ON THE MENU
• Jalapeño cheese sticks — Mozzarella cheese coated in Italian bread crumbs and fried. Served with marinara sauce, $7.25
• Chipotle honey shrimp salad — Jumbo shrimp sautéed in homemade chipotle honey and served on fresh spinach with diced tomatoes, candied walnuts and chipotle ranch dressing, $13
• Chicago pasta — Mild Italian sausage, bell peppers and onions sautéed in marinara sauce over angel hair pasta. Sprinkled with cracked red pepper, $9
• Black and bleu steak sandwich — Blackened beef tenderloin, hoagie roll, lettuce, tomato, red onions and bleu cheese crumbles. Choice of side, $9
2445 Moon Road, Suite 1, Grayson
www.afterthegame.biz Open since: Sept. 9
Location: After The Game is located on Moon Road off of Loganville Highway, in the same complex as BodyPlex.
Hours: 11 a.m. to 1 a.m. every day of the week
Owners: Anthony Baglio and Nick Longendyke
Atmosphere: The restaurant is "the whole sports experience" all the way from the 32 HD TVs down to the sports schedules on the walls and everyone is welcomed to come.
The name "After The Game" came from both owners being parents with children in athletics. They sit in the stands, wait for the event to end and ask the other parents, "What do you want to do after the game?"
"We want to encourage that family time," Longendyke said. "We want people to feel comfortable enough to bring their kids and families back to our establishment."
But this isn't a child's playground, adults come to relax here, too. The restaurant is split into three areas: The dining room to accommodate large groups and families, the full bar for adults only and the covered patio for smokers and outdoor eating. No matter where you choose to sit, you will be able to have a great view of the game on any of the televisions throughout the eatery.
Sports aside, these guys want to give every guest special attention. They want to know people's names, likes, dislikes, tastes and then some.
"We can't please you if we don't know what you like," Baglio said.
Menu: When Baglio and Longendyke began thinking of menu items, they started with things that they like to eat. Then, their wives began to talk about their specialities and the head chef also wanted to add his favorites to the mix. Before they knew it, there were 80 plates on the menu.
With that in mind, there is something for every crowd. There is fried food and wings for the bar patrons, there are New York deli-style meats and sandwiches (all the meat is cooked on premise and bread is delivered fresh daily) for carnivores, and there is a fit menu for those who are watching calories.
Fresh produced is delivered to the kitchen at the peak of perfection because all of the items are cooked to order. Nothing is prepped before hand. If an order of the chef's vegetables comes to the kitchen, the cook will cut each green as needed.
"Nothing is sitting in steam trays," Longendyke said. "We don't have anything in fried baskets. When you come in, you need to know that it's going to take 15 to 20 minutes for entrees and speciality plates. We are not a fast-food bar place."
Things you might not know: Baglio and Longendyke are both from New York and have known each other for 15 years.