Who's hungry? Step up to the big leagues at Waterloo's Farmer Brown's Steak House, where each and every steak packs a five-star punch.
The gluten-free and low-fat fare at Farmer Brown's Steak House will leave you happy and full.
Whether you have something to celebrate or just need something to take the edge off, the drink menu at this restaurant won't disappoint.
Youngsters don't need to sit out a trip to this restaurant — it's super family-friendly and perfect for little diners and their folks.
Farmer Brown's Steak House is well-known for being able to seat large parties.
Jeans are just right for a meal at Farmer Brown's Steak House, which embraces a casual vibe.
Want to enjoy this restaurant without the wait? Get it to go.
Tired of driving in circles? Head to Farmer Brown's Steak House for a bite to eat and find quick parking in the lot next door.
Your tab at Farmer Brown's Steak House will usually run to about $30 per guest.
Farmer Brown's Steak House accepts all major credit cards, including Visa, MasterCard, Discover, and American Express.
Treat yourself to breakfast, lunch, and dinner all in one place
the restaurant offers three main meals a day, though dinner is the real winner.
So when you're looking for the perfect blend of flavor and familiarity, the star-studded fare at Farmer Brown's Steak House is sure to hit the spot.
For a great steak at a great price, look no further than the highly-rated Farmer Brown's Steak House.
Enjoy delicious Italian cuisine in a fine dining atmosphere at Bella Vita Restaurante.
If gluten is something you try to avoid, check out the G-free menu at Bella Vita Restaurante. Low-fat fare is also available for those keeping an eye on their diet.
Unwind with a glass of wine or cocktail with your meal — this restaurant has a wonderful selection of drinks to accompany your dinner.
With its kid-friendly vibe, this restaurant is a great spot for families to chow down.
Skip long waits and head to Bella Vita Restaurante with your large group for easy seating.
Patio tables and chairs are ready for Bella Vita Restaurante diners who prefer their meals al fresco.
Shake off the stiff workday duds at Bella Vita Restaurante — attire is casual.
Bella Vita Restaurante will even bring the amazing food from their kitchen to yours.
This restaurant offers carryout for your convenience.
Enjoy the quick and painless street parking at Bella Vita Restaurante.
For a decently-priced meal that s not too fancy, Bella Vita Restaurante hits the nail on the head.
Night owls will be happy to hear that the restaurant is best known for their evening menu, though breakfast and lunch are also served.
So get ready to discover all the best flavors of Italy under one roof at Bella Vita Restaurante.
The history of Heartland Café’s building reads like a whirlwind tour through the American psyche. Built in 1919, it's alternately housed a dental office, beauty salon, dance hall, soda fountain, hardware store, and pharmacy. You half expect to find a young George Bailey working behind the counter. Nearly 100 years after the final brick was laid, Heartland Café adds modern flair with a smattering of red vinyl and wooden chairs that flank square and round tables. Books tuck into shelving units, and vintage photographs hang on exposed brick walls to give the place a splash of nostalgia. It is an eclectic aesthetic that parallels its eclectic menu—diners can expect to find elk patties, pigs in a blanket, and turkey sandwiches bedecked with cranberry cream cheese sharing page space. And for cafe purists, classic omelets and chicken wraps also star on the menu. During the summer months, Heartland Café spills into the outdoors with a Summer Concert Series playing the likes of Lionel Young and Personics.
For food in a flash, head to McDonald's in Gretna's Gretna district.
Healthy food is in, as it should be, so come here for a tasty, low-fat and gluten-free bite.
McDonald's is a fine restaurant for those with large and small parties.
Free wireless Internet is also available at McDonald's, so bring your tablet or laptop along.
Guests may have a hard time conversing, as the restaurant is rather noisy.
Put the suit away when heading to McDonald's — dress is casual, as are the vibes.
Or, take your grub to go.
Heading to McDonald's for a tasty meal? Drive on over and park in a matter of seconds.
McDonald's provides ample space for bikers to store their bikes.
With prices so great and food so delicious, you'll be coming back weekly, even nightly.
McDonald's dishes up breakfast, lunch, and dinner, so stop by for your favorite meal.
So stop in at McDonald's for food that's both fast and fantastic.
What services does your business offer and what makes your business stand out from the competition?
Our traditional offerings such as zesty soups with high flavor, bold and spicy tones. A connection with a fine craft lager, deep creamy stout to a crisp refreshing ale.
What is one of your most popular offerings? How is it prepared?
Pineapple fried rice, and a house favorite, the dynamic flavor of seasonal curries.
What was the inspiration to start or run this business?
We were in Hua Hin Thailand and witnessed the beauty of the food and passion that makes this wonderful resort town unique and we wanted to bring this experience to you.
What do you love most about your job?
Providing an experience in the restaurant that makes the customer smile. Our motto, a smile is priceless.
Whether you're in the mood for a New York Strip or a juicy tenderloin, you'll find plenty to like at Ashland's Round The Bend Steakhouse.
This restaurant's fully stocked bar is a perk for patrons who enjoy a fine wine (or more) with their meal.
Little guys and gals will also love dining at this restaurant, which offers a family-friendly environment (and menu).
Or, take your grub to go.
Bring the Round The Bend Steakhouse's great food to your place.
For patrons' convenience, nearby parking is readily available.
Bicyclists will also find lots of space to safely lock up their bikes.
Checks are bigger than average at the restaurant, so prepare your wallet.
Reviewers rave about the dinner menu at the restaurant, though breakfast and lunch are also served.
If you are craving a nice dinner, swing by Round The Bend Steakhouse and indulge in a juicy and flavorful steak.
As useful as WD40 and much more edible, coconut oil is a powerhouse. In fact, just one jar of the stuff can replace several household staples, from kitchen ingredients to baby wipes. Here’s how to substitute it for 16 total items in 3 rooms of the home:
1. Coffee: Coconut oil is a reputed energy booster. Swallowing a spoonful or two in the afternoon can be a healthful alternative to a cuppa.2. Coffee creamer: Emulsified and poured into coffee, it’s much tastier than (and probably just as nutritious as) that bulletproof stuff.3. Butter or oil (when sautéing): Coconut oil’s high smoke point makes it great for cooking on the stovetop, especially at high heat. Try swapping it in when making stir-fries, scrambled eggs, or pancakes, especially if you like a very mild coconut flavor.4. Oil (when baking): The oil imparts a delicious je ne sais quoi to baked goods—even boxed ones. Use it to give from-the-box brownies an upgrade, and you’ll dream about them for days.5. Condiments: Drop it into quinoa or oatmeal for added nutrients and healthy fats. You can also put it on top of sweet potatoes instead of butter!
6. Moisturizer: It works on your body and your face. It’s naturally SPF 4, so it offers a bit of protection from UV rays, too.7. Leave-in conditioner and anti-static agent: Rub a small amount between your hands and smooth them over your hair to control flyaways.8. Lip balm: It soothes sore, chapped lips, and other skin irritations.9. Eye-makeup remover: Rub it between your fingers until it liquefies, smear it on your lids, and wipe it off with a cotton pad.10. Face wash: Add a little water and rub it in your hands until it foams.11. Hand and foot cream: Massage it into cracked knuckles, or slather it onto your soles and stick them into socks for an overnight soak.12. Shaving cream: It’ll give you a smooth shave, plus additional moisture for your skin.
13. Ouchie ointment: Dab it on cuts and scrapes, which will benefit from its antimicrobial properties.14. Anti-itch cream: Coconut oil reduces itching from bug bites, and helps to calm sunburn, eczema, and cradle cap.15. Diaper cream: A layer on baby’s bottom guards against (and soothes) diaper rash flare-ups.16. Baby wipes: Simply mix it with hot water and pour it over a stack of paper towels that you’ve cut in half. Keep the towels in an airtight container so they stay moist.
Check out more coconut-oil coverage:
Oil Pulling Whitens Your Teeth and (Maybe) Makes You Invincible
The Five Best Uses for Coconut Oil You’ve Never Heard Of
A dainty sweet-potato bourbon cake (seen above). A deconstructed cheesecake topped with a sphere of fruit purée. A crème brûlée decorated with delicate, edible flowers. Ceviche plated to look more like a frothy cocktail than a bite of raw fish. These are just a few of the dishes that Chef Roque Heidler has conceptualized, plated, and posted to Instagram over the years.
Jump to his five tips for food photography.
This Tulsa chef is a bit of a Renaissance man. First and foremost, he works at The Chalkboard, an elegant New American restaurant where he does triple-duty as chef de cuisine, pastry chef, and resident plating expert. There, he quickly earned a reputation for his immaculate desserts, which helped him win the Sweets category in the first annual Taste of Groupon Awards. But that’s just his day job.
Over the years, Chef Heidler’s explored all sorts of facets of the art world. He experimented with street art in his youth, and, early on in his career, he took a two-year hiatus from the food industry to work as a tattoo artist. Today, he’s using those art skills to create the stunning desserts that first caught our attention.
We had the chance to chat with Chef Heidler after he won his award recently. Here are some of the highlights from our conversation.
Turning dining into an adventure
A video posted by Keepin Tha Block Fed (@purpstagram) on Dec 28, 2015 at 4:00pm PST
For Chef Heidler, cooking is all about balancing the familiar and the surprising. “I generally like to do a take on my childhood favorites,” he explained. He starts with these classic dishes and infuses them with “some sort of whimsy” while maintaining their approachability.
Frequently, that whimsy he talks about comes in the form of some sort of sneaky molecular-gastronomy trick, be it dessert gels made with agar or fruit purées transformed into delicate spheres that crack open with the whack of a spoon. Or, consider his take on chocolate pie:
“I got ahold of some methylcellulose and I did this crazy, crazy mad-scientist chocolate pie … that had this strawberry-buttermilk foam and this methylcellulose chocolate filling. [The filling] would be liquid at 70 degrees, but once you heated it up to 140, it would turn into that custard state.” The resulting dessert balanced different temperatures, textures, and flavors—subverting the diners’ expectations about what a classic chocolate pie could be.
How his unique background inspires his food
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 10, 2016 at 8:22pm PDT
An artistic eye pervades everything Roque Heidler does. Though it’s been years since he did any street art or worked in a tattoo parlor, those experiences still give him a unique outlook on food: “I’ll look at flavors sometimes as colors, if that makes any sense. And I plate them out like that. Sometimes I’ll base a whole dish on a color and search for those flavors that go with it,” he said.
But over the years, he’s learned to let the flavors shine as much as the aesthetics. “Like, I mean, if you dig back a little deeper in [my career] ... you’ll see more of that really, really modernistic art on the plate, and I’ve dialed back from that a lot. I kind of learned, you know, you’ve gotta plate to the crowd.”
Working under the constraints of a traditional Lebanese restaurant helped him strike the right balance even more. “I just would take their classic flavors and would try to just distribute it out in that street-art form, like, layers and different takes and elevating it with different textures. But working under that [chef] taught me a lot about not detracting from the flavors so much that you couldn’t tell where it was from.”
Plating food like a pro
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 8, 2016 at 9:26pm PDT
Now that he’s traded in no-frills Lebanese cuisine for fine dining at The Chalkboard, Chef Heidler has a lot more room to experiment with his food’s presentation. But even though he knows that many of his diners will rush to snap and post photos of these beautiful plates, he tries not to let that Instagram culture shape what he does too much.
“I don’t think about 6 o’clock. I don’t think about any sort of clockwise on a plate. I more or less look for that overall balance from a bird’s eye view,” he said. That’s because when a plate is placed in front of a diner, that’s the first perspective they get. And this first impression is important—even if the guest immediately drops down to plate level to snap that perfect piece of food-porn photography.
They say that you eat with your eyes first, so moments like these are vital to a restaurant’s success. But last impressions are just as important as first ones at The Chalkboard. “I love doing the plate ups on desserts because it’s gonna be the last thing that sticks in your mind when you leave,” Chef Heidler said.
Five tips for improving your food photography
When his knack for plating, arts background, and love of Instagram, Chef Heidler is a force to be reckoned with when it comes to food photography. That’s why we took the opportunity to ask him for some of his best tips.
1. Find the best lighting.
Natural light is your friend.
2. Shoot on neutral backgrounds.
Chef Heidler works on gray tables at The Chalkboard, but he recommends photographing your own food on “anything black or white—that’s always going to give another element to your photo.”
3. Combine different textures.
Varying textures form the most interesting compositions. “Try to provide three different textures, be it a purée, be it a frozen element, be it something crunchy. ... That’s what’s going to give you that depth in your dish.”
4. Add some acid to boost the colors.
This is especially true if you’re photographing a dish you cooked yourself. “[Acid] will give you those bright, vibrant colors everybody tries to achieve,” he suggests. This usually means adding lemon juice or white vinegar to a dish to bring out its natural green, purples, or reds.
5. Try different angles.
He explains, “Take a step around, even if it’s like, I don’t know, 6 inches from where you were just at. You might capture a cooler way.”
Don’t roll up to the bar trying to stump Brandon Phillips. Brandon knows his cocktails. And he likes a challenge. As the bar director at Chicago’s The Duck Inn, he’s had more than a few. As he told us:
A neighborhood guest was positive I couldn’t make him an old-fashioned that tasted like a prime-rib dinner. A little beef bouillon, horseradish, Worcestershire sauce, rum, and voilà, the Prime Rib Old-Fashioned was born.
In the video below, hear more on craft, cocktail culture, and good old-fashioned hospitality directly from Brandon, the winner in our inaugural Taste of Groupon Awards for the The Drink Award for the Advancement of Potent Potables.