Country Meats' skilled butchers cull from a colossal cache of fresh, top-quality meats, slicing custom cuts of beef, wild game, buffalo, and pork. The knowledgeable staff slings more than 30 brat flavors, including pineapple, green onion, and skinless varieties infused with cheese. Whole chickens deliver protein alongside their red-meat brethren, which include gourmet burger patties and freshly cut sirloin and filet-mignon steaks. Summer sausages artfully complement the shop's smattering of cheeses, and edible accouterments such as farm-fresh eggs and potato salad round out meaty meals. Every Saturday, customers can voyage to Country Meats to nosh on house-made samples, and during hunting season, the shop's hours expand to accommodate wild-game processing and bouts of camouflage Hide-and-Seek.
Taco John's swiftly serves an assortment of tangy Mexican fare and bold-flavored innovative snacks. The edible oeuvre includes the eatery's signature super potato olés: black olives, beef, beans, tomatoes, guacamole, sour cream, and melted cheese smothering a helping of golden-brown tater nuggets ($4.99). Those who create Venn diagrams to decide between soft or crunchy tortillas can choose the middle ground and get both with the taco bravo ($2.29). Taste another victory for American and Mexican relations with the taco burger, featuring tacos' usual contents nestled between two fresh buns ($1.99). The fajita chicken quesadilla melt ($6.29) awakens groggy taste buds with fire roasted bell peppers and onions.
When Dave and Rick Ferris opened the first Sneaky's Chicken in 1979, all the tickets were hand written. The Cokes arrived in bottles, there were no electronic payments, and cash was key. Though the last 30 years have seen the restaurant's three locations upgrade in many ways—from free fountain-drink refills to servers sporting jetpacks—one thing hasn't changed: Sneaky's famous fried chicken. Their golden-brown chicken breasts still fill sandwiches, pair with pork ribs to compose plentiful combos, and stack up in buckets beside potato salad and cool slaw. The chefs keep the place family friendly with kids' grilled cheese and burgers, and a daily lunch buffet offers endless food for winter-hibernation preparations in a cozy booth.
Roll’n Pin’s kitchen bustles as chefs prepare classic American fare from scratch. In the morning, skillets sizzle with omelets, pancakes, and waffles, later giving way to hearty steak dinners, burgers, and pasta. A salad bar stocked with leafy greens and vegetables fills plates with healthy fare, and a kids’ menu caters to families or mad scientists who got in the way of their own shrink ray.
Angela Waltjer, chef and owner of Lick The Spoon, specializes in gourmet riffs on pot pies. She makes each pie by hand, filling golden crusts with curry chicken or seafood alfredo. She also crafts savory casseroles, soups and salads, and desserts such as creamy cheesecakes and zesty lemon bars. As an added bonus, each recipe is free of preservatives, MSG, and hydrogenated oils.
Food comes first at Baladna Mediterranean Kitchen, where the flavors of roasted gyro meat and simmering beef-fasolia bean stew make more of an impression than the minimal décor. Chefs stuff wraps with turnips, feta cheese, rice, and almonds, and fry crisp falafel to dip into tzatziki sauce. Patrons can also buy Middle Eastern groceries to take home at an on-site shop.