Sports-bar proprietor Maggie Smith got her start in the restaurant industry at 17, working as a server at local institutions such as the Bleeker, Mona Lisa's, and Alteri's before earning a coveted management position at Garlic John's. In the summer of '94, Smith hit the jackpot on a Pick 6 ticket at the Saratoga Track, winning enough to buy her place of work and add her victory to the annals of historic moments decided by horse races, alongside Secretariat's record-setting run in 1973, and Seabiscuit's elevation to the US Senate in 1936. After several years of building a successful business at Garlic John's, Maggie bought the old Son's Tavern building on Western, envisioning a warm, welcoming sports bar full of friendly neighbors, flowing beer, and crowd-pleasing pub fare.
Today, the restaurant entertains crowds of college kids, off-duty businessfolk and state employees, plying them with personal pizzas, Italian pastas, chicken wings, and burgers alongside frosty brews and cocktails. Visitors share hearty cheers and earth-shattering high-fives as they watch college and pro sports of all varieties on the array of LCD screens or pit their brains in gladiatorial combat with weekly trivia contests. Friday-night karaoke and Saturday-night live bands entertain multitudes with the sweet strains of popular music, and a tucked-away banquet room sequesters private gatherings of up to 100 from the welcoming revelry of the main bar area.
Based on the numbers, one might think every member of The Sports Grill staff boasts 20/20 vision. Twenty televisions line the bar and the dining room walls, surrounding guests with the sights and sounds of sports broadcasts, and 20 available draft beers lubricate team trivia night on Tuesdays. Meanwhile, the aromas of slow-cooked ribs, grilled steaks, and spicy jumbo wings mingle in the room and give a brief olfactory preview of the menu's diverse offerings. The cooks effortlessly forge a variety of Angus burgers and familiar comfort foods, but they round out the menu's pages with items such as house-made kettle chips, sizzling fajitas, and the perennially popular crab cakes. The Sports Grill also maintains an expansive outdoor patio, presenting reprieve from the sensory stimulation inside—where there may even be rainbows emanating every hue of beer.
By following the blueprints found on a sprawling menu of wraps, sandwiches, and pizza, the culinary experts at JP's Restaurant battle flavor shortages against a sports-bar backdrop. The beef stroganoff blends braised beef tips with sautéed mushrooms, sour cream, and a network of penne noodles ($14.99), and the chicken française attacks hunger with a battalion of sautéed mushrooms, an infantry of white-wine lemon sauce, and a division of angel hair pasta commanded by a general of boneless chicken breast ($14.60). Pie-mongers can nibble one of 14 specialty pizzas, such as the large chicken pesto ($14.60), which is smothered in mozzarella-based goodness, while lunchers can open cuisine gates to massage teeth with a Cajun chicken-fajita wrap ($7.99), a burger slathered in hickory sauce ($7.45), or a hot basalt stone.
More than 30 LCD televisions and an 8-foot high-definition projector surround Maximum Capacity, where patrons enjoy 19 beers on tap downstairs and groove to the beat of live performances by DJs and cover bands upstairs. The venue’s list of performer’s has earned acclaim from The Valley Advocate, especially for bringing in big-name stars such as Vince Neil of Motley Crue. While taking in show or a Pats game, diners munch on classic pub favorites such as one of eight specialty sandwiches, five types of burgers, and eight signature pizzas.
A casual, family-friendly ambiance has been served as a complimentary side at Boston's since 1964, when founder Gus Agiortis established the very first location in Edmonton, Alberta. Today, nearly 400 restaurants have spread between Canada, the United States, and Mexico, conquering appetites with fresh, carefully selected ingredients that must endure a scrupulous interview process before hitting plates. Behind the scenes, chefs transform hand-pressed, made-from-scratch dough into 18 varieties of gourmet pizzas. At tables, forks plunge through hunks of meat and creamy sauces that make up gourmet pastas, and inside each location's sports bar, fans root for favorite teams while struggling to corral boneless wings with their sauce-stained foam fingers.
You know you have a popular menu item when more than 20,000 of it gets ordered every week. At T.K.'s American Cafe, that menu item is its wings. The restaurant's specialty is offered in 52 different sauces, which range from no spice to so hot the devil himself can't stomach it. The wings pair well with the 40 beers on hand and the sports events flickering on 30 HDTVs.