Herradura's kitchen hums with the sounds of simmering Mexican sauces and sizzling meats. Chef Rita Castro fries up fresh shrimp, crab, and scallops for seafood fajitas, stuffs taquitos with beef or chicken, and adorns cheese enchiladas with pork, onions, tomatoes, and bell peppers. Bartenders blend natural juices into pitchers of mango, cactus fruit, and guava margaritas, drawing from an 18-year-old recipe formulated by brothers Raul and Oscar.
Tommy's Malt Shop induces nostalgia with a menu of malted milk shakes, hamburgers, and other classic comfort fare. With 16 different ice cream toppings that can be mixed and matched, made-to-order malts ($3.75–$4.75) arrive mouthside in unlimited flavor combinations that sippers can sprinkle with a variety of candy or fruit toppings, like most judicial summons. The pina colada malt combines strawberry, pineapple, and banana, while Emily's Favorite entreats sweet teeth with an avalanche of hot fudge and butterscotch. Chefs forge fresh burgers to order and with creative twists, such as the Pig Out burger made with a blend of bacon and ground beef ($8.50), or the Cowboy burger ($6.25), slathered in cheddar, barbecue sauce, and caramelized spurs. A garden salad ($7.25), homemade onion rings ($3.95) and a variety of classic sandwiches help round out memorable meals.
Pinatas dangle from the ceiling at Chaska My Love, giving them a perfect view of the restaurant's orange and red walls adorned with murals of iconic Mexican images and landscapes. Below, diners nestle into bright blue booths before tucking into plates heaped high with flavorful dishes, such as carne asada, sizzling fajitas, and guacamole made with fresh avocados. The menu offers a variety of authentic Mexican appetizers, entrees, and desserts, as well as antojitos, which translates to "little cravings" and refers to Mexican street food such as tacos and tamales.
Pizza Man's housemade dough is kneaded fresh daily, layered with real Wisconsin cheese, and slow baked until it's a perfectly crispy, cheesy disc crowned by quality meats and veggies. This tantalizing process ensured that Pizza Man, which began as a standalone joint in 1977, branched out to its 33 current locations. Each of the pizza shops still fashions its pies from high-quality ingredients and puts an emphasis on old-school pizza-baking techniques. Toppings such as canadian bacon, sausage, and taco meat wait patiently to be bound together by a cheesy glue with fellows such as pineapples and pickles in one of Pizza Man's signature or make-your-own pies. The non-pizza selections include jumbo chicken wings, beer-battered onion rings, and the cinnamon-apple dessert pizza, which weds the sweet decadence of dessert with the Euclidean precision of pizza.:m]]
When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecue beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality, and, ultimately, customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Over the past 70 years, Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked on site, and except for the addition of spicy cheddar sausage in 2011, the menu remains the same. Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.
Tokyo Sushi & Grill's expansive menu combines hot appetizers and entrees with cool and contemporary sushi rolls that please both traditional and daring palates. Those embarking on a new journey into raw fish can begin with simple slices of assorted sashimi ($18.95) or warm up to the idea with a cooked roll such as the toasted salmon skin with cucumber ($5.95). Tokyo’s specialty rolls balance sweetness and spice as deftly as a love letter written in hot sauce, and include the Happy Roll (spicy tuna, smoked eel, and banana tempura; $12.95) and the Fire Island (Alaska crabmeat and chili sauce; $13.95). Dinner entrees such as beef teriyaki ($15.95) and shrimp tempura ($16.95) are accompanied by soup, spring rolls, shumai, rice, salad, and a california roll.