Towne Square anchors appetites with a menu of classic American eats served from early morning to suppertime. Rev internal engines in the wee hours with a dozen silver dollar pancakes ($5.60), or the 2 + 2 + 2, a savory sum of french toast, eggs, and sausage or bacon ($6.40). Towne Square’s house-made baked french onion soup ($3.75) transitions tongues for lunch fare such as the Maui Mountain Salad, a flavorful eruption of grilled chicken breast, diced avocado, pineapple, and walnuts on iceberg lettuce, smothered in raspberry vinaigrette ($7.50). Like an eccentric millionaire’s feathered hat collection, dinner offerings are eclectic, ranging from Italian dishes and seafood to steaks, such as the broiled new york strip ($14.95), and the barbecue ribs and broasted chicken combo, which mixes finger-licking etiquette with the restaurant’s beloved poultry dish ($13.95).
El Burrito Loco's staff dishes out the authentic flavors of Mexico in a low-key setting, with a wide-ranging menu that accommodates ample appetites. The restaurant fills its namesake dish with everything from tongue to chorizo to veggies, whetting whistles with the baby size ($4.90) and appeasing augmented appetites with the giant portion ($5.95). The specialty dinners showcase the eatery’s eclecticism, slinging meaty chilaquiles ($5.99) or chicken flautas ($9.35) with rice, beans, and tortillas. Vegetarians can order from a meat-free menu, kinder than a tofu dinner prepared by herds of unionized cows. Tamales ($2.10 each), enchiladas ($1.85 each), and tostadas ($2.65) can brandish beans or cheese, or both in the stead of meat. Many locations of El Burrito Loco keep late hours, giving sustenance to the musicians that play hold music round-the-clock.
The sandwich engineers at Rammy's Sub Contractors infuse savory breadstacks with house-made chipotle mayo and horseradish mayo. Meat mavens slow-roast Italian beef to lay the foundation for sandwiches including the Rammy's Radical, which houses a potent triumvirate of pesto, garlic spread, and provolone cheese. Guests can order at a counter backed with orange and black construction stripes, then settle into booths to dig into gargantuan oven-baked sandwiches with the help of tableside forklifts.
Stand facing one way in the parking lot of Niko’s Lodge and you’re in suburban Algonquin; turn the other way, and you’re in a mountain resort town. As diners pass under immense dark wood beams, they encounter a handsome pinewood bar, a roaring fireplace flanked by comfy furniture, and, drifting through it all, the fragrance of steak, rotisserie chicken, and pork ribs. Flavors tend toward hearty American favorites: barbecue, meatloaf, and decadent combinations such as a chicken-and-bacon mac and cheese, to name a few. Much of the fish is supplied by nearby rivers and lakes, and all the beef comes from upper-Midwestern Braveheart Black Angus cattle. If guests have saved some belly space, they can step outside to the fire pits to toast complimentary s’mores and destroy napkins on which they wrote embarrassing sonnets to pot roast.