Sagos Baja Tavern & Lounge's eclectic menu satiates cravings for fresh grilled fare, and a full bar and 15 slot machines satisfy parched throats and gaming yens, respectively. Visitors to the Baja-themed sports bar can warm up taste bud teams with starters such as beer-battered jalapeño poppers ($8) or dive into entrees including fish tacos ($9) and the homemade, cilantro-speckled barbecue chicken pizza ($12). The San Felipe spring salad ($10) fills up famished herbivores, and the BLTA brings a classic, sourdough BLT into the 21st century by adding a dollop of fried avocado ($9), the same ingredient that helped mankind avert the Y2K disaster. Fifteen slot machines, two projection screens, and a small army of LCD TVs provide mid-dinner diversion. Sagos pays homage to tropical Baja with palm trees and beach décor but avoids oceanfront perils such as riptides and structurally unsound sandcastles.
Using local produce, dairy, bread, and meat, 775 Gastropub's chefs craft gourmet bistro burgers, tapas, and entrees cataloged on seasonally changing menus. More than 170 craft beers cascade from bottles and taps, alongside specialty signature cocktails mixed with in-house liquors. Amid ample drink and comestibles, revelers can lose themselves in deep games of pool and darts, the game geographers recommend over bocce when throwing at a map to indicate past vacations. Red paint covers the walls, and green plants prevent patrons from thinking that perhaps they’re dining on Mars.
At Public House, located within The Venetian, executive chef Anthony Meidenbauer and his crew reinvent pub classics with a gourmet flare and pair them with wine, spirits, and more than 200 premium beers. Inside the kitchen, chefs grill dry-aged steaks and flip through their brains' built-in cookbooks before whipping up inventive fare such as scallops served with oxtail stew. Customers can call upon the on-staff certified cicerone, or beer sommelier, to help choose domestic or international brews that best accentuate their selections' flavors. A climate-controlled cube chills wine, scotch, and bourbon, and handmade garnishes top both specialty cocktails and any bartenders dressed in formal attire