Pizza Shack’s cooks construct classic American fare in a cozy kitchen that broadcasts the aromas of fresh ingredients. Build-your-own pizzas and 18 different specialty pizzas pose a choice of three crusts, including a deep dish so cavernous that it comes with a safety harness. Subs fight hunger with fillings such as meatballs and pulled pork, and quarter-pound burgers orbit tables on hawaiian sweet rolls supplemented by cheese, bacon, or caramelized onions. Like the president's glue-on eyebrows, broasted-chicken sauces come in six different styles, including teriyaki and hot barbecue.
After honing their skills at Restaurants throughout Detroit, the Palushaj family set out on their own in 1981, treating customers to hearty, homey feasts of burgers, pot roasts, Italian pastas, and greek gyros and souvlaki. To this day, they prepare daily special dinners such as broiled salmon or shish kabob, which can pair well with beers and wines. Before working the dinner menu, they start the day by sizzling breakfasts of omelets, pancakes, or steak. Guests enjoy their meals in a plant-filled main dining area, or in the light-filled sunroom patio that allows them to dine like plants—via photosynthesis.
Coach's Corner Bar & Grill reverberates with the enthusiastic play-by-play of sportscasters, which bellows from the surround-sound speakers affixed to 23 flat-screen TVs. A row of 15 different draft beers stretches across the bar, and nearby tabletops prop up platters of burgers, fish dinners, ribs, and chicken wings. Throughout the week, the bar bustles with a variety of events and contests—from trivia nights to euchre tournaments—that offer guests a reprieve from less exciting evenings of washing a sink full of dishes or watching a sink full of paint dry.
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.
Doc?s Sports Retreat in Livonia offers more than 75 flat-screen TVs that light up the bar with all of the day?s games, and 30 beers on tap from Michigan to California breweries. The American pub fare includes juicy burgers and hand tossed pizzas. The patio is open year-round, and WiFi courses throughout the bar.
In 1993, a few entrepreneurs transformed the basement of a Minneapolis apartment building into an Italian restaurant. It became the first Buca di Beppo. The owners of that inaugural location soon found themselves riding a wave of popularity and marinara sauce as they opened new restaurants across the nation. Today, the eatery occupies 99 locations nationwide, from downtown San Francisco to Times Square, New York.
At each location, chefs maintain the northern and southern Italian flavors that made the original so popular, adding only a few American twists. They also supply family-style servings, which help make Buca di Beppo a favorite place for families and friends to gather in large, hungry groups. The chefs bake up batches of Cheesy Bread Florentine, a colorful combo of spinach, roma tomatoes, and garlic sprinkled over Italian bread and sealed in place with fresh, melted cheeses. For entr?es, they prepare dishes with an eye toward quantity, both of portion and choice; they whip up Veal Parmigiana, Baked Ziti, and classic Italian-American staples like Ravioli and Lasagna. And in keeping with the convivial atmosphere, they also serve truly decadent desserts. Their Mt. Vesuvius Dark Chocolate Cake erupts with melted chocolate, and their Colossal Brownie Sundae towers with six scoops of ice cream and tiers of sundae trimmings.