Brothers Brent and Brian Pilrain pay homage to the prevalence of the Roman Empire in Europe during its heyday by combining Italian fare with cuisines from France and Germany, using ingredients and premium meats including certified Sterling Silver beef hand-selected by chef Brian himself. Inside the kitchen he gets to work by firing pizzas in the wood-burning brick oven and baking tender beef wellington. Mirroring the chef, the dining area's mural depicts a stone carving of cooks flipping disks of pizza dough in front of fiery ovens, and the nearby bartenders pour glasses of red and white wine, and pass out cold bottles of craft and imported beers. Adjacent to the dining area stands a dark timber archway, which opens to a European deli's glass display cases stocked with Boar's Head–brand gourmet meats and cheeses, lobster cannelloni, and hand-tossed calzones.
The crew at Cobblestone Cafe has manned crackling griddles and grills for more than three decades to forge a menu of time-tested diner fare. Around the forest-green eatery, patrons at outdoor tables feast on egg skillets, pancakes, and breakfast wraps or enjoy fresh air not purchased from corrupt park rangers. As the sun rises higher in the sky, plates clatter with loads of meatloaf, burgers, and french-dip sandwiches.
Chef Dennis Lewis of Ursula's Wine Bar & Cafe draws from his cornucopia of seasonal produce, sourced from local farmers, to craft his monthly changing menu. It’s a menu that has earned OpenTable Diners' Choice Awards for "Best Food" and "Best Overall" experience. In the kitchen, Chef Lewis chops greens from local producers, including Twin Pine Farm, Grandmas Bakery, and Pine Tree Apple Orchard, to toss with blueberry-balsamic vinaigrettes and curried, creamy coconut dressings. His monthly updated menu has included appetizers such as goat-cheese gratin with sun-dried tomatoes and spicy red-pepper hummus with warm flatbread. The kitchen team also prepares entrees that are seasonally inspired, like reindeer lawn ornaments and air-conditioner window decorations. An example of this seasonal food is the pork loin rubbed with ancho-chipotle chili and served with pumpkin mashed potatoes and bacon brown butter. The dining area accommodates 39 guests, meaning there are more than three times as many varieties of domestic and imported wines—150 to be exact—as there are guests at any given time. There’s also an outdoor patio, where wine flights can be sipped while plane flights sip the sky overhead.
Ben Pratt is a student of balance. As the award-winning chef at Ingredients Cafe, he sources local and sustainable ingredients to please the palate with elegantly blended flavors. Lamb sliders feature a dressing of lemon, garlic, and saffron. Local grass-fed New York strip is served with a red wine steak sauce. And he dunks saut?ed chicken and sun dried tomatoes into a lemon caper sauce. The kitchen doesn?t stop at dinner; housemade ice cream and cakes finish off meals on a sweet note. With intimate knowledge of each flavorful bite on the menu, Chef Ben also curates a list of wines from the Americas, Europe, and Australia.
The menu at Café Cravings, sister restaurant to Cravings Wine Bar & Grille, is in essence an encyclopedia of classic American cuisine. There are the sandwiches, which run the gamut from crisp BLTs and triple-decker clubs to the sizzling, strawberry-kissed Monte Cristo. There are the soups, which fill sourdough bread bowls, and the rotating selection of quiches. But most impressive has to be the breakfast. The 25-strong selection is served all day, ensuring that even those who wake up late or have their watch on backward get a bite of fluffy, ham-stuffed Denver omelets and apple-walnut pancakes topped with maple butter.
The eight-page dessert menu is no slouch either. Those who call ahead get their pick of whole cakes, tarts, cobblers, pies, cheesecakes, and other sugar-laden delicacies, which they can pick up inside or at the convenient drive-through window.
Restaurant establishment is a Kozlak family tradition. Back in 1943, Joseph and Gertrude Kozlak purchased what would eventually become the well-known Jax Café. In 1977, their son Jax Kozlak and family embarked on a massive restoration project to beautify and expand a new large space that would become Kozlak's Royal Oak Restaurant, which has since been voted Best Ambiance, Best Service, and Neighborhood Gem by OpenTable diners.
Well known for its steaks, Kozlak's serves top-shelf cuts such as bone-in tenderloin, roasted prime rib, and tenderloin filet crowned with add-ons of rich blue cheese, Cajun spices, or fresh sauteed mushrooms. Single tails of steamed African lobster recline on plates with drawn butter, and Australian sea bass receives a stuffing of spinach and crab before being topped with a butter-tarragon sauce. Kozlak's Royal Oak Restaurant boasts a screened-in patio with a canopy.