Chef Antonio Cecconi was born in Sardinia and learned to lovingly craft traditional Italian fare from his mother. Dive teeth first into a three-course vegetarian feast, which begins with a garden salad, then takes forks for a spin around bow tie pasta laden with crisp vegetables and a choice of marinara, rosa, or mushroom alfredo sauce. Freshly baked Italian rolls accompanies eating escapades, and the meal comes to a dazzling finish with a choice of chocolate-covered strawberries or cream-filled profiteroles drizzled with chocolate sauce. Carnivores can request meat for an additional charge, while all diners can peruse The Italian Gourmet's gallery for a sneak peak of the sumptuous feast and a rare rendition of the Mona Lisa painted in marinara sauce.
Though VHS tapes may be of sentimental value, their usefulness is fading in the modern world. National Video Transfer’s employees ensure the memories stored within VHS and all forms of outdated or rare media devices remain intact and compatible with current technology. They can transfer and update the content of any kind of video—from VHS to Betamax—and relocate it to DVD without losing quality or the only known recording of dad dancing. The media specialists can even transfer film using the trusted Elmo TRV, transfer audiocassette tunes onto CDs, or simply duplicate existing CD and DVD content.
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.
The bistro menu at Pinstripes can be served on the lanes and courts, in the dining room, or on the outdoor patio. Fill the first frame of your meal with a small plate such as the antipasto and cheese platter ($12). Pizzas such as the sweet and savory prosciutto fig flatbread ($12) arrive on wooden planks fresh from the wood-fire brick oven. An extensive wine list taps straight into Pinstripes' cavernous wine cellar. The candy-coated chocolate martini made with real Godiva chocolate ($9) is a perfect chaser for chocolaty house-made s'mores ($6). Pinstripes' Sunday- brunch spread includes a custom Bloody Mary bar and a magical chocolate fountain where strawberries and marshmallows bathe in nummy nectar (adults $22, kids $12).
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.