Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.
Jim O’Toole, the son of Irish parents who immigrated to the United States in 1920, realized a lifelong dream when he opened O’Toole’s Restaurant and Pub in 1966. When Jim passed away in 1998, his third eldest son, John, took the reins and led the neighborhood institution into the new millennium. Through the years, John has spearheaded several updates: he added a sports bar, a reception room, and a VIP room, all while maintaining his father’s original vision. That extra space comes in handy, especially on St. Patrick’s Day, when the pub celebrates with kilt-wearing bagpipe musicians.
The cooks at Bandito's Burrito Lounge, which is situated inside a converted garage in the Museum district, add their own Californian touches to the restaurant's menu of Mexican staples. In the dining room, guests can feast on fish tacos, sizzling fajitas, and more than a dozen specialty burritos. Diners can belt out classics onstage on karaoke nights, or kick back and listen to original bands, whose songs are heard on Sunday evenings and in the dreams you have about wakeboarding later that night.
Cooks at The Jerk Pit season chicken, shrimp, pork, and even vegetarian tempeh with Jamaican jerk spices, crafting traditional dishes suitable for a variety of diets. Inside the kitchen, aromas of slow-cooking meats waft through the air as chefs prep classics such as oxtail and curried goat. For lighter fare, they’ll crown mild curried-chicken salad with mango chutney for a dish that combines sweet and savory, like Shirley Temple’s daily bath in Worcestershire sauce.
The Mill on MacArthur dishes up fresh, piping-hot platters filled with seasonal produce and fresh poultry and beef sourced from local farms. Peruse the dinner menu's eclectic panoply of homestyle steak, seafood, and vegetarian dishes while divvying up a palate-priming salver of sautéed brocoletti or crispy barbecue-tofu slices. Thinly sliced cuts of grass-fed, all-natural Black Angus flank steak regale taste buds with halcyon memories of tractor races on a seventh-generation Virginian farm, and the tofu lasagna’s melty strata of fresh tofu, veggies, and cheese anchor vegetarian incisors and come sided with a salad and warm bread.
Even when other places in the Fan are dead, Star-lite has a pulse. Our year round patio dining, with homemade favorites every day and a delectable selection of specials, draws a great local crowd and keeps ’em coming back for more.We‘re located just off the Boulevard, walking distance from Cary Town and the Museum District.