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Eat, Drink, Watch Football, and More at The 50 Yard Lounge


On Feb. 2, the Seattle Seahawks and Denver Broncos will battle it out in New York City in the biggest football game of the year, and The 50 Yard Lounge is where football fans will eat, drink, watch football, and more during the week leading up to the Super Bowl.

Offering the best bites of the city from acclaimed restaurants and chefs, the opportunity to meet football legends, including Joe Theismann, and celebrity chefs, such as Marc Forgione, and of course, the ultimate Super Bowl experience, The 50 Yard Lounge will host food, football, and entertainment from Jan. 29 to Feb. 2 from 8:30 a.m. to midnight.

Every day will feature a different culinary theme, including “Welcome to New York,” “Around the World in a Day,” and “Time to Tailgate,” with food specially catered to that theme. Tickets for the event cost $260 per person and can be purchased here.

See below for The 50 Yard Lounge’s full schedule of events.

Wednesday, Jan. 29, 2014: “Welcome to New York”

1st quarter (8:30 a.m. – 12 p.m.): NYC Bagel Bash

Talent: Bantam Bagels, Leo’s Bagels, Ess-a-Bagel

2nd quarter (12 p.m. – 4 p.m.): Best of New Jersey Diners

3rd quarter (4 p.m. – 9 p.m.): I love New York, Food

Talent: Marc Forgione, Fredrik Berselius, Pat LaFrieda, TBD NY Jets Player

4th quarter (9 p.m. – 12 a.m.): Late Night Snacks

Thursday, January 30, 2014: “From Paris to Rome”

1st quarter (8:30 a.m. – 12 p.m.): Ultimate French & Italian Breakfast

Talent: Matt Conroy, Bomboloni

2nd quarter (12 p.m. – 4 p.m.): The Soup-er Bowl/Makin’ Pasta Demo

Talent: Mike Greenberg, Mike Golic, Cris Carter, Michael White, Gabe Thompson, Harold Moore, Chris Jaeckle, Seinfeld’s Original Soup Man

3rd quarter (4 p.m. – 9 p.m.): Italian Wines Demo/ Whose Nana Reigns Supreme?

Talent: Franklin Becker, Michael White, Ryan DePersio, Alex Guarnaschelli

4th quarter (9 p.m. – 12 a.m.): Late Night Pizza

Talent: Michael White, Max Brenner, Artichoke Basille’s, Neapolitan Express

Friday, January 31, 2014: “Around the World in a Day”

1st quarter (8:30 a.m. – 12 p.m.): Latin and Asian Breakfast Classics

Talent: TBD Athlete/NFL Personality, Thiago Silva, Maharlika, Toloache Thompson, Rosa Mexicano

2nd quarter (12 p.m. – 4 p.m.): Ramen, Dumplings and Bánh Mì’s/ Sushi Demo

Talent: Buddakan, Khe-Yo, Num Pang, Tao Downtown, Hung Huynh

3rd quarter (4 p.m. – 9 p.m.): NYC Street Food

Talent: NFL Legend Joe Theismann, Melt Shop, Coolhaus, Taim, Melt Bakery, Sticky’s Finger Joint, Neapolitan Express

4th quarter (9 p.m. – 12 a.m.): Late Night Tacos

Talent: Taquitoria, Tres Carnes, Los Tacos No. 1, La Cenita, Hecho en Dumbo, Calexico

Saturday, February 1, 2014: “Made in the U.S.A."

1st quarter (8:30 a.m. – 12 p.m.): Ultimate American Breakfast/ Meat Demo

Talent: Matt Light, Pat LaFrieda, Franklin Becker, Esposito’s Sausage, David Santos, Timothy Fischer

2nd quarter (12 p.m. – 4 p.m.): The Ultimate NYC Sandwich/ Mixology Demo

Talent: Katz’s Delicatessen, Pat LaFrieda, Delicatessen, Joey Campanale

3rd quarter (4 p.m. – 9 p.m.): American Classics With a Spin/ Dessert Demo/ NYC Sweets

Talent: Doug Flutie, Johnny Iuzzini, Bill Telepan, Matt Lightner, Mike Carrino, George Mendes, Brad Farmerie, Tate’s Cookies, Batter & Cream, Max Brenner

4th quarter (9 p.m. – 12 a.m.): Burger Bowl

Talent: Franklin Becker, Melt Shop, Paul Denamiel, Harold Moore

Sunday, February 2, 2014: “Time to Tailgate”

1st Half (9 a.m. – 2:30 p.m.): Steak, Bloodies & Eggs

Talent: ESPN Pre-game Radio Show (Michael Kay, Stephen A. Smith, Don LaGreca, Ryan Ruocco), TBD Athletes, Michael White, Marc Forgione, Kerry Heffernan

2nd Half (3:30 p.m. – 12 a.m.): Ultimate Tailgate

Talent: TBD Athletes, Elizabeth Karmel, Mary Giuliani, John DeLucie, Esposito’s Sausage, The Cannibal, Distilled, NYY Steak

Haley WIllard is The Daily Meal's assistant editor. Follow her on Twitter @haleywillrd.


Eating Up Louisville’s Best Bar Food

A recent trip to Louisville, Kentucky, convinced me that this convivial, whiskey-loving city is the bar food capital of America. The local drinking and snacking happens to be grounded in a vibrant bar culture. According to Amy Evans, an oral historian with the Southern Foodways Alliance, who visited Louisville last year to collect tales of its bars, bartenders, and dedicated patrons, “There’s a real loyalty to place. I interviewed a guy who’d bellied up to one bar for more than 50 years.” (To read more about Evans’s fascinating Louisville Barroom Culture project, visit the Southern Foodways website.) A grasp of geography, from street level on up, is key to understanding this town’s remarkable hospitality and joie de vivre. Louisville is a city of neighborhoods and longstanding neighborhood haunts “local” means your block. And Louisvillians are joiners, whether it’s the All Wool & A Yard Wide Democratic Club or the venerable Pendennis Club, where the old fashioned cocktail was invented. The city’s prime location, on the Ohio River, its mercantile and industrial history, and the grand hotels and workingmen’s saloons that sprang up as a result figure significantly, too. This is where the tavern culture of the Midwest meets the culinary traditions of the South certain bar foods served here can’t be found anywhere else in America. There are those who even claim that the cheeseburger was invented in Louisville. Factor in the local bourbon distilling industry, the brewing and culinary traditions that arrived with German immigrants in the 19th century, an abundance of locally grown produce, and the mint julep-fueled social season surrounding the annual running of the Kentucky Derby, and you have is a style of eating and drinking that makes Louisville an exceptionally inviting place in which to occupy a bar stool. The following guide touches on just a handful of the city’s many bar food landmarks. For more information on where to eat and drink in Louisville, visit the Louisville Convention and Visitor Bureau’s website or consult local restaurant critic Robin Garr’s excellent online guide.

Brown Hotel 335 West Broadway (502/583-1234 www.brownhotel.com) The local specialty known as the hot Brown, Louisville’s most iconic dish, is a decadent open-face turkey-and-bacon sandwich studded with tomato wedges and smothered in melted parmesan and rich mornay sauce. Many Louisville restaurants serve some version of it, but the gold standard is still the one served at the bar in the majestic, palm-fringed lobby of the Brown Hotel. The hot Brown was invented at the hotel in 1923 as a late-night snack for guests requiring refueling after an evening of dancing and carousing. The interplay of salty, sweet, crunchy, and creamy is singularly comforting, either as an accompaniment to cocktails or as an antidote to an evening’s overindulgence.

Bristol Bar & Grille 1321 Bardstown Road (502/456-1702 www.bristolbarandgrille.com) Rolled oysters may be Louisville’s longest-standing bar food tradition, but ask a Louisvillian today what goes best with a beer, and, almost invariably, the answer will be green chili wontons. They debuted in the late 1970s at the Bristol Bar & Grille’s original location, still a standby on happening Bardstown Road. When I was there, the deep-fried parcels filled with jalapeño-spiked melted cheese arrived at my table piping hot the cool, creamy guacamole dip that accompanied them—which I had, frankly, anticipated with some skepticism (wontons and guacamole, together?)—turned out to be the perfect counterpoint. The combination inspires passionate devotion in customers. I have a cousin in Louisville who actually upended her wedding reception plans after the caterers at the venue she’d reserved refused to bring in green chili wontons from the Bristol. Now I understand why.

Check’s Cafe 1101 East Burnett Avenue (502/637-9515) Along with Flabby’s, Check’s Cafe belongs to a dense concentration of taverns, each with its own loyal clientele, tucked into the 14 blocks that constitute Schnitzelburg, a historically German neighborhood southeast of downtown Louisville. At Check’s, there’s no printed menu and no table service. You order at the bar and watch the door of the kitchen intently, waiting for someone to emerge with what looks like your food. It sounds like a recipe for confusion or even ill will among patrons who place identical orders, but somehow, happily, harmony prevails. The menu runs to barroom and Southern standards like fried chicken, cheeseburgers, and fried oysters. Interestingly, the chili is served Cincinnati style, over spaghetti. I savored a bowl of the smoky white bean soup per which Check’s is justly renowned, and a sandwich of fried, thick-cut baloney made a satisfying accompaniment. My favorite of the locally brewed beers on offer was the oaky, malty Bluegrass Brewing Co. bourbon-barrel stout.

Flabby’s 1101 Lydia Street (502/637-9136 www.flabbys.com) I’ve long held the theory that the hospitality of a place can be measured by the number of condiments found on its tables. It certainly holds true in the case of Flabby’s, a cozy tavern that’s served Schnitzelburg for some 57 years. When I visited, on a Thursday afternoon, the bartender greeted just about everyone by name, and each table held its own stockpile of jumbo-size squeeze bottles containing hot sauce, barbecue sauce, ketchup, and two types of mustard. Sunlight streamed in through the front windows to reveal a polished green linoleum floor, a well-worn wooden bar, and a caribou head mounted high on one wall. The setting was certainly agreeable—the platonic ideal of a neighborhood bar, I’d even argue—but I was really there for one thing: the Flabby’s famous fried chicken livers. When they arrived, piled high in a plastic basket, I took a bite, and the crisp, salty exterior and velvety interior held each other in perfect balance. (Though they required no adornment, it was nevertheless reassuring to know that any condiment I might desire stood at the ready.) Other signature dishes at Flabby’s include a variety of pork schnitzels and German wursts, as well as a pungent limburger cheese sandwich. I was especially taken with a side order of warm, meltingly luscious German potato salad. Flabby’s is owned by the same family that used to run Mazzoni’s, another local institution and the birthplace of the singular-to-Louisville bar snack known as the rolled oyster, a fist-size cluster of mollusks cloaked in cracker meal and deep-fried. Sadly, Mazzoni’s closed last fall after a run of nearly 125 years, but the rolled oyster remains a fixture on the menu at Flabby’s and a number of other Louisville bars.

Jack’s Lounge 122 Sears Avenue (502/897-9026 www.equusrestaurant.com) A number of celebrated Louisville chefs are putting their own spins on the city’s snacking and drinking tradition, and foremost among them is Dean Corbett. His Jack’s Lounge is the kind of place that’s nearly extinct nowadays. It’s a true cocktail lounge, all low lighting and clubby sofas, full of grown-ups enjoying themselves in a civilized fashion. The menu is loaded with smart versions of bar food classics like crab cakes, burgers, and chicken wings. I tried the addictive fried calamari, served with a tangy caponata, and the aptly named Ultimate Nachos, each one individually constructed and as perfect as a flower. In both cases, Corbett’s meticulous approach makes the familiar exciting. Still, the true jewel in the crown of Jack’s Lounge is bar manager Joy Perrine. After more than 40 years behind the bar, she’s gained an intuitive feel for her ingredients, particularly for the bourbon that she infuses with almost anything, from strawberries to peppermint sticks. Perrine told me that some traditionalists recoil at what she does, but she’s more interested in engaging those who are new to bourbon (believe it or not, even in Louisville, they do exist). Each of her infusions is designed to draw out subtle aspects of the liquor’s flavor, revealing its essential bourbonness in surprising ways.

Lilly’s Bistro 1147 Bardstown Road (502/451-0447 www.lillyslapeche.com) Chef Kathy Cary has been called “the Alice Waters of Louisville” for her affinity for seasonal ingredients and the deep relationships she’s fostered with local producers. Eating at her easygoing bistro, named for her daughter, Lilly, and decorated in happy colors by her husband, Will, is a little like being invited into a private home. The evening I was there, the Carys made their way from table to table and around the centerpiece bar, making everyone feel welcome. One of the most appealing aspects of the menu at Lilly’s is the section devoted to small plates, listed under the heading “Kentucky Tapas”. As bar food goes, these dishes are seriously fresh tasting and gracefully composed. I loved a crunchy croquette filled with scrumptious, gamy rabbit meat from nearby Duncan’s Rabbit Farm. The delicate fried frog’s legs had my father, who was my dinner companion that evening, waxing nostalgic about the frog-hunting expeditions of his childhood.

Morris’ Deli 2228 Taylorsville Road (502/458-1668) When I was in Louisville, I spent an especially pleasant evening at Browning’s, a downtown microbrewery that’s since closed. What a shame. The unpretentious, beer-friendly food was lovingly prepared, and chef Jay Denham was a font of information regarding local foodways. I’m eternally grateful to him, in fact, for pointing me in the direction of one of his favorite neighborhood spots, a half liquor store, half grocery in the Highlands neighborhood called Morris’ Deli. “I usually order the shredded lamb and pork sandwich,” Denham told me. “It’s even better if you scoop up the meat with salt and vinegar potato chips.” I could hardly wait to do just that. The next day, while I waited for my sandwich, I strolled the cavernous walk-in cooler at Morris’ and, despite the impressive beer selection, couldn’t resist grabbing a Big Red soda, which you just don’t see north of the Mason-Dixon Line. The sandwich arrived without ceremony and ungarnished on a white paper plate, a handwritten receipt tucked under the eggy, golden hamburger bun. The lamb and pork was delicious and deeply with the tangy, salty chips, it became something sublime. I could have stayed all afternoon.


Cafe Gecko

This popular Richardson gastropub boasts a killer craft beer list, a pooch-friendly patio, and enough flat screens that you won't miss a minute of action regardless of where you are sitting. Beyond non-stop televised sports, Café Gecko also offers free live music every Wednesday night, weekday happy hours, and half-price appetizers from 11 p.m.-2 a.m., Sunday through Wednesday. And that's before you even get to the food, which includes everything from blackened chicken nachos to hand-tossed pizzas, shrimp po'boys and enchiladas. Pro tip: This place fills up on game days, so arrive early to get a seat.

Recommended for Sports Bars because: Solid food and booze options, reasonable prices and friendly service make Cafe Gecko a favorite for sports fans.

Ilene's expert tip: Score $1 off wells, drafts and wine during Happy Hour, from 3-7 p.m., Monday-Friday. Café Gecko also offers $12 topless mimosas during brunch on Saturday and Sunday from 11 a.m. to 3 p.m.


Eat, Drink, Watch Football, and More at The 50 Yard Lounge - Recipes

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This is where you can post any cocktail recipes that you have created, or just any that you like in general. I figure this could be a good go-to thread for people wanting to find some different cocktails to try. I have fun at home experimenting with different mixtures, and sometimes I happen upon something that everyone seems to like.

Anyway, I'll start. This one I called Blue Skies, because, you know, everything needs a name. Maybe this has already been done before, but either way it's pretty damn tasty.

Blue Skies:
- 2oz vodka
- 1/3oz lemon juice
- 1/3oz blue curacao
- blueberries
- splash of simple syrup

Muddle blueberries with syrup. Add rest of ingredients and shake with ice. Pour through strainer into coupe or martini glass to catch all the blueberry bits. Express a lemon peel into the drink, rub around rim and drop it in along with one blueberry for garnish.

Personally I don't like much syrup, but I add more for my wife. She likes them a bit sweeter.

UPDATE: Here are some good resources for cocktail recipes that others have posted in this thread. I'll try and update this OP with them as they come in so that it's easy for everyone to access them on this front page.

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maybe add that to the title so this thread doesn't get anchored

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INGREDIENTS
2 maraschino cherries
1 grapefruit wheel, halved
1 ½ teaspoons granulated sugar
2 ounces gin
1 ounce amaro, such as Amaro Nonino, Montenegro or Averna
3/4 ounce fresh lemon juice
Ice

In a cocktail shaker, add 1 cherry, 1 half-wheel of grapefruit and the sugar. Muddle until the sugar dissolves. Add the gin, amaro, lemon juice and ice. Cover and shake vigorously until well chilled, about 15 seconds. Strain into an ice-filled lowball glass, and garnish with the remaining cherry and grapefruit half.

1 1

2 oz Monkey 47 gin
splash of water
dash orange bitters
dash Angostura bitters
1/4 oz simple syrup
oil from orange peel

To an Old Fashioned glass add water, bitters and simple syrup and stir. add gin and stir. Add ice and squeeze orange peel over and enjoy.

2 0

Made this last weekend and, honestly, I didn’t love it. I think I’ll skip muddling the fruit and sugar and just go simple syrup with the fruit as garnish next time I try it.

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Number 1 Spicy Marg in the Group

1 Oz jalapeño infused tequila
1 Oz Ancho Reyes liquor
0.5 Oz Mezcal (or sotol if you have it)
1 Oz pineapple juice
0.5 Oz agave nectar
0.75 Oz lime juice
2 dashes orange bitters

Add all ingredients to a cocktail shaker over ice. Shake. Strain into an old fashioned glass filled with ice. Garnish with a smoked jalapeño and/or lime wheel.

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May I contribute an online resource that I find very helpful with concocting cocktails?

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I’m always looking for new resources

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Abdolutely. Difford's Guideis another great resource. I've found some great ones here

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2 Oz Bourbon (I like to use a sharp/spicy bourbon)
3/4 Oz Honey Simple Syrup (equal parts honey and water)
3/4 Oz Lemon Juice

Combine all in a shaker with ice, shake, strain into tumbler over large ice cube.

4 0

Since you have Amaro Nonino laying around.

¾ ounce bourbon
¾ ounce Aperol
¾ ounce Amaro Nonino
¾ ounce lemon juice

Combine ingredients in a cocktail shaker three-quarters filled with ice. Shake vigorously for 15 seconds. Strain into a coupe glass.
Recipe calls for 3/4 oz of everything but I went with an ounce.

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Tee Time
4oz Vodka
8oz Orange Red Bull
2oz Pineapple juice
1oz Lime juice
1oz Simple syrup

Great for the golf course, or just about any hotter sunny day

2 1

A favorite around my house

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quote:
Number 1 Spicy Marg in the Group

1 Oz jalapeño infused tequila
1 Oz Ancho Reyes liquor
0.5 Oz Mezcal (or sotol if you have it)
1 Oz pineapple juice
0.5 Oz agave nectar
0.75 Oz lime juice
2 dashes orange bitters

Add all ingredients to a cocktail shaker over ice. Shake. Strain into an old fashioned glass filled with ice. Garnish with a smoked jalapeño and/or lime wheel.

I would drink that. I love spicy margs, and this is an interesting take.

Here's one that I found online a few weeks back. It's an Islay Scotch toddy, and it was outstanding. I drank quite a few of these when we had that freeze pass through. I modified it slightly to my taste, and I don't recall the exact original recipe. I think it called for cranberry juice, but I subbed the Pama Liquer to keep it more alcohol pure.

-2oz Islay Scotch (or wheated bourbon for non smoky drink)
-1oz tea/honey syrup (.5c each honey and hot water, mix then let tea bag seep for 6 mins)
-2oz boiling water
-squirt of lemon juice
-1/2oz Pama liquer
- dash of angostura bitters
- garnish with lemon twist and rosemary sprig

Mix the whisky, tea syrup, lemon juice, bitters and pama in mug. Pour boiling water to fill. express and rim with lemon twist. Clap the rosemary between your hands (this opens up the oils) then stick it into the mug.

Make sure you breathe in that rosemary and lemon before sipping. It may sound insignificant, but that olfactory definitely effects the tastes. This is seriously one great drink, and it is my go-to hot cocktail at my house.


Umami Burger at SLS Las Vegas

The view from the beer garden at Umami Burger at SLS Las Vegas is of the Strip, but once the football games get started all eyes are on the more than 50 TVs in the restaurant and sports book. It also has a 120-square-foot HD screen. This is where you go for football, brews, and burgers mixed in with a little sports betting. The Umami Burger Beer Garden and Sports Book is open daily.


Stadium Facts | Carolina Panthers - Panthers.com

Opened in the summer of 1996, Bank of America Stadium is located in uptown Charlotte and was specifically designed for football. The 75,525-seat, privately-financed, open-air stadium is designed as a self-contained headquarters for the Carolina Panthers and includes training facilities, practice fields and administrative offices.

The stadium facade features many unique elements, such as massive arches and towers at the entries, clad in building materials that accent the Panthers black, silver and blue team colors. The exterior pathways are marked by archways of live oak trees and manicured botanical garden features. The interior has been designed to feature wide and tall concourses in addition to wide seats and state-of-the-art sound, video and scoreboard systems.

Each of the last four years have featured renovations to improve the fan experience, including escalator bays that whisk fans to the upper levels, high-definition video boards above each end zone, vibrant ribbon boards encircling the entire bowl at the club and upper levels, and a high-efficiency, high-octave distributed sound system throughout the bowl. The facility's 151 suites now feature three rows of seating, fully retractable windows, radiant heat and more televisions. Wi-Fi service was enhanced with more than 1,200 access points and better cellular connectivity. The upper level and lower level concourses were updated with LED lighting, new signage, digital menu boards and increased points of sale.


Las Vegas restaurants guide: Where to eat on and off the Strip

Whether you’re dining on the Strip or far away from it, in the mood to blow obscene amounts of money or looking for a quick and affordable meal, our dining guide will serve as a shining beacon, like the light on top of Luxor. We scoured the city for the best places to eat, drink, and then eat and drink some more. Because while you’re visiting Vegas, you know to abide by the maxim, “Everything in moderation, including moderation.”

Best Friend at the Park MGM

Roy Choi has translated the vibe of his Kogi BBQ food trucks into a bumping dining room with a DJ and craveable Korean menu filled with kimchi fried rice, kimchi jjigaen and sizzling platters of kalbi . Even if you’re not eating there, the entrance — a liquor store/bar full of Best Friend merch and boozy slushees — is worth popping into. — JH

Le Cirque at Bellagio

You’ll feel like you’re eating under the big top at Le Cirque, where the dining room is ringed by antiquated circus scenes and covered by a billowing purple-yellow-orange canopy. It comes off as opulent instead of campy, and playfully offsets the formal, rigorous French cuisine: Burgundy snails in black garlic herb butter veal sweetbreads sauteed foie gras, creme brûlée. Be sure to request a table with a view of the Bellagio fountains. — AC

All-you-can-eat buffets are the most American thing imaginable.

The Cosmopolitan

Pound for pound the Cosmopolitan houses the best food on the Strip. Highlights include dinner with a show at Rose Rabbit Lie, fried chicken at Momofuku, drippy egg sandwich at Eggslut, croquetas served in sneakers at Jose Andres’ Jaleo and literally everything at the Block 16 food hall (but especially Andy Ricker’s Pok Pok wings, all the sandwiches at Lardo and hot chicken from Hattie B’s). — JH

3708 S. Las Vegas Blvd., Las Vegas, (702) 698-7000, cosmopolitanlasvegas.com

Mott 32 at Palazzo

Don’t let the multiple elaborate dining rooms fool you. Mott 32 serves straight Chinese comfort food, including plates of soy sauce chow fun your Chinese grandmother would approve of. The superb Peking duck is marinated, then smoked, then roasted over applewood until the skin is brittle-crisp. — JH

3325 S. Las Vegas Blvd., #206, Las Vegas, (702) 607-3232, mott32.com/lasvegas

Mesa Grill at Caesars Palace

Bobby Flay’s Southwestern standby is the place to grab dinner before catching Mariah Carey at the Colosseum. This is fun, punchy, chili-fueled food meant for sharing: goat cheese queso fundido, red chili barbecue duck and a 22-ounce chipotle-glazed rib-eye. — JH

3570 S. Las Vegas Blvd., Las Vegas, (702) 731-7731, mesagrill.com

Oyster Bar at Palace Station

There are certain truths about Vegas: You will lose money over time and you will have to wait in a line that snakes past the slot machines for a seat at the Oyster Bar. The counter-only restaurant is open 24 hours, offering half-shell specials in the mornings. But just about everyone orders the combo pan roast, a supremely creamy and tomato-y concoction loaded with shrimp, crab and lobster, made in front of you in bubbling silver steam kettles. — AC

Spago at Bellagio

Wolfgang Puck, the catalyst for the celebrity chef boom in Las Vegas in the ’90s, has re-created the magic of the Beverly Hills Spago once again, this time at the Bellagio (the restaurant was in the Caesars Forum Shops from 1992 to 2018). Get the signature smoked salmon pizza, veal schnitzel and Chinois salad, all served with a complementary view of the Bellagio fountains. — JH

3600 S. Las Vegas Blvd., Las Vegas, (702) 693-8181, wolfgangpuck.com/dining/spago-lv

Carbone at Aria

The tableside Caesar salad is reason enough to visit. The dressing is anchovy-flecked perfection and the Lego-sized croutons are mini rectangles of fried dough that burst with garlic butter when you take a bite. The spicy rigatoni in pink sauce — and the rest of the very “Goodfellas” Italian-American menu — is just as good as at the original location in New York City. — JH

Bobby’s Burger Palace outside the Waldorf Astoria

Bobby Flay built his career on Southwestern flavors predictably, the green chili cheeseburger (with queso and pickled red onions) is one of the best burgers you can find on the Strip. Bobby’s is a casual, choose-your-own-burger adventure (beef, chicken, turkey) where you can add crushed potato chips to your burger for free. — JH

3750 S. Las Vegas Blvd., Las Vegas, (702) 598-0191, bobbysburgerpalace.com

Here are six great off-Strip places to help ensure you’re making the most of your time in Vegas.

Sadelle’s at Bellagio

The sumptuous sky-blue dining room at Sadelle’s is the place to be for a Fancy Event Brunch. Splash the pot and order the tower of smoked fish served with bagels stacked high like a ring toss for $125 get a delectable grapefruit cocktail, each triangle carved out and brûléed, for $14 add caviar to any dish for $60 a pop. A couple tips: Skip the line (often winding into Bellagio’s atrium) and snag a seat at the bar — and grab a crackly sticky bun from the pink pastry cart on the way out. — AC

Restaurant Guy Savoy at Caesars Palace

Guy Savoy has all the trappings you expect from a traditional super-luxe French restaurant: a wine tome that would buckle a card table, an army of doting servers, trolleys laden with breads and fussy desserts. Unfortunately, it all feels a bit uninspired and paint-by-numbers. Still, the white truffle risotto was almost worth the $140 supplementary charge and the A5 Wagyu-and-lobster combo was the consummate ideal of surf and turf. — AC

Bavette’s at Park MGM

The Vegas outlet of a French steakhouse from Chicago is ideal for a date: dark,moody, and romantic. The rib-eyes are rare, the wedge salads are ice-cold and the seafood towers will have other diners craning their necks.— JH

3770 S. Las Vegas Blvd., Las Vegas, (702) 730-6700, bavettessteakhouse.com/las-vegas

Tacos El Gordo

It’s a madhouse at the Strip outpost of Tacos El Gordo, where you line up for Tijuana-style tacos according to which meat you want. It’s not the most efficient process, but you won’t find a better adobada taco on a handmade corn tortilla at 4 a.m. — AC

3041 S. Las Vegas Blvd., Las Vegas, (702) 331-1160, tacoselgordobc.com

Joël Robuchon

You’ve won the jackpot and all that crazed screaming made you hungry. You will celebrate with a blowout meal at Joël Robuchon, from which, four hours later, you will emerge no longer famished — or wealthy. Yes, at $445 for the full degustation menu, it’s expensive. And yes, it’s worth it. It just feels right: the plush purple banquettes, the Baccarat crystal, the impeccable service, the … framed photo of Nicolas Cage? OK, maybe not that. Then there’s the food: indulgently overstuffed langoustine ravioli in foie gras sauce, Robuchon’s signature mashed potatoes and, naturally, a flawless chocolate souffle with the texture of the inside of a marshmallow just roasted on a campfire. If you’ve got money to roast, go for it. — AC and LKP

L’Atelier de Joël Robuchon

If you didn’t do well enough at the tables to eat next door, L’Atelier is no mere consolation prize. The alarmingly red restaurant — barstools, water glasses, flowers, lighting — is an eye-catcher even through all the flashing neon on the casino floor. Sit at the counter and build your own prix fixe dinner. It’s unfussy, with food nearly as good as its extravagant sister restaurant. And the heavenly mashed potatoes are here, too. — AC


10 Shortcut Game-Day Snacks for Kids

These adorable treats come together quickly thanks to store-bought items and a few clever tricks.

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Photo By: Tara Donne ©©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©©2016, Television Food Network, G.P. All Rights Reserved

Cute Finger Food

You don't have to be a Pinterest-project genius to serve game-day food your guests (especially the littlest ones) will really love. These fun football-themed snacks rely on store-bought items and don't have many ingredients &mdash which means they're speedy to put together.


15 Ideal Portland Sports Bars for Catching the Game

Despite its reputation for being too “weird” and hip for sports (we can blame Portlandia for some of that), Portland is a city that is crazy for football, soccer, and basketball. To that end, there are a number of fun, busy bars and restaurants where fans can mingle and cheer on their respective teams over buckets of wings and pitchers of beer.

While plenty of bars have the occasional television set or projector screen for games, this list focuses on the bars that are seriously focused on sports, whether with a massive collection of HD screens or with assorted games and fun for fans to entertain themselves with during commercial breaks. Not that the points on this map are not ranked rather, they’re organized geographically.


Eat, Drink, Watch Football, and More at The 50 Yard Lounge - Recipes

2 1 5 8 2 2

If the only way to get my vodka is an entree I’m all for it.

Ice Cream I’ll stick to Pralines and Cream at Baskin Robbins.

1 1

I love Hershey ice cream
There used to be a small shop that served it by my parents

They have a coconut chocolate almond that is delicious

1 0 0 0 3 0 1 8 6 0 0 1 0 0

What an over the top statement. simply for dramatic effect.
Yes you can look at one of their shakes, and say that is not something you would not eat, but those photo's do not look disgusting!

5 5 0 0

Exactly right. Everyone in here whos had it mentions they liked the milkshake. Im not paying the $5 premium to have a chips ahoy cookie or a walmart brownie put on top of my milkshake. The milkshakes sound appetizing as hell but they lost me with the disgusting overpriced toppings. Only way they'd sucker me into buying one of those is if I had a kid that asked to go there for a birthday or something.


Watch the video: Chicago Steppin at the 50 Yard Line: January 6, 2019 (November 2021).