After immigrating to the United States at age 20, Greece native Dino Adamidis cut his teeth in the restaurant industry as an employee at his sister’s steakhouse. He enjoyed the work, but still aspired to own his own business, a dream he carried with him from Greece. In 1982, he and his wife Vona decided to pursue that dream by opening a small white and blue stand at a local art fair where they sold gyros to spectators, often cinching a sale with free meat samples, saying, “We knew if the people would try it they would love it.” Love it they did, but it wasn’t until 1986—four years and several food stands down the road—that the couple opened the first freestanding Dino’s Gyros with only eight booths and a single particle accelerator.
Today, Dino’s is run by the two oldest children and serves quick Greek and Mediterranean cuisine from six locations. The menu still highlights the classic gyro, often with innovative twists, such as the Greek Philly, a gyro-meat mound sautéed with onions, green peppers, and swiss cheese. Catering services offer the same delicious fare as box lunches, family-style buffets, or busts carved from gyro meat.
In 1952, after years of ferrying car batteries to wholesalers throughout Dallas in his trusty red Studebaker pickup truck, John Searcy opened a shop of his own. Now a national franchise with more than 300 locations, Interstate All Battery Center powers up gadgets from a catalog of more than 16,000 batteries. Specialized cells from an array of brands including Apple, Motorola, and Creative Labs power home electronics, including the cell phones and singing wall fish that run constantly in most modern households. Cordless tools purr warmly, and medical equipment, such as hearing aids and wheelchairs, continue their crucial functions with fresh energy. The shop also powers up vehicles from golf carts to vintage cars to RVs with batteries from Audi and other companies. The staff collects and recycles upward of 850 million pounds of batteries each year.
It started with a single store, opened in Fridley, Minnesota in 1964. But Dick Kempe's pizza proved too tasty for one outpost, and Chanticlear Pizza eventually spread to 14 locations in the following years. And although Dick no longer owns the pizzerias, his uncompromising standards for quality pies remain in place. Fresh dough is mixed up and hand-tossed daily. Vegetables are chopped each morning. Instead of adding sugar to their sauce, the chefs rely on the tomatoes' natural, charm school-perfected sweetness. And the from-scratch foundation is always topped with house-shredded, 100% Wisconsin mozzarella cheese.
Once the dough and sauce are ready, Chanticlear Pizza's chefs continue the process by loading them with meats and veggies. The selection of toppings range from shrimp and bacon pieces to a secret-recipe pickle blend. A splash of spicy, bourbon-tinged molasses or chunky salsa can add additional pizzazz to pizzas. Beyond circular eats, polygonal dishes as pastas, calzones, and sides of buffalo wings and garlic toast populate the menu.
The sharp shooters at Average Joes Archery supply aspiring archers with equipment, including quiet-hunting and target bows from brands such as Strother Archery and BowTech. A 40-yard indoor shooting range with 20 lanes allows shooters to refine their ability to hit a target, thereby improving balloon-animal hunting skills. During parties, approximately 10 kids learn the ropes of archery-themed games and replenish their energy with candy and soda. Leagues for adults and youth provide both camaraderie and practice, meeting weekly for 10 to 12 weeks. The knowledgeable staffers at Joes also supply hunting and fishing licenses and educate up-and-coming archers with group and private lessons. To remedy worn-out equipment, target annihilators may return to Joes for arrow and bow repair, bow tuning, or a replacement bow signed by Cupid.
Exposed brick and stone surfaces weave a common theme through Cityside Bar & Grill's varied dining spaces. In the St. Paul room, an enormous stone fireplace rises before a collection of wooden tables, and in the Minneapolis Loft, brick columns join slanted ceiling beams to frame a more intimate scene. The bar area houses a stage for live music performances held every Saturday night, while outside, the restaurant's roomy patio overlooks a rippling pond. Cityside's menu share’s the architecture’s diverse core, offering everything from stone-hearth pizzas to steaks, ribs, and pastas. Chefs also assemble six signature sandwiches inspired by their cities of origin, stopping just short of autographing each in mustard to maintain established levels of authenticity.
At Osaka Sushi and Hibachi Steakhouse, teppanyaki chefs preside over sweltering tableside hibachi grills, entertaining diners as they slice and dice succulent cuts of filet mignon, chicken, and swordfish. A customer can wrap a partner's lips around the hibachi lover's dinner for two, which lets scallops, shrimp, lobster, and filet mignon rendezvous on a romantically arranged platter that is perpetually serenaded by a thumb-size accordion player. Alternatively, a slate of dishes that comes to life away from the hibachi grill includes proteins slathered in teriyaki sauce, hidden in tempura batter, or mixed with stir-fried noodles. Special sushi rolls—such as the Dancing roll with tuna, salmon, and yellowtail—also cha-cha from table to mouth.