When you walk into Pinnacle Sports Grill, there’s a good chance your eyes will jump right to the giant video cube looming above a central brick-island bar. It’s a standout in this flat-screen-filled temple of football, baseball, and basketball, a statement that sports should be taken just as seriously as food. Like the athletes onscreen, the gastropub’s menu covers a lot of ground—pork tenderloin sandwiches, brick-oven pizzas, guacamole-bacon burgers, ale-battered fish ‘n’ chips, Kobe meatloaf, and New York–style cheesecake. If you’re brave enough to try Wild Bill’s hot wings—the hottest available—be sure to have one of Pinnacle’s many craft beers or cocktails within easy reach. As guests make pilgrimages to Pinnacle, they rack up points on the restaurant's MVP frequent-diner card, with every dollar spent on food and drink getting them closer to free meals and a chance to learn the secret Pinnacle Sports Grill handshake.
Center-cut pork loin drizzled with apricot-balsamic reduction. Pan-roasted halibut topped with sundried-tomato-basil butter. Dishes such as these reflect Muse Bistro and Wine Bar’s simple, timeless formula of pairing perfectly cooked meats with inventive sauces. The chefs reinvent the menu every Tuesday to showcase whatever ingredients are in peak season so that diners can enjoy food at its freshest, before the produce inevitably gets a tattoo to stay with the times.
Whitewater Pizza & Pasta?s chefs know how to build a unique pie. They first roll out a regular, sourdough, or gluten-free crust, which adds a unique personal touch to classic pizzas simply topped with pepperoni or cheese. But it's the specialty pies that really reflect the culinary team's creativity?the Maui pizza, for example, swaps out traditional sauce for a sweet chili base, creating a sweet-yet-tangy flavor profile that's matched by toppings like chicken, pineapple, red onion, and bacon. Meanwhile, the taco pie forgoes a sauce base altogether. Instead, it derives flavor from a layer of refried beans, a perfect foundation for the toppings that follow: ground beef, olives, crumbled corn chips, cheese, and a side of salsa. Other pizzas include ingredients like garlic alfredo sauce, slivered almonds, and even Thai peanut-ginger sauce.
But despite the uniqueness of its pizzas, Whitewater's pastas aren't to be overlooked. Homemade alfredo and fresh basil add an extra-layer of richness to plates of cheese tortellini, while baked penne arrives with a medley of sun-dried tomatoes, garlic, and artichoke hearts. And the dining room is just as vibrant as the cuisine: a pinball machine and dart boards provide plenty of entertainment and can also settle disputes over who gets the last slice and who has to be content eating the napkins.
When Pamela McKenna moved to Idaho after living in Chicago for more than two decades, she immediately began to pine for the Windy City foods she'd grown to love. There wasn't a deep-dish pizza or an italian beef sandwich to be found. But then, as luck would have it, she met Ron Laskowski, a Sicilian Italian whose father spent roughly 40 years operating italian beef stands, according to the Idaho Press-Tribune. Laskowski shared his family recipes with McKenna, and Bono's Beef was born.
In addition to slow-cooked italian beef sandwiches served with giardiniera or sweet peppers, Bono's serves up Chicago favorites such as Vienna Beef hot dogs with natural casings and deep-dish pizzas with cornmeal crusts. In order to create authentic flavors, McKenna sources the majority of her meats and breads from Chicago, she told the Idaho Press-Tribune. Sports fans have an additional reason to visit: a Chicago sports-themed "man cave" inside the eatery.
The aroma of freshly baked bread fills Souper Salad, and a rotating buffet nourishes diners with wholesome fare such as handcrafted soups and an expansive salad bar. Vegetarian, vegan, gluten-free, and sugar-free labels guide eaters of every ilk as they peruse deli favorites, including Tuna Skroodle pasta salad brimming with rotini noodles. Salads are created with more than 30 toppings, from zucchini to hot-and-spicy peanuts. Ladles fill bowls with different varieties of soup every day, including broccoli-cheese soup seasoned with white pepper. After dinner or before it even begins, a dessert buffet sates sweet cravings with gingerbread rolls, and oreo crumbles, caramel, and other toppings to cap soft-serve ice cream.
No frozen foods enter the kitchen of James and Shanaz Davis—the experienced chefs and owners of Shanaz Home Kitchen and Catering—who give soul-food favorites a makeover with artfully prepared global twists. Beef tacos get a dose of Korean culinary tradition with a garlic and oyster-sauce marinade, and plantains add a sweet touch to a chorizo-and-veggie omelet Floor-to-ceiling windows send natural light into the dining room to illuminate dishes of Nu flavor rolls, the Davis’s signature play on sushi that combines grilled chicken, cream cheese, avocado, crunchy shrimp, and jalapeno.