A.C. Now: Patrick Lyons at The Pier
The Pier at Caesars, One Atlantic Ocean, Third Level, 609-345-6300
The last one to open (look around next Wednesday, October 4), and the first one to greet you as you exit Caesars, this well-loved Back Bay-born establishment is like Rouge meets Latest Dish meets the Fountain. Why we can’t wait: Boston bestsellers: mee krob, simple spaghetti, focaccia with garlic and olives, Vietnamese spring rolls; breakfast from 8 a.m. to 3 p.m., seven days a week; big, round leather booths; a world-class sound system, a private, glassed-in dining room, and a giant, gleaming bar.
The Pier at Caesars, One Atlantic Ocean, Third Level, 609-345-6900
You know the deal: Imported Irish bar, apothecary shelves, folk singers, and eight beers on draft. The big bonus: Lyons’ executive chef is a native Dubliner, and therefore has taken a special interest to install a behind-the-bar “carvery,” cooking up roasted legs of lamb, apricot-stuffed pork loins, rib-eyes, hangar steaks and manly salmons – along with all manner of a la carte potatoes, plus regulation taproom Reubens and fish and chips — with no entrée much past $20.
The Pier at Caesars, One Atlantic Ocean, Third Level, 609-345-6800
Bachelor partyers: Look out. This one’s like ESPN Zone, minus the kids or the ridiculous cover, plus reasonable bottle service, private skyboxes with their own fridges, bar-top dancing, and a mechanical bull. Ninety-six televisions (including flatscreens installed above the urinals) can each be tuned to different game feeds, and zone seating (according to your team loyalty) is planned. On the menu: New England steak tips, mini burgers, lobster rolls, Chicago and Coney Island-style hotdogs, and a $20 lobsters — and complimentary rides on a mechanical bull (recommended before dining).