When it comes to grilling meat, The Prairie Tap House's executive chef, Phil Dvorak, draws upon the traditions of Baltimore to craft pit meats, which he marinates for three days with a secret housemade spice recipe. Afterward, he slow-cooks each cut over an oak-fired grill, thinly slices it, and serves it on a locally baked Kaiser roll.
With this meticulous method, Dvorak sears 10 meats, including pork served with buttermilk slaw and beef served with crisp white onions and house made creamy horseradish sauce. The rest of The Prairie Tap House's menu sticks to more traditional pub food, albeit with an upscale twist, from Korean beef lettuce wraps to handmade pastas tossed with lobster, bacon, and creamy toasted-fennel sauce. Along with 30 wines, bartenders complement feasts with 35 draft beers and more than 50 brews doled out in bottles, cans, or a server's gloved hands cupped together.
When Maynard's Restaurant opened its first location on the shores of Lake Minnetonka in 1998, it was a melding of the nostalgic and the modern. Sure, it was an old-fashioned diner, but one that added a gourmet flair to its American casual cuisine done right. It features an approachable menu with generous portions and plenty of variety for those repeat visits, from a pot-roast French dip to a butternut squash ravioli swimming in cranberry cream sauce. In 2005, a second branch opened in Rogers with equally comforting ambience, swapping out the lakeside locale for a cabin-esque dining room lit by a roaring fireplace.
Hopkins Tavern gives customers plenty of reasons to stop in, offering 32 local, regional, and craft beers on tap and pub fare ranging from wings to cheese curds. But the staff knows how to keep patrons entertained as well as satiated. Along with daily happy hours, the tavern hosts birthday beer bash Fridays and bar bingo nights. Twins fans can look forward to watching each game live on the bar?s TVs alongside the affordable drink specials that flow during each live game.
Conversation at Mainstreet Bar & Grill moves in buzzing orbits around pool tables, live musicians, and big-screen and projection TVs broadcasting Minnesota Viking games. Banter slows to a halt as half-pound burgers and chicken sandwiches arrive with occasional adventurous twists, such as sliced pineapple or Cajun spices. Button-tufted red leather booths line one wall, where patrons chow down under railroad crossing signs and vintage soda signs. Thursday nights acoustic open mic shows let songwriters try out new songs when cover bands aren’t performing past hits or reading aloud from Elvis’s partially completed crossword puzzles.
Over the last 50 years, The Park Tavern has perfected the convivial trifecta of eating, drinking, and bowling. A menu of gourmet burgers and traditional pub fare mingles with a drink menu of domestic and imported beers and wines for between-frame refueling. On Mondays, the alley fills with high-energy tunes, and bowling balls careen all night during the $5 all-you-can-bowl nights. The Park Tavern rolls out its varied bowling buffets for corporate events, birthday parties, or the anniversary of the end of bowling prohibition during the Nixon administration.
You won't find the stylists at Blast Blow Dry Bar wielding scissors. Instead, they take manes from frazzled to polished using only blow-dryers and hot tools. Inside one of the Bar's three locations, blow-dry recipients choose from a list of seven style options ranging from sleek and super straight (The Skinny) to full, flowing, voluminous curls (The Glam). Each blowout includes a shampoo and conditioning treatment so that finished locks look and feel healthy and strong, and the staff can even add-on a hair treatment shot to help repair scalps suffering from dryness or seasonal allergies.
Beyond blowouts, Blast Blow Dry Bar also offers services such as up-dos, facial waxing, and professional makeup applications. And, for those looking for a makeover that lasts longer, the staff can administer a Brazilian blowout, which smooths frizz and conditions hair, leaving it shinier and straighter for up to 12 weeks.