It's hard to define the vibe at American Junkie. Is it a sports pub? Is it a dance club? A craft-beer bar? In truth, it's a bit of all of these things, with the atmosphere and activities changing from the time it opens to the closing of the doors late into the night (3 p.m.?10 p.m. on Sundays or until 4 p.m.?2 a.m. Wednesday?Saturday). Oftentimes, the cheers of sports fans ring out as they follow American Junkie's resident teams: the Seattle Seahawks and the Ohio State University Buckeyes. The 20 HD plasma TVs also beam all the major UFC, boxing, and tickle fights.
Beneath several of the screens stretches a circular bar, where bartenders mix cocktails and pour all-American spirits?including craft beers, whiskey, bourbon, and wines sourced from California. But those drinks only account one part of American Junkie's menu. The rest comes from the kitchen, where chefs bake pizzas over mesquite wood, make grilled cheese sandwiches with gouda and crisp green apple slices, and slather ribs in barbecue sauce.
Meals often begin with housemade potato chips (complete with blue cheese dressing for dipping) and end in something truly decadent: a dessert called Half Baked. Vanilla ice cream and chocolate syrup cover a half pound of cookie dough, which is baked in a deep-dish pan.
El Hefe combines the best of two worlds—the rhythmic dance tracks and drinks of a lively nightclub, and the meaty, peppery cuisine of Mexico and the American Southwest. Quesadillas filled with shredded chicken tinga and prime steak tortas pair perfectly with sports on flatscreen TVs or icy chelada cocktails. Revelers lounge in wraparound booths covered with funky floral prints and gold lamé, helping themselves to pints of beer from the tableside taps, which eliminate the long waits and intricate hand signals required to order at a noisy bar. And as diners chat, servers carry out rustic wooden trays bearing treasures of angus beef burgers topped with jalapeno marmalade, tacos filled with duck carnitas or pork al pastor, and Sonoran-style hot dogs wrapped in bacon and smothered in tomatillo avocado salsa.
Nighttime finds DJs spinning club music as lights swirl above the dance floor, bathing revelers in rhythmic beats and streaks of neon. Party guests toast potent house tequila cocktails or fishbowl glasses of beergarita--garnished with a dusting of salt and an upside-down bottle of beer.
If the name 5th and Wine doesn’t give away the restaurant’s specialty, maybe the wine barrel guarding the front door might. Or possibly the selection of more than 40 wines available by the glass, including reds and whites from around the world and 5th and Wine’s very own sangria. Those libations––along with specialty cocktails such as a black-cherry manhattan or root-beer martini––complement a menu of seafood, steaks, and burgers made with beef, elk, and bison patties.
Inside the 60-seat dining space, arched beams frame the room and a chalkboard wall displays daily drink specials and upcoming sets from local musicians. In front of the floor-to-ceiling windows, comfy couches and chairs carve out a post-meal lounge area, along with a murphy bed for guests who know which window to punch. Additionally, a 40-seat tasting room indulges guests with red leather chairs and the aroma of an old-fashioned popcorn machine at work. Diners can also enjoy their meal on the courtyard patio where an awning shades meals during the day and strings of lights brighten up the night.:m]]
It's not unusual to find Tammy, owner of Pearl Sushi Lounge & Bomber Bar, standing behind the bar at one of her two restaurant locations, chatting with customers while they sip her signature cocktails and sake bombs. Her crew of bartenders takes their tasks seriously, mixing up martinis infused with soju, sake, fresh fruit juices, and muddled blackberries, or pouring red and white wines straight from the special tap designed to prevent oxidation. Inside the kitchens, the chefs work with equal dedication, whether crafting classic california sushi rolls or the more inventive White Snake roll stuffed with sweet-potato tempura, tamago, asparagus, and cream cheese, and topped with escolar and a spicy peach sauce. Small plates sport crispy calamari sautéed with fresh ginger and garlic while Big Plate meals feature wok-charred beef and teriyaki salmon flanked with miso soup, salad, and steamed edamame.
"Best Bartender," "Best Margarita," and "Best Bar Patio." These are just a few of the awards with which locals have decorated Loco Patron in recent years. Unsurprisingly, the combination of talented bartenders, outdoor seating, and signature drinks such as the Sweet Heat margarita with organic chili liqueur have made the spot a popular after-work hangout for groups of friends.
People don't only come for the booze, though. They also come for cuisine such as the crunchy pork taco with arbol sauce, which won first place at the Arizona Taco Festival in 2011. Diners can choose from other taco fillings, too, including New York strip steak or lobster. The menu also includes house specialty enchiladas and house salads, like the spicy steak and the chicken salad, both of which are considered hidden gems by Loco Patron regulars.
Arizona’s most promising side-splitters share the stage with nationally renowned headliners at Speakeasy Comedy Club, a venue taking its atmospheric cues from a Prohibition-era nightspot. Shows on Friday and Saturday nights feature performers who have honed their anatomical knowledge of funny bones during televised appearances on Conan, Last Comic Standing, and HBO specials. Though the club discloses its password to a range of comics from diverse backgrounds, most performers eschew squeaky-clean comedy for a brand of dirty humor that appeals to the noir detectives who regularly lean on the venue's gray brick walls or occupy the back row’s plushy seats. A friendly wait staff supplies cocktails, signature margaritas, and other exquisite libations along with Mexican cuisine to soothe bellies aching from chortling fits.