Last Chance Tavern and Grill celebrates microbreweries with beer on tap from Bell’s, Left Hand Brewing, Founders, and Angry Orchard. Guests can sample a variety of brews with a flight of beers, and take home their favorite in a growler. During lunchtime hours, chefs top burgers with olive mayo, jalapeños, smoked bacon, and housemade barbecue sauce. Other handhelds include piping-hot pizzas and philly cheese-steak sandwiches. The tavern also provides an array of entertainment, where guests can belt out their favorite tunes on karaoke nights, flex their brains during trivia contests, or relax during live music performances when they can finally take a break from humming all the time.
Customers at Hubs Inn share pizzas of their own design, with boursin alfredo sauce and basil pesto serving as alternatives to classic red sauce if desired. Other hearty menu favorites include house-made chili as well as the eatery’s signature dish: grilled steak laid atop three-cheese tortellini. Burgers are specially seasoned in-house and paired with hand-cut fries. Ambitious diners can take on the burger challenge, in which they attempt to eat a 3-pound burger and a 1-pound order of fries in under an hour without using their fifth stomach.
Streetlight glow cascades across the brick-paved road that lies in front of Ritz Koney Bar and Grille, where a bronze sign bearing the bar’s name glimmers above the door as guests filter in and out. That same door swings open until 3 a.m. on Thursdays, Fridays, and Saturdays, letting the vocal melodies of open-mic events and live entertainment briefly escape into the night. There’s never a cover charge to get in, leaving extra money in the pockets of patrons who stop by for a drink after work, on a date, or during a quest for the world’s crispest cocktail napkins.
Brick walls and fireplaces surround the nautical-themed dining area of Great Lakes Shipping Co. Restaurant & Tavern. During warmer months, the casual steak and seafood house opens its large outdoor deck that allows diners to pair meals with the melodic tweets of nearby birds. Executive chef Thomas Verlin's menu showcases fresh lake catches such as breaded perch alongside oceanic fare such as Australian lobster and Alaskan king crab, often accented with simple sauces, pastas, and cue cards that let the entree speak for itself. Thomas also lassos hand-cut slices of prime rib, new york strip, and tenderloin fillets onto dinner plates and wrangles juicy burgers and sandwiches to satisfy lighter appetites.