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.
The Lescombes family knows wine. As sixth-generation winemakers, Florent and Emmanuel Lescombes embrace a family legacy that spans decades and three continents. St. Clair Winery currently cultivates 180 acres of grapevines spread across the Pyramid Valley's high desert, land that Florent and Emmanuel's father, H?rve, initially sought out because of the climate's similarity to that of his home in Algeria. The warm, sun-drenched days and relatively cool nights allow clusters of cabernet sauvignon, chardonnay, zinfandel, moscato, and other varietals to fully ripen while maintaining their natural acidity. These grapes are then used to help create more than 70 different wines produced under several labels, including everything from crisp, citrus-tinged whites to lush, silken reds with hints of French or American oak.
But the Lescombes family wasn't content to only share its wines in St. Clair's tasting room, so it also founded a handful of southwestern-inspired bistros that pair them with regionally focused comfort foods. The menus feature dishes such as burgers with flame-roasted hatch chilies and open-faced tuna melts with avocado and cilantro-lime mayo as well as a number of wines available by the flight, glass, bottle, or thimbleful.
Back in the '80s, winemaking was just a hobby for artist and wine enthusiast Jim Fish. Today, some of his original hobby casks still serve as a reminder of how far he's come, as they stand surrounded by hundreds of gallons of newer wines. At Anasazi Fields Winery, Fish focuses on table wines made from locally-sourced fruits and berries such as plum, apricot, blackberry, and peach. And despite being fruit wines, they're dry and multi-faceted, a far cry from the sweet varietals some might imagine when they hear fruit wine.
The winery is open throughout the year, beckoning visitors inside for tastes and tours, events, or to buy a bottle, sold on the premises. Orchards and vineyards surround the property, all watered by a spring-fed irrigation system that dates back more 1000 years when Anasazi people farmed the valley.
Toro Tequila Bar & Grill furnishes the famished with a menu of tangy grilled meats steeped in Mexican flavorings. The fuego sliders ($7) rush to the table, leaving a smoking trail of chipotle aioli in their wake. Beef short ribs, fresh from a tequila-lime bath, snuggle up in their mashed-potato beds with pico de gallo pillows and vegetable quilts ($18). Poultry gobblers relish the pepperjack chicken paired with linguini in a spicy cream sauce ($15).
Featured on Diners, Drive-Ins, and Dives, Back Road Pizza bakes and slices a menu of cheesy pizzas prepared with homemade dough and locally sourced ingredients. While each pie starts in the New-York tradition, Back Road adds a special cornmeal-coated crust filled with more flavor than plain pizza bases and a crunchy end to every slice. Savor mouthfuls of a specialty creation ($13–$25) such as the New Mexican, a fiery blend of green chile, red onion, and pepperoni, or the meaty Texan, conveniently hewn into handy wedge shapes or outlines of the Batmobile. Crafty consumers can assemble their own pizzas ($8.50+) using a list of more than 20 toppings and a highly focused imagination. Limited appetites can swap in a gluten-free crust ($10.50) for any pizza. Satisfy three-dimensional cravings with a folded calzone packed with up to three toppings ($8) or an oven-roasted chicken sandwich covered in green-chile aioli and baked open-face so chefs can see its smile and tell when it’s ready to serve ($9.50).
Pecos Flavors Winery opened fairly recently—in 2004, originally just as a Roswell-based tasting room—but it brims with New Mexico history. The facility's current tasting room, for instance, takes on the identity of a southern New Mexico ranch. Its bar is a century old, plucked from Hondo Valley. Nearby, a statue of Billy the Kid keeps watch, staring grudgingly at anyone who spills their glass.
Befitting its state pride, Pecos has an extensive selection of New Mexican wines. More than 80 different blends of regional wine populate the Pecos collection, including the winery's own varietals grown at a pair of Chaves County vineyards. Pecos offers a number of other New Mexico products, too, such as coffee, sauces, and chocolates, as well as beers gathered from in-state breweries.