Wild Coney & Grill serves up American diner staples with a Mediterranean twist, sliding diners a menu full of hot dogs, gyros, and burgers. Coney Island dogs ($1.95) arrive doused in traditional chili, mustard, and onion toppings, and buns and firmly gripped fingers struggle to contain the seasoned ground beef and the laissez-faire political leanings of the loose burger ($2.25). The gyros supreme meal ($7.75) pairs pita-enveloped lean lamb and cucumber sauce with a fresh, vegetable-rich mini Greek salad and fries. The restaurant serves hearty breakfasts all day, bearing heavy platters of the Wild breakfast special ($5.75), weighted with three large eggs, two slices of bacon, sausage, one slice of ham, and an astronaut-collected cube of jellied sun.
Formerly Ernesto’s Country Italian Inn, The Courthouse Grille overhauled its name, menu, and interior to become the intimate Italian-American eatery it is today. While still featuring a selection of Chef Ernesto’s best-loved dishes, the menu has expanded to include eclectic cuisine such as seafood-stuffed crêpes and lobster mac ‘n’ cheese.
The restaurant's façade remains as formidable as ever, with white columns supporting porches in front of the yellow, clapboard siding. The peaks of pediments rise above arched, floor-to-ceiling windows that flood the dining room with the natural light craved by potted plants and solar-powered chefs.
From humble beginnings as a single donut shop in Lakewood, California, in 1953, Denny's has grown into a nationwide destination for classic American diner food served around the clock. After starting off as Danny's Donuts, the shop quickly expanded to a second location and began offering sandwiches. In just six more years, Danny's Donuts had morphed into Denny's and split into 20 franchises. Today, more than 1,700 locations thrive across the nation, serving up breakfast, lunch, and dinner at any time that diners walk into or gleefully roll through their eatery.
Malarkey's Westland offers a full menu of rib-sticking pub fare in a casual sports-bar environment. Start an evening's edible excursion with a bubbly crock of French onion soup ($4.79), or turn boot-shaped fare inside out with the stuffed pizza breadsticks ($4.99). Entrees include hearty hand-helds, such as the hot corned beef sandwich ($7.99) or the half-pound black and bleu burger, a grilled top-round patty sprinkled with Cajun seasonings and swaddled in bacon, grilled onions, and bleu cheese ($7.99). The St. Louis–style barbecue ribs ($9.99 for a half-slab) are a favorite for ravished Rams fans, while the 16-ounce USDA Choice steak Delmonico, served with a salad and choice of potato ($18.99), promises to pump vitamin-Beef-deprived diners with a full daily serving of the elusive nutrient. Pay homage to Malarkey's Irish roots by irrigating your gullet with an imported selection from the draft beer list, such as a pint of Guinness, a 20-ounce shell of Killian's Irish Red, or an inexplicably Belgian "boomba" (34 ounces) of Stella Artois.
The family-owned Toarmina's has served up its signature sweet sauce and gullet-stuffing, 24-inch pies since 1987. The menu boasts traditional pizzas ranging from the small one-topping ($8.99) to the two-footer with three toppings ($24.39)—a favorite at giant-division ultimate frisbee leagues. The casual eatery's aromatic ovens also cook up deep dish ($11.99–$13.99) and specialty picks such as the steak and cheese ($12.49–$28.99), which blankets melted mozzarella and american cheese over steak, mushrooms, onions, and golden italian dressing, and the veggie ($11.49–$25.99), a garden party of mushrooms, black olives, diced green peppers, and onions.
Every morning, the chefs start prepping the day?s dishes at Angelo Brothers Ristorante. They mix and knead the dough that transforms into spaghetti, fettuccine, and gnocchi pasta. And they hand stretch the dough into 18-inch pizza crusts large enough to feed an entire family or two flocks of birds. They also simmer pots of alfredo and marinara sauce that ladle atop most dishes on the menu. For plates of parmigiana, pieces of chicken and veal are breaded by hand rather than the cold, metal claws of jealous robots. The chefs round out their Italian-centric offerings with housemade cannoli and tiramisu. Angelo Brothers also offers its private banquet room to parties of up to 150 people celebrating weddings, baptisms, and graduations.