At Mahoney's All-American Grill, chef Ryan Nolan dishes up American comfort classics such as pulled-pork sandwiches, Guinness-beef stew, and beer-battered shrimp. The housemade mac ‘n’ cheese blends five cheeses, and daily specials such as the all-you-can-eat haddock or broasted chicken can make diners feel as satisfied as a sumo wrestler who can touch his toes. Along with happy-hour specials and a private party room, Mahoney's keeps guests entertained with sports-broadcasting TVs so Wisconsin fans never have to miss a game while enjoying a burger, beer, or both.
The cooks at Jansen's Bar and Restaurant toil over grills and fryers to fill a menu strewn with seared treats and golden-battered fare in a cheery barroom setting. Servers sling appetizers such as cheese curds ($4.99) to guests, and homespun meals of fried haddock and chips accouter themselves elegantly with toast, tartar sauce, and sliced doilies ($7.99). The juicy steak-tenderloin sandwich ($10.99) leads a brigade of burgers and sandwiches, cheered on by the grill's waves of aromatic fanfare. The weekly Friday fish fry wraps baby pike in crisp cloaks ($7.99–$11.99) and keeps guests forging their way back to the dining room. Bartenders ferry brews to cheery patrons against a backdrop of wood paneling bedecked with neon beers signs, stuffed trophy fish, and autographed headshots of famous burgers.
Highlighted in People magazine’s "A Cake from Every State," Tamara’s assembles and ornaments artistic cakes for weddings and special occasions. To construct a tower of iced cake globs, patrons can choose from more than 50 cupcake flavors (6–10 flavors available weekly), including strawberry almond swirl, champagne, kahlua velvet, and chocolate hazelnut, each topped with chocolate or vanilla buttercream, whipped topping, or cream cheese. Incisors tingle with every tender taste of the classic combination of sugary icing and fluffy cake, perfect for slumber parties or withdrawing witches from their gingerbread houses. Elaborate cake decorations may incur an additional fee. Call, email, or check Facebook for the week's flavors.
Before opening Habaneros Mexican Grill, Marco Bravo worked at several Mexican restaurants scattered around Southern California, placating the population’s notoriously discerning tastes for authentic burritos, tacos, and quesadillas. He’s imparted the skills he learned on the West Coast to his team of chefs, and together they’ve experimented with the fervor of a fourth-grade science fair finalist to create a menu of inventive Mexican dishes. For the Fry Hawaiian quesadillas, the staff stuffs tortillas with the standard helpings of cheese in addition to bacon, ham, pineapple, and turkey. They marinate steak in lime juice, and smother meaty burritos in Caribbean salsa and queso fresco, along with plating fusion specialties such as the Wisco burrito, packed with franks, sausage, and bacon. To visually complement the in-mouth festivities, giant jalapeño pepper cutouts adorn the eatery’s burnt-orange walls, and Hawaiian grass fringes dining alcoves.
Great barbecue is a labor of love, especially Texas-style barbecue, and the folks at The Pub are no strangers to this concept. They used homemade seasonings on their slow-smoked meats, periodically mopping cuts with sweet and smoky sauces for the ideal combination of juicy and crisp, flavorful barbecue. Alongside a selection of drinks, the kitchen serves up classics, such as smoky, fall-off-the-bone ribs, and more unusual offerings, such as smoked duck.
Don’t let the shepherd's pie, fish 'n' chips, and draft beers fool you. Though Tilted Kilt Pub & Eatery snatches up the best cultural fragments of Scotland, England, and the Emerald Isle, the eatery started in Las Vegas. Restaurateur Mark DiMartino sought to combine the communal, rousing feel of pubs in the British Isles with the campy fun of American sports bars, pairing hearty food and traditional trappings with televisions and waitresses clad in mini kilts and alluring plaid halter-tops modeled after William Wallace’s eveningwear.
Since its founding, Tilted Kilt locations have popped up in 25 states and two Canadian provinces, serving all manner of hybrid dishes such as the Scottish cheese steak, the Sloppy Jane made with sliced turkey or shaved rib eye, and the Tilted Guilt, an ice-cream sundae perched atop a cookie.