The frankfurter fanatics at Dog Daze Gourmet Hot Dogs scour the states for the most delectable dogs and compile the 21 best on their menu. Signature sausages mirror the cross-country trek with names such as the Heartland dog, which pays homage to the Midwest with sweet corn relish, mustard, celery salt, and homespun manners. Peter's Original showcases more traditional toppings of chili, mustard, and onion dappled amidst a ketchup-and-mustard color scheme. Mac 'n' cheese embellishments elevate the Brooklyn dog to comfort fare status matched only by apple pie that's licensed to perform massage therapy. Dog Daze Gourmet Hot Dogs evokes a vintage fast-food shack, with its whimsical, vibrantly colored interior and umbrella-clad outdoor patio seating.
The son of a long-time Canton restaurateur, Sylvester “Butch” Premier II carries on both his father’s name and his father's enthusiasm for good business. He takes pride in the robust menu at Primaveras, which promises platefuls of crispy fried calamari, tender veal marsala, and stuffed eggplant filled with creamy ricotta. Live music frequently fills the dining room, with singers performing old standards by Lou Rawls, Frank Sinatra, and Dark Frank Sinatra, the shadowy nemesis of the Rat Pack.
The oven masters behind Guys Pizza Co. understand the benefit of making their pizza dough daily and topping their pies with fresh meats and hand-cut vegetables. Kids will happily eat anything that looks like pizza, but parents can feel comfortable giving them slices made with real flour and ingredients instead of preprocessed concoctions. They cover wide New York–style pies and deep Chicago-style crusts with custom combinations of toppings that range from classic pepperoni and mushrooms to roasted red peppers and gyro meat. They can even meet the demands of gluten-free diners or gluten-free Bond villains by making small and medium pizzas with a rice-flour crust. The pizza-makers have also tested a variety of specialty pies, including the loaded baked potato topped with white garlic sauce, smashed potatoes, bacon, and three types of cheese. They also cook up hearty panini-style sandwiches called Guyninis, calzones that serve up to 10 people, and stuffed s'mores desserts that pack gooey marshmallows and chocolate into a graham-cracker square.
At Tlaquepaque, the only thing more vibrant than dishes adorned with multicolored bell peppers and miniature mountains of salsa is the lively decor. While diners settle themselves at booths emblazoned with celestial paintings or upon chairs decorated with carvings of peacocks, the kitchen staff envelopes meat or seafood in chimichangas, braises carnitas, and prepares other Mexican classics. On the outdoor patio, the wait staff ferries shrimp quesadillas and chalupas to tables against the backdrop of a three-tiered fountain that lights up by night, illuminating a trio of stone frogs and the Marshalls, an unconventional-yet-loveable family of pennies.
A few years ago, Clement Liu came to a realization: the quality and authenticity of local Chinese food wasn’t meeting his expectations. So, along with his partner, Yu-Hong Li—who was part of the first generation to open postwar dine-in restaurants in China—Clement took matters into his own hands and opened Li Asian Cuisine.
Both Clement and Yu-Hong boast decades of experience in the Asian-restaurant industry. At Li Asian Cuisine, they augmented their own skills by hiring chefs from numerous Asian backgrounds. That diversity in cooking styles is reflected on the menu, which features regional Chinese cuisine as well as other popular Japanese, Thai, and Mongolian dishes, including sushi and pad thai. Equally pleasing to the eye and palate, those creations are served in a modern but not over-decorated dining room, complete with a full bar and a hibachi-style cooking station.
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.