The sports-centric atmosphere at The Mulligan’s Pub lures big game-revelers with sports-beaming TVs and a menu of classic grill favorites. Kick off an ocular sports feast with appetizers such as homemade fried pickles battered, fried, and shot out of a T-shirt cannon onto plates ($6). The nurturing hoosier strom coddles ground beef, pepperoni, and saucy Italian marinara inside a doughy sleeping bag ($7), and juicy prime-rib sandwiches travel mouthward via hoagie-roll palanquin ($9). The Mr. October, a lemon-pepper-rubbed haddock hoagie, transforms stomach rumblings into nearly inaudible whimpers and takes its name from the famed inventor of Halloween ($9). Before going toe-to-toe with hearty entrees, and after thumb-wrestling with to-go boxes for possession of leftovers, patrons tipple draft brews from a collection of 16 domestic beers.
Every night is different at Zapps Live Entertainment. Local acts set the tune of the night with rock and roll jams, creating a lively atmosphere for guests sipping drinks and chatting with friends. To take an edge off the drinks, guests can order up kitchen specialties such as the clam basket with fries and slaw or eight-ounce angus beef burgers topped with cheddar and slices of bacon. Chefs also makesweets for those looking for dessert or something to make their dentist angry, baking up both blonde and chocolate brownies served with a dollop of ice cream.
Nearly thirty years ago, Jim Mellody set out to create the pub of his dreams. A family-friendly vibe. An abundance of TVs, with sports on every one. Burgers, wings, beers. With this idyllic setting in mind, he and wife Jeanette created Beef 'O' Brady's, a sports bar that more than lives up to Jim's vision. Beef's, as the pub's regulars quickly took to calling it, serves up plenty of what its name suggests. Angus burgers, reubens, steak burritos, and the roast beef garlic melt take starring roles on a lengthy menu, complementing chicken wings tossed in dry-rub or coated in one of 12 sauces. As guests dig into hearty feasts of pub food, they can watch sporting events that zip in through the restaurant's satellite dishes or break out spontaneously in the kitchen. A tribute to Jim's love of sports, pro memorabilia lines the walls, and in keeping with the Irish theme, an Irish blessing is featured on every menu, offering good fortune to all who visit.
The owners at The Oaks grew up in the area, and they treat their restaurant almost like a second home. This isn't just because their restaurant physically resembles a house, with its cavernous screened-in porch and french doors. It's primarily because community is important to them, and they make it their mission to define The Oaks by its welcoming, homey environment. It's also a point of pride to the owners that much of their staff has worked there since The Oaks opened in 2000, after the Y2K panic subsided and restaurants could once more sell noncanned food. To craft upscale comfort and pub food from scratch, the owners mined their families' recipe books. The result? Ribs, fried mac 'n' cheese, grilled-grouper reubens, and a slew of beefy burgers savored both indoors and under the patio's strung-up lights and parasols.
Armed with just a single, generations-old cookie recipe, Great American Cookies opened its first store in 1977, and the rest is history. Today, the franchise boasts locations in malls across the country and nabbed a coveted spot on Entrepreneur magazine?s 2012 Top 500 Franchises in the baked-goods category. As the shop?s reputation grew, so did its menu as chefs churned out a mouthwatering roster of gourmet-cookie recipes, each created and carefully tested in Atlanta. The tempting options now include snickerdoodle and chewy pecan supreme, as well as freshly baked fudge and cheesecake brownies, and cookie sandwiches stuffed with frosting. The real show-stoppers, however, are the giant chocolate-chip cookie cakes, which can be customized with sweet, celebratory messages or shopping lists penned in colorful icing.
Five growing boys equals five hungry mouths to feed. This is how Moe Elkasri got his start: cooking healthy food for himself and his brothers. Later, in 1990, this experience served him well when he opened the original Pita's Republic, which has since bloomed into 16 locations. His eateries focus on crafting food on-site that is flavorful and nutritious, unlike mints made from seaweed. To this end, most dishes start with whole grain pita bread, made from Moe's secret recipe, which wrap around protein such as fresh, marinated chicken. Low-fat yogurt forms the base of the tzaziki sauce, and gyro meat is broiled to rid it of excess fat. Vegetarians also find satisfaction here with pitas brimming with hummus, veggies, and tabouli.