After turning in their helmets and shoulder pads, former NFL Cardinal players Dan Dierdorf and Jim Hart opened Dierdorf & Hart's Steakhouse together. Established in 1983, the restaurant pays homage to the football stars' fondness for high-quality steaks with an enduring menu of premium cuts. Executive chef Ryan Boulware ages beef for more than 21 days before directing a kitchen crew to broil the meats under intense heat for optimal flavor and tenderness. The chefs supplement their time-honored menu of tenderloins, filets, and rib eyes with hearty burgers, stacked sandwiches, and fine seafood dishes.
Diners linger over bites within the spacious leather booths of the upscale dining room, where sunlight pours onto soft-green walls and handsome wood trim. From behind an elegant center bar, bartenders dole out draft beer, fine wine, and specialty cocktails. Outside, umbrellas and tables cover an outdoor patio, where a stone fountain flows with crystal-blue water on summer days and green beer on bank holidays.
Old photos, canoes, and sailing trophies adorn the walls of Canoe Club Restaurant’s lake-house-themed dining room, where diners sit down to lobster bisque or tacos with grilled tilapia. Around them, rough-cut timbers, knotted-pine paneling, and a natural stone fireplace create a nostalgic air, which live musicians enhance with the sounds of bluegrass, folk, blues, and jazz every Friday and Saturday.
In the kitchens, chefs whip up homemade salsa to serve with corn chips and wrap eight-ounce filet mignons in bacon before sending them out to the dining room or an outdoor cedar deck. To help wash down feasts, Canoe Club bartenders craft specialty cocktails, pour craft beers, and supply domestic and imported red and white wines by the glass, bottle, or crystal bathtub.
Fun House Pizza’s cooks have been tossing craving-satisfying pizzas since 1964, catering to families with their shareable fare and friendly staff. Gooey pizzas arrive topped with Fun House Pizza’s secret sauce recipe, sprinkled with toppings that include kraut, mushrooms, and Italian or Polish sausage. The kitchen crew gets creative with their specialty pizzas, which play dress up to create pies of the taco, bacon cheeseburger, and mexican variety. The restaurants cater to kids with a slew of entertainment options, from Thomas the Tank Engine rides to game rooms with air hockey and video games to the cheerful servers who are ready and willing to eat homework assignments.
We are a small family owned Italian restaurant, drawing influence from the southern Italian region. Our dishes are spicy, flavorful, some traditional, some new, serving lunch and dinner, handtossed pizzas, sandwiches, spaghetti, spedieni, manicotti, salads and homemade soups.
CheeZies Pizza's dexterous culinary artists festoon fresh, floured canvases with brush strokes of tomato sauce and sprinkles of tantalizing toppings. Transport tongue tenants across the border with bites of the taco pizza, bearing spicy hunks of beef, black olives, and jalapeños on request ($8.99). A deluxe pie lounges under a sultry deluge of pepperoni, green pepper, and mushrooms ($8.99), and a tropical delight ($8.99) dons a multiflavored lei of savory Canadian bacon and sweet pineapple. Piles of barbecue wings ($5.99/8 wings) provide finger-licking substitutes to spherical eats, and hefty calzones ($8.99) volunteer portly packages of meat and cheese to tackle large appetites or fill in for vacationing boat anchors.
The cooks at Bulldogs Gourmet specialize in three things—hot dogs, frozen custard, and coffee. They top their signature dogs with traditional ingredients as well as pineapple, mango salsa, and jalapeños for a unique taste. For dessert they serve scoops of chocolate or vanilla frozen custard or top them with syrup for their sundaes.