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.
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.
For almost 30 years, the Costanza family has chaperoned a troop of juicy steaks and steaming pasta dishes through Station 885's warren of dining rooms, fireplaces, and the long, burnished-wood bar. Thick, broiled filet mignon and jambalayas enriched with andouille sausage and shrimp represent the menu's hearty steak-house-style fare, which is offset by stone-fired pizzas, and gluten-free and wheat pastas. Diners can cozy up in the fireplace dining room or twirl up a spiral staircase to a dining area above the bar. Throughout the restaurant, bowl-shaped art-deco lamps cast pools of light over white-linen tablecloths, recalling the site's origins as the Chesapeake freight house with its utilitarian elegance and penchant for trains.
The medical aestheticians at Milla's Beauty Center help clients attain juvenescent skin without surgery. Professional body and facial treatments get an indulgent twist from ingredients such as organic ginger and 24-karat gold, and instant beautification comes in the form of eyelash extensions and makeup applications—services that Milla's artists also extend to bridal parties and those prepping for special occasions. A waiting room outfitted in plush lime-green chairs hosts patrons before trained technicians tend to clients' exteriors and swap favorite lasagna recipes in comfortable, secluded treatment rooms.
Owner Jerry Costanza and his culinary crew create Northern Italy?styled dishes, including seasonal recipes. Their extensive wine list features vinos from Italy's major wine regions, along with organic and vintage-tiered selections from everywhere from Australia to Michigan. The staff pours these to complement the eatery's signature USDA?certified Piedmontese beef dishes, the lean, juicy, tender meat of which comes from cattle that originated in the foothills of the Italian Alps?also where Ducatis graze until they become Ferraris. Along with beef dishes, the chefs dish up saut?ed shrimp, grilled sea bass, and italian truffle mac 'n' cheese.
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.