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.
CiCi’s Pizza combines the variety of a family-friendly buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese, resulting in more than 28 signature pizzas. The buffet is stocked with a plethora of fresh pastas, such as cavatappi noodles with classic marinara or alfredo sauce, as well as fully customizable signature salads. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
The foodsmiths as Taggarts Ice Cream Parlor construct a menu loaded with made-from-scratch cuisine and creamy frozen desserts served in an old-fashioned ambience. Silence hunger pangs with an ample array of diner-style sandwiches, such as reubens ($6.65), patty melts ($5), and half-pound angus burgers ($6.85). For dessert, indulge in more than a dozen ice-cream flavors, which can be scooped solo ($1.65–$3.45), mixed into sundaes ($2.65–$4.40), or blended into velvety milkshakes ($3.65–$4.40). The parlor's Bittner blends three-quarter-pounds of vanilla ice cream, homemade chocolate sauce, and roasted pecans into a classic creation ($3.95) popular since the 1930s, when the New Deal established dessert as a meal.
The New Peter Shears showcases lunch and dinner menus of creative, contemporary cuisine dreamt up by executive chef and gastronomic guru Nathan Mushrush. Awaken a slumbering appetite with an order of goat cheese fritters with red pepper coulis ($10) or barbecue-dusted calamari with cilantro aioli ($10). Fresh seafood dishes simultaneously set senses afloat and anchor the attention of distracted diners. Peter Shears's #1 ahi tuna ($25) displays sweet-and-savory sophistication, dry-rubbed with Madagascar vanilla bean and glazed with black sesame napa slaw. Even heartier entrees maintain their elegance, as proven by protein-packed plates such as rosemary-and-garlic-soaked spring lamb with mint apple jelly ($32) and Japanese bison ($30), a hoisin-grilled sirloin served with sesame-roasted shitakes and a nest of sweet potato. Plentiful pasta is also available, such as fettuccini alfredo ($16) or basil pesto penne ($16).
In the culinary world, “angry” is often used to denote a dish with a lot of spice. At Angry Barbeque, the translation is a bit more literal. After returning from Afghanistan, combat veteran Mark Albert was diagnosed with post-traumatic stress disorder, but instead of letting his anger and anxieties overtake him, he decided to pour his emotions into something positive: cooking. He discovered a passion for barbeque and the hobby proved so therapeutic that he decided to delve into it full time, and thus Angry Barbeque was born.
Today, Mark churns out barbecue, sides, and desserts, all made completely from scratch. He begins with a 72-hour marinade—a different combination of flavors for each dish—before smoking the meat and finishing it off on the grill. Customers can enjoy his “slap yo momma good” ribs with housemade sides, such as potato salad or mac and cheese. Or, they can opt for one of his decadent chicken dishes: classic barbecue chicken is slathered in a choice of sweet or angry sauce, while barbecue-fried baked chicken combines the sweet, saucy flavor of a barbecued bird with the crispy crunch of fried chicken. Though chicken and ribs are the bread and butter of his operation, Mark also offers pulled-pork and fried-catfish sandwiches, and the kitchen churns out strawberry and chocolate-chip cheesecakes for an ending sweeter than the time Tom and Jerry finally hugged it out.