Filling their kitchens with the freshest ingredients, the bakers of Branya's Bakery craft made-from-scratch treats, for casual consumption or custom order. The cake reigns supreme in this confectionary, adding its moist texture to cupcakes and specialty cakes that can be decorated with sculpted fondant or powdered sugar buttresses. These desserts can be topped with a variety of frostings and injected with fillings including fresh fruit, buttercream, or custard, allowing every bite to blend a trio of complementary flavors.
In addition to traditional baked goods, the bakery offers a line of made without gluten goodies crafted from rice flour rather than wheat flour. The line includes bread, muffins, doughnuts, cakes, and chocolate chip and butter cookies as well as soup, jelly, and jam.
Expanding beyond party-ready sweets, the pastry chefs also create hearty breakfast offerings with their in-store selection of biscuits and gravy, danishes, almond-filled bear claws, and muffins, with toppings of streusel or a light layer of frosting adding a touch of sweetness. During the lunchtime hours, a range of flavorful, homemade soups fill the shop with their aromatic scents, allowing guests to mix savory and sweet like the food pyramid during its rebellious teen years.
Baums Natural Foods assists customers in achieving whole health with a broad range of vitamins, natural products, and a wellness center where they can relax and tidy up their bodily living space. Remove toxins from the bottom up during a 30-minute ionic foot cleansing, as technicians immerse soles in a warm bath of water charged with negative and positive ions. The gentle current draws out toxins out through pedial pores, busting heavy metals and environmental detritus bent on slowing circulation, dampening energy levels, and hindering the body’s natural ability to transmit telegraph signals. Clients walk out on newly lightened tootsies and may notice decreased pain and inflammation in other body parts in the wake of the soak.
Theo’s Steaks & Seafood showcases fresh fish flown in daily and premium meats aged for up to 20 days that are hand-cut on the premises. The menu’s newly plucked fruits of the sea include a New Zealand orange roughy topped with lemon butter and crabmeat ($16.95), and a medley of shrimp and scallops tossed with fettuccine and drizzled in the kitchen’s creamy homemade alfredo sauce ($18.95). An 18-ounce bone-in rib eye piggybacks tender texture on top of rich flavor and sports both a signature marbling and a rakishly tilted fedora ($26.95). Among the eatery’s Pavlovian-pooch-shaming proteins, a pair of thick, center-cut pork chops arrives bearing hickory sauce and oozing succulence ($16.95). Customers can dine inside among cushioned chairs and colorful wall murals, or on the restaurant's outdoor patio during warmer months. All entrees come with complimentary fresh-baked bread and cheese spread, and a rhyming dictionary to assist diners with the composition of paeans to the chef.
Framed between two neon cacti, La Quesadilla Mexican Grill's imposing sign leads the way into a nexus of Mexican staples crafted from family recipes. Tortilla shells bundle meats, veggies, and seafood into tacos and burritos that share plate space with grilled 16-ounce T-bone steaks and chicken fillets. Glasses of house-made horchata and sangria dot the casual eatery’s booths and tabletops, and 12 different desserts, such as deep-fried sopapillas dusted with cinnamon, cap off meals better than an edible mortar board.
Blue 82 covers all the sports-bar bases by keeping its patrons well-fed and up to speed on their favorite teams' scores. As diners dig into heaping piles of nachos dotted with chicken or pork, servers move between tables, clearing empty plates that once bore burgers stuffed with cheeses and peppers. In the evenings, on-screen sports entertainment competes with music from live bands and DJs as bartenders pour out drink specials and crack open beers.
Smoothie King smoothies combine fresh fruit, natural juices, and special nutritional enhancers into more than 90 flavors, all of which focus on achieving one of seven nutritional goals. Harness antiviral and antibacterial effects of hand sanitizer sans burning sensation with the pomegranate punch, an infusion of pomegranate, bananas, blueberries, apple juice, soy protein, and turbinado sweetener. Weight-conscious en-smuthiasts can trim down with the less-than-400-calorie Celestial Cherry High, packed with bananas, black cherry, papaya, turbinado, and honey. Customize any small ($5.99) or medium ($6.49) smoothie by adding one of the eleven enhancers ($0.99 each), including 8 grams of soluble fiber in the Fiber Blend or the friendly bacteria of Probiotic, which politely R.S.V.P.'s before arriving at digestive-tract dance parties.
Northwoods' delectable array of time-tested comfort fare permeates the rustic 15,000-square-foot log cabin with soothing warmth and mouthwatering odors. A golden-battered menagerie of appetizers including crispy deep-fried broccoli, mushrooms, and cauliflower ($4.95 each) ease diners into bucolic bliss, and a colorful selection of fresh salads and soups stimulate chlorophyll cravings. Bunyan-esque appetites meet their match with Northwoods’ tummy-stretching burgers, such as the Lumber Mill, a tender jewel of juicy beef accented with four slabs of cross cut home-style bacon and topped with Wisconsin cheddar spread ($8.95). Delight in a joyful pairing with the Northwoods beef-and-pepper sandwich, a formidable sourdough fortress constructed around tender pot roast, sweet peppers, and pepper-jack cheese ($8.95). Battered walleye with beans, coleslaw, and potato pancakes ($15.95) deliver a buttery, flaky dose of flavor luscious enough to lure ursine Chicagoans out of hibernation and into a cozy Northwoods booth.