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.
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.
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.
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.
Preparing a menu of fresh, organic, and locally sourced eats, The Center Bistro keeps breakfast and lunch deliciously healthy. Drop in to grab grub for takeout, make use of the attached deli, or enjoy free WiFi while noshing on a chef’s daily omelet ($5), bruschetta ($4), or gourmet street tacos (three for $7). Patrons can relax amid contemporary-style décor whose sleek and stylish interior rivals the comfy, fully furnished insides of a giant white whale.
Antars Sports Bistro complements its robust, homemade menu with 25 on-tap beers, regular live events, and more than 30 big-screen TVs tuned to the latest feats of competitive ball smashing. While families converse and sports fans bemoan rumored curses involving goats or Kevin Costner’s dad, chefs prepare fresh, original dishes such as the bourbon-glazed pecan-crusted salmon, a crispy fillet served alongside sweet-potato ravioli and Creole mustard-coated spinach ($14.95). The steak and shrimp oreganada ($18.95) tops tender sirloin with five jumbo garlic sautéed shrimp, while the Blue Brute burger wrangles melted blue cheese into fried onion ring lassos and traps them betwixt a pretzel bun ($8.95). Pizzas ($13+) and pastas ($9.95+) import Italian zest to the all-American bill o' fare, while slices of homemade New York–style cheesecake help stomachs return stateside with a creamy slice drizzled with a traditional topping of raspberry sauce and a potato knish.