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.
Jersey's Bar & Grill serves up plates of hearty pot roast, thick burgers, and crispy chicken tenders as live country and rock bands serenade crowds. Like Garrison Keillor's alternate glam-rock stage persona "Gary Sonorous," the selection of Juicy Lucys combines a treasured Minnesota touchstone with a touch of decadence. Beef patties are stuffed with provolone, applewood bacon, or American cheese before getting topped with caramelized onions, Cajun mayo, or grilled peppers. Burger aficionados pore over the customizable burger menu, building their own creations from multiple topping, bun, and meat choices. For breakfast (9 a.m. to noon Saturday and Sunday), chow down on omelets, hash browns, steaks, and pancakes.
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.
Smashburger isn't just the name?it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.