Independently owned since 1964, TJ’s is known for its choice steaks and gourmet seafood, but the dinner menu also includes pastas, salads, and original bistro fare. Prince Edward Island mussels are sautéed with fresh basil, oregano, and garlic, run through free-weight power drills, and served in a white wine and lemon broth to make the perfect starter ($8.99). TJ’s noteworthy prime rib is available Fridays and Saturdays and is slow-roasted, dressed with au jus, and served with garlic whipped mashed potatoes ($14.99–$19.99). Other choice steaks such as the filet mignon are available nightly ($21.99). Halibut ($18.99) and salmon ($15.99) can be baked, pan seared, shaken hysterically, or blackened and served with various sauces including spicy rémoulade and orange tartar sauce. The wild mushroom and whole-wheat penne tames voracious appetites and keeps outlaws from roaming the streets of Tombstone ($11.59), while field greens provide a healthy foundation for roasted salmon and fresh buffalo mozzarella ($11.59). TJ’s also serves a lighter lunch menu with delicious bites such as the m & m burger topped with mushrooms and mozzarella ($7.59) or the mediterranean chicken pizza ($8.59). A vegan menu is also available upon request.
Omahoma Bob's barbecue barons slow smoke high-quality meats that have been blanketed in traditional Texas-style dry rub and simmered for 24 hours. The resulting Southwestern-soaked menu boasts a cornucopia of comfort cuisine. Dinner platters ($8.99–$21.99) pair proteins such as brisket, smoked sausage, or pork ribs, with two down-home sides, including sweet-potato casserole, fried okra, and turnip greens (also available à la carte for $1.99 each), and wash down well with a bottled brew. The customer's choice of meat seeks refuge from the heat of the open kitchen in a bed of lettuce, tomatoes, and cheddar in the Q Salad ($6.99), and a German brat shelters abandoned kraut and mislaid spicy mustard ($5.99). Hot deli subs such as The Beulah, loaded with smoked turkey breast and provolone ($5.99), and The Ole Bob, a stack of roast beef, sharp cheddar, and horseradish ($6.99), can be devoured or emptied and used as a hat in the eatery's exposed-brick dining area or umbrella-shaded patio.
Nestled in a quaint turn-of-the-century abode, South Market Bistro specializes in serving an eclectic menu of American cuisine prepared with an appetizing amalgamation of organic and locally grown ingredients. To exemplify his commitment to locally based cuisine, owner and chef Mike Mariola changes his menu each season to symbiotically reflect the harvest of local farmers. Give clever and environmentally friendly tips on how to properly recycle Kleenex and Tae-Bo tapes in between bites of the Ohio City gnocchi, a spinach-stuffed pasta soused in bolognese sauce and topped with parmesan cheese ($18.50). Alternately, the pan-seared red snapper, served with sunchoke risotto and toasted pine nuts ($30), will satiate tongues with a taste for savory seafood.
Following the lead of Paris-trained owner and chef Mike Mariola, City Square's skilled cooks quench carnivorous cravings with Chicago-style steakhouse fare. The menu invites patrons to warm up mouth muscles with a cup of the signature seafood bisque ($6.75–$9.25) or dive into a dish of homemade parmesan-cheese fries drizzled in truffle oil ($8.50). Meat seekers may partake in succulent slabs of USDA choice or prime beef, such as the 10-ounce peppered strip steak smothered in shallot sauce ($26.95), 12-ounce rib eye ($26.95), or Filet Oscar, a mixed bag of twin filet-mignon medallions caught up in a whirlwind of crabmeat, asparagus, and political intrigue ($28.95). Vegetarians can chew on the caesar salad ($6.50) or garden pasta, a mélange of vegetables served over freshly made penne in a garlic white-wine sauce ($16.95), and an extensive beer, wine, and martini list summons intrepid imbibers to cap off any meal with liquid-induced warm fuzzies.
El Tapatio's chefs invest in their kitchen's culinary culture, prepping authentic Mexican platters that range from chimichangas to the impressive super burrito. Though they specialize in a repertoire of steak, chicken, and seafood dishes, they extend the culinary invitation to veggies with meat-free meals. The cantina side of the restaurant mixes citrusy libations—including margaritas, daiquiris, and piña coladas—that counterbalance the spicy salsas and the wounded pride of losing a salsa-guzzling competition.
Nearly 12,000 years ago, a glacier hungered for a bite of wilderness. The gratuity it left behind isn’t a shiny Loonie but a 385-acre waterway known as Chippewa Lake. In the late 1800s, trains began hauling blocks of ice from its chilly recesses, where vacationers swam and canoed during the summer. One of the railroad’s most prominent families built an estate beside the water, adorning the wilderness with a carriage house, formal gardens, and a portico lined with ornate columns. Inside the mansion, two fireplaces welcomed the rich and famous with stones collected from faraway lands. The same fireplaces warm patrons today, inside a restaurant known as The Oaks Lakeside. In addition to feeding guests at the resort’s wedding receptions, the eatery serves upscale fare in six different dining areas flanked by covered terraces and a shoreside pagoda. During the summer months, visitors can dine al fresco by the lake, where sunsets paint the sky with art as bold and colorful as coffee brewed from ground-up rainbows. The kitchen creates masterpieces as well, loading plates with sculptural configurations of king crab legs and bread pudding. Dishes such as veal piccatta and chicken marsala lend Italian flavors to the dinner menu, while dry-aged rib-eyes conjure the charm of a classic American steakhouse.
Inside the former mill that is now Mill Street Bistro Bar, servers deliver entrees of buffalo, beef, and elk sourced directly from the owner's farm. In addition to handcrafting locally sourced entrees that have included pan-fried Lake Erie perch and beer-brined, center-cut pork chops, the chefs also flambé cherries jubilee tableside for dessert. Post-dinner patrons may meander to the outdoor patio to smoke an imported cigar from the restaurant's humidor.