Revolver turns out a rotating menu of simple seasonal dishes that combine local and organic goods with atypical ingredients. Owner and chef Michael Bulkowski creates an atmosphere of fine dining without the risk of extended pinky-finger sprains with playful small plates such as the cinnamon-spiced duck meatballs with tempura squash and goat cheese ($8) or local rutabaga soup with cranberry-cashew pesto ($5). Latent hunter-gatherer instincts alight as forks harpoon the Flint Ridge Farms rabbit with niçoise olives, tomatoes, and fettuccine ($26) and dip bites of locally raised sirloin into sides of creamy polenta ($19). Toast confluent tastes with a libation from chef-selected wine and craft beer lists, and complement meals with a sultry glass of the Jezebel pinot noir ($12) or regal bottle of Bell’s Brewery’s Oberon summer ale ($6).
Although they come from different backgrounds?Gus Nicolaidis was born and raised in Toledo, and Moussa Salloukh immigrated to the United States from Lebanon?together the duo opened La Scola Tuscan Grill. Despite their cultural backgrounds, La Scola has been commended for its authenticity?The Blade praises the spaghetti bolognese for reminding the reviewer "of Rome for the lightness of the veal and cream and with a dash of marinara sauce."
Aside from Italian staples, La Scola serves more than a dozen appetizers, including homemade bread featuring fresh basil and mozzarella cheese, and a host of pizzas, as well as Lake Superior whitefish and new york strip steak, among other surf 'n' turf options. Dishes are complemented by the restaurant's dozens of wines, draft beers, and house cocktails.
As a small, family-oriented eatery, M & T's Pizzeria is proud of its gorgeous wood-fired brick pizza oven. Guests can try the primary offering in sizes ranging from 8 to 14 inches, sprinkling on toppings such as beef, ham, and grilled chicken. However, the kitchen team also prepares alternate fare, ranging from subs to burgers and pasta.
A mom-and-pop convenience store and deli for nearly two decades, South Side 6 caters to famished folks with a variety of Lebanese and American dishes, including grilled burgers. Sink carnivorous incisors into the double-decker Swiss Mushroom’s two quarter-pound beef patties, or take tongues for a joyride atop the cheesy Route 25, loaded with tomato, lettuce, onion, and pickle fixings. An order of fries heightens the sandwich like a deep-fried forklift, and a cold beverage (a $1.71 value) swishes away bun crumbs and mustard residue, leaving mouths as clear as an unused Etch A Sketch. The burger-and-fries combo (an $8.99 value) concludes with a piece of baklava, which is as complimentary as it is honey-soaked.
Dave's ambitious assortment of hot and cold subs handily thwarts even the most severe hunger pangs. Sub-smashers can demolish classics such as the signature Original Dave's Cosmic sub, stuffed with pepperoni, genoa salami, prosciutto, veggies, provolone cheese, and smothered with Dave's Cosmic Sauce (8", $5.49), or its larger, spicier brother known as The Big Dave, loaded with more meat, more veggies, and hot peppers (8", $8.99). Dave's original garden burger, topped with swiss and cheddar cheese ($6.49), provides a meatless alternative to satisfy vegetarian appetites. Smaller human fuel tanks can fill up on items including the kosher beef Davey dog, sprinkled with cheddar cheese and topped with Dave's #9 hot sauce ($3.99). The 8-inch subs are also available in larger, 16-inch forms fit to feed two hungry people or an overgrown ant farm.
With every bite at Miss Lily's restaurant, diner's can taste talent. That's because Chef Jeremy and the rest of the scratch kitchen cut their own meats, whip up their own soups and salad dressing, and even bake their own pies with flaky lard crusts. The result is a homestyle experience that might encompass anything from juicy rib-eye steaks to thick turkey club sandwiches.