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.
At the tender age of 7, Andrea Apuzzo began honing his culinary skills at a bakery in his Italian hometown. "I was spoiled as a kid. We made our own olive oil and wine,” he says in a Gambit article. His breadth of knowledge expanded greatly when, at 14 years old, he embarked on a culinary adventure across Europe and South America. Now at the helm of his own restaurant, Chef Andrea applies the knowledge he learned amid the cream-hued rising loaves and on the chattering South American streets.
The dishes that fill tables at the eatery have been enjoyed by the likes of Queen Elizabeth, President Carter, Sophia Loren, Clint Eastwood, and one dog that figured out how to use a credit card. To share his abilities and experiments, the chef also publishes cookbooks, which detail formulas for the award-winning pastas, fresh seafood, and steaks. Chef Andrea's bistecca pizzaiola earned a place on Esquire's 2008 list of the 20 Best Steaks in America. "Like the best Italian dishes," the article says, "its simple parts add up to an unexpectedly powerful whole."
That’s A Wrap’s chef John Evangelista is a self-confessed control freak. To craft dishes he truly stands behind, he has to be involved in every step in the process. He and his staff brines whole turkey breasts for 24 hours, bakes hams in a special glaze of honey and brown sugar, and slow-roasts briskets dry-rubbed and marinated overnight. In John’s kitchen, no vegetables ever feel the chill of a freezer, arriving to be cut and washed every morning. The kitchen’s meticulous prep work pays off. The eatery’s wraps and sandwiches are imbued with fresh flavors devoid of preservatives and MSG. Specialty wraps such as Classic Club—a bundle of baked ham, Cajun turkey, bacon, and cheddar—pair with smoothies blended from fruits such as pineapples, mangos, strawberries, and snozberries. Flavors of steaming, housemade stew rotate daily, and salads drizzled in housemade dressing augment the roster.
O'Henrys has served baskets of complimentary salted peanuts to guests since its founding in 1982, and the floors remain whimsically festooned with shells to this day. Owner Rhonda Conley, with more than 20 years at O'Henry's under her belt, works to keep the tradition of the restaurant alive at both locations. Waiters crunch across dining rooms from midday to midnight, bearing plates of freshly ground filet mignon burgers, hearty steaks, and signature Monica cream sauce dishes. Outside, an outdoor balcony scattered with tabletops wraps around the restaurant. The eatery boasts private dining rooms for parties of up to 25 people. It also treats guests to a free new york strip steak if they can prove it's their birthday with a valid ID or by showing video tapes of them not celebrating their birthday the previous 364 days.
Though Wow Cafe & Wingery has now found a foothold in more than 60 locations throughout the U.S., the chain still offers the same tasty soul food and wings as it did when it was founded by a trio of Louisianan brothers in 2001. The friendly sports pub still broadcasts the day’s games on various televisions, allowing guests to follow multiple sports or Jenga tournaments as they lick one of 17 delectable sauces from their fingers. In addition to these finger-food staples, guests can devour fajitas, burgers resting between slices of texas toast, and classic New Orleans dishes such as gumbo, catfish, and red beans. Spice-covered tongues cool off with signature drinks such as an italian mango bellini or Louisiana's Abita beer.
In addition to a location in Metarie, Daisy Dukes Restaurant features a location nestled into the heart of the French Quarter with exposed brick and hardwood. Both locations of the eatery combine New Orleans charm with Southern fusion cuisine, and the French Quarter location is open 24 hours a day. Grills blacken catfish, alligator sausages, and fresh tuna steaks, which have close brushes with Cajun spices before arriving at tables. Classic po’ boy sandwiches cradle shrimp and other seafoods for which the area is famed. Each meal comes with hearty sides, from Cajun-spiced fries to cups of crawfish etouffee, a classic bayou recipe.