In the mid-19th century, food-savvy Americans invented crêpes and delivered them to the masses in milk trucks. Today’s Groupon celebrates the rigorous crepage that swiftly conquered appetites across the nation with $10 worth of crêpes and crêpe-complementing beverages at La Belle Crepe for $5. Sweet and savory will tempt your buds when you indulge in one of the most charming and adored foods to ever grace this or any other earth, including Superman's Bizarro World, in which, in theory, bad foods should taste good.LibertyFrance: The ideal of liberty consists of being able to do anything that does not harm others.USA: Liberty is used mostly to wear pajama pants outside.
The aroma of brewing organic, fair-trade coffee from Brazil wafts through the air at 50th Street Cafe during breakfast and lunch. Behind the breakfast counter, cooks work to reinvent classic breakfast dishes. They flip pancakes made with cookie dough and drizzle them with chocolate or add fresh mozzarella and basil-pesto hollandaise to unorthodox omelets. Farm-fresh eggs and housemade hash browns, early-morning staples, arrive alongside less traditional panko-battered walleye fillets. The griddle sizzles like a knight in shining armor left in a hot car, laden with half-pound patties of Cattleman’s Selection ground beef, which end up on thick-cut sourdough toast with Old Smokehouse bacon and melted swiss cheese. That heat is also reflected in the bright hues of yellow tile and orange accents as well as whimsical calico-patterned carpets. The staff at 50th Street Cafe works to reduce its collective carbon footprint by using recyclable materials.
Luckily for the patrons of Las Sirenas, the restaurant is so authentic that staffers are happy to blend the creative ingredients to make a michelada. And the michelada is just one example of authentic Mexican coastal culture and cuisine at Las Sirenas, which translates to “the mermaids.” The concept and theme behind the restaurant stems from the Mesoamerican myth of sea-bound nymphs, and diners can see that influence in the restaurant’s watery lighting effects and mural of a mermaid lounging on the ocean floor. A glowing bar dispenses drinks and offers 12 Micheladas, or Mexican beer cocktails—some served in coconuts and pineapples, just like Caribbean divorce papers—that are playfully assigned names such as Mermaids in Heat and Tails Up.
To soak up the spicy drinks, a menu of Mexican seafood offers an ocean of options, such as ceviches and aguachiles, as well as an variety of shrimp dishes such as Sirenas en Brama and shrimp in a chipotle-cream sauce. From shrimp wrapped in bacon to oysters on the half-shell topped with ceviche and a raw-bar smorgasbord with shrimp and fish ceviche, aguachile, and octopus ceviche, each dish bears the indelible stamp of south-of-the-border inspiration. So, too, does the eatery’s entertainment, which includes karaoke, weekend live mariachi and Mexican music, and dancing when the space transforms into a Latin nightclub after-hours.
The founder of Finnish Bistro, who moved to the United States from Finland decades ago, recently passed the torch to a new owner, Sandra Weise. With the same care for authenticity that the restaurant’s founder brought to bear, Sandra curates a menu full of fresh fish, lefse flatbreads, and Finnish-style baked goods—as well as sundry continental, European offerings. A robust selection of traditional delights includes pickled herring, beets, and cucumbers, as well as smoked salmon, salami, and spicy reindeer sausage.
Patrons can peruse fresh-baked goods on display in glass cases, ranging from the familiar—donuts—to the more unique—their signature almond kringlers and gluten-free flourless tortes. When the weather is nice, guests can sit outside to enjoy Finnish eats and listen to the wind whisper about its recent trip to Europe.