Restaurants in River Falls

Dozens of deluxe rooms roost within Afton House Inn's historic walls, where guests relax amid antique furniture and sate hungers in onsite restaurants. The beneficiaries of thoughtful renovations, deluxe rooms feature en suite jacuzzis, gas fireplaces, TVs, and balconies that overlook the St. Croix river, home to passing cruises and vacationing albatrosses. Antiques and oriental rugs lend each room its own distinctive charm, whereas downstairs, Current Restaurant embraces modernity. Fresh, locally sourced ingredients conspire in seafood-centric entrees and small plates on an approachable menu. Diners sample gluten-free pan-seared scallops with baby bok choy under gilded ruby-red ceiling lights while debating Heidegger’s theory on ordering dessert before dinner.

Scenically located on the banks of Saint Croix River, Nova boasts more than a century of history, dating back to pre-Prohibition years, as well as a selection of scrumptious, seasonal cuisine and more than 200 bottles of wine. For dinner, after an appetizer of andouille quesadillas ($9), traditional tastes can try hand-tossed pizzas ($12–$14), pastas, or burgers, and adventurous eaters can brawl with the Fighting Bison, a 12-ounce bison rib eye rubbed with blackened seasoning and gorgonzola to hide its battle scars ($21). Become fast friends with Johnny Boy, a pan-fried and almond-crusted walleye swimming in blueberry tarragon sauce ($18), or Georgie Porgie, a soy-braised, all-natural pork tenderloin paired with vegetables and rice ($20).

The Agave Kitchen grills, sears, and fries up burgers, fish, and border-inspired entrees with Southwestern flavor. The menu boasts decadent starters such as the twin filet-mignon sliders with caramelized onions and blue cheese ($9.50 for 2, $17 for 4), and main dishes range from the adventurous lobster mac 'n' cheese with applewood-smoked bacon ($15) to traditional deep-fried chimichangas stuffed with a choice of beef, chicken, or pork ($12). The Agave Kitchen's specialty burgers pile on a choice of Angus beef ($11), chicken breast ($10), or black-bean patties ($12) with flavor infusions such as the Shrub combo with bacon, jalapeño, and mac 'n' cheese, or the Steeburger Deluxe featuring bacon, cheddar and jack cheeses, pulled pork, barbecue sauce, and coleslaw.

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.

Even on a cold wintry day, the staff at FreeStyle Yogurt will always choose frozen yogurt for dessert or a snack. That's because their yogurt is made with live and active cultures and may help boost the immune system, unlike some other frozen yogurts made from a powdered mix. To add to the health benefits, FreeStyle's 14 flavors include no-sugar-added varieties and non-dairy sorbets. A self-service set-up lets customers pick and choose from 50 toppings such as fresh fruit, granola, and boba.

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.