The owners of First Break Sports Bar & Grill turned a tragic fire into an opportunity. After the loss, they took time to update the space beyond its original condition, and today gleaming granite tops the bar and hardwood floors shine throughout. A typical night sees the latest sports events flickering on 25 HDTVs, while smokers retire to a separate lounge where they can throw darts through the smoke rings they blow. Players send billiard balls cracking at 9-foot Diamond Pro-Am tables, and on Wednesday nights, participants count their chips during Texas Hold 'Em tournaments. But whether they're spectating or playing, diners can fuel up with selections from the bar's menu with sandwiches, wraps, and pasta until 2 a.m.
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.
Delve into Vinifera's award-winning wine list to plumb the garnet depths, or peruse the menu and try the expert wine-and-food pairings of the sommelier. Executive Chef Bo Palker taps into fresh ingredients, some of which can be traced back to his patio herb planters. Diners can start dining on dinner with a cheese-board appetizer, featuring four specially selected cheeses, toasted Marcona almonds, and Muscat grape marmalade ($12). For the main course, try a pan-roasted sea bass with wild-mushroom risotto and wilted spinach ($30) and teamed with a glass of Whitehaven sauvignon blanc ($11), or enjoy the individually grilled lamb chops with pomegranate sauce, lime risotto, and fig marmalade ($29) with a Red Rock reserve merlot ($9). The celebrated Vinifera paella, with jumbo shrimp, scallops, mussels, free-range chicken, and chorizo ($28) pairs well with Bodegas Julian Chivite’s Gran Fuedo Rosado from Navarra ($9).
Now & Then Dance Studios’ dance instructors let students pick from 21 styles of dancing, including waltz, salsa, and merengue. They make sure to integrate private classes, group classes, and supervised dance parties in their lesson programs, which have produced successful dancers for 35 years. They dance atop dance floors to reduce impact on joints and pump music through digital sound systems.