The friendly folks at Dad's Restaurant think of each other as family?and that kind of attitude shapes every diner's experience. A welcoming bright-red exterior beckons visitors inside, where the cooks prepare locally beloved breakfasts of fluffy belgian waffles topped with fruit and cool whipped cream, as well as custom three-egg omelets plated alongside home fries and toast. Dad's is also open for midday and afternoon meals of rib-eye sandwiches and stacked triple-decker clubs.
Chez Ben Diner serves everything you’d expect from a classic American diner—three-egg omelets, triple-decker club sandwiches, and burgers—with an unexpected twist: a selection of authentic French-Canadian dishes. Founded by Benoit and Solange Quirion, the restaurant recently passed to Windsor natives Joel and Anne Quirion who continue the family tradition of friendly service, all-day breakfast, and uniquely Canadian dishes, such as poutine, a combination of fries, cheese curds, and brown gravy. The emphasis on traditional Canadian eats hasn’t gone unnoticed: the breakfast poutine earned a mention in Serious Eats, and Roadfood.com calls the cretons—a cold pork spread that can be served on toast or used as stucco on a gingerbread house—“addictive.”
Lucky Strike Restaurant’s hearty menu of nostalgic comfort fare carries on a tradition that dates back to 1955, when its building was converted from a bowling alley. The signature broasted chicken ($9.50 for three-piece dinner) slices succulent cuts of poultry turned golden by a signature cooking method pioneered by founder Charlie Dugre in the 1960s after froasting and troasting failed to catch on. Bone-in, center-cut pork chops ($12.50) add a choice of two sides to their already-significant bulk, much like a Santa tucking an extra pillow under his suit. At lunch, a platter of fish 'n' chips nets the catch-of-the-day before broasting it and mating it with fries and slaw ($8.95), and breakfast, starting at 6 a.m., lifts lids and perks up taste buds with a flock of omelets ($3.95–$6.50) and meat-centric Hungry Man platters ($7.25–$7.95).
Chefs' spatulas have flipped pancakes and eggs in The Silver Spoon?s kitchen since 1983. In 1996, Jeff and Sue Doyle took over the neighborhood staple, leading Mark Roessler of the Valley Advocate to laud its current incarnation for its specialty, the Crow?s Nest: a bed of hash browns and poached eggs doused in hollandaise sauce. Such delights come out of the kitchen all morning and afternoon on the arms of servers carefully delivering lunch and breakfast goodies to each table. Under the glow of stained-glass lighting, silverware clatters against plates as patrons, ready to dig in, perch upon red-upholstered booths flanked by dark wood wainscoting that gives the room the feel of a homey log cabin. Kids' menus are also available for breakfast and lunch, with offerings of kid-size french toast and chicken fingers.
At Krazy Jake's, chefs hand-batter fresh seafood and top juicy burgers with sauces made from house recipes. Anchoring the diverse menu, platters of fried haddock and chips or baked sea scallops in lemon-butter sauce sail toward the red horizon of steamed Maine lobster. Specialty burgers such as The 325-pound Shaq Burger #36 is topped with pounds of corned beef and sauerkraut, or a rotating burger of the month pile fresh ingredients onto 8 ounces of Black Angus beef or bison meat. Krazy Jake's also offers a full bar and seating for up to 140 patrons. From some of these counter seats, customers can catch the chefs whip up their sizzling entrees right before their eyes.
For special occasions, diners can enjoy Krazy Jakes's in house in the private dining room or have the mouthwatering entrees catered to special events.
In the warmer months, melting scoops of old-fashioned ice cream flavors, such as moose tracks and rum raisin, drip a path from Krazy Jake's outdoor takeout window to the picnic tables. Year-round, patrons cozy up indoors to vanquish the Super Hero's sundae, powered by vanilla ice cream, banana chunks, and caramelized Kryptonite.