Starting from scratch each day, Marna’s Catering’s head chef Rolando Diaz imbues each of his dishes with the culinary prowess he inherited while working at the family restaurant in his native Costa Rica. Featured in local publications such as Metromix and Maple Grove Magazine, Chef Diaz whips up zesty Caribbean dishes in equal measure with American-style comfort foods, serving seafood ceviche and fried plantains alongside chicken wings and cobb salads. Along with authentic Costa Rican entrees such as chifrijo and jerk chicken gallo pinto, Chef Diaz's specialties include the "Front Burger"—a lean-beef patty cooked with smoky chipotle peppers and topped with adobo spices, provolone, crisp bacon, grilled onions, pineapple and a tangy secret sauce whose recipe is as classified as the president's iPod playlist.
Medina Entertainment Center fights boredom on several fronts with a host of recreational activities housed in one sprawling complex. The renowned concert stage attracts top-level talent from around the country, and its list of past performers?Johnny Cash, Alice Cooper, and Bret Michaels?reads like a brochure at the Rock and Roll Hall of Fame. If your belly is rumbling so loudly that you can't hear the music, just head to Robert's Restaurant, where a menu of burgers, wraps, and grilled fish awaits. Medina is also home to a 12-lane bowling center where players can let off steam by naming each pin after a different middle-school bully.
All About Taste, Inc provides a gourmet catering experience including boxed lunches at affordable prices and a willingness to work with budgets. The brainchild of experienced caterer Jill Michel, the business has served a wide range of clientele all across the Midwest, including Fortune 500 companies, Meals on Wheels, and the University of Minnesota.
When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecue beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality, and, ultimately, customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Over the past 70 years, Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked on site, and except for the addition of spicy cheddar sausage in 2011, the menu remains the same. Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.
Mort Bloom's story is that of five men. When his family fled from Lithuania during WWII, he found himself in America, a teenager with no possessions who spoke no English. But he learned the language and eventually joined the U.S. Navy, where he also boxed and won a Golden Gloves title. After serving, he pursued a succession of jobs that ranged from high-profile to pedestrian: he pitched for the Cleveland Indians, worked in a junkyard, and was a longtime owner of the popular nightclub Gay 90's.
Over the years, he and his family would often come together over dinners at the Lincoln Del. After that restaurant closed and Mort's kids grew up, the Blooms decided to open an eatery of their own where they and other families could gather for meals and to teach kids which fork is proper for eating popsicles. Mort's Delicatessen marries Mort's American and Eastern-European roots: there's potato knishes and cold-beet borscht, as well as cheese curds and buffalo wings. Of the dozens of specialty sandwiches and burgers, the reuben remains their most popular, which is rather appropriate since Reuben is Mort's middle name.
The chefs at Hot Wok Delivery stir-fry Chinese and Cambodian dishes before whisking them to diners' tables or homes. During lunch and dinner rushes, they man flaming stovetops, sautéing chicken, pork, beef, shrimp, and vegetables to thread into noodle entrees and combination plates. Before meals fly from the kitchen, the chefs finish them with a quick splash of sauce, adding either sweet or savory notes or imbuing them with a fiery sauce spicier than a jalapeño's memoirs.
Although the red-walled dining room includes three booths at which customers can sit, the staff also delivers orders, shuttling food to family dinners or lengthy daguerreotype posing sessions.