Tony Roma opened his first rib joint in 1972, a venture that became wildly successful after Dallas Cowboys owner Clint Murchison, Jr. tasted the ribs and slaw and declared them the best he'd ever had. With his financial know-how and weighty pocket book, he helped Tony Roma's grow into the international brand it is today. Franchises have spread across the States like a wave of barbecue sauce, seeping over borders and staining the shirtfronts of thousands of satisfied diners.
Today, chefs still diligently emulate Tony's original ribs recipes, grilling up signature steaks and fresh-caught seafood combos enhanced with sides and garnishes of seasonal ingredients. In addition to the restaurant's signature meaty entrees, the staff whips up oven-baked desserts such as the golden-apple tarts and redskin potatoes hand- mashed by distinguished martial artists.
Sometimes, the seats seem to vibrate at Pearly Gates Bar and Grill. Maybe it’s because of the bikes revving outside, or perhaps stomachs are the culprit, rattling chairs as they clamor for grilled-to-order steaks, beer-battered fish, and build-your-own pizzas. Either way, this neighborhood bar buzzes with activity seven days a week, hosting bands, Packer parties, and another Wisconsin tradition: the meat raffle. The taps funnel more than a century of history into each mug, recalling times when breweries dotted Lake Michigan’s shores and the scent of hops powered Model Ts. In addition to flaunting community pride, the bar salutes the nation’s troops with a collection of American flags and yearly fundraisers for Vietnam Veterans of America Chapter 224 and Desert Veterans of Wisconsin.
Soon after John Issac immigrated to the United States from Lithuania, he opened a small restaurant whose simple, one-word sign conveyed all patrons needed to know—there was chili. As John's recipe caught on, he earned the moniker Chili John, and today—nearly a century since John first dipped his ladle into the American melting pot—chefs still cook up his time-honored blend of beans, spaghetti, and four varying levels of spiciness. At the Green Bay restaurant that bears his name, John's legacy tops everything from hot dogs to burritos, complementing a full menu of Tex-Mex and homestyle favorites that includes Cajun-steak subs and quarter-pound cookies.
Greek Boy's Gyro dishes out homemade Greek-American food just a few blocks from Lambeau Field. Try a hamburger spiked with zesty feta crumbles or a pita filled with savory gyro meat, pork, and chicken souvlaki. You can also opt for classic diner fare such as Chicago-style hot dogs and Philly cheesesteak sandwiches.
The walls, tables, and trim of the casual restaurant are decked out in a striking scheme of white and cobalt blue, the same colors that grace the Greek flag and Zeus's rec room. You can also feel free to dine on the sunny sidewalk patio.
Orange Leaf’s decor inspires visions of fruit flavors with its lime-green and orange colors, as well as the glistening tiles that surround each serving station. Inside these cheery confines, a rotating menu offers treats made entirely from fat-free milk and includes such dietary considerations as no-sugar-added flavors. Mountains of toppings can be piled onto creamy swirls, including fresh fruit, candies, and cereal.
According to Texas tradition,Dickey's Barbecue Pit's kitchen crew slow-smokes meat on-site every day. The result? Chopped beef brisket, saucy pulled pork, and pork ribs whose meat falls tenderly off the bone. These heaps of meat arrive alongside southern-style sides, such as barbecue beans and mac and cheese, in an eatery replete with down-home touches including gingham tablecloths and wagon-wheel light fixtures.