Tony Roma opened his first rib joint in 1972, a venture that became wildly successful after Dallas Cowboys owner Clint Murchison, Jr. tasted the ribs and slaw and declared them the best he'd ever had. With his financial know-how and weighty pocket book, he helped Tony Roma's grow into the international brand it is today. Franchises have spread across the States like a wave of barbecue sauce, seeping over borders and staining the shirtfronts of thousands of satisfied diners.
Today, chefs still diligently emulate Tony's original ribs recipes, grilling up signature steaks and fresh-caught seafood combos enhanced with sides and garnishes of seasonal ingredients. In addition to the restaurant's signature meaty entrees, the staff whips up oven-baked desserts such as the golden-apple tarts and redskin potatoes hand- mashed by distinguished martial artists.
The chi masters at this trinity of acupuncture and health centers seamlessly weave Chinese medicine stretching back 3,000 years with modern medicine's focus on disease and pathology. Dr. Chuan Liu tends to patients with a parallel approach at Milwaukee Acupuncture & Health Center and Ozaukee Acupuncture & Health Center. Trained his native China, Dr. Liu helps patients manage pain and stress, restore energy, and obtain optimal health through therapies including the AcuRelief and AcuHealth systems, which he helped found.
The pizza makers at Palio's Cafe crown regular, whole-wheat, and gluten-free crusts with fresh vegetables, preservative-free sauce, and roasted chicken. Chefs take the burden of putting together the best toppings with 17 specialty pizzas that pair gourmet ingredients such as artichoke hearts, roasted chicken, and fresh basil pesto. Ovens create bubbling pies, stuffed calzones, baked ziti, and italian sub sandwiches that servers carry through both chic, cozy locations. Leather-lined booths and flat-screen televisions keep diners comfortable and entertained while they enjoy Palio's BYOB policy and sip wine or Capri Sun pouches brought from home.
Through the doors of Doxbee's banquet hall, a spread of plump carved hams, creamy mashed potatoes, and intricate homemade desserts await. On Wednesdays, the buffet is stocked with casual, homestyle eats like spaghetti and build-your-own tacos with fresh tortillas and meats. Come Friday, crispy deep-fried haddock, walleye, and catfish share space with barbecue ribs and beef roast. Sunday’s bounty is a brunch feast of warm pancakes and french toast paired with cheesy hash browns and sizzling sausages. Chefs position themselves behind a cooking station, crafting fresh omelets and belgian waffles according to customer requests.
The hall also plays host to weddings, meetings, and special events, encouraging guests to chat over the elegant white-clothed tables as servers bring out fine dinner platters. Having worked in the special-events industry for years, the banquet hall's knowledgeable staff can recommend photographers, suggest DJs, and even pinpoint the town's five handsomest cake designers.
At The Cork Restaurant & Pub, the chefs cook shepherd's pie and Guinness stew as the bartenders pour Irish whiskeys and draft beers. But The Cork is more than an Irish pub. The cooks broast pork chops, barbecue baby back ribs, and grill sirloin and new york strip steaks, which can be ordered with extras, such as hollandaise sauce, asparagus, and imitation crab. They offer fresh seafood, too, including lobster tails, crab legs and claws, and scallops saut?ed in garlic butter. And on Thursday, Friday, and Saturday, The Cork serves a 16-ounce prime rib fit for a Paul Bunyan tapas plate.
Shenanigans? jovial name stands in contrast to its serious culinary ethic of cooking succulent tenderloin steaks and sundry seafood and chicken entrees made from scratch. House-made soups accompany each main dish, and a full salad bar doles out lettuce like wizards hand out instructional beard-growing videos. In a cozy private room with a bar, six bowling lanes compound the excitement of kicking back brews and noshing on pub appetizer classics such as chicken wings and mozzarella sticks.