At Mama Valenti's Pizzeria, descendants of Italian-born Rose Valenti adhere to her century-old recipes as they hand-toss dough made fresh daily and coat it in house-made sauce, loaded with garlic and herbs. A recipe circulating throughout the Valenti clan since the 1800s dictates the in-house craftsmanship of the sausage, one of many toppings on a menu of customizable and house pizzas. The Carne Amore pie, like Snuffleupagus's T. rex trap, comes loaded with five varieties of meat, and patrons exercise artistic license over build-your-own pizzas, sculpting personalized sustenance with up to five toppings such as pickles, bacon, and jalapeños scattered across a crust canvas up to 20 inches in diameter.
At least twice a week, the aroma of freshly fired coffee beans fills the air of The Bean Coffee & Wine Cafe as Dan, the café's owner, roasts his house blends. By night, Dan turns his attention to curating the café’s spirit-raising selection of microbrews, specialty beers, and 25 imported wines. Constantly evolving around the season and available local ingredients, the menu includes wraps with deli-sliced turkey, hot sandwiches such as the "Red-Feathered Pig," a gourmet grilled chicken sandwich with homemade cranberry/cherry mayo, and club sandwiches on the house's multigrain bread. Via a drive-thru window, staffers supply nonalcoholic drinks and eats to on-the-go guests and visitors testing their homemade hovercrafts.
Wintergreens Bar provides a sanctuary for fairway-weary golfers of all skill levels, who can improve their game in indoor comfort on four virtual-golf machines. Featuring 30 different courses displayed in all their verdant glory, clubbers can practice their swing without the hassle of defending hats from dive-bombing birds or shoes from swarms of sand-trap-dwelling crustaceans. Players can create digital divots using clubs borrowed from Wintergreens, or the iron they always carry in case of rumbles between their argyle gang and plaid rivals. A game-ameliorating sampler tray brings onion rings, mozzarella sticks, and toasted ravioli to the stomachs of ravenous golfers, and a pitcher of beer provides a convenient excuse to propose toasts to high scorers.
It started with a single store, opened in Fridley, Minnesota in 1964. But Dick Kempe's pizza proved too tasty for one outpost, and Chanticlear Pizza eventually spread to 14 locations in the following years. And although Dick no longer owns the pizzerias, his uncompromising standards for quality pies remain in place. Fresh dough is mixed up and hand-tossed daily. Vegetables are chopped each morning. Instead of adding sugar to their sauce, the chefs rely on the tomatoes' natural, charm school-perfected sweetness. And the from-scratch foundation is always topped with house-shredded, 100% Wisconsin mozzarella cheese.
Once the dough and sauce are ready, Chanticlear Pizza's chefs continue the process by loading them with meats and veggies. The selection of toppings range from shrimp and bacon pieces to a secret-recipe pickle blend. A splash of spicy, bourbon-tinged molasses or chunky salsa can add additional pizzazz to pizzas. Beyond circular eats, polygonal dishes as pastas, calzones, and sides of buffalo wings and garlic toast populate the menu.