At McHugh's Public House, eight taps pour down the sides of mugs, which bartenders twist back to leave a light crown of froth as plates of pub fare emerge from the kitchen. Potato chips plunge into cheese dip with chunks of corned beef and cabbage alongside plates of Minnesota-caught walleye. Guests set their glasses on the gleaming bar, leaving cool rings of condensation beneath flat-screen televisions and vintage Guinness signs. Outside, sun filters down past the green umbrellas, which line the patio like swaying palms that won’t throw coconuts to impress their friends.
The clatter of chopsticks and the clinking of silverware sounds throughout the dining room at D. Fong's, where diners can dig into finely crafted dishes cooked Cantonese and Szechuan-style. Owner David Fong, Jr. draws on family recipes and techniques learned while working in the kitchens of his father's Bloomington eatery, David Fong's Restaurant, which has been a local institution since 1958. D. Fong's also provides catering for corporate events, graduation parties, or the city-wide celebrations held whenever someone beats the final boss of Tekken 3.
This cozy, unpretentious pizza shop furnishes parties and cozy nights in with repasts of wings, pasta, and pizza pies. Slices of pizza come embellished with selections from more than 20 toppings and sauces including pineapple, sauerkraut, white sauce, and ground beef. The shop’s Pizza Man sandwich delivers the flavor a pizza in convenient handheld form, much like a calzone or pizza in a hot dog bun.:m]]
When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecue beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality, and, ultimately, customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Over the past 70 years, Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked on site, and except for the addition of spicy cheddar sausage in 2011, the menu remains the same. Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.
Cooks at Pita Plus Sandwich Grill wake up early every morning to grill steak, roast turkey, slice fresh hand-selected vegetables, and boil stockpots to prep for the day. Drawing on family recipes and classic sauces from the former Jimmy’s Lemon Tree restaurants, the cooks slice roasted, unprocessed gyros and stack cranberry-turkey sandwiches with swiss cheese, house-made berry spread, and bacon just like they would in their secret kitchens.