Sometimes the most satisfying meals are the simplest. Leaf Kitchen's cubano sandwich, for example, a semi-regular special with braised pork and melted swiss, was so good that it inspired Little Village's Scott Samuelson to declare, "a part of me [wanted] to check into some private room to be alone with my sandwich and its sauces." And this isn't the only dish that the restaurant's chefs effortlessly elevate. Their rustic cooking spans breakfast and lunch, ranging from sweet and savory crepes to grilled chicken-club sandwiches, focusing on sustainability as well as simplicity. Meals make use of locally sourced produce and meats, and even the coffee is an exclusive blend crafted by a certified organic, fair-trade roaster.
While the cuisine at Leaf Kitchen is minimalistic in design, the dining space is anything but. Midwest Living praised it by remarking that the "eclectic more-is-more interior offers so much to take in that you may not know where to look first." Servers flit among wood and formica tables set with mismatched dinnerware and clustered with turquoise stools and canary-yellow chairs. These vibrant touches find their complement in a retro-inspired soundtrack of jazz, soul, and world music, which gets knees bouncing without the spring-loaded floorboards used by other restaurants.
The cooks at Quinton's Bar & Deli know the ingredients that make a good Reuben?corned beef, sauerkraut, melted Swiss, and housemade dressing. But they also know the Reuben's extended family, which is why their menu has a section entirely devoted to the sandwich. The Rachel exchanges corned beef for turkey, whereas the Patsy switches in grilled navel pastrami. They can even combine two or three of the meats to create a Combo Reuben with twice the cheese.
Sandwiches in general happen to be the deli's bread and butter. Their most popular is the TAC, which stands for turkey, avocado, and cream cheese. Other options include the beef and brie, whose house-seasoned roast beef is covered with imported cheese, and the Aloha chicken, stacked with grilled pineapple and served in the pocket of a Hawaiian shirt. Burgers make an appearance as well, featuring hand-shaped patties from Bud's Meat in Riverside, Iowa.
And if you'd like some soup with your sandwich, Quinton's serves up the combo with a twist, ladling the soup inside bread bowls. A sizable selection of beers, wines, and spirits?including cocktails with homemade ginger beer?wash down bites.
With a menu loaded with pizzas and calzones, cheesy breadsticks, and flavorful wings, Gumby's ovens satisfy voracious cravings into the wee hours of the morning. The pizza makers start each day by making mounds of dough by hand, which they decorate with more than 15 inventive toppings, such as alfredo sauce, chicken tenders, and feta cheese, to create specialty pizzas and personalized pies. The same hand-tossed dough serves as a foundation for their famous Pokey Stix, which are smothered in garlic butter, Italian spices, and heaps of mozzarella and parmesan cheese, then cut into strips exactly the length of Abraham Lincoln's foot. To complement the bubbling pizzas, buffalo and boneless wings can be tossed in tangy barbecue, honey mustard, sriracha, or one of four other sauces.
From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers’ exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location’s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
Arguably, any meal is made even better with a hearty margarita on the side. With several flavors and top-shelf tequilas at the ready, the crew at Cactus Mexican Restaurant & Cantina mixes up their regular and special margaritas to diners' specifications. Back in the kitchen, chefs create their traditional Mexican plates and American-style Mexican dishes, with appetizers that include a trio of dips and a giant piles of nachos. Meals then graduate to big plates of seafood, burritos, or sizzling fajitas before desserts tempt diners into abandoning their enchilada-only diets for something sweeter.
The chefs at El Dorado prepare housemade enchiladas, burritos, tacos, and other Mexican favorites. Eaters can down the south-of-the-border flavors with an array of beverages from the bar, including 42-ounce Monster margaritas. To set a festive mood, the restaurant occasionally books upbeat musical acts and hosts poetry readings with Santa.