Stationed across from Kent Free Library, Wild Goats Café tramples hunger with its selection of homemade comfort food for breakfast, lunch, and dinner. Inside the dining room, wood trim runs along the top of sand- and pistachio-shaded walls, creating a warm atmosphere often filled with the smell of fresh-roasted coffee. Friendly servers pirouette between booths and tables delivering omelets in the morning and sandwiches in the afternoon, such as The Goat—an open-faced fusion of melted cheddar, tangy hummus, and veggies stacked atop pita bread. For dinner, the cooks craft a handful of entrees featuring a variety of enticing ingredients, such as organic chicken breast, house roasted sirloin, and homemade tomato cream sauce. Throughout the week, specials reward diners for their visit, including Buck Buck Brinner Wednesday, when eight menu items cost just a dollar apiece, making it the ideal night to finally take your pet elephant out for dinner.
Chef Chuck Crawford channels his 20 years of culinary experience when crafting his seasonal steak-house cuisine, casting a new spin on classic favorites with his native East Coast flair and southwestern influence. Within the landmark eatery—The Rusty Nail has been serving up juicy steaks since 1967—he tops tender filet mignon with tangy blue-cheese butter, sears flaky seafood fillets, and whips up daily soups.
As guests sidle up to a rustic, octagonal wood bar and dip bread into house-infused oil and butter, bartenders shake up gin martinis and pour global wines and seasonal draft beers. Wait staff bring dishes to tables on the outdoor patio or serves them inside, where a wood-burning fireplace offers a convenient way to thaw cold bodies during Ohio winters. On select nights, The Rusty Nail hosts live entertainment, car and bike cruises, and karaoke.
By the time the sun rises, the chefs inside Little City Grill are already busy whipping up the first meals of the day. They ladle housemade sausage gravy over biscuits, tuck ham and cheese into omelets, and drizzle syrup over pancake stacks. Lunch hours find the grills filled with half-pound burgers, chicken breasts, and quarter-pound hot dogs. Pulled pork smokes for hours before chefs slather it in barbecue sauce and pile it atop toasted buns. Heartier entrees at dinner include sirloin steaks and chicken parmesan. And on select evenings, musicians set up in a corner of the eatery to serenade diners with guitars and fiddles.
Sometimes eateries attached to golf courses blend into the background, but the restaurant at The Fairways at Twin Lakes stands on its own two feet. Even if you have no interest in hitting the links, the locally sourced, seasonally changing menu should be enough to warrant a visit. Herb-stuffing-filled filet mignon, pretzel-wasabi-crusted scallops, pasta, and sandwiches are all served at the restaurant.
In an effort to find a healthy alternative to fast food without sacrificing speediness, the creators of Pita Pit began assembling their signature sandwiches for breakfast, lunch, dinner, and late-night snacks. At each location, thin, Lebanese-style pitas encircle lean, grilled meats and fresh veggies. Sandwich selections span the spectrum from gyro meat and falafel to turkey and prime rib. The staff empowers customers to make healthy choices by displaying nutrition information for each bread, meat, and post-meal toothpick and corralling a selection of healthy sandwiches, which dining companions can wash down with fruit smoothies.
Owner and executive chef Aaron L. Ruggles char-grills flank steak and tops it with pickled sweet summer peppers and smokes fresh Atlantic salmon on a cedar plank. Succulent wild-caught scallops come pan-roasted with avocado-roasted corn orzo pasta salad and smoked red chili sauce. Moody, romantic lighting surrounds diners as servers ferry plates of pastas, sandwiches, and pizzas to four-top tables alongside house-baked focaccia bread, widely considered to be more delicious than bread baked from dismantled houses.