstays of wings, pizzas, and grinders.
The cuisine architects at Tommaso's Ristorante whip up a towering menu of Northern Italian noshes made from scratch and crafted from quality ingredients. Heat lovingly cradles the slow-cooked prime rib au jus for 18 hours before depositing it beside a homemade soup ($18.95, only served Friday and Saturday) or the front doors of an Ivy League culinary school. Tooth trek through the eggplant rolatini's cheesy terrain ($13.95) or the chicken francaise's egg-battered fields, streaked with streams of white wine, lemon, and butter ($15.95). Garlic and scallions fight for top billing in the culinary stage production of Tomasso's salmon, costarring a veggie dance troupe that trained in accentuating flavors and doing the robot ($16.95).
Executive chef Michael Presnal oversees The Federal’s kitchen, which turns out a constantly shifting menu of elegant American dishes inspired by seasonal local ingredients. Give hunger a stylish sendoff with a starter of grilled asparagus partnered with a fried organic egg, prosciutto, parmesan, and truffle oil ($8.95). Like beach balls, The Federal’s risotto balls—served by the bucket with black truffled butter ($10.95)—are perfect for sharing with a crowd, but unlike billiard balls, they’re not meant for lobbing at noisy woodpeckers. Cornmeal-dusted soft-shell crabs ($25.95) are among the enticing entree options for the surfily inclined, whereas turfatarians can satisfy their protein passions with Portuguese-style pork and clams, which pairs charred pork ribs with chorizo-clam ragout ($26.95). A pared-down lunch menu on Fridays keeps reverse-werewolves from having to start the weekend by noshing on their neighbors.
A clean. comfortable bar & grill. A full menu is available daily from 11 am till 1 am. Daily lunch and dinner specials are the area's best. Free Wi-Fi makes it the perfect place for a business lunch. Enjoy lunch or a drink on the outdoor patio. We also feature live music, DJ/Kareoke, darts. and pool tables.
Pananas Restaurant continually surprises diners with a selection of upscale entrees that change with the season. The spring menu promises fresh options such as the grilled salmon, which is sautéed in creamy pesto before it comes to rest atop bitter greens and risotto-stuffed tomato ($21). Ensconced in an au poivre crust, the 16-ounce bone-in Delmonico steak frolics through sprinklers loaded with balsamic grilled onion and gorgonzola cheese sauce ($28). Pasta options abound, including farfalle aglio e olio, which adds zing to bow-tie pasta with breaded chicken and broccoli rabe sautéed in extra virgin olive oil, garlic, and crushed red pepper ($15). The stuffed artichoke Francese brims with sundried tomatoes, boursin cheese, and lemon butter sauce ($8). Since main courses rotate seasonally, chefs can take advantage of the migratory patterns of vegetables to guarantee access to the freshest ingredients.