Schmucker's has cooked up traditional American comfort food in a casual setting ever since Grandpa Schmucker opened the doors more than 60 years ago. Served all day long, age-old breakfast and dinner classics, such as the steak and eggs ($6.99) and the hot meatloaf platter ($5.99), allow for tummy time travel, and sandwiches such as the grilled ham and cheese ($3.59) muffle midday munchies anytime by stuffing human breadbaskets.
With a multifarious menu, heated outdoor patio, and nightly entertainment, Maxwells Brew provides a dynamic atmosphere for caffeine and comestible consumption. Patrons can moisten their dried jugulars with a splash of macchiato espresso ($1.80–$2.25) or pacify monstrous hunger pangs with the Mediterranean combo, featuring stuffed grape leaves, hummus, tabbouleh, and pita bread ($6.35). After noshing on nourishments, guests can create tongue hula hoops and engagement rings out of puffs of flavored hookah from a Turkish pipe ($11).
Steaks and seafood are the Mango Tree specialties, but chefs have more than a few surprises up their sleeves. Just look at the appetizers menu: there's escargot, saut?ed in garlic butter and bobbing alongside mushroom caps. There's clam chowder, filled to the brim with sea-fresh clams, and there's deep-fried alligator, which arrives with Cajun dipping sauce. On the seafood-entr?e menu, oceanic appetites ford a list of sea scallops, coconut shrimp, and mahi-mahi?along with unexpected bites including frog legs. Steaks include the filet mignon, new york strip, and the steak montreal, which is marinated overnight so that the staff's highly trained vampire chefs can help season it. Mango chicken?one of the house specialties, along with the grilled lamb chops and the steak montreal?warms bellies with shrimp and Muenster.
Outfitted with black tablecloths, framed art, cushy booths, and carpeted floors, Black Pearl’s dining room is a comfortable space that leaves plenty of room for romance to flicker in the low light. In this, it’s well matched to the menu: a selection of pastas, steaks, and seafood with options to suit occasions ranging from a quick lunch to a grand night out. Tender prime rib stars in both hearty surf ‘n’ turf entrees and a slew of sandwiches and salads. The Blade noted that the signature cut—a carryover from the restaurant’s previous incarnation as HJ’s Prime Cut—“continues to be superb,” while also praising lake perch that’s “tender and sweet, with a light breading that doesn't overwhelm the delicate flavor of the fish.”
Beyond the dining room with its arched windows and hanging lamps is a fully stocked bar whose tenders pour beer and mix martinis, including a line of signature drinks made with midnight-dark Blavod Black vodka. Armchairs clustered around low tables and a single flat-screen television introduce a clubby vibe. But the restaurant's most intriguing seats may lie just beyond the front door, where curving half-walls painted with a Rothko-esque design swoop around a party-friendly circular table.
Dim lighting provides the perfect casual setting for a game of pool or a half-pound burger at Trotters Tavern. The neighborhood establishment serves hearty sirloin steaks alongside yellow Lake Erie perch and classic BLTs. To pair your meal with an evening of entertainment, check the tavern?s events calendar for sports viewing and live music by the Jeff McDonald Band.
The outdoor patio on the Maumee Riverfront isn?t the only reminder of Forrester?s on the River?s location. Inside the main foyer, a rowboat full of poinsettias sits underneath a model sailboat suspended from the ceiling. The nautically themed entrance gives way to a spacious dining room where flat-screen televisions broadcast the latest updates on sporting events. With this happy commotion as a backdrop, the rich aroma of chef's steak-house cuisine wafts from tables and booths. To make those dishes, he draws upon ingredients such as Lake Erie perch, which flakes apart picturesquely when battered in beer and served alongside hand-cut fries. Steaks aged in the restaurant and cut by hand serve as a hearty foundation for pub fare including soft pretzels with housemade beer cheese.