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.
To create small batches of wines and spirits at Infinity Beverages Winery & Distillery, the proprietor draws upon the best raw materials available throughout the United States. But those aren't always the raw materials you'd imagine: Spirits include vodka made from midwest apples rather than grain, authentic fruit brandies, and whiskey distilled from full-flavored craft beer to be released in November 2014. The one-of-a-kind wine recipes are equally distinctive, ranging from sweet-tasting pinot noir and zinfandel to port-style moscato and classic dry reds such as syrah and pinot noir.
At Infinity Beverage's Tasting Lounge, visitors enjoy samples of hand-crafted wines, spirits, cocktails, and libations-in-development in a relaxing atmosphere. Customers are urged to visit Infinity's website to view their ever-growing list of current products.
A casual grill and pub, Bo's 'N Mine celebrates food and friendly competition in equal measure. Large flat-screen TVs hanging over the tables show live sporting events, and regular matches of Buzztime Trivia pit friends against friends, or friends against retired chess computers. In a dedicated game room, folks can keep the camaraderie going with arcade games, darts, and pool.
The menu of casual pub fare, meanwhile, seems designed to keep guests fueled for play. Popular sandwiches such as roast beef and chicken fajita are served alongside Bo's signature burgers, each anchored by 1/3-pound hand-formed patties made with meats sourced from Pierce County producers. Beer-battered shrimp or fish, and barbecue pork ribs round out the menu. As if the entertainment factor wasn't enough, many of the proceeds from dining and gaming go toward a good cause: Bo's supports five local and national charities.
When Glen Rasmussen was in high school, he earned cash by working in a restaurant. It turns out that was just the first step on what would be a long career path. Glen is now the owner of Ras? on Main, and runs every aspect of the business, from the cooking to the accounting. He gets help from his wife and two kids, making the pub truly a family venture.
Glen wants that family-friendly vibe to envelop patrons right when they walk through the door. The hearty menu of comfort food features platefuls of pasta in housemade sauce, hand-cut steaks, and beer-battered onions rings. Glen tops the eatery?s namesake burger with bacon, cheese, and the classic fixings, but he throws a curve ball with the other burgers?the Flame Thrower burger is smothered in a mound of jalape?os, and the Bavarian Melt burger is crowned with sauerkraut and swiss cheese.
The sound of Laura Provenzano calling out "Mangia, mangia!" would send her children running to the table, their stomachs growling in anticipation of the hearty Italian feast ahead. Today, her great-grandchildren carry on the family tradition at Provenzano's Ristorante, where they whip up a menu of the family's classic Italian dishes infused with a few tasty American additions. Within the restaurant's warm, spacious dining room, glasses of Italian wine meet with plates of pasta and pizzas, along with American-style burgers with Italian flourishes, such as shaved prosciutto. Come Sunday, a lengthy brunch buffet stretches across the floor, simmering with platters of freshly made selections.
For a quick survey of the inventive, unexpected spin chefs put on pizzas at Scotty's Pizza & Chicken, one need only skim the pizza of the month calendar. Each month, a different pie type is discounted, giving guests the chance to try slices with names like Chicken Bacon Ranch and BBC?Broccoli, Bacon, and Cheese. Five consecutive "Best Pizza" wins from the Marshfield Convention & Visitors Bureau mean many customers flock to Scotty's for the pies, but as its name implies, the restaurant is also all about chicken. Buckets, drawn up via pulley from the wells that lead to the underground deep fryer, corral crispy pieces of piping-hot poultry, and homestyle sides such as biscuits and coleslaw complement each savory bite. Seafood, burgers, and salads round out the menu.