Executive chef Jack Rickey brightens up his dishes at Billy Jack’s Bar and Grill by packing every recipe with crimson tomatoes, yellow sweet corn, and other colorful southwestern ingredients. The fiery flavors of chipotle peppers and chiles stimulate tongues when blended into the poblano-cream sauce poured over sizzling steak and shrimp or the aioli drizzled over sweet and spicy pork medallions. Bold ingredients find their way into seafood dishes as well, from the peaches that sweeten the BBQ roasted salmon to the jalapeno sauce that coats the restaurant's crab-stuffed tilapia and crab-stuffed piñatas.
Martinis Culinary Cocktail Lounge is aptly named—the bar's martini list boasts a roster of cocktails more than 120 drinks long. However, bartenders also pour top-shelf spirits and craft beers to complement their Mediterranean plates, which range from chicken parmesan and tortellini to build-your-own pizzas. The kitchen staff also whips up seafood dishes, such as shrimp stuffed with blue crab and linguine with clams, which evoke Italy’s seaside regions more appetizingly than free glasses of salt water. As patrons drink and dine, the lounge’s weekly shows entertain with comedy sets and live music.
Many families gather for holidays, weddings, and other special events. The Kambouris and Zaronias clans also convene to celebrate Greek and American cuisine at Maxim's Restaurant, their eatery, cocktail lounge, and catering service. Their lunch and dinner menu brims with hearty comfort food such as homemade soup, roast turkey with dressing, shish kebobs, and more than a dozen types of pasta dishes. Tivoli pizzas, one of the kitchen's specialties, can be ordered Greek-style with gyro meat and feta cheese or American-style with hamburger or barbecued pork. From 6 a.m. to midnight, the cooks also prepare homestyle breakfasts, including omelets, biscuits and gravy, and crepes with fruit or chocolate chips. In the lounge and sports bar, mixologists pour domestic drafts and craft colorful cocktails such as bloody marys and Maxim's fruit punch. The space also hosts toga parties teeming with ouzo shots, bottled beers, and music from a live DJ.
It would be nearly impossible to try every beer offered at Catch 22, since its 20 different drafts and wide selection of craft bottles are constantly changing. Cups brim over with lagers, stouts, and reds from the Indiana-local Four Horsemen Brewing Company, along with martinis and specialty cocktails. In the kitchen, an executive chef simmers up upscale pub fare, including sandwiches, burgers, and steaks. Platters and drinks spread out along the hardwood bar and tabletops that scatter the 8,000-square foot dining hall, amid the glimmer of 16 flat-screen televisions and the boom of a digital jukebox. In warmer months, a wall of garage doors opens up into an expansive patio, exposing diners to free-spirited air, warm sunlight, and gentle breezes.
With a rich wood bar, stone pillars, and furniture imported from Dublin, T.J. Maloney's invites comparison to an authentic Irish public house. The similarities extend to the Hibernian fare, which features traditional Irish staples such as colcannon-crusted shepherd's pie, fish 'n' chips, and tender corned beef and cabbage. Felt-lined booths ensconce diners as they share laughs over pints of stout or glasses of whiskey, and live performances on Friday and Saturday evenings serenade guests with the dulcet sounds of Irish folk music, blues guitar, and Gaelic pronunciation lessons.
Bulldog Brewery was born out of steelworker Kevin Clark's home brewing hobby. But founding his own brewery didn't mean Kevin was ready to quit his day job. And neither have co-owners, Bob Fausto and Jeff Kochis, a steelworker and a second-generation firefighter respectively. The hard work required of having two jobs is in keeping with the brewery's mission: to celebrate small town America and the blue collar workers who live there.
One of the ways they achieve this goal is by providing a place for customers to relax after a hard day's work, whether it's with a grilled panini sandwich or a pint of flavorful lager, stout, or IPA. Their beer also celebrates the working man. The 1890 Stout, for instance, commemorates the year that oil refineries came to Whiting. Its dark, crude-like color conceals notes of vanilla bean and cherry, and it's best consumed while wearing an oil can jauntily perched upon your head.