Chef Dennis Lewis of Ursula's Wine Bar & Cafe draws from his cornucopia of seasonal produce, sourced from local farmers, to craft his monthly changing menu. It’s a menu that has earned OpenTable Diners' Choice Awards for "Best Food" and "Best Overall" experience. In the kitchen, Chef Lewis chops greens from local producers, including Twin Pine Farm, Grandmas Bakery, and Pine Tree Apple Orchard, to toss with blueberry-balsamic vinaigrettes and curried, creamy coconut dressings. His monthly updated menu has included appetizers such as goat-cheese gratin with sun-dried tomatoes and spicy red-pepper hummus with warm flatbread. The kitchen team also prepares entrees that are seasonally inspired, like reindeer lawn ornaments and air-conditioner window decorations. An example of this seasonal food is the pork loin rubbed with ancho-chipotle chili and served with pumpkin mashed potatoes and bacon brown butter. The dining area accommodates 39 guests, meaning there are more than three times as many varieties of domestic and imported wines—150 to be exact—as there are guests at any given time. There’s also an outdoor patio, where wine flights can be sipped while plane flights sip the sky overhead.
In 1960, James Welsch's grandfather purchased a then 56-year-old tavern, breathing new life to an old establishment and kicking off what would be a longstanding staple in the Arden Hills community, Three Welsch generations later, the eatery—now more than a century old—still dishes up a menu of comfort food ranging from housemade pizzas to open-faced meatloaf sandwiches. In addition to serving up drinks at the bar, the establishment regularly hosts live comedy events, including improv-style readings of the daily specials.
At Macaluso’s Roadhouse, chefs hand-toss dough and simmer house-made tomato sauce before decorating pies with a variety of 16 toppings. Slices piled high with pepperoni, sausage, and bacon bits exercise, and a disk covered with mushrooms and green peppers offers a delicious visual device to teach younger siblings about fractions. A punch card for a fleet of 10 14-inch pizzas lets patrons savor cheesy bites in multiple visits with different groups of friends and family. Mouths munch as hands line up chips on Bar Bingo Tuesdays and shuffle cards on texas hold’em Sundays, and the live musical stylings of Tim Sigler drowns out the sound of chewing in ears on Thursdays.
The year 1927 saw Babe Ruth’s Yankees dominate pro baseball and the precursor to Big Louie's Bar and Grill—Main Street Tavern—open in Minneapolis. In addition to depicting athletes from that bygone era, the Big Louie’s menu catalogs an array of traditional American bar and grill fare. From boneless wings to fish ‘n’ chips, the cuisine roster has even more depth than the famed Yankees lineup of ’27. The restaurant further establishes its entertainment value by hosting karaoke and bingo and by not allowing recitations of real-estate-law books.
Since 1986, Champps Americana's kitchen has sizzled with burgers and classic American dishes, satiating sports fans and families with a comfortable, welcoming atmosphere. Amid the sunlit dining room, diners at wooden tabletops have views of 25 TVs broadcasting sports games, competing with a cluster of arcade games for eyes' attention. Chefs cater to taste buds by plumping up pastas with chicken, shrimp, and vegetables and piling rolls with beef patties, barbecued pulled pork, and spicy buffalo chicken. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with an expansive selection of draft beers and wine. The bar and grill draws guests with regular specials and events throughout the week, including daily happy hours, Thursday-night trivia, and Sunday brunch. Every Tuesday, the restaurant serves up free meals to children, as a magician saunters table to table, entertaining kids with tricks and balloon art, crafting replacement siblings on request.