Sajouna Cafe derives its name from saj, a Middle Eastern domed grill used to bake traditional flatbread. It’s a fitting homage, as those thin, fluffy disks are the culinary foundation of the eatery. Chefs stuff them with falafel, beef shawarma, and fried veggies, for a sandwich that tests hands’ endurance like a socket puppet performance of Hamlet. In addition to sandwiches and wraps, chefs also dole out whole-fruit smoothies and freshly squeezed juices.
A juicy burger. Golden-brown fries. Buttermilk-battered fried chicken. Moo Cluck Moo's founders understood the delicious simplicity of these classic meals and built their business around homey, all-American feasts made from quality and often local ingredients.
Chefs hand make each order from responsibly sourced, humane components, such as pork from the Midwest’s Eden Farms pigs, antibiotic-free Andrew & Everett cheese, and hormone-free beef and chicken from animals fed a 100% vegetarian diet. Diners can taste this commitment to quality in every savory bite of a barbecue beef burger or flash-fried chicken sandwich.
The drinks also favor local flavors—sodas are made in Michigan by Northwoods Soda, which eschews high-fructose corn syrup, and floats and milkshakes are made with ice cream from Michigan’s Calder's Dairy Farm. Even the condiments entice taste buds with farm-to-table wholesomeness by using local produce whenever possible and keeping ketchup, mayo, and mustard preservative-free.
The ovens at Beirut By Night constantly churn out loaves of warm, puffy pita bread, which serve as the perfect vehicles for scooping up morsels of the chefs' authentic Lebanese and Middle Eastern cuisine. From shared platters of hommus and tabbouli to grilled shish kabob skewers and tender steaks, the menu caters to the hungers of vegetarians and meat-eaters alike. Hookah enthusiasts sit in their own separate section of the restaurant, enjoying fragrant tobaccos and giving their loved ones gifts in the form of smoke rings.
After serving as head chef of Tawaa Restaurant, Chef Sardar took up the reins of ZamZam Cafe & Grill LLC, lovingly fashioning meals of fine Indian and Pakistani cuisine for breakfast, lunch buffets, and dinner. Within the restaurant’s saffron-hued walls, a twinkling crystal chandelier casts a constellation of warm light over crimson tablecloths as the appetizing scent of freshly baked tandoori chicken, richly spiced lamb, and shrimp curries causes stomachs to grumble out Morse code demands for feasting. The bill of fare promises ample vegetarian options, such as the kitchen’s homemade paneer, as well as halal meals, ably adhering to any dietary rules or tastes with colorful veggie stews and savory dals alongside tender morsels of poultry, lamb, and seafood.
When 21-year-old Richard Paganes founded the first Tubby’s in 1968, it’s possible he had no idea he’d just established a dining dynasty. But after a decade in business, Richard’s sub shop in the Detroit suburbs was too popular to remain a solo act. And so began a franchising effort that lets today’s customers choose from more than 65 Tubby’s when a sandwich craving kicks in or they need a u to win an alphabet game on a road trip. The menu boasts more than your typical deli fare—though the Tubby’s Famous sub of salami and ham is the eatery’s most popular. For a twist, staffers also pack sandwiches with grilled steak and chicken, burger fixings, or veggies.
Foam-topped pints of beer complement Timberwolf Tavern's menu of hearty pub food. Housemade bread and tortilla chips scoop up the kitchen's specialty cheese dip of the month—also the name of the award for Wisconsin's best swimmer—and vegetables join a blend of Mexican cheeses inside quesadillas. Timberwolf also makes crispy chicken strips that can be dipped in ranch and barbecue sauces. Buffalo wings, alternatively, can be dipped in six sauces, such as hickory, honey, and a five-alarm sauce.