Since it was established in 1952 as Alta's Place, Ann's Restaurant has weathered a lot of change. It switched locations; it was destroyed in a fire in 1987 and then reborn; and its seating capacity has expanded from 13 to 100 over the years. But in spite of all this change, the menu is still comprised of American classics just as welcomed in 1952 as they are today. Breakfast plates brim with omelets, buttermilk hot cakes, and biscuits and gravy. During lunchtime, the menu includes grilled tenderloin sandwiches, tuna melts, and half-pound double cheeseburgers.
Enzo Pizza’s chefs blend their own alfredo and marinara sauce to create a pink sauce they pour over penne noodles in a house-special dish. Their homemade alfredo sauce also clings to fettuccine noodles and sautéed chicken breasts. Behind a counter that's visible to patrons, they pile sausage, pepperoni, ham, bacon, and meatballs onto a thin-crust meat-lovers pizza or hide meat inside the stuffed double-pizza crust. They also serve pizza by the slice with toppings that, like most college majors, change daily.
The lavender-and-green-tiled wall at Purple Tree Yogurt is certainly eye catching, but customers gravitate toward it for a different reason. It holds the pumps that they use to self-serve the shop's selection of natural frozen yogurt. After swirling any combination of flavors, customers then bedeck their creations with toppings such as nuts, chocolate chips, jellybeans, cereal, and fresh fruit.
Since its very first Cajun style chicken emerged from a deep fryer in 1993, Krispy Krunchy Chicken has exploded into 900 locations in 27 states. Cajun tenders, jambalaya, and boudin bites travel from skillets onto forks, and the menu's chicken-and-sides combos let guests customize their own plates. The jambalaya's coins of sausage, which are legal tender in Louisiana, complement zesty heaps of red beans and rice alongside traditional sides.
Flavors from the Bajio region of Central Mexico add a savory twist to the south-of-the-border fare served at Bajio Mexican Grill. Traditional spices from this mostly rural lowland region besprinkle proteins such as sweet pork and shrimp sautéed in honey butter, which chefs wrap in tortillas or hide under their toques to prepare for winter. Many plates arrive at tables garnished with Bajio's signature mango salsa for a final splash of sweet.
Arni's planted its salad tongs into the Indiana dining scene back in 1965 with a firm dedication to swell cuisine served within a fun and welcoming environment by an accommodating staff. The joint's menu coddles down-home appetites with savory deep-fried pork-tenderloin sandwiches ($8.99) and chipotle-shrimp-and-bacon tacos that marry the bounties of land and sea within a pair of soft tortilla shells lined with veggies and special sauce ($9.49). Famous Arni's Junior Salads present their garden bounty in neat geometric rows of fresh greens, succulent cuts of turkey and ham, and ripe portions of radishes and green onions complemented by mozzarella cheese ($6.99).
During the day, the tables at Fireside Brewhouse might be packed with parents and children alike enjoying fried catfish, spicy pasta, thick burgers, and piles of sticky pork ribs. But at 10 p.m., the lights dim, three fire pits ignite, and the cars in the parking lot revert to their pumpkin forms, heralding the casual restaurant's transformation into a lounge for patrons aged 21 and older. At a 50-foot bar, tenders mix cocktails and pour more than 150 beers and wines, which complement the menu of American, Mexican, Italian, and Pacific-inspired dishes. On some nights, revelers join in karaoke or listen to a live band, while other nights find the beats of a house DJ inspiring feet to dance. Select evenings might also feature wine-and-painting workshops that let participants explore their artistic side in a social setting.