Founded in 1911, Schubert's Diner & Bakery has spent the last century dishing out traditional Norwegian fare, including hearty breakfasts, homemade dinner plates, and fresh-baked goods. Norwegian meatballs sidle up to Swedish rye bread in a recipe that has been a signature item for the past 45 years ($7.50). Fresh-baked treats are available for purchase with both meal options and include rosettes, an intricate, fried Norwegian pastry coated in sugar for a snack as light and sweet as a hot-air balloon toting a heap of third graders' valentines ($0.85/1 or $3.99/5). Select the breakfast option for all-day access to morning delicacies. The lefse omelet blankets fluffy eggs in a rolled Norwegian potato flatbread before tucking in a tiny teddy-bear garnish ($6.75). Schubert's Diner & Bakery covers tables with blue-and-white-checked tablecloths and lines its soda fountain with old-fashioned white barstools, upon which guests slurp down ice creams and malts.
At Al's Cafe in the Village, diners get their french toast Hawaiian-style and covered in Cap'n Crunch. Simple twists to classic comfort food like this keep diners on their toes as chefs cook up a menu of Hawaiian-inspired and traditional American eats. Breakfast platters come steaming from the kitchen all day, from five types of eggs benedict with ingredients including house-smoked salmon, to 12 different types of omelets. Afternoon meals include Angus burgers crowned with green chilis, traditional Hawaiian loco moco with hamburger patties on rice, or any of the lengthy menu's 13 sandwiches, including one layered with Carolina turkey breast, fresh pineapple spears, and center-cut bacon. The eatery is eminently kid-friendly, but grownups will be pleased with Al’s selection of beer, wine, and champagne served in glass sippy cups.
A zinc-topped bar snakes along one side of The Continental Fitchburg's dining room, its shimmering metallic surface cool to the touch. Imported from Germany in pieces and retro-fitted by a local metal fabricator, the bar is reminiscent of the traditional zinc bars of the early-20th-century European cafés and bistros that The Continental strives to emulate. Drawing on family recipes, the chefs prepare each dish with fresh and local ingredients, many of which are grown in their onsite garden. Soft lights dangle from the ceiling of the Wi-Fi-saturated dining room, illuminating martini and cocktail glasses alongside plates of upscale Italian fare. A private party room and large outdoor patio host groups of up to 125 people, roughly the same amount that attended the first Tupperware party thrown by Gertrude Stein.
Carefully balancing starter platters stacked with housemade cornbread and frozen margaritas, the servers at Casa del Sol wind their way through the tables on the outdoor deck overlooking the water. As diners dig into burritos, the flavors of chicken or carnitas meld with garnishes of mango and pineapple or with ingredients from one of four other unique burritos. Meat dishes span many styles, from pork-loin medallions with garlic-adobo sauce to enchiladas verdes with a choice of meat or cheese filling. The inside dining area's bright yellow and purple walls adorned with paintings of whirling dancers complement the bright flavors of the dishes, often delicately evoked by cilantro, poblano chili pepper, or guacamole.
Originally opened as the Top Hat Drive-In in 1953, Sonic has grown into a burger-franchise mecca that today operates out of 3,500 locations across the country, making it the nation’s largest chain of drive-in restaurants. Sonic specializes in made-to-order American classics—including burgers, hot dogs, milk shakes, and marshmallow Ford Thunderbolts—which customers order and receive without ever having to leave their cars. Unique menu items include toaster sandwiches stacked on thick slices of texas toast, as well as the brand’s signature tots and fresh limeades.
Sonic’s numerous awards include a 2011 Zagat survey ranking it among the top five fast-food restaurants in three categories: Best Value Menu, Best Milk Shake, and Best Drive-Thru. The benevolent eatery has also donated more than $2 million to public schools throughout the country through their program Limeades for Learning, which helps to fund educational projects and retirement plans for classroom guinea pigs.
Owner Lance Ratze named Yola’s Café for his Grandma Yola, a sensational cook who hoped to own a cafe but passed away before realizing her dream. She did come close, though. In addition to filling her kitchen with restaurant equipment, she piled her basement's ping-pong table high with roast beef, waffles, and pies so as to serve as many people as possible.
Today, Yola's aims to recreate its namesake's hospitality by filling stomachs with baked goods. By lunch, artisans dole out sandwiches, salads, and soups to sate midday cravings. As they dine, grownups peruse a rotating selection of local artwork, while kids play with the cafe's toys, board games, and an old tin can.