Restaurateurs Greg Mohr and Scott Weiner decided to put their best ideas and business acumen together and this heralded the opening of The Fifty. The restaurant is split into three levels, each with its characteristic design, so you could snug up cozily in the private booth or catch a game on the flat screen TV.

All the sauces are made in-house using Mohr and Weiner's secret recipes, adding a whiff of home cooking. Starters of corn fried calamari, cheese fries and baked goats' cheese pita could follow fried grilled chicken, seasonal fish and chips and a hearty 16 oz skirt steak, marinated and grilled, and served with fried onion strings and garlic butter. You could also go the whole way out with the fiery hell burger stuffed with roasted jalapeño with seeds, habenero salsa, Fifty 50 hot sauce and cheddar cheese.

The brunch menu features the mouth-watering thick cut maple-glazed bacon, breakfast lasagna and the homemade version of Bloody Mary.