The name Burgers-N-Beer is straightforward. That?s why first-time visitors may be surprised by the scope of the offerings the eatery has offered to hungry Willoughby-area residents since 1999. The restaurant spotlights their menu with slabs of renowned fall-off-the-bone St. Louis-style ribs, slathered with Mimi's Family Recipe Sauce as pictured above. Customers can gather crowds of their own, as ribs can be packaged for parties. Cooks also sculpt juicy half-pound burger patties by hand, piling on toppings such as fried eggs, creole-inspired olive tapenade, or marinara sauce.
But the food isn?t the only reason to stop by. Burgers-N-Beer exudes what one Cleveland Scene writer described as "old-time charm, cheery atmosphere, and prompt, friendly service?all seemingly designed to make a midweek dinner feel like a getaway at a lakeside resort.? On Friday and Saturday nights, the restaurant stops eager patrons from abandoning still-rolling cars with complimentary valet service.
A red-and-white-striped awning welcomes patrons into Burger Nuts, where more than 35 toppings—all available for no extra charge—adorn seven types of patties and three varieties of bready encasement. Egg, multigrain, and pretzel buns clasp never-frozen certified Angus beef, bison, turkey, Kobe, bratwurst, chorizo, and veggie burgers, which patrons can decorate with such eclectic ingredients as pepperoni, peanut butter, sauerkraut, and pepper jack cheese. Burger-free fare includes grilled-cheese sandwiches, chicken fingers, and hand-dipped milk shakes that are served at the exact same temperature as that of a healthy polar bear's nose.
Skin Deep Mega Tanning's friendly staff equips patrons with gadgets that sun-kiss skin surfaces and boost the body's collagen production. Clients' hides are tinted with a golden hue while lazing in the Sunstar Zx30 bed, which is heated by 30 100-watt bulbs. The UV-free spray-tan mists pelts with the Tan Envy or California Tan solution, resulting in a light, medium, dark, or cheetah-print summer coat. The easy-to-follow audio instructions for the touch-free controls enable a sophisticated yet simple spritz of bottled sunshine in 14 seconds per side.
Inside The Wild Goose, which won the people’s choice award from the Taste of Willoughby, a stone oven bakes pizzas laden with eclectic ingredients, including elbow noodles, celery, and potatoes. Chefs top the Galway Bay pie with alfredo sauce, rock shrimp, crabmeat, cheese, and a sprinkle of parsley, and they slather the That’s A Buff Chick pizza with chicken, cheese, celery, crumbled blue cheese, and a drizzle of buffalo sauce. When not customizing crusts, they ladle up bowls of irish potato soup and fill hoagies with saucy meatballs as pro football games and amateur potato-peeling competitions play on televisions propped behind a granite-topped bar.
Any Irish pub worth its weight in Guinness can make a mean corned beef. It takes a special kind of visionary, however, to stack that corned beef on top of a towering American hamburger. Like most of its regular patrons, Croagh Patrick's Pub has a thick streak of green in its lineage. Willoughby's premier neighborhood hangout finds common ground between its Irish ancestry and its American present, creating such crossover dishes as Celtic egg rolls and the aforementioned Irish-American burger.