Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
Founded by ice-cream enthusiasts Donald and Susan Sutherland in 1988, Cold Stone Creamery has grown to more than 1,400 locations across North America. Each day, the shop's scoopers mix up fresh batches of ice cream, yogurt, and sorbet, which are served by the scoop, piled high in sundaes, and blended into shakes. After customers choose their desired flavor, the staffers toss the chilly sustenance upon a slab of frozen granite and fold in a smorgasbord of candy and nuts to achieve the ideal ice-cream-to-add-in ratio. Customers can dream up their own creations or opt for a signature masterpiece, sampling one of more than 11.5 million possible flavor combinations, which still await a brave conqueror to unlock them all. To accommodate sweets cravings at celebrations, staff members also dish out ready-made treats, such as ice-cream cakes, cupcakes, and cookies.
On Valentines Day 2009, Jackie's Place?which had been a Holland staple for more than 24 years?burned down in a fire. MLive.com reported that co-owners Ken Kragt and son Ken Jr. were devastated, but that as an "institution of the community," there was no doubt the building would be rebuilt. But on November 23, the Holland Sentinel had a more uplifting story to report: Kathy Kragt would spend that evening passing out free cider, coffee, and doughnuts to the attendees at the ribbon-cutting ceremony for the new Jackie?s Place. With the new building construction completed, the local favorite was ready to return to serving the community its three popular homemade meals a day. Newly painted rose-red walls, framed photos of sunsets, and robot servers have modernized the restaurant's dining room. Though the decor is new, the homemade quality of the food hasn't changed. Veggie-packed breakfast omelets and strawberry pancakes segue into lunch offerings of deli-style sandwiches and juicy burgers. Dinner plates struggle to contain 8-ounce steaks and fresh fish filets beside made-from-scratch comfort sides of coleslaw and potato salad. Customers are also often seen walking out of Jackie?s with their loaves of fresh-baked bread, a complement to any picnic on the nearby Lake Macatawa boardwalk.
Named for the British prime minister’s official country residence, Chequers of Saugatuck pays homage to British culinary traditions with a focused menu of popular Scottish, Welsh, and English pub dishes, along with a few Irish staples for good measure. Shepherd's pie, Guinness stew, and fish ‘n’ chips all make appearances, as do some of Chef Adam Smith's American favorites, including crab-cake sandwiches topped with roasted red-pepper sauce. The bar harbors similarly Anglophile predilections. Taps release pours of Bass ale and Guinness, backed by a generous number of bottled brews from Yorkshire's Samuel Smith and Michigan's Saugatuck Brewing as well as Strongbow cider. Beer and bites pair off in Chequers’ two dining rooms, one modeled after classic pub decor, the other an elegant English tearoom but without the traditional potato guns stuffed with crumpets.
Beneath the baked bread and vegetable du jour of Restaurant Toulouse's signature cassoulet, pork sausage and duck confit stew with great northern beans, bacon, carrots, onions, and tomatoes into one simmering pot of flavor. The cuisine includes onion soup and a medley of pan-seared scallops and mushrooms smothered in gruy?re cream sauce. Bartenders also mix up an extensive assortment of cocktails, including Kahlua- and tequila-spiked coffee or the French Connection, a slowly stirred blend of cognac and amaretto over ice. Wait staff serve these feasts in a refurbished turn-of-the-century building replete with art deco?style posters and a wood- and screenplay-burning hearth, as well as a heated, enclosed patio.
All-wooden decor and warm crimson walls invite families to fill their stomachs with seafood and classic American dishes in Beechwood Inn Restaurant's comfortable atmosphere. The Dutch broaster chicken tempts taste buds with secret seasoned De Zwaan windmill flour, the wood-grilled certified angus beef steaks tempt tastebuds, and the perch fillets come crispy and golden brown.