The sound of Laura Provenzano calling out "Mangia, mangia!" would send her children running to the table, their stomachs growling in anticipation of the hearty Italian feast ahead. Today, her great-grandchildren carry on the family tradition at Provenzano's Ristorante, where they whip up a menu of the family's classic Italian dishes infused with a few tasty American additions. Within the restaurant's warm, spacious dining room, glasses of Italian wine meet with plates of pasta and pizzas, along with American-style burgers with Italian flourishes, such as shaved prosciutto. Come Sunday, a lengthy brunch buffet stretches across the floor, simmering with platters of freshly made selections.
In 1962, Lawrence William Yanz opened Hastings Bierstube, where he dished out German delicacies such as bratwursts, Reubens, and 6-ounce sirloin steaks. After his passing in 1983, his sons, Jim and Mike, started two new locations before forming a fourth with a family friend. The sons expanded Hastings Bierstube’s already extensive menu, introducing the Taste of Deutschland sampler platter, which features a selection of wienerschnitzel, sauerbraten, and house-made spaetzle.
Along with slinging authentic cuisine, the owners send lucky diners on vacations to Germany during giveaways, which fall on special occasions such as Oktoberfest and David Hasslehoff’s half birthday. For visitors remaining on American shores, the restaurants host weekly events, including bingo, open mics, karaoke, and live music.
True to the eatery's name, nearly every entree at Wyatt's Twisted Americana comes in two versions: normal and twisted. To up the flavor ante on chocolate-raspberry french toast, for instance, cooks also offer deep-fried stacks. Culinary paths diverge further during lunch and dinner, which features everything from garlic-chicken flatbread with optional hickory bacon to deep-fried, sausage-wrapped hardboiled eggs with optional chipotle hollandaise. One item, however, is left as it is: the bestselling Jack Daniels-glazed burger, which arrives topped with onion chips, cheddar cheese, and smoky chipotle ketchup.
To complement feasts, bartenders keep craft beer on tap and whip up employee-inspired cocktails like the Todd, a blend of strawberry whiskey, lemonade, and cherry juice. The bar's twist? A handful of non-alcoholic cocktails, too, including virgin strawberry margaritas and vodka frozen back into potatoes.
When Glen Rasmussen was in high school, he earned cash by working in a restaurant. It turns out that was just the first step on what would be a long career path. Glen is now the owner of Ras? on Main, and runs every aspect of the business, from the cooking to the accounting. He gets help from his wife and two kids, making the pub truly a family venture.
Glen wants that family-friendly vibe to envelop patrons right when they walk through the door. The hearty menu of comfort food features platefuls of pasta in housemade sauce, hand-cut steaks, and beer-battered onions rings. Glen tops the eatery?s namesake burger with bacon, cheese, and the classic fixings, but he throws a curve ball with the other burgers?the Flame Thrower burger is smothered in a mound of jalape?os, and the Bavarian Melt burger is crowned with sauerkraut and swiss cheese.