After customers tell a bartenders how they want their meat cooked, he tags it and hands it over to Chef Mike (who doubles as the bar's Sunday-night DJ). Once the food is grilled, a bartender serves it with several free side dishes, including corn on the cob, salad, and baked potatoes. "If you bring in a piece of meat, have a few drinks, and enjoy the atmosphere, then we will supply the rest," says Vicens. "It's just a great way to enjoy happy hour."
Thursdays, 5-8 p.m. Starts: July 6. Continues through Aug. 31
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