More than 40 years ago, Harry J. Hoenselaar chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop. In addition to the eponymous victuals, the ham denizens turn their braising prowess on similarly delightful platter toppers, including turkey and barbecued pork.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato souffl?. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
The blender operators at Juice Stop power bodies and please taste buds with a menu of smoothies and juices made from real fruits and vegetables. Blades slice through pineapple bits, blending in sherbet, yogurt, and coconut to create the Double Dribble smoothie, and the 4x8 smoothie combines skim milk, yogurt, honey, peanut butter, and bananas for liquid sustenance ($3.44–$4.44). Each thick beverage includes a free nutrient boost such as the daily blend, with 51 vitamins, minerals, and amino acids that supplement nutrition, or the intensity blend, with creatine, potassium, and phosphates to power trips to Europe via row boat. Drinkable salads in the form of veggie-combo juices combine carrots with other healthy options such as parsley, apples, and spinach ($3.69–$4.91), and just-crushed oranges tickle tongues with a sweet juicy tang ($3.97–$5.14). Hands grip hot drinks, warming fingers with the Top Shelf—apple and cranberry juice brewed with cloves and cinnamon—or the Alpine Slide, a cascade of mint and hot chocolate pouring over a scoop of vanilla yogurt ($2.80–$2.95).
Tea Steak House founders and meatallurgists Lloyd and Rickie Ihnen developed an innovative two-week meat-aging process that transforms even the toughest cuts of beef into obedient slabs of savory meat. Enjoy the fruits of the Inhens' meat labors by sprinting toward Tea Steak House's dinner menu, best known for its steaks, such as a 16–18 oz. rib-eye ($15.99) served with a choice of potato, salad, and dinner rolls. Diners who think such an option is too petite for their palate tend to spring upon the 26–32 oz. ham steak ($14) or the pizzaburger ($2.55), while carniv-ornery cuisiniers will be sure to leave room for the heavy-as-lead 10–12 oz. steak sandwich ($11). A 30 oz.-plus Porterhouse T-bone ($25) for dessert completes the circle of meat. Vegetarians, meanwhile, can graze on the weeds growing out back, or opt for a chef salad ($5.99).
You can lead a hungry horse to Señor Wiener's menu, but you can't force it to decide between hot-dog pilings that are as creative as they are incomprehensible to illiterate ponies. Take Señor Wiener's signature No-Bull Dog out for a healthy caulk of chili, sautéed green peppers and onions, jalapeños, banana peppers, pickled peppers, and hot sauce on a white or wheat hoagie bun ($5.75), or simplify the savory flavor with a lone grilled hot dog amid a red and yellow zigzag of ketchup and mustard ($2.50).
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.
Inca Express is the newest addition to the Inca family, which has been serving up fresh, authentic Mexican fare for more than a decade. An homage to generations-old family recipes, the dishes are chockfull of quality ingredients, zesty spices, and enough love to turn a wooden puppet into a real boy and a sock puppet into a foot, all served up with a side of quick and friendly service. Commence feeding with a round of cervezas ($2.75–3.25) and a side of velvety guac ($2.25) with chips and salsa ($3.95). Meat fans will have trouble choosing between carne asada and pollo asado tacos ($1.95 each) and a chicken Jalisco burrito smothered with green tomatillo sauce ($7.95). The Inca fajita platter's irresistible blend of chicken or steak sautéed with onions and peppers and plated with pico de gallo, cheese, rice, beans, sour cream, and guacamole will undoubtedly earn you an esteemed position in the Clean Plate Club ($9.95). If you're not as stuffed as a cartoon cat attached to a bike pump, indulge in a dessert of fried ice cream covered in cornflake crumbs, honey, and whipped cream ($3.95).