Though typically The Papas House only stays open for breakfast and lunch, Fridays are a bit different. Doors stay open until 3 p.m. so that patrons can enjoy its signature Friday fish fry, just one of the many tempting dishes cooks create from fresh ingredients. Daily menu items include towering stacks of flapjacks and french toast, crepes and waffles, sandwiches and burgers, and hefty omelets and breakfast skillets.
The first pie Nick-N-Willy's Pizza's chefs ever baked came out of an oven in Boulder, Colorado, but its menu travels the globe. Classic Italian combinations abound, but there's also the Greek-influenced feta-topped Aegean pizza, the Canadian Chicken Club, and a barbecue-chicken variety. The creative combinations can also be freshly made and ready for home ovens via a take-and-bake option.
Sunlight filters through the tall windows at Fuell Cafe, illuminating warm orange walls, tall chairs docked at counters, and glass cases showcasing a variety of treats and beverages. Head chef and owner Alessandro Casalena works with fresh-baked ciabatta, nine-grain bread, and locally sourced and sustainable meats, cheeses, and vegetables, creating such masterpieces as a dijon tuna sandwich and a signature chicken-curry wrap. He can alter menu items to accommodate allergies, dietary needs, or phobias of tomato slices shaped like presidents.
The chefs at Pita Express in Kenosha specialize in homemade Mediterranean cuisine rich in spices and prepared with no fillers or preservatives. They populate their menu with authentic dishes such as grilled rib-eye-steak kebabs, marinated-chicken shawarmas, and falafel sandwiches crafted with fried ground chickpea-and-fava-bean patties seasoned with herbs and spices.