When Louis Tinucci, Sr. purchased Duke's Cafe in Inver Grove in 1946, he began a family tradition of food and hospitality. In 1958, his son, Louis Jr., became the owner of the Dairy Way Drive-In in Newport—which stood on the same site as the present-day Tinucci's restaurant.
A fire destroyed the building in 1974. But rather than trying to duct tape the ashes back together, Louis Jr. and his family saw it as an opportunity to rebuild and expand. Now, having undergone several additional expansions since, the business operates under a third generation of Tinuccis. It also carries the tradition began by Louis Sr. some 60 years ago in the form of hearty chicken dinners and a popular Saturday night prime rib buffet.
At Deleo Bros. Pizza, cooks create every pie as a work of art. They start with fresh-made dough rolled into a circle, which they top with one of five sauces, including marinara and garlic sauce made from scratch. They then scatter the customer's choice of toppings across the surface, selected from 17 vegetables and 16 meats, ranging from pepperoni to smoked oysters. The kitchen experts then top the creation with one of seven cheeses and bake it until crispy.
The team offers more entertainment than simply eating New York?style pies, though. They also maintain a retro arcade where every machine is still just 25 cents to play. Kids can experience classic games such as Mrs. Pac-Man and Donkey Kong alongside their parents, who might recall the times when the Pac-Mans were not yet wedded and lived in modest studio apartment-arcades.
Amid scenic views of the Mississippi River, the two-tiered patio and all-glass-enclosed dining room treat diners to breathtaking vistas of North America's largest river system and its mermaid inhabitants basking on the shore. Not just about the scenery, at Mississippi Pub, the cooks maintain a strong passion for the food they dish out. Plating traditional pub grub and fresh seafood entrees like fish tacos and shrimp po' boys, they take a fresh approach with their menu. A full bar, boasting bottled and draft beers, shots, and cocktails, complements hearty American fare, including burgers, sandwiches, salads, and weekend breakfast options.
For the last two decades, the chefs at The Grandview Grill have been adding their own touch to classic diner fare. They’ve spiced up breakfast staples to mimic the flavors of other popular dishes, creating options such as pineapple-upside-down-cake pancakes, topped with a dollop of vanilla crème and cinnamon butter, and the caprese benedict piled with tomato and fresh mozzarella and smothered in a basil-pesto hollandaise. As the clock moves toward the lunch hour, chefs begin creating sandwiches with the same level of inventiveness, filling grilled-cheese sandwiches with three styles of cheese and topping veggie burgers with garden ingredients. Like any good diner, The Grandview Grill crowns meals with shakes, malts, and ice-cream sundaes blended with candy, fruit, and cookies. When it comes to environmental responsibility, however, the diner shuns tradition: it only serves coffee that’s organic, fair trade, and flown directly from Brazil, and it strives to recycle as many of its materials as possible.
After immigrating to the United States at age 20, Greece native Dino Adamidis cut his teeth in the restaurant industry as an employee at his sister’s steakhouse. He enjoyed the work, but still aspired to own his own business, a dream he carried with him from Greece. In 1982, he and his wife Vona decided to pursue that dream by opening a small white and blue stand at a local art fair where they sold gyros to spectators, often cinching a sale with free meat samples, saying, “We knew if the people would try it they would love it.” Love it they did, but it wasn’t until 1986—four years and several food stands down the road—that the couple opened the first freestanding Dino’s Gyros with only eight booths and a single particle accelerator.
Today, Dino’s is run by the two oldest children and serves quick Greek and Mediterranean cuisine from six locations. The menu still highlights the classic gyro, often with innovative twists, such as the Greek Philly, a gyro-meat mound sautéed with onions, green peppers, and swiss cheese. Catering services offer the same delicious fare as box lunches, family-style buffets, or busts carved from gyro meat.