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.
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.
Located directly across the street from Sun Devil Stadium, Mad Hatter Brew Pub similarly strives to draw spirited crowds when its doors' open. An ever-changing selection of local and rare craft beers flows from the taps as the bartenders crack open bottles and cans, pour shots, and correctly guess every patron's eye color on the first try. Even without the game-day crowd, the pub summons passersby to enjoy a drink or a quick bite on its enclosed patio area. The food menu ranges from classic apps to hearty servings of home-style American meals. Beer-battered onion rings and jumbo wings slathered with chipotle barbecue sauce allow groups to stave off hunger pangs. Meanwhile, the hand-pressed Angus burgers, oven-baked, four-cheese macaroni and cheese, and flatbread pizzas can sate appetites.
The concept of building your own meal at a restaurant is nothing new. But at Revo Pizzabar, all the room for creativity makes it fun. Build-your-own pizzas begin on a traditional, wheat, or gluten-free crust, followed by options for a marinara, olive oil, or pesto-based sauce. From there, the toppings might include anything from proscuitto to caramelized onions or figs. Diners can also build their own mac 'n' cheese skillets with cavatappi pasta and the fixings of their choice.
Of course, the chefs also make pizza suggestions of their own, such as the Island pie with jalapenos, pineapples, bacon, and parmesan. A full bar with handcrafted cocktails, wines, and local brews make for perfect pairings with pizzas. And in the mornings, before the chefs fire up the pizza ovens, they serve espresso and pastries.