Nick's Kitchen is Huntington's diner-eats outpost, offering breakfast and lunch menus full of time-tested meals. According to Lunch Encounter, Nick's Kitchen founder Nick Freienstein is the Thomas Edison of pork-tenderloin sandwiches, inventing them in the early twentieth century when most Americans were still eating chunks of gold. Freienstein's tenderloin sandwich ($5.25) lives on at Nick's Kitchen, along with the Quayle Burger ($8.50), a half pound of ground chuck topped with lettuce, onion, and tomato that was created specifically for the vice president and comes with enough fries to share with hungry secret service members. Breakfast, served from 6 a.m. to 11 a.m., can take the shape of the breakfast bowl with one egg, fried potatoes, veggies, and sausage gravy ($5.25), or the hearty Incredible Breakfast, which unites bone-in ham, cheesy potatoes, two eggs any style, and toast ($6.50).
Since 1969, thin-crust pies have emerged from Z-Place Pizza’s oven crowned with custom combos of 15 ingredients, including banana peppers and chicken. Over time, Z-Place’s culinary team has even created its own specialties, including a variation of the Hawaiian pizza that swaps its custom-crafted pizza sauce for barbecue.
Along with favorites such as chicken-parm grinders, Z-Place’s cooks supplement their pies with some less common pizzeria dishes. Rather than grill or deep-fry, they opt to broast wings, fish, and pork chops. They even craft nine riffs on the baked potato, including versions with pizza and bacon-cheeseburger fixings. Feasts unfold inside Z-Place's booth-lined dining room, whose back wall is filled with arcade classics for pre- and post-meal gaming.
The Mill's American and European artisan breads, crafted from stone-ground whole wheat and all-natural ingredients, are kneaded by hand to doughy superbness. Opt for sweet loaves such as whole-grain honey and cinnamon-raison walnut to make flavorful morning toast, or wrap slices of savory cracked-pepper parmesan or spinach feta around meat and cheese for luscious lunches (breads range from $3.50 to $6.95.) The Mill also dishes up its own bill of café lunch fare with protein-packed breakfast sandwiches ($3.25), quiches, personal pizzas ($4.25), and crisp summer salads ($4.75–$4.95).
Serving Fort Wayne for over 24 years! Wonderful soups, salads, sandwiches, quiche, pastries, espresso bar, gourmet coffee beans. Our Cheer Baskets gift shoppe specializes in gift baskets that are delivered locally or shipped nationwide. Gourmet foods, Stonewall Kitchen, Republic of Tea, Boar's Head Meats/Cheeses & more.
Even World War II couldn't stop Mark Honeywell. It just slowed him down a little. After establishing himself in the business world by founding a Fortune 500 company, Honeywell committed to the creation of the Honeywell Memorial Community Center, dedicated to his late wife Olive and his parents. Construction began a year later, but the material and labor demands of the war did take a toll, stretching the process out over a decade. When the center was finally completed in 1952, it was obvious that community was at its heart: a roller rink and gymnasium gave residents a chance to bust out their skates and sneakers, and the lounge afforded grown-ups a place to play cards or talk about decoration schemes for their new nuclear-fallout shelters. More recent years have seen the addition of a 1,500 seat theater, a restaurant, and an art gallery.
With roots in Buffalo, New York, Buffalo Wings and Ribs Family Restaurant serves authentic wings. These sauce-slathered chicken bites, which range from orders of six ($4.79) to 100 in a party tray ($54.96), can be served on a scale from mild to suicide, with varietals such as barbecue, teriyaki, extra hot garlic, Cajun inferno, and Shanghai red. If you'd rather smother your carnivore cravings with slow-roasted baby back ribs, Buffalo Wings and Ribs Family Restaurant can gift your gullet a half rack ($11.99), full rack ($19.99), or house combo with wings ($14.99). Or take a two-handed dive into a grilled chicken sandwich ($7.49), half-pound Angus burger ($7.49), or tuna salad wrap ($5.99).
Gary Chappell knows his fish and meat. When he wasn't busy selling the freshest catches at his fish market, he was gaining the culinary expertise that helped turn Chappell's Coral Grill into the beloved destination it is today from its establishment in 1986. Now, more than two decades later, Gary works closely with executive chef Bryan Adams to cultivate the restaurant's menu of made-to-order fish, hand-cut steaks, hormone-free chicken dishes and Cajun-inspired entrees made with fresh herbs and vegetables. Guests linger in booths over lunches of crab-cake sandwiches and New England clam chowder, or sip lemon-drop cocktails with dinners of seared tuna, stuffed chicken breasts, pork chops, and bourbon-glazed rib eye. Not content with simply presenting unforgettable food, the restaurant's culinary team also presides over an extensive wine list that highlights selections from their more than 50 vintages and styles.