A laid-back, personable eatery, Kozy Korner sates pizza and hops cravings with indulgent meal pies and a choice of slice-complementing draft brews. Kozy Korner's pizza scramble unites breakfast favorites in pie form as it bubbles with cheddar cheese, eggs, hash browns, special sauce, canadian bacon, bacon bits, and a bacon alarm clock set to chime at the first sound of hunger pangs (a $21.75 value). Volley hearty taste buds at the scramble supreme, which mirrors the toppings of its less supreme counterpart, adding a blanket of cheddar cheese, pepperoni, italian sausage, green peppers, onions, and mushrooms (a $21.75 value).
Jimmy's Pizza serves up piping-hot pies for delivery, take-out, or in-restaurant wolf-downs. Accept an extra-large pizza with all the blushing and gushing of a movie star accepting complimentary airline pretzels, then garnish it with three toppings of your choice, from old favorites to avant-garde specials such as shrimp or sauerkraut. Savory Jimmy stix lend a chewy twist with twirls of pizza dough brushed with butter, garlic, and parmesan, served with a cool pool of pizza sauce. End the meal with cinnamon sticks, the Jimmy stix doppelganger covered in cinnamon butter and served alongside whipped frosting for dipping or flinging at the unwanted advances of concupiscent sugar cookies.
From its humble origins as a soda fountain in 1930s Saint Paul, Green Mill Restaurant and Bar has grown into a franchise with more than 28 locations all over Minnesota and the Midwest. As TV screens blast sports news in the background, patrons at each eatery dine on a menu of classic American and pizzeria fare. Thick, hand-pressed burgers form bunned towers with hefty toppings such as smoked bacon, haystack onions, and chipotle mayo. Families looking to bond can practice fractions on regular, deep-dish, or thin and crispy pizzas or group juggling acts with samplers of 27 juicy wings. In addition to pastas and salads, each location's bar carries a varied drink menu that includes draft beers such as Blue Moon and Samuel Adams alongside wine, martinis, and margaritas.
The youngest of nine children, Luna Rossa?s owner and chef, Raffaele Virgillo, grew up at his mother?s side, studying her every move as she cooked in the kitchen of their small cottage in southern Italy. Emigrating to the United States in the 1970s, Virgillo put the culinary skills and magical Italian incantations he learned from his mother to use here in the States. He settled in the Twin Cities, where he cooked his way through four restaurants before opening the original Buona Sera, and eventually, Luna Rossa. There, he works alongside his daughter, Anna, son-in-law, Jesse, and grandson, Vinny, and granddaughter Gigi serving a menu of Italian-inspired cuisine within a rustic eatery near Stillwater?s historic limestone caves.
After modeling their first eatery, ROMA Restaurant, after the Roman Empire, Chef Brent Pilrain and his family opted to try something new, setting their sights on a colonial American theme. So when the family was greeted with the opportunity to open up a new kitchen in Liberty Village, the birth of Patriots Tavern seemed like kismet. Today, Chef Pilrain keeps up the colonial theme in both cuisine and décor, churning out a menu of New England–inspired fare and wood-oven-fired pizzas within a whitewashed mansion. Rich mahogany and stone details create a warm yet spacious interior dabbled with American flags and historical knickknacks, such as lanterns and George Washington’s original set of wooden press-on nails.
More than 50 years go, Mike Ilitch was poised for major-league glory. An up-and-coming shortstop for the Detroit Tigers, his baseball finesse was blossoming when an injury derailed his sports career. But although the wound stunted his athletic aspirations, it steered him toward a new path, and on May 8, 1959, he and his wife opened the first Little Caesars location, a then-unheard-of carry-out-only joint. The career shift and novel technique eventually proved triumphant. Today, the pizzeria's iconic, toga-clad mascot adorns storefronts on five continents. In each shop, staffers forge the signature Hot-N-Ready pizza, a freshly baked pizza designed for instant pickup, and warm, garlicky Crazy bread. With a storied half-century under their belt, Mike Ilitch and his family strive to give back, supporting local organizations and creating their own charitable programs.