Cuisine Type: American
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Cheeseburger
Alcohol: Beer and wine only
Delivery / Take-out Available: Takeout Only
Outdoor Seating: Yes
Pro Tip: Try our Canadian specialties.
The Locker Room is more than a hockey bar: it's a hockey-obsessed bar. Situated nowhere near the Canadian border, the bar nevertheless thrives on a love for hockey teams, Canada, and sports in general. On any given day, bottles of Molson and Labatt await excited crowds visiting for the NHL game of the night. When there's no live hockey, football games playing on the bar's LED TVs keep the fun going while the insatiable scents of poutine and Tim Horton's coffee help you feel the chill of the Great White North. A covered patio gives bargoers another incentive to join in The Locker Room's revelry, and kid-friendly meals and snacks make it a destination to share with the next generation.
When one thinks of an ice rink, the next thought is not typically of freshly baked bread, cured meats, and roasted beets with apples and blue cheese. Jambone's Grill Pub might just change that. Adjacent to the rink at the Sugar Land Ice & Sports Center, Jambone's menu of upscale pub food provides welcome respite for ice skaters. Chefs press fresh ground beef or tarragon-turkey burgers stuffed with a choice of cheese between challah buns or surround grilled chicken, salami, and provolone with slices of ciabatta. Jambone's servers pour Wayne Gretzky Estates wine or other libations from the full-service bar on the spacious patio before diners dash back to the rink to watch it not melt.
Baker St.'s Oklahoma City menu offers pub classics along with tacos, sliders, and generously portioned sandwiches. Start with an order of the tripper dipper ($7.99), a medley of fresh salsa, creamy queso, and savory spinach-and-artichoke dip served with tortilla chips. Then filch a hearty helping of shepherd's pie ($8.99), a delicacy of seasoned ground sirloin, cheddar, whipped potatoes, and tomato mixed together and served with green beans and potatoes. From tender, crisped fish and chips ($7.99–$9.99) to a buffalo-chicken sandwich ($7.99) and southern-style mini-chicken sandwiches ($7.99), the menu's flavorful items bode well with a liquid companion. An impressive beer selection and a full bar shine during daily drink specials and happy hour, but they also provide an equally enjoyable sudsy-nectar blast to taste receptors at any time.
The original Ragin' Cajun joint opened in 1974, treating visitors to hearty po' boys, red beans and rice, and authentic Louisiana boiled crawfish. Today, visitors make the pilgrimage to one of five area locations, including the Woodlands location, newly-opened in 2014, plopping down at tables to sup on meals of Gulf Coast shrimp and crab, gumbos, rib eye, and homemade bread pudding. The intense flavors and cuisine of southwestern Louisiana unfold in a dining room decked with vintage signage, college-sports memorabilia, and buzzing neon. Ragin' Cajun also keeps customers in the know with a Craw Club and can customize catering packages for off-site Acadian feasts, filling banquet halls with food, DJs, and live zydeco bands.
Though Diego Cantina's over-the-top decor welcomes diners inside, its authentic Mexican cuisine crafted from fresh ingredients urges them to stay. Alejandrina Garza and her three children opened Diego's Cantina in an attempt to bring their Mexican heritage to Sugar Land. Described in Living magazine as a "little piece of Tampico, Mexico [the Garza family] left behind," the restaurant impresses visitors with its oversized replicas of Mayan hieroglyphics and paintings. Bathed in soft lighting emanating from chandeliers and tabletop candles, diners eat traditional dishes fueled by family recipes while sipping on beverages served from a blue, glowing tequila bar.
You don't have to order buckets of bland fries when catching the game on one of Musas Sports Bar's 40 televisions. In addition to domestic and imported brews, frozen margaritas, and cocktails made from more than 65 tequilas, the staff prepares Mexican favorites inside a full kitchen. The cooks assemble fresh ceviche each day, as well as staples including fajitas, tres leches cakes, and tacos filled with everything from ribeye steak to lobster. The wait staff ferries these delicacies out to the brightly decorated dining area or to the bar, where a backlit display changes colors. On select nights, diners can chew to the beat of music from live Latin bands or DJs.