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).
A German and a Puerto Rican walk into a tapas bar. It's the setup not for a joke but for an intensely multicultural cafe: Vineyards of the World. Owner Sascha has a working knowledge of more than 300 beers, to which co-owner Yellymary adds a Latin love of tapas. And then there are the wines—more than 30 by the glass. At least one of the partners is always behind the bar if guests need a little guidance sorting through the tapas menu, perhaps in order to decide which flavor of goat cheese goes with a glass of chardonnay or what kind of dip works best if you accidentally spill a doppelbock into it.
Diners appreciate the pairings in a space designed to be maximally welcoming. Live music is featured every Wednesday-Saturday starting at 8 p.m., and the hand-painted sign hanging from the stucco facade presages an eclectic spirit that continues through the rustic murals and fancy-but-cushy armchairs leaning together under the chandelier inside.
At most sushi joints, the Volcano roll gets its name from the array of spicy ingredients that are tucked inside its seaweed and rice shell. But at Ikaho Sushi Japanese Restaurant, the name takes on a more literal meaning, as the sushi pieces arrive arranged on the edge of a small, flaming bowl. But presentation isn't the only creative endeavor happening in the kitchen here?chefs are just as inventive with flavors and textures, creating specialty sushi rolls that combine unique ingredients like tempura lobster, avocado, mayo, and fish eggs, or smoked salmon, asparagus, and cream cheese. Some rolls are available deep-fried, cryogenically frozen, or topped with tempura flakes, while others are wrapped with thin strips of beef. And, for non-sushi lovers, Ikaho also serves a number of traditional hot dishes such as pork katsu, hibachi chicken, and salmon teriyaki.
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.
Like just about any pizzeria in The Big Apple, I Love NY Pizza Restaurant Bar & Grill shows off its northeast-style pies in a glass display case. The pizzas, available whole or by the slice until 4 p.m., are the highlight of a menu that also includes classic Italian dishes such as calzones, pastas, and veal. Unlike every pizzeria in NYC, however, I Love NY Pizza carries beer and wine, caters events, and has no problem serving King Kong.