The familial gourmands at Ange Netta’s populate a mouthwatering menu with homemade Italian and American fare. Sautéed italian greens and plum tomatoes slink between troves of penne rigate in full orders of emerald pasta ($10), and italian hot sausage and meatballs pile atop fresh ricotta and mozzarella cheeses to create heaping stacks of hearty lasagna (10). Health-conscious menu items, such as the grilled tilapia marinara ($8) and vegetable burger ($6), promote nourishing nosh fests that, much like rechargeable batteries, keep bodies moving without slowing them down.
Winner of multiple awards, Steel Trolley Diner's succulent stable of signature burgers ($6.29 each) is enhanced by symphonic sauces and fresh-cut fries ($1.20 extra). The Marley burger bathes a patty in Jamaican jerk sauce and orange-chipotle mayonnaise, and the Elvis burger derives its flavor from the same bacon, peanut butter, and banana-jam recipe the King used as shampoo. The eatery's kitchen craftsmen traditionally mold each burger's midsection with a half-pound ground-beef patty but will gladly supplant meaty disks with a vegetarian Boca burger, tasty turkey burger, grilled chicken breast, or a printed-out photograph of a burger for no extra charge.
Featuring homemade, fresh Italian dishes, Anthony's menu comforts rumbling stomachs with starters such as bruschetta with hearty toasted bread ($5.59) and crispy eggplant fries ($2.99). Make your mouth an offer it can't refuse with Anthony's Godfather, a mix of two fresh beef patties topped with provolone, ham, and bacon on a toasted bun ($5.99), or punch up palates with pasta plates such as the aglio olio, spaghetti served with Anthony's butter and garlic sauce ($6.99) as well as the fettuccini with alfredo sauce ($9.59). Then, cleanse your esophagus with a bevy of bottled and tap beers or specialty cocktails such as the Moscow mule, a mix of Vodka, ginger beer, and a fresh squeezed lime over crushed ice and served in a copper mug.
Tomato-orange walls line East of Chicago Pizza Co, an homage to the tangy sauce nestled beneath pizzas' gooey mozzarella layers. In the kitchen, cooks mix fresh dough each day, sculpting it into five types of crust that hold a choice of 14 toppings, such as pepperoni, black olives, and mild banana peppers. They stuff loaded crusts with pepperoni and cheese and mold Chicago-style crusts as deep as Descartes's diary entries.
Most pizzas come in six round sizes, and thin-crust varieties can be ordered as 16-piece squares. The crew also builds sub sandwiches from savory meats and coats buffalo wings with succulent barbecue and garlic sauce. Dutch-apple dessert pizzas end meals on a sweet note, with a hint of satisfying crunch far superior to the sound of Cap'n Crunch eating his own hat.
The Fifth Season Restaurant's chefs prep robust steakhouse classics with upscale panache. Situated in an old tavern, the restaurant's muted, earth-toned dining room complements its woodsy surroundings. Warmer seasons bring outdoor seating, where eyes feast upon the surrounding game reserve and mouths dine on selections from the rich menu. Oil rusty jaw-hinges with appetizers such as stuffed mushrooms broiled with crabmeat and swaddled in a melted swiss-cheese blanket ($8). Entrees include the seafood puff pastry ($25), which allows diners to taste a variety of underwater delicacies without the hassle of stealing a shark's lunchbox, as well as the center-cut USDA-choice filet mignon ($26 for 6 oz.) and top sirloin ($12 for 6 oz.). The wine list offers a cornucopia of more than 700 domestic and imported Dionysian delights.