More than 1,200 miles separate Corelli's Pizza and Pasta from New York City, though you wouldn't know from inside. Chefs Joe and David toss together generously sized New York–style pizzas; their medium pie measures 14 inches across and their extra-large pie measures one standard bigfoot foot: 18 inches. To help branch out from the standard pizza shop offerings, the kitchen staff also prepares pasta, sub sandwiches, and calzones and organizes a wine-tasting club.
In 1948, Charles McMillan opened the doors to the home he had built of wood and stone, offering visitors plates of fine, country-style cooking under the name Red Wing Restaurant. Today, this one-time rural residence retains its quaint charm with taxidermied décor—a plethora of birds and animals striking eternal poses against a backdrop of vertical wood paneling. Behind this façade, skilled chefs country-fry steaks they've cut by hand or prepare meals from whatever wild game their favorite hunter might have brought them
Answering humanity's unwavering call for hearty, unprocessed desserts and ice cream, Simka’s boasts a menu full of timeless tongue delighters and inventive after-dinner sweets. The old-timey ice cream shop—which offers kosher varieties of its signature treat—scoops up 12 flavors of Blue Bunny ice cream ($2.58–$3.69), including vanilla, coffee, and rainbow sherbet flecked with gold from Simka's leprechaun confectioners. Singular sundaes such as the Kookie Cookie top two scoops of cookies 'n cream with a light Oreo dusting ($5.97) and blended fruit smoothies are packed with the energy needed to navigate treacherous commute or outrun bullies on horseback ($3.49).