After turning in their helmets and shoulder pads, former NFL Cardinal players Dan Dierdorf and Jim Hart opened Dierdorf & Hart's Steakhouse together. Established in 1983, the restaurant pays homage to the football stars' fondness for high-quality steaks with an enduring menu of premium cuts. Executive chef Ryan Boulware ages beef for more than 21 days before directing a kitchen crew to broil the meats under intense heat for optimal flavor and tenderness. The chefs supplement their time-honored menu of tenderloins, filets, and rib eyes with hearty burgers, stacked sandwiches, and fine seafood dishes.
Diners linger over bites within the spacious leather booths of the upscale dining room, where sunlight pours onto soft-green walls and handsome wood trim. From behind an elegant center bar, bartenders dole out draft beer, fine wine, and specialty cocktails. Outside, umbrellas and tables cover an outdoor patio, where a stone fountain flows with crystal-blue water on summer days and green beer on bank holidays.
The Iron Horse Hotel lodges bed-and-breakfasters within nine rustic rooms that overlook a vibrant garden and the sights of Blackwater. Guests can choose from any of the available, train-named rooms, such as the Southern Belle (a $125 value/night), which boasts a four-post bed, fireplace, and a view of the passing railroad tracks, and the City of New Orleans (a $125 value/night), with exposed brick walls, a private entrance to the gardens, and a portal that connects directly to Bourbon Street. Rooms are valued from $89 per night to $125 per night.
The chefs at Settlers Inn refer to the recipes of yesteryear as they cook up steaks, chicken, and game the old-fashioned way at this cozy restaurant nestled in a log home. Even the desserts, such as cobblers and brownies, taste like they were made with a grandmother's TLC.
Seated among framed photos and wood wainscoting, visitors to The Gathering Place Café munch on hearty servings of daily specials that range from beef burritos to chicken-fried steaks. Serving up kansas city strip steaks every Saturday night and biscuits and gravy each morning, The Gathering Place continuously satiates diners with all local beef and farm-fresh, free-range eggs that wander into the kitchen.
Kostaki’s Pizzeria’s cooks hand-toss their dough, lending it an airy texture before stuffing it with mozzarella and cutting it into St. Louis-style squares within its Cherry Hill kitchen. They can customize pizzas with gyro meat, banana peppers, and the piquant sauces that also flavor their chicken wings. They also whip up a 14 specialty pies, such as a BBQ Chicken, Hawaiian, and the Flagstone, which hoists hefty toppings of peppers, mushrooms, pepperoni, ham, and italian sausage. The restaurant rounds out its menu with chicken wings, half-pound Angus beef burgers, gyros, and beers from Boulevard and Leinenkugel.
As Quiznos toasted subs emerge slowly from the oven, guests first sense a toasty aroma, followed by a glimpse of artisan bread crisped to a golden brown, with cheese bubbling over meat such as all-natural chicken, tender prime rib, and italian meatballs. Next, sandwich-smiths layer on fresh veggies and top culinary creations with pestos, sauces, and premium spreads.The menu's first-rate ingredients form a fleet of classic and signature subs, including the baja chicken, which comes adorned with bacon, cheddar, onions, and a drizzle of sweet and spicy sauces. Savory grilled flatbreads and sub sliders extend options beyond the standard sub, and vegetable and meat combinations form fresh salads, which staffers can easily metamorphose into wraps by cocooning them inside Italian-herb tortillas. Customers can stop in for lunch, dash in and out to enjoy a park-bench dinner, or bring their unicycle to juggle their meal home.
Brothers Ed and Dan Dunn fell in love with coffee and the community it connected in the coffee houses of Eugene, Oregon. So, in 1987 they got their hands on a 12-kilo Probat roaster and started slinging beans in their hometown of St. Paul. Today, Dunn Bros Coffee stretches across nine states, roasting coffee beans in small batches, hand-drawing espresso, and showcasing local artists’ work just as Ed and Dan envisioned 25 years ago. Trained to the brothers' standards, baristas at all the shops craft coffee drinks such as Infinite Black iced coffee and create three layers of foam when steaming milk or building bouncy coffee houses.
The coffee, itself, comes from across the globe—from locales such as Costa Rica, Brazil, and Rwanda. In 2000, the brothers entered a fair-trade distribution agreement, and in 2011, they began a program to ensure all their coffee beans come from sustainably produced sources.