Fuzzy's Sports Grill

ADDRESS: 18795 N. Reems Road, Suite 109, Surprise.

PHONE NUMBER: 623-556-0664.

HOURS: 10 a.m. to midnight Sunday-Thursday, 10 a.m. to 2 a.m. Friday and Saturday.

OWNERS: Mike Hoffert and Erik Borgendalen.

CUISINE: American cuisine with a southwestern flair.

SEATS: 146, with patio seating available.

OPEN SINCE: May 11.

WEB SITE: www.fuzzyssportsgrill.com.

SPECIALTY OF THE HOUSE: Fuzzy's Famous Fresh Fish & Chips (available all day Friday and Saturday only for $13.95); selection of half-pound burgers; prime rib tacos; Fuzzy's Reuben; Maryland crab cakes; Diablo sliders made with fresh applewood smoked salmon; Fuzzy's sliders with handmade Sterling Silver beef; Italian nachos.

POPULAR APPETIZER: Maryland crab cakes - "We even had to add a Maryland crab cake dinner because of the demand," Hoffert said; chips and homemade salsa.

POPULAR LUNCH ENTRÉE: Reuben; Fuzzy's burger with chef's soup of the day; fresh salads.

POPULAR DINNER ENTRÉE: Baby back ribs - "It literally falls off the bone," Hoffert said.

POPULAR DESSERT: Cheesecake.

AVAILABLE FOR: Dine-in, take-out, large parties.

PRICE RANGE: $3.75 for a cup of soup to under $20 for a full rack of baby back ribs. Half-pound burgers range from $8 to $9.25 for the Mighty Salmon Burger.

WHAT ELSE YOU SHOULD KNOW: Fuzzy's offers a full bar with happy hour specials from 1 to 7 p.m. daily. Live acoustic music and free poker are offered (call for schedule). There are 19 flat-screen, high-definition televisions, including three 96-inch TVs, to catch your favorite team or sport. "Anywhere you sit, you can see a screen," Hoffert said. Children's menu items come with a beverage and ice cream sundae. Chef John Ryan III, who is a Le Cordon Bleu-trained chef, makes all of his own sauces and dressings.

UNIQUE TIDBITS: Everything on the menu is made with the freshest ingredients and is made to order. The owners added their own touch of home by installing a small herb and pepper garden along the outside patio. Borgendalen, originally from Kansas City, Mo., and Hoffert, from Cleveland, Ohio, met in Redondo Beach, Calif., and always talked about opening a restaurant. Hoffert and his wife moved to Phoenix in 1994, Borgendalen followed in 1995. Borgendalen has been in the hospitality industry for more than 25 years. Hoffert previously owned a sports bar in Phoenix.

FUTURE PLANS: The owners plan to open a second location within the next five years. They plan to launch catering and host special events in the fall. In addition, the restaurant will open for breakfast Saturday and Sunday in September.

SLOGAN: "The Arizona grill with the Midwest attitude."

Do you know of a great West Valley restaurant you'd like to see in our Dining Out feature? Let us know! Call Brittany Woodruff at 623-876-2527 or e-mail bwoodruff@yourwestvalley.com.