The cooks at Coach's Pub and Grill fuel jovial cheers and good-natured billiard games with a menu of pizzas, burgers, and Mexican fare washed down with refreshing cocktails and microbrews. Foursomes silence hungry stomach solos with openers such as saucy pulled-pork sliders and cream-cheese-stuffed jalapeño poppers more smooth and spicy than a love letter written in Tabasco sauce. Entrees such as the half rack of Coach's carolina spice-rubbed, slow-roasted, and smoked baby-back ribs strike tangy chords on taste buds. All-you-can-eat Friday-night fish fries sate oceanic appetites with endless portions of Alaskan walleye, and diners toast birthdays or successfully foiled surprise parties by hoisting cocktails or glasses of one of the 12 beers and rotating local microbrews on tap.
Dishing out custard and a cornucopia of ice-cream flavors, Cones and Bones satiates sweet teeth in a canine-friendly environment. Carefully crafted custard tantalizes taste buds with chocolate and vanilla tastes ($2.65 for one scoop), and ice cream enchants chompers with a shifting array of flavors such as mocha almond fudge and banana pudding ($2.75 for one scoop). Children scream for frozen flavors such as cookie dough or Play Dough ($1.85/kids' cone), and bigger appetites can fill crevices with the Freeze Breeze's flavor typhoon of ice cream and candy ($3.50+) or the three-scooped banana split ($5.60). Pet parents can treat animal compatriots to a doggie sundae (starting at $1.85) or kitty krunchers ($3.50/package), unless they want to deal with emotional outbursts on Fido's doggie bloggie again.
The slow-cooked recipes of the South migrated north when Chick'n & Fix'ns owners, Bob and Kenny, decided to team up and start a restaurant that combined old-time recipes with the fast-casual philosophy of many modern restaurants. Since opening for business in 2011, the crispy fruits of their labors have attracted local attention and even led City Pulse to hail their chicken strips as the best in town and call their smashed potatoes "rich" and "seriously adult." Friends of more than 20 years, Bob and Kenny bring a down-home charm to their restaurant’s casual and comfortable atmosphere as they piles plate with grilled and breaded chicken tenders and hearty pot pies. Never frozen, the entrees are served alongside made-from-scratch smashed potatoes and garlic cheese drop biscuits. Guests seated at booths or under pendant lights in the airy dining room may have a chance to converse with Bob or Kenny as they stroll around to check on the food and slice the tops off a seasonally-changing variety of overambitious cakes.
Since 1964, Blimpie has filled patrons' bellies with submarines packed with freshly sliced meats and quality toppings. Each of the coast-to-coast franchise's locations offers an assortment of bread-based eats ranging from classic deli subs to paninis served between warm ciabatta buns festooned with grill stripes or uneven tan lines. Subsmiths roll up fresh wraps and keep waistlines in check with items approved by Healthy Dining Finder. Kids' meals satiate the appetites of youngsters 12 years old and younger or adults with fake IDs.
From sun up 'til sundown, El Burrito?s chefs are busy recreating Mexican classics. Chorizo and eggs tuck into tacos during morning hours, while the shells fill with chicken and steak during the afternoon. Tortillas are the mainstay of most dishes, serving as the base for bean and rice burritos, deep-fried chimichangas, and gooey cheese- and chicken-stuffed quesadillas. The chefs know that no meal is complete without dessert, and they sate any sweet tooth with pecan rolls, Mexican wedding cookies, and empanadas.
It's the habit of meat at Piggee's Smokehouse and BBQ to fall off the bone. The expert chefs at the eatery whip up slow-smoked barbecue beef brisket, available by the slice or layered onto a poppy-seed bun. They also craft pulled pork, smoked sausage, and rib tips and pair them with traditional southern sides such as baked mac 'n' cheese and corn bread.