Puck hosts blossoming local artists onstage in a bustling jazz club atmosphere, augmented by a full menu of casual pub fare served on the fresh-air patio. Gum gallop through the salmon's horseradish-crusted terrain accented with flowing streams of raspberry sauce ($10.95, dinner service only) to bring out savory flavors and prompt splash fights, or scatter caramelized onions and mushrooms across the grilled steak doused in sun-dried tomato and gorgonzola sauce ($12.95, dinner service only). An 8-ounce burger burrows in a pillowy bun ($8.95) with savory snuggle buddies such as bacon and chili ($1 each), and behemoth chicken fingers stir up dangerous rip tides in seas of barbecue sauce ($6.95).
Patagonia Bar & Grill serves up a spread of international fare from multiple continents, from flaky fillets of African grouper to Argentine churrasco, creamy shrimp alfredo, and tangy Shanghai calamari. Brightly hued contemporary decor frames these cosmopolitan feasts with sunny yellows and oranges, and a full-service bar slings drinks as the wine list pairs dishes with fruity libations from vineyards in California, Argentina, Italy, and France. A brick-walled patio hosts occasional musical performances and live-action reenactments of famous Tetris games.
The Shanachie's cooks forge culinary classics from Ireland and America to fill a menu with traditional comfort cuisine from both sides of the Atlantic. Tables groan beneath such hearty fare as the shepherd's pie ($14), which corrals a flock of ground beef, carrots, onions, and peas beneath a cumulus cloud of mashed potatoes and fuels attempts to reenact celebrity jigs. Chefs flash-fry slabs of ale-battered fish in a shimmering lake of hot oil before adding heaps of homemade Irish chips to complete the famed dynamic of fish 'n' chips ($12). The burger's ($9) Angus beef patty lounges atop a sourdough roll like a lethargic baker, and a bacon-wrapped plateful of pork tenderloin ($18) bastes in apple brandy jus as it acquires a dulcet tenderness. The pub's dessert menu hushes clamoring sweet teeth with such saccharine delights as homemade bread pudding infused with stout and custard ($6).
The able alemen and grill captains at KC's Alley dish out high-grade burgers and high-quality brews to satisfy the bellowing bellies of hungry visitors. After browsing KC's varied menu, put in an order for a BYO burger ($7+) to initiate construction of a beef monument made to your royal designs, or opt for the classic ($8) or barbecue ($8) options to leave the work to experienced food architects. Salty baskets of Alley fries ($4.50) lightly drizzled with butter and seasoning keep peckish patrons satisfied, and nine salad options ($5–$11) appease leaf-seekers and burgerphobes. House-roasted turkey smothered in gravy ($13) gives diners a flavorful taste of Thanksgiving without forcing them to learn things like how an oven works or how to coax a turkey into one.
An actual tour of Germany would delight all five senses, with attractions like the Brandenburg Gate's architecture and Oktoberfest's polka music. At Otto's Brauhaus, the Tour of Germany focuses primarily on the sense of taste by filling an omelet with cuts of knockwurst and Hungarian bratwurst. Otto's culinary team specializes in crafting hearty meals with German flavors just as they have since first opening in the 1930s. Today, its massive menu encompasses everything from Hungarian goulash over spätzle to schnitzel with a sunny-side up egg.
Cooks whip up plenty American favorites, too, including New York strips spiked with Jack Daniels and burgers smothered in chipotle ketchup. Bartenders pair each dish with pours from an extensive wine and beer selection that also draws equally from the U.S. and Deutschland. Besides the food and drinks, guests can take in Otto's lineup of live entertainment, which ranges from blues musicians to full brass bands as opposed to groups that play instruments hastily shaped from tinfoil.
A former industrial chemist, Italian native Franco Federico brings the same attention to detail to his efforts to synthesize classic Italian flavors at Primo Bacio Ristorante Italiano & Bar. The owner's culinary team, led by the same chef for more than 10 years, painstakingly prepares each dish using fresh seafood and quality cuts of veal and steak.
Dishes such as chicken saltimbocca and veal marsala make their way out to tables in the main dining room, the banquet facilities, or the outdoor patio surrounded by a stone wall. Guests can also stick around for weekly entertainment, including weekend party nights, Thursday karaoke nights, and Tuesday nap times.