Stand facing one way in the parking lot of Niko’s Lodge and you’re in suburban Algonquin; turn the other way, and you’re in a mountain resort town. As diners pass under immense dark wood beams, they encounter a handsome pinewood bar, a roaring fireplace flanked by comfy furniture, and, drifting through it all, the fragrance of steak, rotisserie chicken, and pork ribs. Flavors tend toward hearty American favorites: barbecue, meatloaf, and decadent combinations such as a chicken-and-bacon mac and cheese, to name a few. Much of the fish is supplied by nearby rivers and lakes, and all the beef comes from upper-Midwestern Braveheart Black Angus cattle. If guests have saved some belly space, they can step outside to the fire pits to toast complimentary s’mores and destroy napkins on which they wrote embarrassing sonnets to pot roast.
With a total of 15 locations throughout the Midwest and East Coast, Claddagh Irish Pub spreads the Emerald Isle’s charm via traditional dishes and drinks. Whether in Ohio or Pennsylvania, patrons can absorb the flavorful aroma of crispy fish 'n’ chips and succulently braised lamb shank as servers teasingly walk laps around the dining area before delivering plates to tables. The menu also boasts an assortment of draft and bottled beers, whiskeys, wines, and seasonal drinks. Each pub also regularly hosts numerous events—which vary by location—including trivia nights and traditional Irish music jam sessions by local artists.
If you had to put a word to the cozy, jovial atmosphere at McNally's Irish Pub, the first one to come to mind probably wouldn't be "craic." That is, unless you're Irish. It's the term for the special kind of camaraderie for which Ireland's neighborhood pubs are known, encompassing everything from the quaint decor to the rounds of after-dinner drinks that keep gatherings rolling. At McNally's, that feeling is everywhere, from the sound of pubgoers clinking glasses of Guinness and Smithwick's to the familiar aroma of juicy corned beef and other Irish dishes. On weekdays, the good times start at lunch and carry on into the evening, with regular opportunities to participate in pub events or listen to live Irish music.
At the bar, there's something for just about everyone with a range of Scottish and Irish whiskeys and the Lurgan lager, made just for McNally's. Once everyone is in high spirits and starts to remember they haven't spoken to their plants yet that day, pubgoes leave for the evening, often coming back another time for one of the restaurant's traditional Irish breakfasts.
State Street Dance Studio is committed to teaching and passing on the art of inspiration through dance and physical expression. The studio welcomes students of all ages and abilities to open your arms, spread your wings and let your spirit soar . . .”
Studio 3 Productions documents and enhances weddings with an arsenal of services that includes photography, videography, DJing, and lighting. A team of photographers and videographers carefully documents each wedding-day tradition, from the exchange of rings to the firing of the flower girl out of a cannon, producing keepsakes that range from simple scrapbooks to high-tech films replete with montages and other special effects. Meanwhile, the company’s LED lighting can add pizzazz to receptions, with curious customers able to view a small-scale simulation in advance at the studio.
Alternatively, portrait sessions at Studio 3’s studio or on location capture authentic flashes of subjects’ personalities as they pose solo, with loved ones, or with pets. After shoots, the studio’s framing services accent prints, equipping subjects with a high-quality wall decoration to replace their collection of unpaid parking tickets.
Along with their music-inspired décor featuring murals of guitar player Jimi Hendrix and other rock legends, EvenFlow Music & Spirits brings in live jazz, rock, and blues bands to their full-sized stage. To fuel their patrons, the chefs cook a menu of upscale American fare—which has included dressing up grilled cheese sandwiches with short ribs and brioche bread and seared diver scallops with watermelon salsa.