It should come as no surprise that Jekyll & Hyde's has changed. Though it still has certain characteristics of its former self, it's almost completely different now.
The former pub recently teamed up with Hogman BBQ to delight taste buds with slow-smoked meats covered with sweet and tangy barbecue sauces, but it still churns out its award-winning wings and juicy artisanal burgers. The food isn't the only thing that underwent changes?the space also received a face-lift with new floors, paint, and wall coverings. More than 30 TVs captivate patrons, as does the separate poolroom, where billiard balls clack and clatter over the green felt of nine tables during pool-league play. Those looking for a quieter space can reserve the private room that's great for working lunches and clandestine meetings of the Mr. Bean fan club.
34 beers on draft at our Bowling Green location and 40 at our Cleveland location. Hand-packed burgers, fresh cut fries and homemade soups & sauces.
www.CityTapandTheAttic.com facebook, foursquare and twitter:@CityTapTheAttic
www.CityTapCleveland.com facebook, foursquare and twitter: @CityTapCLE
Founders Restaurant elevates the essentials of traditional Southern cuisine with sophisticated dishes made from fresh, local produce. The dinner menu treats carnivorians with selections such as a Black Angus 16-ounce New York strip steak ($26) and aquaphiles with wild Norwegian salmon roasted in cast iron and accompanied by mashed potatoes, asparagus, and a light herb cream ($25). Pecan-crusted chicken gets dressed up in a fashionable frock of pecans and accessorizes with coriander gravy, turnip greens, and garlic mashed potatoes ($16) before knocking on mouth doors and calling on eligible young taste buds. Garnish your appetite with any of the restaurant’s locally sourced sides ($3.50 each), including Logan Turnpike cheddar grits, sautéed kale with walnuts, and sweet potato hash.
Sit back with a burger and fries at Legends Sports Bar and Grill, a relaxed spot serving American cuisine. Take a peek at the drink menu here, and make sure to sample something off the list. The patio tables outside of Legends Sports Bar and Grill are the perfect spot for a summer meal. Hop online in no time using Legends Sports Bar and Grill's free wifi. You won't feel cramped at Legends Sports Bar and Grill, even with a large party — the restaurant is perfect for large groups. The restaurant hosts a DJ, and patrons can take to the dance floor as well. The restaurant's noise level can be somewhat straining on the vocal cords, so intimate get-togethers may be best enjoyed elsewhere.
If you're heading to the restaurant on a Friday or Saturday, don't get stuck in line with the rest of the crowds — reservations are accepted. For those in a hurry, the restaurant lets you take your grub to go.
For drivers, a nearby lot is available for use.
You can take it easy on your wallet at Legends Sports Bar and Grill — prices are generally less than $30 per person.
Owners Monica Webb, Helena Thornfeldt, and Deborah Schjodt, a trio of former professional athletes, foster their life-long love of competition with 10 Diamond tables and replenish nutrients with inspired American fare. Dominate on the sweeping emerald, fueled by a full bar with more than nine taps and unlimited cue sharpenings. The menu, a profusion of time-tested fodder, includes wings tossed in 11 different sauces ($7.49 for 10), the classic Stix burger ($6.99), and the Sledgehammer sandwich, a soaring duet of salami and roast beef accompanied by warm provolone baritone ($7.99). Pizza rolls encase troves of toppings, such as ham, jalapeños, and bacon, in a hearty, hand-tossed crust ($6.99), much like Chef Boyardee smuggles secret recipes in his hat.
In April of 2011, a group of friends on a fishing trip—all veterans of the hospitality industry—got to talking about their love of food as they cooked their dinner around a campfire. The smoky flavors, crackling flames, and friendship merged into an idea to create a barbecue joint with traditional Southern comfort fare and an interactive dessert element.
Today, diners pile into wood-backed booths to dig into ribs slathered in house sauce, smoked sausages, and a menu stocked with homestyle fare. From three types of mac 'n' cheese—traditional, broccoli, and pulled pork—to fresh-ground burgers made with short ribs, brisket, and ground chuck, the kitchen crew crafts its own takes on classic comfort fare as flat-screen TVs flicker above the bar. The dessert section includes do-it-yourself s'mores that are toasted tableside by a portable burn pit and touted as "the only dessert in town that requires a disclaimer," an honor previously held by torch-it-yourself crème brûlée.