Midwestern Gourmet delivers choice cuts of meats directly to customers’ doorsteps. Their selections range from USDA choice Angus steaks and snow crab legs to boneless chicken breast, as well as other seafood such as Pollock fillets and shrimp. They also specialize in pork including tenderloin, boneless pork chops, and Italian pork sausage. Midwestern Gourmet guarantees flavor and tenderness for up to one year.
While traveling from place to place in the bright-yellow Jay’s Dee-Lux Taters food truck, cooks fry up hand-battered tenderloins, wings, and fresh-cut fries. The mobile eatery’s signature dish, Jay’s Dee-Lux Tater, challenges mouths with a mammoth amalgamation of battered and fried potato wedges sprinkled with cheese, chopped scallions, and other toppings. The food truck also doles out daily specials that change every day of the week except for Opposite Day; the specialties include homemade meatloaf, hand-battered fish ‘n’ chips, and tacos served with rice and beans.
A varnished wood bench gleams near the entrance of Panther Grill, formerly known as the Panther Inn, made from rough-hewn logs by the owner's father. The food inside is similarly homespun. In the morning, cooks toss omelets in pans and serve up platters of steak and eggs. Later in the day, they prepare hand-breaded pork tenderloin, freshly made cheeseburgers, or brown beans and ham served with cornbread. A rotating line-up of made-from-scratch desserts, such as layered Smores push pops and cinnamon rolls, beckon from a pastry case.
Once a ramshackle ice-cream store with a loyal Akron following, today Zack's Fire and Ice serves barbecue along with its cones with help from new owner and former pastor Randy Stewart and his wife, Kathy. The Stewarts have lived in the Southwest and up and down the East Coast, so rather than adhere strictly to any one regional barbecue style, they synthesize their favorite elements from a number of traditions to create an eatery with the welcoming spirit of a backyard cookout. The kitchen slow smokes brisket, ribs, pork, and turkey breast and slathers them with sauces such as honey and apple bourbon. Frozen treats such as sorbet and frozen yogurt stay chilly at the ice-cream counter alongside hard-packed ice cream in flavors such as pumpkin pecan, oatmeal cookie, and Superman, designed to freeze enemies’ brains faster than a speeding bullet.
Thirty years of ample portions at Ziggie's Cafe have established the restaurant as a local fixture. It's not just the portions that are ample—the variety, too, is nearly mind-boggling. Savory chicken and seafood entrees present dinner patrons with options, but a menu that also includes quesadillas, sandwiches, burgers, and breakfast fare makes the eatery a veritable grocery store, but if each ingredient were cooked into its final state instead of yearning, longing, hoping to be lifted off a shelf.
The chefs at Houlihan's Restaurant and Bar refuse to follow the trend of restaurants using premade dishes and preservative-laden foods. Instead, they elevate their cooking to a higher standard, handcrafting each meal from scratch with local produce in open kitchens that overlook modern, welcoming dining rooms. The dishes fuse familiar comfort fare (think down-home pot roast and bacon-studded mac 'n' cheese) with adventuresome flavors, from goat cheese and asparagus poppers to a spicy burger lavished with fritos. The spacious bar's mixologists concoct a slew of long island iced teas, specialty cocktails, and martinis that chase bites or stand on their own merit. Flights of three mini martinis allow the comparing and contrasting of a trio of flavors or refresh each of the mouths of a single guest’s head.
Hawthorne's Backyard's culinary architects animate the American fare, such as burgers, ribs, and roasts, depicted on the menu. An appetizer of loaded chili cheese fries, which swim in green onions and sour cream ($5.99), can prep palates for an appointment with a hearty entree. Momma's pot-roast sandwich, a pulled-pork tenderloin cooked in homemade barbecue sauce and set inside a hoagie bun, frolics across taste-bud territory ($8.50), and the backyard double cheeseburger dually satiates meat and dairy yearnings ($10.50). A full slab of signature baby-back ribs comes to tables drenched in barbecue sauce and, like a subpoena from a grandmother, is served with cinnamon apples and sweet-potato fries ($18.99).