On this site since 1991, we offer great food, even greater beer, friendly & comfortable atmosphere, karaoke (yes it still lives) on Thursday nights, live music most weekends, sports on our wall sized big screen & pool tables if you're still bored. Keep up with it all by subscribing to our e-newsletter - on the website!
Espoused epicureans Max and DeDe Shields team up to man the pots and pans in Shields Manor Bistro, which inhabits a historic, 1850s house that's oozing with old-fashioned romance. Diners who frequently fall prey to bouts of dietary indecision will appreciate the bistro's short-but-sweet, monthly changing menu, which is currently topped by blue- cheese shrimp, a vampire-vexing mélange of garlicky sautéed shrimp and melted blue cheese presented elegantly in a martini glass ($12.00, serves two guests). Hudson Valley grilled duckling with a raspberry-chipotle rub and sweet-potato soufflé ($36) is one of this month's featured entrees, as is steak au poivre, a 7 oz. fillet laid between a fluffy mattress of Yukon mashed potatoes and a warm blanket of peppery cognac sauce ($36). Save a shelf in your belly's taste library for one of Max's signature desserts ($5–$8) such as Platte County black-bottom pie, a blissful marriage of crunchy walnuts and smooth, rich chocolate.
Planet Sub sidesteps the flavorless land mines of days-old bread, opting for filling-packed subs and sandwiched meaty delights. The menu may differ slightly between the two locations, but omnipresent signature subs cross state lines to sate hungering masses, such as the bacon-bolstered mega roast beef ($4.69/$7.29 ) and the Planet BBQ, a saucy concoction stacked with ham, turkey, and roast beef ($3.99/$6.99 ). Vegetarian options abound, so meat abstainers can try the spicy cheese sub ($4.49/$6.99 ) or the pesto bello ($4.99/$7.19), which is loaded with portobello mushrooms, red peppers, and a tomato-garlic pesto as smooth and suave as an Italian R&B crooner.
If it's not in season, Cafe Chilingo won't serve it. The chefs are so devoted to fresh, perfectly ripe produce, that they create a new menu every week. In winter, that might include an arugula salad with pear and goat cheese, whereas spring might bring about pineapple-adorned caribbean chicken kebabs on a bed of greens. The regularly changing selection may mean diners need to stay on their toes, but it also ensures they'll get the most flavorful meal possible. Even the beverages observe the seasons—hot cocoa is available during colder weather, while sunny days and volcano eruptions bring fresh-squeezed lemonade. The café does feature a few enduring dishes, including classic and creative sandwiches such as the corned-beef reuben and the fried-alligator poboy, and always offers gluten-free and vegetarian options for those with dietary restrictions.
The chefs at Mexico Lindo dish up recipes hailing from the western Mexican state of Jalisco, while bartenders pour Mexican beers, wines, and tequilas. The menu includes saut?ed squash blossoms, grilled meats, and an array of seafood entrees. Many diners opt to end their eating experience on a sweet note, ordering up desserts of flan, tres leches cake, and sopapillas, or fried pastries.