The Stew Pot Kitchen
"The first responsibility of a restaurant is not to make a profit, but to feed people," owner Scott Malensek told a reporter for WEWS-5. Five days a week, he feeds people at The Stew Pot Kitchen, and he feeds them well. Soups and stews are his specialty, and they brim with nutritious vegetables grown in his own garden as well as ingredients purchased at local farmers' markets. Although his menu rotates seasonally, it typically spans the spectrum from stick-to-your-ribs recipes, such as rabbit stew, to lighter options, such as vegetarian tomato soup. Whatever the choice, each steaming bowl is meant to comfort the diner, with the Blue Moon beer cheese soup even rumored to remedy bad moods caused by getting into arguments with an entire debate team. In addition to soups and stews, Malensek's menu also forays into solid territory with Slovenian kielbasas, Nathan's hot dogs, and paninis.