When paired with blues chords, the smell of barbecue sauce transcends the normal sensory experience. Housemade dry rubs and sauces sink into smoked brisket, turkey, pulled pork, baby back ribs as the meat smokes slowly over a mix of hickory and applewood chips. Blues Bar masters this ethereal combination of soulful sounds and soul food, coupling weekends of live music with saucy ribs and sides of honey-chipotle corn bread and homemade fries. Inside the lofted dining room, tables look down onto the bar and its 24 HDTV screens that play live sporting events. Also you can find well over 75 plus craft bottled beers and 20 continually rotated draft craft beers. The blues joint’s decor pays tongue-in-cheek tribute to Chicago icons the Blues Brothers with a larger-than-life mural of the smart-suited duo and a full-sized vintage squad car in which John Belushi’s hat was once arrested for armed robbery.
Food has found a good home at Emerson’s Ale House. Here, chefs present half-pound burgers with pretzel buns and their very own beer pairings—the Smoke House burger with manchego cheese and pulled pork pairs with Rogue Dead Guy ale, for example, and the Roy-Ale burger with fried egg, smoked bacon, and English cheddar lines up nicely with Three Floyds' Robert the Bruce. To char-grilled salmon they add a side of dirty rice; to braised short ribs, garlic smashed potatoes. And they grant their desserts—chocolate-crepe cake, bread pudding, and Chicago-style raspberry cheesecake—the power to satisfy two diners at once, even if both are very upset about a failed attempt to gerrymander their foe’s sock drawer.
Emerson's TV collection helps patrons take in the game with friends, and its complimentary bacon bar provides the opportunity to see if bacon still tastes like bacon. Because liquor bottles only prosper when they're close to other liquor bottles, Emerson's has wisely grouped them all together behind the bar, where they huddle in wait before getting all mixed up inside your glass.
At Bar Louie, a menu furnishes plates with burgers, sandwiches, and seafood as specialty cocktails wet whistles and flat screens beam sports games into eyeballs. A fried egg balances perfectly atop the layers of bacon and cheddar of the fried Louie burger ($10.50), which arrives at its target table with a side of french fries. Burger gobblers tiring of beef can opt for a patty of chicken, turkey, or portabella. Seared ahi tuna ($16) wears a sesame-seed coat to protect it from unseasonable floods of sichuan sauce, flurries of cilantro, and invasions of sautéed vegetables. Beer-battered Drunken fish 'n' chips ($13) come with seasoned fries and tarter sauce, and hoagie rolls bookend the Luigi's shaved rib-eye steak ($11) next to a nest of french fries. Specialty cocktails include Louie's cosmo, whose Absolut Citron welcomes dollops, splashes, and timid pours of orange liqueur, fresh lime and white cranberry juices, and syrup.
The menu at Illusion Bar Grill Cafe reads like a culinary map of Europe. Inside the relaxing lounge space, guests can start their journey in Italy by digging into paninis bursting with fresh veggies and savory meats. Next, it's on to Greece with a plate of hummus and Greek fries arranged in the shape of Dionysus giving the shaka sign. Pierogis transport diners further north in the continent, where bottles and drafts of Polish, Russian, and German beer complement the potato-stuffed dumplings. Finally, homemade tiramisu and an Espresso martini whisk taste buds back to the country where their journey began.
From within Ding Dong Dang’s variously sized private rooms, drifts the sounds of singers living out vocal dreams previously unleashed exclusively in the safety of the car or shower. As crooners belt out popular songs or fill in forgotten lyrics with their social security numbers, the bar concocts drinks to lubricate parched windpipes, drawing heavily upon the dulcet notes of a Korean liquor called soju. Against the soundtrack of newly proud singing and clinking glasses, dishes clatter against tables, laden with Asian options including breaded pork donkatsu, crisp popcorn chicken, and pingsu, a dessert that combines red beans, fruit, and ice.
At the dine-in movie theater Star Cinema Grill, concession stands are obsolete. By pressing a button, guests signal a server and are able to order restaurant-style without disrupting their viewing experience or screaming at an usher for a lobster bib. From angus sliders to ice-cream floats, Star Cinema Grill's menu appeases all ages with its gourmet-pub cuisine served amidst the glow of screenings and first-run film releases.