The menu, decor, and homey atmosphere at Muldoon’s all share one thing in common: each is designed to evoke a traditional Irish pub. The tavern, along with its sister watering holes Kerry Piper and Tommy Nevin’s, all salute the Emerald Isle with hearty dishes such as corned beef and shepherd's pie. As Guinness and Smithwick’s flow from the row of spigots behind the bar, friends can cheer on local sports teams on TV or wrack their brains to remember the name of Azerbaijan's currency and most popular potato-chip flavor at weekly trivia nights.
Established in 1990, the bar and grill formerly known as Pete's Pizza took on its new nommé de cuisine in 2008 after extending the menu to encompass burgers, sandwiches, pasta, and Greek fare from chefs Spiro Theodoropoulos and John Patouhas. The hugely varied pub fare weighs down tables in the expansive, relaxed dining room. In the adjoining bar, raucous games of darts, pool, and sudoku wait to break out. During warmer weather, diners take in fresh air on the stone patio that also provides the ideal amount of give for toe-tapping to the sporadically scheduled live music.
The chefs at Pavilion Restaurant's two locations elegantly blend and fuse flavors from European and American cuisines into gourmet entrées. Drawing from the French, the chefs sear foie gras a la Versailles appetizers, presenting each rich morsel on a crisp pear slice dressed with signature sauce and a witty description from the previous night's salon. The marinade of soy sauce, teriyaki, orange juice, and fresh thyme on the Asian skirt steak expands the scope of the menu to Eastern territories. The chefs focus on Italian tradition as they crown the seafood linguine with fresh shrimp, scallops, and alfredo sauce. Stationed at the bar, bartenders fill glasses with a selection of international wines, beers, and expatriate cocktails.
Patrons can relax and unwind their ears after a long week with live jazz music at the Northbrook location as they split butter crepes with red caviar from the late-night menu.
Basketball games light up a large projection screen at the front of the bar, echoing the dynamic displays seen on nearby flat-screen TVs above the heads of diners eating burgers and sipping beers at a wraparound bar. The kitchen serves up American-style comfort food and pub favorites, including steak sandwiches, Reubens, pasta, and burgers. Thin crust-pizzas include the buffalo pizza, the hawaiian pizza, and the double-meat Fiesta pizza, on which bacon, pepperoni, and sausage accompany onion, mushrooms, and green peppers.
Everybody has personal drink specifications—a little more whiskey here, a little less beer there. That's why seven booths at House of Music Entertainment are outfitted with table taps, where diners pour their own brews and spirits. Of course, guests can defer pouring duties to bartenders, who supply drafts, bottles, and cans from an extensive beer selection that includes microbrews, such as Founders alongside beloved classics.
The libations complement House of Music Entertainment's version of American bar food, which includes unorthodox options such as chimichangas filled with Philly cheesesteak or chicken cordon bleu fixings. For night owls, a late-night menu serves bar staples, such as fried zucchini and jalapeno poppers, from 10 p.m. until 1 a.m.
Those late night snacks keep patrons nourished as they watch the latest football matches, baseball games, and referee hugging competitions on the bar's 80 plasma televisions. Inside House of Music Entertainment's 15,000-square-foot theater, concertgoers take in a show by musicians such as Naughty by Nature and Carly Rae Jepsen, both of which recently graced the 28-by-30-foot stage. They've built up an extensive media gallery inclusive of not only national acts but also the local bands and DJs their theater showcases. During the summer season, patrons can also enjoy the al fresco scene on the bar's patio.