Though some recipes don't age well, others become a timeless part of a cuisine. And at Natalia's 1912 Restaurant, chefs serve up such timeless Italian, German, and American dishes. They toss cheese ravioli in a housemade marinara sauce, bread and then fry cuts of chicken schnitzel in butter, grill fresh swordfish, and charbroil Select Black Angus steaks imported from the Midwest.
To cap off such hearty meals, bartenders pour traditional after-dinner drinks, including tried-and-true cognac or brandy, as well as the house's specialty coffee served black or with a splash Grand Marnier, Kahlua, and creme de cacao.
Drinks aren't the only after-dinner treat?the chefs also bake up a limited menu of desserts. Classics such as slices of carrot cake filled with cream cheese and rich slices of cheesecake are featured daily, and certain dessert selections rotate weekly, much like the location of the secret VIP washroom.
Though it may have "saloon" in its name, this Western-themed eatery is appropriate for all ages. The restaurant area is often filled with families dining on burgers, half-pound BLTs, and fresh smoked brisket, while a separate bar area is set aside for more adult pastimes, such as sipping beers and cocktails, listening to local bands, or jumbling up Scrabble tiles to invent new words. Chefs grill up 8 oz. filet steaks topped with garlic butter or Blue Moon-battered cod filets for diners, who cheer on the sports teams playing on the TVs scattered throughout the restaurant. They also serve up a wide range of appetizers, such as sweet corn fritters, beer battered onion rings, and Southern-style chili potato skins.
Though Jeff Kline had a comfortable job as an aerospace engineer, he had a hunch that he possessed all the traits of a successful small-business owner. With the support of his wife Tanya, he put his theory to the test with a Lapels Dry Cleaning franchise, which has quickly spawned multiple locations.
The Klines remain ever-present behind the counter at Lapels, overseeing 24-hour drop-off services, same-day dry-cleaning turnaround, and sundry garment-cleaning services. Lapels' dry-cleaning process uses an environmentally friendly solvent that breaks down naturally, like Mike Tyson watching cat videos. In addition to cleaning garments, the staff performs alterations, preserves wedding gowns, and cleans leather and suede.
More than three dozen extra-large flat-screen TVs hang from the walls at Blue 32's Phoenix location, where they broadcast every play from major sporting events in crisp detail. In between cheers for their favorite team, diners sample more than two dozen draft beers and upscale pub food such as buffalo-chicken flatbread, seared ahi tuna, and kobe-beef hot dogs. Lounge furniture with plush red cushions dapples Blue 32's stone-paved outdoor patio, where patrons can sip martinis with fresh, muddled strawberries and pass around petitions to house the Olympic flame in the patio's sleek fire pit.
Servers and patrons alike crunch across scattered peanut shells on the way to their tables at Teakwoods, a boisterous neighborhood watering hole crowned Best Sports Bar in 2009 by Phoenix New Times. A team of chefs cooks up classic American eats, including half-pound burgers, meaty sandwiches, and their award-winning wings, which can heat up gastro-chambers and cargo-pants pockets with flavors such as medium, hot, and honey-barbecue hot. As bartenders pour draft beers and concoct tasty libations, guests can catch their favorite sporting events on one of many high-definition TVs that broadcast events from the MLB, NFL, and UFC. When guests can't make it to the restaurant, Teakwoods' chefs cater fare to events, gatherings, and parties.
Beneath wooden rafters, a cluster of stuffed bears gathers in the center of the room. But these are not cuddly teddy bears. Trophy’s Steakhouse’s co-owner, Kevin Dettler, has adorned the eatery with the spoils of his hunting expeditions, during which he’s captured all 29 species of North American game animals—a rare feat even for avid hunters. Evidence of these hunts stands all around the eatery, with elk heads hanging on the wall and curly-horned rams playing an intense game of poker behind the bar. The menu supports Dettler’s homage to the hunter, with steaks as well as wild game coming off the grill, such as sausages made from smoked antelope and elk and buffalo meatloaf. For a hunter’s rendition of a pulled-pork sandwich, the kitchen smokes and slow roasts wild boar before shredding it and slathering on barbecue sauce.