At Luca's Chophouse, the steak gurus in the kitchen weigh plates down with hefty 24-ounce porterhouses, 14-ounce new york strips, and 12-ounce rib-eyes. They slice only all-natural beef and use only all-natural singing voices to tenderize them. Creative plates, such as almond-encrusted blueberry scallops or pasta americana dressed in a Cajun tomato cream sauce, keep the menu varied and match the colorful, flower-filled vases dotting the eatery's tables. For a fully immersed experience, the chefs recommend diners pair their dishes with a wine from their extensive list.
Cranberries Café's gastronomic gurus whip up a rich lunch and dinner menu of contemporary American fare, all within a vintage eatery reconstructed out of the town's first general store. Afternoon noshers can muffle midday stomach moans with a lunchtime starter of deep-fried mushrooms ($4.95) before moving on to one of the many salads or sandwiches, such as the turkey club ($5.95) or the Cape Cod, a consortium of turkey, cream cheese, dried cranberries, and walnuts between cranberry bread ($5.95). Kick off dinner with house-made olive tapenade, hummus, and a cheese spread atop pita bread ($6.95), or fuse the worlds of fruit and fowl with cranberry-walnut chicken drizzled in brandy sauce ($13.95). Sautéed yellow perch served in a grilled bun makes for a fantastic addition to abdominal aquariums ($7.95), and the garlic-and-red-wine-soused, broiled-tenderloin skewers ($12.95) satiate steak cravings and come in handy during impromptu jousting matches after dinner. Cranberries Café employs only trans-fat-free oil for frying and picks fresh herbs from the garden to summon rich flavors in every dish.
Edoardo Barbieri's love of cooking began during a time of war. As an Italian soldier in World War II, he was captured by Allied forces and imprisoned in a series of prisoner-of-war camps in the United States. The young soldier was assigned to the mess hall, and he quickly realized a knack for the culinary arts. When the war ended, he returned to northern Italy and married his fiancée, but it wasn't long before America began calling him back. Edoardo and his wife immigrated to the States, where he soon opened a number of acclaimed Italian restaurants. As his family and business both grew, his son and grandchildren eventually joined the cause, creating a restaurant chain run by three generations of the Barbieri family.
At Da Edoardo North, the flavors and aromas of northern Italian cuisine vie for attention with lakeside scenery visible through the dining room's floor-to-ceiling windows. Executive chef Eddie Barbieri, who is also Eduardo's grandson, creates pastas and sauces from scratch with the family's time-honored recipes, pairing them with morsels of shrimp, veal, or pork chops seared to a tender finish. Individually sized pizzas bear the traditional toppings of prosciutto or Italian sausage, and the ample wine list proffers a selection of more than 100 varietals, many by the bottle. Diners can even bring a gourmet meal home with the restaurant's grab 'n' go option, which makes for a more convenient Italian meal than standing beneath a Sicilian construction crew at break time.
If Starlite Coney Island seems like a blast from the past, that's because it is. For almost 50 years, two generations of the same family have kept everything about the 24/7 diner close to its roots. To this day, meat is still ground in house for their signature double-meat, double-cheese hamburgers and for any style of burger from the restaurant's custom burger menu. Among the legendary dishes here, the Flint Original Coney Island dog is one of Starlite's claims to fame, served with a heaping helping of beef chili and chopped onions. And no matter the time of the day, you can always get Starlite's famous buttermilk pancakes, three-egg omelettes, and other breakfast meals.
At Ichiban Japanese Bistro & Steak House, the table centerpiece is a highly trained hibachi chef, whose knives flip, chop, and sauté vegetables in an intense and entertaining dinner show. They set their blades to steak, chicken, and an array of seafood, which they toss with fresh vegetables and special sauce to create a custom dish for each guest. In addition to hibachi fare, guests can also order traditional Japanese dishes from the kitchen. These include options such as tempura vegetables, teriyaki meats, and sushi, which showcase the best cuts of seafood without flipping through Poseidon's yearbooks.
For only having a handful of menu items, the chefs at Krispy Krunchy Chicken & Classic Burgers still manage to have something to please practically everyone. That's because their specialty is customization. They create quarter- or half-pound burgers layered with a choice of 25 toppings, which include everything from barbecue sauce to whole batches of fries and onion rings. On the other side of the menu, fried-chicken meals come with a choice of white or dark meat and make an audible crunch even when sandwiched between biscuits or coated in one of the house sauces.