Adrienne & Co Donuts and Desserts fries a fresh batch of donuts every day. Each globe is then glazed, spindled, or stuffed with fruity filling before being shepherded to hungry mouths. Cake donuts come in a variety of flavors including plain, blueberry, and chocolate, and its specialty treats, such as cinnamon twists and apple fritters, pair nicely with mugs of steaming coffee.
At CiCi’s Pizza, feasters can sample hearty slices of pizza and a wide selection of buffet fare ($4.99 per person 11 and older, $2.99 for kids 10 and under. Drinks are extra.) Offering endless helpings of fresh salads, tantalizing pastas, tasty desserts, and oven-fresh pizzas, CiCi’s tames the most voracious hunger attacks via all-you-can-eat tactics. Pizza dough is made fresh daily and doused in a savory sauce crafted from vine-ripened tomatoes and prescience-instilling spices, while salads are hand-tossed with the freshest ingredients delivered hourly via teleportation.
Looking around at the hardwood tables and leather sofas of her own bakery, Adrienne Holland may occasionally be reminded of where her culinary journey began: in Niagara Falls, watching her mother, Myra, craft elaborate homemade cakes for western New York residents. Carrying on the family legacy, Adrienne opened her own 5,000-square-foot bakery in Jeffersonville in 2001, and recently helmed a full renovation of the space that included painting the walls a vibrant red. The real renovations, however, are still happening behind the scenes, as Adrienne and family prepare warm baked scones, grilled sandwiches, and Italian pastas in fresh basil-walnut pesto. Adrienne continues to pursue new creative avenues in cake-making with her novelty 3-D cakes, whose intricate designs have been commissioned for Muhammad Ali and featured on Fox's WDRB in the Morning.
Every day at all of El Nopal’s locations, cooks whip up fresh batches of salsa, chips, and beans. The sauces and sides accent chicken or beef chimichangas, handmade tamales, and nachos smothered in cheese. All El Nopal locations offer complimentary chips and salsa with every meal, and some locations have outdoor seating areas. Performances by live bands at select locations serve as a pleasant distraction from meals, unlike a judge with highfalutin ideas about not eating in court.
Patticakes' creative breakfast menu features sweet and savory flavors and boasts a bounty of breakfast paninis. The egg, ham, onion, and pepper-stuffed Western scramble panini ($4.89) and the sweeter apple-pie panini ($4.25) satisfy bready breakfast cravings, while fast-breaking specials such as the vanilla-infused cinnamon-bread sunnyside french toast ($4.29) or the Hoosier-style biscuits and gravy ($5.99) with a side order of Patticakes' fresh-baked cinnamon rolls ($1.99) make traditional-meal lovers smile. Lunch paninis such as This Lil Piggy ($5.25), with ham, shredded cabbage, sliced apple, swiss cheese, and apple-butter mustard, or the bonjour ($6.25), with roast beef, provolone, caramelized onions, and roasted-garlic aioli, are served on your choice of one of four kinds of bread. Lunch paninis are great solo or as part of a culinary duet with half of a Patticakes salad ($6.95), such as the corn and avocado salad ($5.79 whole), rich with spinach, turkey, bacon, and veggies and drizzled with a honey-gorgonzola vinaigrette, or the nutty apple salad, with bacon, goat cheese, and sweet toasted pecans ($5.49 whole).
Louis le Fran?ais means "Louis the Frenchman," and it refers to the restaurant's chef Louis Retailleau, whose successful decades in the industry have taken him across the globe. A biographical feature with Food and Dining magazine traces his story from the rural French village of Miradoux and an apprenticeship at a local charcuterie to French Navy kitchens in Morocco. After cooking at Chicago's John Hancock Tower, Louis started his own restaurants in Illinois and Indiana, including Louis' Bon Appetit, which dazzled Crown Point palates for thirty years.
Though his broad landscape of experience informs his cooking approach, it also allows it to evolve. Adhering to a value system that is distinctly French, Louis centers meals on freshness, relaxed tempos, and simplicity of flavor. That approach invites his ingredients' natural greatness to shine. Amid black and white photos of French landmarks and the nightly music of live guitar players, diners here savor authentic, simplicity-focused plates of beef Bourguignon, ratatouille, seafood bouillabaisse, and cassoulet brimming with duck confit.