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
Inside Wow Fika—whose name roughly translates to “coffee break” in Swedish—cups of espresso steam atop handmade European wood tables. Though the chefs change up the menu of continental café fare approximately every six weeks, past dishes have included swedish-meatball sandwiches and chicken salad among other comfort-food classics. In addition, a Swedish pastry chef fills the kitchen with sweet confections including traditional Swedish and Romanian cakes and creative ice-cream treats. For catered affairs, Wow Fika's culinary experts can concoct themed prix fixe menus that include all Italian or Greek dishes, or only foods that begin with the letter “Q.”