Larsen’s Bakery has been family run for more than 40 years and crafts all of its goods from natural ingredients with no preservatives. Discover what they're famous for and try a kringle, a traditional ring-shaped Danish delicacy formed in a three-day process—flaky, topped with white icing, and filled with fresh fruit, nuts, or seasonal ingredients ($7.50 each).
Carolyn’s talented baristas transform beans, leaves, and other ingredients into an array of carefully crafted drinks, which can be enjoyed solo or paired with a selection from a menu of cafe classics. Rely on a bombardment of fresh-brewed Intelligentsia coffee ($2.10 for a medium) or a coffee drink such as a cappuccino, macchiato, or latte ($3.64 each for a medium) to perk you up after a long night of stargazing, asteroid hunting, or moon taunting. Unbeaned beverages include green tea lattes ($3.18 for a medium), chai ($4.12 for a medium), and cold mocha frappes and fruit smoothies ($5.40 each for a medium). To celebrate its role as the most important and least candle-lit meal, breakfast is served all day, halting hunger with filling fare such as a quiche Lorraine, whose eggs, bacon, gruyere cheese, seasoning, and cream are transported mouthward on an all-butter crust ($4.50). Midday munchers can choose from hot sandwiches such as the roast beef and cheddar or cold classics such as smoked turkey, each served with chips and a choice of side ($6.95 each). Guests in search of greener fare can dive mouth-first into the spinach salad bursting with raisins, red onion, feta cheese, and balsamic vinaigrette ($6.95).
The Shehadeh Pita Shack serves up a medley of quick Mediterranean eats made with fresh ingredients from secret Shehadeh family recipes. Worker bees will buzz over the weekday lunch special, which silences moaning maws with a choice between the combination plate, a salad, kebab, falafel, gyro, rice, and pita, or a falafel sandwich served alongside hummus and a drink ($5.50).
Pub 22, a Kenosha watering hole that opened in early 2012, serves up classic pub snacks paired with cold drinks. The spot's cooks toss chicken wings with piquant sauces, fry fresh potato chips for pub nachos, and grill burgers to serve with helpings of fries or tater tots. Local bands frequently take the stage for live shows.
Most of Wild Flour's loaves are crafted with traditional old-world European techniques, which exclude fat, oil, sugar, eggs, dairy, and preservatives and replace them with high-quality flours. Artisan favorites, such as the olive rosemary and cranberry walnut, complement any meal, while health-conscious selections such as the whole-grain flax-seed bread and the multigrain sourdough will allow nutrition-minded architects to nosh guilt free. Each of Wild Flour's four cozy stores serves hot lunch daily, with a rotating soup selection that pours the likes of Catalina chicken, cream of potato with bacon, and tomato red-pepper bisque alongside hot grilled sandwiches such as the zipper (ham, salami, provolone, tomato, onion, jalapeños, and mayo, $5.50) and the hot vegetarian (marinated eggplant, red peppers, portobello mushrooms, and pesto sauce, $4.90). Cold deli classics also sashay out of the kitchen, including egg salad ($4.90) and chicken salad ($5.50) and a wide selection of salads (starting at $3.25).
Glass cases and racks of fresh bread dominate National Bakery & Deli’s three locations, which bake all of their goods fresh daily. Founded in 1925, the bakery continually recreates classic recipes for a menu that includes glazed doughnuts, frosted cookies, and cherry-filled coffee cake, as well as hard rolls and french bread. Deli fare includes baked ham, seasonal polish sausage, and several varieties of potato salad. In addition to their staples and custom cake orders, the bakery creates seasonal specialties that range from spring’s grasshopper pie and irish soda bread to winter’s gingerbread men and icy snowman souls. Every Mardi Gras, the bakery churns out piles of prune- and raspberry-filled paczki in a celebrated rush that has drawn great press—though patrons can make every Tuesday fat by perusing their year-round paczki selection.