The cobbled stonework that comprises Coaches Bar & Grill's exterior serves as an apt metaphor for how hard it can be to turn down items from the roster of burgers, pizza, and sandwiches. This cuisine basks in the glow of flat-screen TVs that stream a steady flow of sports games. As monitors display feats of athleticism, the kitchen staff displays feats of culinary prowess by cooking half-pound patties bedecked with cheese and bacon, along with a mélange of hot subs, sandwiches, and buffalo-chicken pizzas. From behind a dark wooden bar, their bartending counterparts pour beers and cocktails, which they disseminate to far-flung diners by shooting them out of a T-shirt cannon. The team also brings its serving game to the outdoors patio, where umbrellas shade picnic tables granting clear sightlines to several televisions.
True to the restaurant's name, a lot of boxers hang out at Ringside Cafe. They just happen to be hamburgers. Each one of the Angus chuck patties gracing the menu has the namesake of different fighter. There's the Oscar De La Hoya, smothered in roasted red peppers, provolone, and garlic aioli, while the Ali packs a flavorful punch of coleslaw, sharp cheddar, fried onion rings, and insect metaphors.
The restaurant has held onto this boxing theme since it opened in 1897. Inside the wood-ensconced confines, diners can peruse old photos and memorabilia while savoring the aforementioned burgers, as well as chicken sandwiches and pugilist-themed beer from Brass Knuckle.
The Buckeye-backing proprietors of Pastimes Pub & Grill provide a sports-bar environment paired with bounteous bar fare. Their dishes are filtered through a colander of creativity, resulting in concoctions such as zesty greek nachos, crispy pita-chip swatches draped in gyro meat, crumbled feta, tomatoes, onions, and olives, ideal as a centerpiece for a philosophical conversation on the existence of nachos ($6.99). Standard fare like chicken caesar salad ($3.99–$5.99) and hand-battered walleye fish and chips ($8.99) also populate the menu, ready to sate straightforward appetites.
BBR Columbus encourages merrymaking with three bars sprawled across 5,000 square feet, contemporary American comfort fare, and 20 beers on tap in a lively, rock 'n' roll–inspired atmosphere. Chefs infuse the menu's fleet of small plates, wood-fired flatbreads, and gourmet burgers with fresh, local ingredients whenever they're available or materialize in the chef's magic hat. Bartenders stationed behind fully stocked bars unleash craft brews from taps while mixing cocktails with such eclectic liquors as blue curacao and cucumber vodka. Black-and-white photos of famous rock stars gaze down upon revelers gathered amidst cushy orange booths and exposed-brick walls, and more than 25 flat-screen TVs imbue the space with a glow as high-definition as a dictionary written by an abstract poet. Live music occasionally replaces a regularly featured DJ, who furnishes dancers with a suitable soundtrack for rhythmic strolls to the roomy patio.
Chef Connor O?Neill celebrates organic and locally sourced ingredients, transforming them into dishes such as housemade pork-meatball subs, and pulled-pork tacos topped with tequila-lime sour cream and pineapple salsa. His popular vegan cabernet chil can be enjoyed on its own, or slathered atop a mexican pizza along with fajita peppers, jalape?os, and salsa.
Inside the tavern, pool tables and televisions entertain guests in-between bites. And during the warmer months, plush patio furniture and fire pits welcome patrons to relax outdoors.
Nasty's Sports Bar gets its title from a nickname that the clean-playing but hard-hitting Nathan (of the family that owns the bar) earned on the football field. But the only crunching done at this eatery involves a set of teeth and the goodness of fresh Angus burgers. The family of restaurant and sports enthusiasts has put together a menu full of classic American grill fare, such as buffalo chicken sandwiches and boneless wings. They've also carefully cultivated an atmosphere of friendly energy that could power a barge through a river of syrup.