We here at Knotfest have scoured the country to find some of the best metal-themed restaurants, bars, and cafes. Fierce Bites spotlights a monthly menu highlighting some hard-core menu items that will have you drooling over yourself.
Eating at your favorite restaurant may not be a seasonal thing but something about dining al fresco on a summer day just hits a little different. Summer maybe winding down but we still have you covered with our monthly Fierce Bites menu. This month, we have some returning favorites serving all new dishes. LA's Evil Cooks is back with an unconventional take on a seafood taco. Kuma's Corner and Sizzle Pie are coming strong with their monthly specials. Fierce Bites staple, Grill 'Em All, has returned to the menu with another hard core burger. We hope you enjoy this month's menu!
Sizzle Pie - Vegan Grazing Arizona
Founders Matt Jacobson and Mikey McKennedy came together and envisioned an independent pizzeria that would serve up the perfect slice. In 2011, they opened up their first location on East Burnside Street in Portland, Oregon. Since then, they have consistently ranked in the top 10 independent pizzerias in the country. They serve East Coast style slices and pies with a healthy blend of West Coast flair by turning the freshest, highest-quality ingredients into tried and true classics with bold new pizza visions in a variety of meat, veggie, and vegan options.
If you know Sizzle Pie, you're aware of their monthly pizza specials. This month were showcasing a pizza that went away but due to popular demand has made it's return and establish itself as a main stay on the Sizzle Pie mainstay on the Sizzle Pie menu. The Vegan Grazing Arizona Pizza is now here to stay. The pie is topped with Vegan “Mozzarella”, House Made Soy Curls, Thrilling Foods Bakon, Tomato and Vegan Parmesan Peppercorn Sauce.
Kuma's Corner - At the Gates
Kuma’s started in 2005 with its flagship location at the corner of Belmont and Francisco avenues in Chicago’s Avondale neighborhood. From their origins as a corner bar with solid American bistro fare, they’ve grown to five locations that offer the finest burgers available on this planet or any other.
Our Fierce Bites faithful know Kuma's Corner comes correct with a crazy burger of the month inspired by some of their favorite bands. This month's offering is inspired by metal giants, At the Gates. The burger takes Kuma's 10oz burger and dresses it with Celt dip, crispy bacon, Pepperjack cheese, guacamole, Ghost Pepper seasoning , lettuce, tomato and red onion.
Evil Cooks - The Poseidon
We can't keep these Fierce Bites favorites off of the menu Pobre Diablo and La Bruja have been in business over a decade but in the past few years they've decided to focus on food production on a smaller scale to give more attention to their customers. LA has some of the best taquerias outside of Mexico but their concept is a little different than most. They specialize in street gourmet tacos and are notorious for their Black Al Pastor and Black Octopus.
We have showcased their famous black al pastor, their crazy tots and their dessert taco but this month we're showcasing an unconventional fan favorite, The Poseidon. The Poseidon is an octopus taco that is prepared on a spit using the same seasoning and chiles as their famous al pastor.
Grill 'Em All - The Malevolent Creation aka B-Boy
Grill Em'All was started by Chef Ryan Harkins and former professional wrestler Matt Chernus. They served gourmet burgers out of a food truck back in 2009. Before opening up their heavy metal themed brick and mortar they won the first ‘Great Food Truck Race’ and were featured on the ‘Best Thing I Ever Ate.’ Their popularity led them to lay their food trucks to rest and serve burgers and fries out their restaurant in Alhambra, California.
Another Fierce Bites staple, Grill Em' All also has an awesome burger of the month to go along with already stacked burger menu. This month they are serving us 'The Malevolent Creation' aka 'B-Boy.' This burger takes their signature half pound burger patty and tops it with their house made beef adobo, vegetable pancit bison and lemon aioli.
