“Barbecue meets beer garden” may sum up Sheffield’s, but it hardly does the bar—heralded by [Esquire] (http://www.esquire.com/bestbars/bb-sheffields) as one of the best in America—any justice. Standing at the corner of Sheffield and School and housed in the bottom floor of a three-story brownstone, Sheffield’s pulls all the stops when it comes to its two specialties. Barbecue sauce made from scratch smothers tender beef brisket, homemade sausage, and pork that chefs smoke for 14 hours and pull to order. Hand-cut fries and fresh baked cornbread complement the sandwiches and platters, as does any one of the bar’s microbrews, such as Allgash Blonde or Sawtooth English Ale. In the summer, bar-goers can enjoy their brew and food out back in the beer garden, which the Goodlife Report named as one of “America’s Best Beer Gardens”. As cold winds roll into town, patrons can escape to the cozy indoors, surrounded by brick walls and plenty of sports-casting TVs.
Mike O'Donnell's Irish Pub ushers patrons from a broad stretch of Franklin Avenue into a bar from which all pretense has been stripped away in favor of a cozy vibe conducive to unwinding. Even the ceiling tiles broadcast the pub's ties to the community in the form of quaint, business-card-style ads for local businesses. In the game room, friendly competitors hone their skills at the dartboard and draw cues for dibs on the pool table between bites of Irish-inspired appetizers and burgers hot from the grill. Meanwhile, barkeeps refill glasses and chat with regulars as flat-screen TVs keep crowds updated on sports action and the latest commands from Big Brother.
Bije’s makes pizza lovers feel at home with delicious recipes and friendly service in a laid-back neighborhood bar. Built around a pizza recipe smuggled from the marinara-soaked hills of Lucca, Italy, the menu features a mouthwatering selection of feastitudes for every appetite. Start with a Wambo Combo platter, where fried zucchini, mushrooms, cauliflower, and mozzarella sticks form a crunchy golden dream team of finger foods ($7.95), before trying a crispy, thin-crust pizza. Forged from hand-tossed dough and topped with handfuls of cheese, vegetables, and meats, each disk delights diners with a personalized collection of toppings ($11.95 for a large, up to $2 per topping). Specialty pies offer a preselected lineup of ingredients such as the fiery buffalo-wing pizza ($12.25 for a large) or Bije's International ($16.75 for a large), a savory summit of prosciutto, mushrooms, and carmelized onions with a romano-cream sauce. Sandwich lovers rejoice at Bije’s choices of bun stuffers lined with italian beef ($5.85) and italian sausage ($5.75), while carb cravers try the house-made ravioli stuffed with meat, cheese, or spinach ($6.95).