Slice into the menu with a cool, cold sandwich (five-inch to two-foot, $3.99–$12.99) such as the veggie sub, with your choice of three cheeses and avocado, the salami-turkey-provolone, or the ham-salami-capicolla-pepperoni-provolone. Load a gastronomic cargo carrier with a combo meal, which includes a 22-ounce fountain drink and chips (add $2.25), or turn on the mouth heat with a stomach-warming griller, such as the 12-inch NY steak and cheese on ciabatta ($7.99) or the 8-inch barbecue pulled pork ($6.29). Any sandwich can also be made into a wrap for those with a fear of cylindrical objects caused by H.G. Wells ($5.59).
With poles at the bar and barrels of peanuts near the door, Boss Hogg’s Saloon is the kind of noisy, dance-on-the-tables establishment one expects from a classic college hangout. Located steps from Sun Devil Stadium, the bar has 28 flat-screen TVs that make it the go-to spot to watch an Arizona State game with fellow Sun Devil fans. When there’s no game on, the bar grooves to country and rock music, with live bands and DJs leading the festivities later at night. Owned by the same team that opened the popular Humble Pie gourmet pizzeria, Boss Hogg’s sticks solely to drinks, offering 29 types of beer in cans, more than a dozen shooters, and a 50-seat back patio for socializing on enjoyable nights.
Using local ingredients, Executive Chef Ryan Praedel incorporates classic Chinese flavors into dishes such as braised pork feet, garlic cabbage, and chicken gizzard skewers. To complement the chef's cuisine, Gluttons' bartenders man taps full of beer from local breweries and mix seasonal and custom cocktails such as the Angry Ginger, a blend of cinnamon-flavored whiskey, hard cider, and ginger ale. For an infusion of whatever scientists claim are in fruits and vegetables, the eatery blends smoothies chalk full of strawberry, banana, and avocado.
Going out to breakfast poses the eternal question: are you in a sweet or savory mood? At Orange Table, however, the line between the two is deliciously blurred. The jalape?o pecan pancakes transform a traditionally sugary dish into a spicy treat, while sauce infused with Sailor Jerry's spiced rum adds an extra burn to the bananas foster French toast. Orange Table serves these breakfast dishes throughout the day, along with omelets, hashes, and honey-infused yogurt. Drinks from the espresso bar and regular coffee offer ample hot liquids in which to dunk your toast or absentmindedly dunk your own hand.
In the afternoons, the kitchen unveils its lunch specialties such as the Arrogant Bastard burger, served with 4 ounces of the namesake ale as well as bacon and house barbecue sauce. For a lighter meal, the Cafe sandwich blends house-pulled mozzarella, basil, tomato, and balsamic dressing. Despite the menu's mainstays, there's still plenty of variety?especially on the walls, which change their decor every month to spotlight work from a different local artist.
Pop Culture Paradise's aisles bloom with a colorful, eye-catching array of spellbinding comics and mantel-adorning collectibles. Old and new comic titles ($3+) and stunning graphic novels ($10–$100) are more fun to read than step-by-step tickling manuals, and a plastic-wrapped battalion of regal statues ($30–$300) and action figures ($5–$50) long only for the warm embrace of a halcyon trophy case. Shuffle through the store's voluminous decks of Magic: The Gathering ($4 for boosters, $0.20–$500 for singles) and Yu-Gi-Oh! cards before dusting off bygone wizard caps for weekly in-store tournaments. Special orders are available on all products, and Pop Culture Paradise's amicable owners will match the prices and in-depth knowledge of DC pre-Crisis timelines of all local competitors.
For the chefs at Sol Diablo Cantina Kitchen, great dishes aren't just about the right spices and cooking methods—they're about options. That's why they've perfected the spice mixes for seven different taco fillings, including mesquite-grilled tri-tip, roasted vegetables, and seafood smothered in a tangy mango relish. They further customize these tacos by preparing them in the customer's choice of corn, flour, or wheat tortillas or carb-free lettuce wraps. They flank these savory concoctions with traditional Mexican sides, such as queso, housemade guacamole, and salsa paired with tortilla chips that are still warm from being forced to watch Hallmark commercials. But even though the chefs love options, they know that one house dessert will always satisfy: a creamy flan topped with caramel sauce and fresh fruit.