Stuffed deer antlers, a large canoe suspended from the ceiling, and carvings of bears surround diners at Bill's Pizza & Pub. The northwoods seeps indoors at the venerable pizza place, which exhibits the idiosyncratic decor of a lodge. The wood-grained eatery first established its novel dining room more than 50 years ago, when its founder and namesake converted a garage into a roadside pizza joint. There, Bill and his wife, Pat, devised the double-decker pizza that still emerges piping hot from the kitchens at two locations. Both locales exhibit the same relaxed setting, in which families can scarf double-decker slices and freely toss peanut shells to the floor or out windows at mounted policemen.
Simplicity and quality meet in The Full Slab's choice-cut meats, which absorb the rich flavors of house-made marinades, six barbecue sauces, and hand-blended dry rubs. The aroma of flame-smacked, made-from-scratch pulled pork, brisket, and ribs, as well as seafood and pasta plates, fills the eatery. Diners can also take in a game on one of The Full Slab's big-screen TVs while enjoying a hand-crafted cocktail or cold beer from its well-stocked bar.
Asian Bowl's menu is loaded with both iconic and unique dishes from Thailand and Japan. The roasted duck, a boneless slab of poultry slathered in homemade soy sauce and escorted by pineapples and steamed broccoli ($10.95), represents Thailand's cuisine more effectively than Ms. Thailand dressed in a gown of rice noodles. Patrons can taste the Land of the Rising Sun noodle by noodle with the Japanese tempura soba, which arrives at the table submerged in a seasoned fish broth and accompanied by shrimp and veggie tempura ($8.95), or let their uvulas high-five the seafood delight ($10.95), loaded with fresh shrimp, squid, crab, and scallops, then stir-fried to perfection with veggies and garlic sauce.
In one section of KAWA Japanese Restaurant, the area behind the gauzy paper screens, guests slip out of their shoes and onto a floor pillow to sip sake at a low table. In another, the main room, they gather around the circular, glossy-topped bar at the room's center and admire the billowing red curtains that sweep across the ceiling's exposed piping. Either way, they get to savor the maki, noodles, and lobster servers tote to tables. They can also serve themselves by visiting the sushi buffet or by saying, "Is that Dan Aykroyd over there?" and grabbing other people's food when they look.
Jimano's Pizzeria's deft dough-tossers craft homemade crusts, succulent sauces, and pies layered with fresh ingredients for an oven-fresh menu of Chicago-style pizzas. Top a thin-crust cheese pizza ($15.80 for a 16") or piñata-pack a pan-baked deep-dish cheese pizza ($17.95 for a 16") with a panoply of ingredients, such as pepperoni, mushrooms, bacon, or pineapple ($2.10 per ingredient for a 16" pizza), ensuring that modest pizzas don't have to arrive at the table undressed. Cooks also create stacked delights such as the italian beef ($5.85) or the crispy buffalo chicken sandwich ($5.99); baby back ribs ($16.99 for a full slab, $14.99 for a half slab) offer carnivorous sustenance coated in a homemade St. Louis–style barbecue sauce. The pizzeria's famed bread sticks ($3.99) satisfy carb cravings alongside a slew of pasta dishes, which arrive with sides of saucy banter and cheesy dialogue.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,350 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options such as the eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs and slicing it into bite-size nuggets. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. Auntie Anne's also reaches out to the community through fundraising opportunities.