A delicious monument to '50s-era nostalgia, 5 & Diner dishes out a dawn-to-dusk menu of 14 specialty burgers and classic comfort fare. At the stroke of lunch, the charbroiled hamburger reins supreme, ensconced between adoring buns, draped with garlands of fixings and special sauce, and accompanied by seasoned fries, coleslaw, potato chips, or a moving argument in favor of primogeniture. Guests can bite into the Southwest burger ($8.99) flanked by a cheese-kissed side of chili fries ($5.29) or explore patty permutations with a tray of cheese-slicked slider bites ($6.99). For bunless munching, the Cadillac meatloaf presents a homemade meatberg piled with chopped bacon, sautéed mushrooms, and onion straws ($10.99).
Family Cafe's artful chefs dish up home-style Midwestern eats for breakfast, lunch, and Friday dinner from within a newly opened feeding hub. Morning meals commence with the cracking of eggshells, which fuel the savory Meatlover's omelet ($8–$9.99), packed with bacon, ham, and sausage, and experimental, yolk-powered automobiles. The spicy Baja breakfast burrito ($8.99) lines a tortilla shell with tasteful scrambled egg, chorizo, and green chili wallpaper splashed with a dash of salsa and cheddar jack cheese. Lunch sandwiches ensconce fixings with more layers than an philosophy-studying onion, featuring the meatloaf sandwich made from a generational recipe and precariously piled with mashed potatoes and gravy ($7.50).
You won’t find many light, barely filling breakfast items on the menu at Perk Eatery. That’s because the chefs use recipes perfected by three generations of Midwestern restaurateurs to create stick-to-your-ribs meals just like the ones their mothers made for them. But recipes aren't everything—the plates of steak 'n' eggs, western omelets, and banana-nut pancakes go one step further in their quest for a homemade taste. They incorporate local and organic ingredients. The staff uses hormone- and antibiotic-free meats, cage-free eggs, and certified organic coffee roasted especially for the eatery so that diners can know what they’re putting into their bodies without installing metal detectors in their molars. Lunchtime brings the same careful ingredients in classic sandwiches and grass-fed burgers, which emerge fresh from the grill until they close at 3 p.m.
Whipping up delectable dishes that douse the fiery appetites of any appetite resembling that of a grizzly on fire, Black Bear Diner has served as a favorite eating abode of satisfied patrons since 1995. Homestyle eats are paired with top-notch service to provide an enjoyable dining destination that has spawned nearly 30 Black Bear locations nationwide. Large portions are offered on mountainous lunch and dinner menus full of tantalizing, smile-inducing flavors. Try the tri-tip dip sandwich with grilled onions, mushrooms, and swiss cheese ($9.99), the wild Pacific salmon filet with lemon-butter sauce ($13.99), or the old-fashioned meatloaf ($11.99), all of which will give your taste buds something to write home about besides their usual sappy drivel about their girlfriends, your teeth. Additionally, an impressive breakfast menu showcasing items such as the huge Bigfoot chicken-fried steak and eggs ($11.29) is offered all day, ensuring a solid meal for later risers and recovery-dodging egg addicts.
When the Draft House On The Reef says it’s known for chicken wings, it’s not a hollow boast. Each week the cooks coat up to 800 pounds of the savory favorites in flavors such as parmesan, jalapeño , or honey. During football season they serve more than one ton per week. To augment the pub’s menu they sling simple yet satisfying bar eats that include potato skins or pulled-pork sandwiches with pickles and onions, and bartenders slide a wide array of libations down the enormous central bar. From time to time the bar hosts pool and dart tournaments, livening up the atmosphere more effectively than bringing a T-shirt cannon to your parole hearing.
For most people, making pancakes is sort of a mindless process. But Joe Seriale isn’t most people. Though a chef at heart, Joe was determined to learn every facet of the food-service industry—throughout his career, he’s been a cook, head waiter, bar manager, traveling private chef, and has held upper management positions at food-supply companies. So when he finally got the chance to open his own restaurant, he knew exactly what he needed to do to set his diner––and its food––apart. For his menu at Joe’s Diner, he wasn’t interested in making run-of-the-mill pancakes. He created a recipe for buttermilk pancakes that convinced the Phoenix New Times to proclaim his the city’s best in 2010. The extra effort can be seen in many of Joe’s dishes, including biscuits with homemade chorizo gravy, muffulettas with family-recipe tapenade dressing, and fresh baked pies. And, of course, there's also the meatloaf first made famous at a café owned by Joe's grandma Dan, who gave him his first job at the age of 11.
Working alongside Joe is his wife, Joan, who has more than 15 years of restaurant experience and grew up less than a mile from the diner. Together, they serve breakfast and lunch in a dining room that harkens back to the diners of olden days, complete with black-and-white checkered floors, red vinyl booths, and meal orders transmitted through Morse code.