When 21-year-old Richard Paganes founded the first Tubby’s in 1968, it’s possible he had no idea he’d just established a dining dynasty. But after a decade in business, Richard’s sub shop in the Detroit suburbs was too popular to remain a solo act. And so began a franchising effort that lets today’s customers choose from more than 65 Tubby’s when a sandwich craving kicks in or they need a u to win an alphabet game on a road trip. The menu boasts more than your typical deli fare—though the Tubby’s Famous sub of salami and ham is the eatery’s most popular. For a twist, staffers also pack sandwiches with grilled steak and chicken, burger fixings, or veggies.
Foam-topped pints of beer complement Timberwolf Tavern's menu of hearty pub food. Housemade bread and tortilla chips scoop up the kitchen's specialty cheese dip of the month—also the name of the award for Wisconsin's best swimmer—and vegetables join a blend of Mexican cheeses inside quesadillas. Timberwolf also makes crispy chicken strips that can be dipped in ranch and barbecue sauces. Buffalo wings, alternatively, can be dipped in six sauces, such as hickory, honey, and a five-alarm sauce.
Thee Sportz Zone mixes three of America’s favorite past times: drinking, eating, and watching sports. Hand-crafted half-pound Angus patties pair with your choice of Michigan craft beers on draft or served in the standard bottle or chalice. The bar's walls are festooned with beer- and sports-themed pictures, and eight flat-screen televisions that each showcase a different sport or news channel.
The cooks at Soul Food Express grill and fry fish, turkey, and pork and hand bread jumbo shrimps, mash potatoes, bake corn-bread muffins, and coat wings in four types of seasoning. At the end of meals, customers can dig into desserts such as cheesecake and banana pudding.
After honing their skills at Restaurants throughout Detroit, the Palushaj family set out on their own in 1981, treating customers to hearty, homey feasts of burgers, pot roasts, Italian pastas, and greek gyros and souvlaki. To this day, they prepare daily special dinners such as broiled salmon or shish kabob, which can pair well with beers and wines. Before working the dinner menu, they start the day by sizzling breakfasts of omelets, pancakes, or steak. Guests enjoy their meals in a plant-filled main dining area, or in the light-filled sunroom patio that allows them to dine like plants—via photosynthesis.
Featuring a full menu of savory dishes, George Murphy's simultaneously satisfies cravings for both hearty food and golf. The panoramic view of Fox Creek golf course adds a beautiful backdrop to a basket of onion rings ($4.85) and lets you distract passing golf foursomes with your eerily accurate impression of a stadium pipe organ. In between bouts of hushed color commentary, sink incisors into specialty sirloin steak bites ($8.95)—tender pieces of sirloin brought to its true meaty potential by A1, teriyaki, or BBQ sauce—or warm up for winter's chill and frost giant attacks with a bowl of homemade chili bowl ($3.95).