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.
Only after slow-roasting leaves them piping hot and full of their natural juices do the prime ribs at Marty?s Place earn their titles of Queen and King. The respectively 16- and 26-ounce steaks headline a rich menu that unites surf, turf, and Italian food. The lengthy selection includes lobster tail, Alaskan king crab legs, baked lasagna, barbecue ribs, and Italian stuffed tenderloin, filled with mozzarella cheese that melts before you can read the fortune written on it.
Village Limits Supper Club opens its doors to diners six days a week for a time-honored and traditional dinner. Turning out a variety of options, chefs prepare plates ranging from tender cuts of steak cooked-to-order to Friday-night fish fries of perch and haddock. A full bar fills glasses with beer, wine, and mixed drinks to complete each meal.
Savory scents beckon diners to the 14 hibachi tables inside Osaka Japanese Steakhouse. Like gymnasts tired of the same old floor routine, morsels of steak, chicken, or seafood tumble atop sizzling teppan grills as personal chefs prepare each meal. Alternatively, tables in the traditional dining room fill with fine pan-Asian fare, from pad thai and General Tso?s chicken to a wide selection of sushi. Osaka also boasts a full bar, a carry-out menu, and a private party room, and caters to families by offering kids their own exclusive bill of fare.
On the shore of Lake Michigan, tucked among the towering pines, a quaint building that would be at home in a fairy tale exudes cozy Midwestern hospitality with walls made of fieldstone, log beams that arch under a peaked roof, and a fireplace that crackles in the winter. In Donny's Glidden Lodge’s welcoming setting, guests tuck into Black Angus filet mignon, Australian cold-water lobster, and Iowan pork chops. Nightly specials of prime rib and just-caught lake perch join housemade soup, fresh bread, and salads made with mixed greens that diners grab from the salad bar.
During summery days, guests lounge on a patio with views of Lake Michigan that let them watch boats playing real-life games of Battleship. When the air carries a chill, tipplers can warm themselves with libations at the bar.
Housed in the historic Ramada Plaza Hotel, Cibo Steaks & Spirits hosts a team of culinary wizards who craft hearty bread-bound edibles by day and a dinner menu brimming with Italian-inspired plates by night. Noontime noshers can start with an order of mozzarella sticks ($5) or red pepper poppers ($5.50) before wrapping mitts around a lightly breaded buffalo chicken sandwich ($6) or a charbroiled brat burger ($6), which hides its identity crisis beneath a thick cloak of sauerkraut and mustard.