It only takes six minutes to find a soul mate—at least that's what Wine Country Chemistry aims to prove with their speed-dating events. During a two-hour evening, anywhere from 10 to 20 pairs of men and women circulate through the room to embark on 10 six-minute mini-dates. Using a discreet scorecard, attendants document whether or not they would want to see the person again by circling a simple "yes," "no," or "my pen isn't working." The event's organizers collect scorecards at the end of the night, later giving mutual yeses their counterpart's email address so that they can arrange a full-length date.
Beyond the Glory Sports Bar & Grill welcomes broods and boosters to enjoy their classic menu of shareable appetizers and belly-filling burgers. Excited diners flex fingers around fried orders of beer-battered onion rings ($7.25) made with jumbo sweet onions or cheese- and bacon-packed potato skins ($8.25), and ravenous barbershop quartets grease their voice boxes with the Glory sampler platter ($16.95) loaded with hot wings, potato skins, mozzarella sticks, and spicy Santa Fe taquitos. Leaf lovers fork through ruffage-filled salads such as the spinach salad ($9.50) topped with bacon, gorgonzola, dried cranberries, and balsamic vinaigrette or the country fried chicken salad ($10.95) crowned with crisp chicken strips, ranch dressing, and pickled red onions. Each of the seven burgers comes on a ciabatta roll with stylish edible accessories such as the California burger’s avocado and pesto mayonnaise ($12.25) and the Bench Warmer’s beefless black bean patty ($8.95).
The 101 Casino's City Limits Restaurant's amiable staff deals out classic American fare with an upscale presentation. For dinner, experienced chefs prepare fresh caesar salads ($11.95) or succulent lobster tails ($32.95), and kitchen blacksmiths forge plates that buckle under 16 ounces of house-cut prime rib ($18.95). For lunch, the no-limit burger stacks gruyere and blue cheese and baby arugula upon ground sirloin ($10.95) and the french dip showcases tender roast beef, begging to take a dip in an au jus pool ($8.95). Diners can also fuel fuel breakfasting stomachs with pancakes and fresh omellettes or egg-powered rocket ships until 5 p.m. every day.
Traxx Bar & Grill is nestled in the riverside town of Petaluma, and its selection of beer, wine, and spirits from a full bar keeps libations flowing to palates in a stream as inexorable as a river. Chefs stack 13 specialty, half-pound beef burgers with toppings such as avocado, pico de gallo, and grilled pineapple, and adorn fries in hot sauce and parmesan cheese. A kids' menu of cheeseburgers, chicken tenders, and hot dogs accommodates young lads and lasses, and drafts of craft beers and goblets of locally acquired Sonoma-county wine water the craws of of-age diners. Colorful knickknacks, street signs, and sports pendants beam down from the walls onto a seating area of barstools and tabletops, where model airplanes and bongo drums dangle from the ceiling. Multiple flat-screen TVs, meanwhile, glimmer with rousing sports games and gripping car commercials featuring sedans that can yodel.
The chefs at Flamez Bar & Grill never complain about their jobs not being exciting enough. From breakfast through dinner, they must battle ribbons of fire into submission as they grill sausages, flip half-pound burgers, and blacken chicken to perfection. Though they may suffer a singed eyebrow every now and then, they find solace in the steady stream of regulars who gather around the restaurant’s tables to feast on their signature melts, new york steaks, and pulled-pork sandwiches. The warmth of the kitchen extends to the dining room, where glasses filled with Lagunitas beer clink together and servers pour thick, cold milkshakes over plates of hot wings that have spontaneously caught fire.
"Rustic, yet refined" can describe both Social Club Restaurant & Bar’s ambiance, characterized by wooden beams, hanging chandeliers, and large windows, and its offerings on various menus, crafted with care by executive chef Bob Simontacchi. As Bob's kitchen staff prepares salt-cod fritters, smoked-gouda mac 'n' cheese, and their special fried chicken, bartenders pour single-malt scotches and selections from more than 50 bottled craft beers. On Sundays, the restaurant buzzes with conversation fueled by sangria and bellinis at brunch and live music after 6 p.m.