At Mendini’s on Main, piled-high platters transport steaming plates of pasta primavera, pan-seared salmon, crusty focaccia toast, and frosty drinks from the full bar to patrons' tables. Chefs dress the menu’s pan-seared salmon ($15.95) in honey-chipotle breading before sending it waltzing into a bed of wild rice and béarnaise sauce. Forks can tango with tender vegetables and twirl graceful linguine noodles on a plate of pasta primavera drenched in white-wine sauce ($10.95), and the crisp romaine lettuce, crunchy croutons, and creamy dressing of the signature caesar salad ($9.95) stirs feelings of jealousy in the unadorned vines climbing the restaurant walls. Patrons can pull up a bar stool along the fully stocked bar to sip from Mendini’s wide selection of wines or to show off their good posture by balancing a stack of martini glasses on their heads.
The Riversite delivers a delectable menu of steaks, seafood, and other classic American dishes in an elegant setting. Guests can pique palates with one of many distinct appetizers, such as ground bison turnovers ($7) or warm asian duck salad ($7). Pan-seared bistro steak served with balsamic glazed onions and fresh tomato sauce ($20) and the char-grilled mahi mahi drizzled with pesto and tomatillo ($18) make for satisfying main events. Hungry herbivores can feast on the grilled flatbread pizza topped with poached pears, caramelized onions, blue cheese, and arugula ($8). The Riversite’s extensive wine list boasts smooth sippables from California, France, and other fine fermented-juice regions.
Founded by a native Perugian and a globetrotting gourmand, File Bene Ristorante Italiano slings dishes crafted from fresh ingredients in traditional Apennine style. Extensive dinner and lunch menus penned in dactylic hexameter display a range of first entrees, including the manicotti al cinghiale, which stuffs its homemade noodles with wild boar braised in chianti ($18), and fettucine capesante al pesto, whose jumbo scallops scatter amidst the dish's pasta and basil-based sauce ($23). Second entrees jostle to be chosen, with the dried-tomato-and-chardonnay-tossed salmone alla griglia ($22) calling for attention from a bed of garlic polenta. Fila Bene's pizzas ($7.50–$9) offer full cover to dinner plates hiding from low-hanging beards and form teams of both white and red.
A direct descendant of the days when public houses were publicke houses and beer was dinner, Taylor & Dunn’s Public House provides a friendly, familiar gathering spot for people in need of nourishment. The wide-ranging menu spans sustenance options such as battered onion rings ($6.99) that are great for starters to the locally beloved T&D’s reuben, which piles home-cooked corned beef high on grilled marble or light rye and tops the whole thing off with sauerkraut, swiss, and thousand-island dressing or Dunn sauce ($10.99). As the most famous British pair since King Sonny and Queen Cher, the fish 'n' chips promise diners delicious mouthfuls of cod and fries ($11.99). Thirsty stomachs are satisfied by draft or bottled beer, and nightly drink specials include $3 Guinness, Harp, and Smithwick’s on Thursdays.
The bar formerly known as Donges Bay Clubhouse took on a new name—Laura’s Donges Bay Clubhouse—to celebrate Laura's 14 years, and it installed outdoor volleyball courts, an outdoor smoking lounge, and brandished a newly revised logo. To make their eatery a fun destination, the staff hosts live entertainment on Saturday nights, car shows once a year, and doesn't correct mispronunciations of "magniloquent." Along with hosting softball, volleyball, kickball, and horseshoe leagues, Laura’s Donges Bay Clubhouse also encourages competition among wings by offering hot, teriyaki, and barbecue varieties. The staff fries seafood during Friday night fish fries by sending walleye, perch, shrimp, and cod into the depths of flavor-imparting oil.
The Good Life Catering imparts inquisitive culinarians of all ages and skill levels with relevant cooking fundamentals. Students arrange their own lesson by referencing the sample menu, which boasts dishes such as pecan-crusted scallops on corn cakes, wild-mushroom-stuffed tenderloin, and smooth chocolate-espresso-mousse layer cake. Though any menu items can be prepared, students are responsible for ingredient costs ($20–$75 extra). With each pivot of the knife, participants embrace the pressure-free learning environment, perfect for asking questions regarding the proper way to trim fat or what to do if a Boy Scout sells you counterfeit teaspoons.
At CherryBerry Self Serve Yogurt Bar, customers grab spacious yogurt cups and head to self-serve yogurt dispensers, where they'll be met with a rotating selection from more than 50 flavors. Then they can top their yogurt—which is made from real dairy and contains live and active cultures—with more than 50 toppings, such as cereals, candy, fruits, sprinkles, or nuts.