Using the family recipes passed down through generations, the chefs at Latino's Mexican Restaurant & Bar's chefs follow whip up a full menu of authentic Mexican cuisine. Chilies and spices saturate meals with true Mexican zest, and locally acquired meats and vegetables imbue dishes with fresh flavors. Dinner entrees include roasted poblano peppers, pork loin, and enchiladas in green and red salsa or mole sauce. A grilled beefsteak, known as the carne asada, simmers in a homemade sauce alongside grilled onions, slices of poblano peppers, and a tamale.
George's has served hearty American fare along Lake Erie's shore since 1926. Earn your place in history by squaring off against an 8 oz. sirloin burger such as the Contractor's, an open-faced slab served on toasted garlic bread, smothered in french fries, chili, cheddar cheese, and Verdi sauce with sour cream on the side ($8.95). The scrumptious sandwich selection is built from traditional snacks including the pastrami melt ($5.95) as well as custom stacks of meat and bread including George's Favorite, a grilled Cajun chicken breast on a ciabatta roll, and adorned with bacon, swiss cheese, ranch dressing, lettuce, tomato, and onion ($6.95). Real-deal mashed potatoes pair lucky spuds with colorful flavors ranging from garlic parmesan to onion and bell pepper ($3.50). Slurp up the homemade soup du jour by the bowl ($3.95) or to-go quart ($8.95), and polish off your meal with a decadent dessert such as homemade peach cobbler ($3.95) or a chill 'ya sundae ($2.95). Come back for breakfast and stuff your belly with stuffed french toast, slices of bread crammed with a choice of bacon, ham, or sausage, and american or provolone cheese ($6.95). George's Restaurant showcases a different special most days of the week and a kids' menu for ravenous rugrats.
Although Lavery Brewing Company is relatively small on the brewery scale, it makes big, flavorful beers in small batches that are carefully handcrafted by its brewers. Founded by husband-and-wife team Jason and Nicole Lavery back in 2009, the 10-barrel brewery takes pride in the attention to detail that such a small operation not only allows for but demands. In addition to a roster of seasonal beers, the lineup of brews available year-round includes two IPAs, an imperial red ale, and a black saison.
Vermont Tavern silences boisterous stomachs with platters laden with hearty pub grub. Lubricate rusty jaw hinges with starters such as sausage-stuffed poblano peppers, a gardeny basket filled with mildly spiced italian sausage and topped with homemade marinara and shredded parmesan cheese ($8.50). Main events such as the Ox Roast sandwich, a kaiser roll loaded with slow-roasted beef ($7.95), satisfy meaty cravings, and comforting helpings of V.T. mac 'n' cheese snuggle tongues in a bed of pasta, marinated chicken, and creamy sauce ($11.95). Circle-savoring patrons may sample the Margaretta Villa pizza, which tops hand-flung dough with fresh basil pesto sauce, roasted roma tomatoes, and fresh buffalo mozzarella, quenching appetites and doubling as a disk in the event of an impromptu ultimate Frisbee match ($9.95). In addition to satisfying eats, Vermont Tavern acts as a conductor for an electric atmosphere, hosting live music and energetic events.
The seasoned, friendly tendril-tamers at The Hare Hut civilize savage cuticles and pacify surly digits with expert nail services. With a professional manicure, customers relax as grabby grapplers are buffed, filed, and polished to glistening perfection. Meanwhile, the bundled pedicure service revamps toes so they feel gorgeous enough to approach dapper shoes and ask them out on a date. As their phalanges are thoroughly mollycoddled, patrons can soak in the welcoming ambience of The Hare Hut’s brightly colored furnishings and warmly lit space.
Rum Runners Cove serves up burgers, seafood, sandwiches, salads, and other American classics in its dining room, with views of Presque Isle Bay, thatched umbrellas, and a 40-foot atrium that give the feel of the tropics. Appetizers such as 24-ounce pretzels with three sauces prepare diners for entrees that range from grilled mahi-mahi and Maryland crab cakes to bourbon-glazed chicken and half-pound Texas steak-house burgers with banana peppers and steak sauce.