Crunchy?s takes its beer seriously. Customers can pick from 27 taps at the pub, coming from Michigan breweries such as Bell?s and New Holland, as well as craft breweries including Dogfish Head and Stone. The microbrew-loving staffers regularly host brewers' nights with reps on hand to sample and answer questions, and celebrate the release of seasonal beers such as Bell?s Oberon. Brews come by the pint or in the famous 270-ounce ?bucket of beer,? ideal for serving a large party or putting out a dollhouse fire.
To accompany the tap selection, Crunchy?s kitchen serves a menu of pub fare that includes stone-baked calzones, deep-dish pizzas, and half-pound char-grilled burgers. Nine burger-topping combinations, each including a beer-pairing suggestion, range from pineapple and teriyaki sauce to saut?ed onions and pepperoncinis.
Crunchy?s cultivates a casual and easygoing atmosphere both inside its taproom and on its front patio. Inside, beer signs and photos plaster the aged wood walls above emerald booths, separated from central tables by illuminated weathered wood arches. Arcade games and dartboards are situated in the front, next to painted white wood where patrons of the past have scrawled their names or TARDIS coordinates. A full events calendar includes karaoke every Thursday?Saturday.
What Up Dawg? Restaurant and Tavern celebrates encased meats by offering 10 different sausage styles. Chili douses natural casing franks for the Coney Dawg, while all-beef franks get Chicago style from bright green relish and sport peppers, rather than a lot of wind. Chicken sausage and meat-free dogs are healthier alternatives, and hot sausages set taste buds ablaze. These dogs pair especially well with local Michigan beers and the Spartans games that flicker on the televisions hanging around the perimeter of forest-green walls.
At ChopStix, owner Dave Chou created a menu that, like his Taiwanese heritage, includes southern Chinese, Korean, and Japanese influences. Along with his specialty beef noodle soup, basil shrimp, twice-cooked pork, and other Asian dishes, the menu also features an authentic Chinese section, for a better way to practice speaking Mandarin than having unilateral conversations with your reflection.
Since 1988, Charlie Kangs Restaurant has treated its customers to hearty, homey Korean and Chinese cuisine. Tender morsels of beef, fresh veggies, and fried egg bubble in stone bowls of bibimbap, and jajangmyeon noodles glisten with a savory black-soybean sauce.
Despite the fact that they sell frozen treats, Swirlberry isn't synonymous with sweet—their artisan-made frozen yogurt embraces crisp, refreshing flavors that aren't overloaded with sugar. The machines at each location dispense classic variants such as Greek tart and vanilla, fruity spoonfuls of pomegranate and strawberry, as well as Hershey's ice cream and vanilla custard. Even the flavors that skew toward desserts—birthday cake, for example—are still low-fat and don't overpower the palate.
Every flavor is also kosher, gluten-free, and host to four active live cultures that may aid in digestion. And, Swirlberry's resident yogurt mixologist keeps the menu fresh by inventing seasonal flavors, rather than by combining chocolate with vanilla and calling it "mystery taste." Guests can embellish their yogurt with toppings that run the gamut from fresh fruit and berries to cereal bits and chocolate chips. More decadent non-yogurt treats such as vanilla custard and Hershey's ice cream are also available.
Since 1967, the crew at the locally owned Bell's Greek Pizza has supplied East Lansing with a fusion of Greek and Italian fare. That's more than 45 years of hot shawarma sandwiches bumping elbows with gooey pizzas topped with gyro meat or slices of salami and pepperoni. After sopping up hummus with warm flatbread, guests can wrap their hands around hot 6- or 12-inch grinders or customize 14-inch pies with toppings such as feta, lamb, and black olives. And because Bell's is open until 4 a.m., it's an ideal locale for late-night studying via free WiFi or a predawn breakfast for the early bird who finds worms a tad antediluvian.