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.
The chi masters at this trinity of acupuncture and health centers seamlessly weave Chinese medicine stretching back 3,000 years with modern medicine's focus on disease and pathology. Dr. Chuan Liu tends to patients with a parallel approach at Milwaukee Acupuncture & Health Center and Ozaukee Acupuncture & Health Center. Trained his native China, Dr. Liu helps patients manage pain and stress, restore energy, and obtain optimal health through therapies including the AcuRelief and AcuHealth systems, which he helped found.
Through the doors of Doxbee's banquet hall, a spread of plump carved hams, creamy mashed potatoes, and intricate homemade desserts await. On Wednesdays, the buffet is stocked with casual, homestyle eats like spaghetti and build-your-own tacos with fresh tortillas and meats. Come Friday, crispy deep-fried haddock, walleye, and catfish share space with barbecue ribs and beef roast. Sunday’s bounty is a brunch feast of warm pancakes and french toast paired with cheesy hash browns and sizzling sausages. Chefs position themselves behind a cooking station, crafting fresh omelets and belgian waffles according to customer requests.
The hall also plays host to weddings, meetings, and special events, encouraging guests to chat over the elegant white-clothed tables as servers bring out fine dinner platters. Having worked in the special-events industry for years, the banquet hall's knowledgeable staff can recommend photographers, suggest DJs, and even pinpoint the town's five handsomest cake designers.
The pizza makers at Palio's Cafe crown regular, whole-wheat, and gluten-free crusts with fresh vegetables, preservative-free sauce, and roasted chicken. Chefs take the burden of putting together the best toppings with 17 specialty pizzas that pair gourmet ingredients such as artichoke hearts, roasted chicken, and fresh basil pesto. Ovens create bubbling pies, stuffed calzones, baked ziti, and italian sub sandwiches that servers carry through both chic, cozy locations. Leather-lined booths and flat-screen televisions keep diners comfortable and entertained while they enjoy Palio's BYOB policy and sip wine or Capri Sun pouches brought from home.
Overlooking the Fox River, The River Room Restaurant appeases appetites of all sizes with a mouthwatering menu of succulent delicacies. Inaugurate a dinner with friends, coworkers, or a selection of porcelain dolls with the chilled shrimp martini, which drenches skinny-dipping crustaceans in a horseradish cocktail sauce ($7). The potato-crusted cod ($14) halts hunger with a flavorful barricade, and the chicken 'n' bacon alfredo ($14) entrances taste buds with the hearty harmony of an edible Sonny & Cher concert.
Cuisine Type: Irish-American fare
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Guinness pot roast
Alcohol: Full bar
Delivery / Take-out Available: Takeout only
Outdoor Seating: Yes
"Irish food is like Irish song," says St. Brendan's Inn general manager Ashley Oates, "It is simple and tasty on the tongue, while filling and wholesome for the body and spirit." And as with Irish song, it doesn't matter if the dish is traditional or contemporary. Oates says the pub's most popular plate is the Guinness pot roast?tender, slow-cooked beef served with fresh saut?ed vegetables and mashed potatoes, all slathered in Guinness gravy. The dining room further extends the Old World warmth with Axminster wool carpets, stained-glass windows, and a bog snug?Irish for sitting area?replete with a fireplace. After all, as Oates says, "pub food is comfort food."