Brickhouse Tavern draws inspiration from New York pizzerias and roadside diners in equal measure, compiling a menu of familiar American comfort foods. The eatery demonstrates its commitment to the region by sourcing as much produce from local farmers as possible, supporting growers who embrace organic and eco-friendly practices in particular. These ingredients lend vibrant flavors to the tavern's signature pizzas, which are created using generations-old family recipes as well as a bit of New York flair. With more than 20 toppings available, guests can design personalized pies with anything from meatballs and fresh garlic to salami and jalapeños. Classic pasta dishes also allow the tavern's Italian origins to shine through an otherwise all-American smorgasbord of burgers, wings, and french fries that don't understand the metric system.
At Craft 60 Ale House, more than 60 varieties of craft brews available by the bottle and on tap compliment the chef's menu of unpretentious modern American fare. Cold swigs of beer wash down bites of bacon-wrapped rib-eye or a Juicy Lucy?a beef patty stuffed with smoked cheddar and topped with onions, spring mix, and smoked aioli. For a little crunch and texture, the filet of fish arrives donning a layer of housemade IPA batter fried to a golden-brown crisp. Diners can savor each dish knowing that it was hand-crafted using local and sustainable ingredients.
Throughout the day, big windows let in a deluge of natural light into the pub, and at night, glowing TVs show sports and full-contact spelling bees. Craft 60 Ale House also hosts live music every Friday and Saturday night, and open-mic events on Sunday nights.
The weathered sign outside reads "99 Beers & Ales," directing visitors toward The Weekend Pub's beer list, which overflows with domestic and imported brews. Inside, pint glasses fill with an earth-toned rainbow of suds hailing from Ireland, Scotland, Africa, the Philippines, and France. Hands wrap around familiar bottles from St. George and Celis or slowly count off syllables when writing haikus about Weihenstephaner kristall. Glasses lift against the steady beat of clattering plates, laden with a menu of shaved-steak sandwiches and sirloin burgers crowned in Guinness-based sauce. As eyelids sink contentedly to half-mast, patrons toss beanbags or darts at their respective target in contests of eye-hand coordination. Some evenings, teams compete to correctly answer trivia questions in exchange for prizes and the right to high-five each other every hour on the hour. The sounds of acoustic guitars and tremulous vocals waft through the air during open-mike nights and live musical acts on the weekends.
At The Vineyards Trattoria and Pizzeria, chefs execute a playbook of distinctly Italian recipes that yield peppercorn-encrusted steaks, hand-tossed pizzas, and seafood and pasta dishes slathered in tomato and wine-butter sauces. While loading their forks with penne ala vodka, diners can complement bites with sips from the expansive wine list, which includes red and white wines from both Europe and America. The restaurant’s crispy pizzas strictly abide by the rigid standards of the Associazione Vera Pizza Italianas, which demands hand-pressed dough, pizza sauce made with tomatoes imported from Italy, and a permission slip signed by the Italian government.
While they wait for their tables, guests can pass the time at the full-service bar before taking their seats amid the dining room's parchment-colored walls and portraits of rustic Italian scenery. The Vineyards' catering services provision wedding receptions, birthday feasts, and corporate parties with tasty plates of baked ziti, chicken parmigiana, and baked eggplant.
At first glance, Keagan's Irish Pub and Finn McCool's don't seem so different. Both are thoroughly Irish establishments, serving traditional dishes of shepherd's pie, bangers 'n' mash, and fish ?n? chips in dining rooms adorned with dark woods and stonework accents. Both also feature regular karaoke nights and live-music acts that regale patrons with songs so catchy they're under investigation by the CDC. But Finn McCool's stands out from its sister restaurant in one important aspect?its seafood bar, replete with broiled oysters and clams, steamed shrimp and snow crab, and saut?ed mussels that arrive to tables solo or in hefty combination platters.
Saisaki's chefs weren't content to simply fuse the dishes of two different cultures. Instead, they culled culinary techniques and recipes from Japan, China, Thailand, and Malaysia to prepare raw and cooked Eastern cuisine. Traditional and specialty sushi rolls slip snugly between chopsticks, as do Hunan-style scallops and tender cuts of steak cooked over a toasty hibachi flame. Hot and cold bottles of Gekkeikan and Ozeki saki clink symphonically above slices of hot-fudge chocolate cake that provides a satisfying epilogue to the meal.