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2011_02_sportsbars.jpgThe Times reports that world pioneers like David Burke, who servs nachos in a tin can at his Stadium Grill at Times Square's Bowlmor, are changing the face of sports bar food forever. Forget normal wings and brace for Burke's tuna tartare tacos, corn bread crusted crab cakes, and kung pao chicken, The Ainsworth's truffled chicken chopped salad, and Hype Lounge's burgers, which "are infusible with six different flavors, including anchovy and smoked paprika." [NYT]

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