Jay's Restaurant & Lounge opened its doors in 1946. Since then, the brick building has undergone a few renovations, but it still has the same old-fashioned charm. Specialties include hand-pressed burgers and prime rib that's only served on Friday and Saturday. The rest of the menu covers a lot of bases, including Mexican dishes such as enchiladas, seafood dishes such as broiled walleye pike, and a full slate of breakfast items.
Located in 19 cities nationwide, Wine and Canvas commissions accomplished artists to spread the joy of painting during informal painting classes that pair a featured painting with specialty cocktails and wines available for purchase. The mobile studio’s monthly calendar includes themed classes in which instructors expound on the nuances of painting Parisian street lamps, Japanese flowers, or Venetian cityscapes. The master painters—many of them local artists—provide step-by-step instructions while students mimic each stroke and periodically dip their brushes into glasses filled with crimson cabernet. Each of the studio’s various drink-friendly venues boasts a specialty libation selected to incite creativity or conversations with fellow painters. When the artistic frenzy concludes, students return home with a finished masterpiece large enough to conceal any wall safe or mirror portal.
Local lamb chops, brushed with fresh rosemary and olive oil and grilled. Short-rib osso buco, cooked sous-vide for 36 hours. Pork tenderloin smoked with cherry wood, awash in maple-chipotle glaze. Bros Brasserie Americano's menu is filled with sophisticated, elegantly plated dishes, all with recommended pairings. But it's not wine the staff suggests to pair with the New American cuisine—it's beer. A row of 16 tap handles is constantly changing as the staff rotates in all-American craft beers such as Widmer 924 Milk Stout, Crow Peak Brewing Company's 11th Hour IPA, and New Belgium Brewing's Peach Porch Lounger. Bottled brews round out the extensive collection.
Diners can have the chefs steam a pound of mussels in their choice of any of the tap beers. They can also belly up to the bar for eats that are more casual but no less carefully crafted. The chefs grind their own Angus beef to form into 8.5-ounce patties for their Bro burger, which they pile with bacon, aged cheddar, and maple-chipotle barbecue sauce.
For more than 50 years, the employees at Get N Go Car Wash?a division of the locally owned Get N Go fuel and convenience stations?have found ways to make people's lives easier. Not only do the automated washes render vehicles squeaky-clean in about 15 minutes, but the company's online car-wash club also lets customers buy packages and manage their accounts 24/7. Some Get N Go locations even offer fresh mixed salads and wraps for hungry, health-conscious travelers or SUVs trying to diet down to compact-car size.
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.