Patrick Molloy's, an Irish sports bar, overhauls conventional pub fare with a modern menu of eclectic dishes. Hungry stomachs corral herds of burgers, such as the cowboy burger, which wrangles barbecue sauce, swiss cheese, fried shoestring onions, and bacon onto an 8-oouch patty driven into a potato bun. Gang up on appetites with three chicken sliders battered in beer, fried, then topped with chipotle sauce or hot sauce and served atop hawaiian sweet bread, a version of sweet bread baked over a volcano. Molloy's also pays homage to the Emerald Isle with classic fish and chips, which combines fried beer-battered whitefish with crispy french fries, all served with tartar and cocktail sauce.
From under the grill at Britt's BBQ, flames reach their flavor-enhancing tendrils up to barbecue-glazed ribs, tender pork shoulders, and skewers loaded with fresh veggies, infusing the whole menu of barbecue eats with their smoky essence. Grill-savvy chefs fill sandwiches, entree platters, and fresh salad greens with cuts of brisket, ribs, and chicken as guests order, resulting in hot meals fresher than a daisy on laundry day. A flavorful assortment of sides and freshly squeezed lemonade enhances the sensory experience of barbecue feasts, surrounding entrees with verdant slivers of cucumber salad, herb-speckled chunks of potato salad, and scoops of beans glistening in pools of barbecue sauce.
Pick a class from the schedule and let the oregano-scented romance begin. Master meat with the Beef on the Grill class featuring tutorials on such cook 'em and eat 'em delights as maple rosemary steak skewers, skirt-steak salad, and braised brisket in chipotle molasses barbecue sauce (June 8, 6:30 p.m.), or opt for the poultry-friendly Chicken on the Grill with mini chicken burgers, balsamic black-pepper-grilled thighs, pesto and portabella grilled breasts, and a minty summer squash salad (July 20, 6:30 p.m.). Get more festive than a fiesta with a Mexican class, where participants learn how to prepare heirloom tomato and avocado salsa, scallop ceviche, adobo marinated pork, and a sautéed chard sweet-potato salad (August 24, 6:30 p.m.).
Though the sandwiches at Leonardo’s Deli are all constructed on a French roll and layered with provolone, tomatoes, pepperoncini, and condiments, their flavors couldn’t be more unique. That’s because the deli’s extensive selection of meats infuses each hot or cold sandwich with a different savory finish, from the smokiness of bacon to the subtle spiciness of roast beef. Staffers create these sandwiches a la carte, or pair them with a bag of chips and a soda for a ready-made meal. They also assemble fresh salads, sandwiches, and pasta dishes for large catered events, customizing each order according to the number of guests, their dietary requirements, and their average score on the cold cuts section of the SATs.
Super Suppers' staff of super cuisineers assembles fresh feasts daily for both meat lovers and vegetarians. The healthy meals are then frozen for flawless later retrieval. The selection of available fare changes monthly; July's menu showcases entrees such as the Beijing chicken noodle bowl ($15.95 for regular size), island shrimp kabobs ($16.95 for regular size), and tilapia piccata ($15.95 for regular size). Super Suppers also offers Grab n' Go regular-size entrees, such as parmesan chicken with creamy sage sauce ($16 for regular size) or vegetarian lasagna ($16 for regular size). Grab n' Go entrees will typically feed two to three hungry mouths.
Busy moms Stephanie Allen and Tina Kuna set out to answer a question that has troubled humans for millennia: "What's for dinner?" They wanted to make people's lives easier and allow for more time around the table with families. Dream Dinners was born from Tina's business savvy and Stephanie's experience with assembling ready-to-cook meals for her clan from fresh, healthy ingredients.