Fill up on fries and other comfort food at Iron Horse, a savory spot for American cuisine.
Don't go thirsty during dinner! This restaurant also offers a splendid drink list featuring wine, beer, and more.
Youngsters are more than welcome to join mom and dad at this restaurant.
For weekday specials that hit the spot, head to Iron Horse's happy hour.
The patio seating at Iron Horse is perfect for those warm summer days.
Those that prefer some music with their meal will find live tunes at Iron Horse.
Those with sensitive ears may want to stay away from this restaurant, though, as it can get quite loud.
Those in a rush are better off dining here during the week, as the restaurant draws a crowd during the weekend.
Save your formal dress for another occasion — a nice top is the perfect fit for Iron Horse's business casual code.
Leaving the couch is half the battle. Your foods awaits your pickup at this restaurant.
You can also serve food from Iron Horse at your next party — the restaurant offers catering.
Driving to Iron Horse? Check out the nearby parking selections and park with ease.
If cycling is more your speed, you'll find plenty of space to stash your bike outside the restaurant.
Iron Horse is a mid-priced establishment, with the average meal costing under $30.
Breakfast, lunch, and dinner are all served at the restaurant, but reviewers rate the dinner menu the highest.
When American food comes to mind, Iron Horse should be your first choice.
Iron Horse serves up a variety of American eats in a casual setting. Swing by today and munch on some of your favorite dishes.
Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice’s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soy milk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active—which they can do by visiting the main Jamba Juice website.
Choose your own cut of steak at Coeur D Alene's Cricket's Catering.
Cricket's Catering knows how to make gluten-free and low-fat fare taste great, so stop by for a healthy (and flavorful) bite.
Pair your entree with a glass of wine or draft beer — this restaurant has a fully-stocked bar to complement your meal.
Bring the whole clan to this restaurant — kids and parents will love the menu and ambience here.
Raise your glass at Cricket's Catering's happy hour.
Whether you have a large or small group, Cricket's Catering can accommodate both.
At Cricket's Catering, there's no need to confine your meal to a traditional dining room — outdoor seating is available when the weather is warm.
It can be a bit of a mob scene on the weekends, so don't take a chance on getting seated — best to call ahead and make a reservation.
Leave the suit and tie at home — Cricket's Catering is business casual all the way.
Always five minutes behind schedule? Pick up your food to go instead.
Hosting a swanky shindig? Call up Cricket's Catering for their catering services.
Whether you have a large or small vehicle, parking is easy near Cricket's Catering.
At Cricket's Catering, bikers can lock their bikes safely outside.
Fancy snacks do come at a higher price, but wow are they delicious.
Convenience is essential at Cricket's Catering, and food is served from morning until night.
When's the last time you had an exceptional steak? Sample some of the best cuts in town at Cricket's Catering.
For bar nibbles and pub food par excellence, Capone's Pub and Grill is a top pick.
Drinks all around! Pair your dinner with a beverage from this restaurant's full bar.
The perfect place to take the kids, dining out at this restaurant won't cost you a sitter.
Don't miss out on the great happy hour deals at Capone's Pub and Grill.
At Capone's Pub and Grill, your large or small party can easily enjoy a meal.
Capone's Pub and Grill offers patio seating in the warmer months.
Wifi here is on the house.
Speakers are blaring and crowds roaring at the restaurant, so prepare for a noisy night out.
The restaurant can get tied up on the weekends, so allow yourself time to wait for a table.
Good luck spotting a suit and tie at Capone's Pub and Grill — casually-dressed diners are the norm here.
Love the food so much you want to serve it at your next soiree? No problem — Capone's Pub and Grill offers catering.
For those in a hurry, the restaurant lets you take your meal or snack to go.
Fed up with difficult parking? At Capone's Pub and Grill, you will find easy nearby parking and good eats.
Make use of the luxurious bike racks at Capone's Pub and Grill.
Capone's Pub and Grill s mid-range cuisine will please your pockets as well as your palate.
Capone's Pub and Grill accepts Visa, MasterCard, Discover, American Express, and all major credit cards.
Capone's Pub and Grill certainly has all your pub favorites to make an evening comfortable for the whole gang!
Grille from Ipanema, which takes its name from a beach along Rio de Janeiro's picturesque coastline, also draws inspiration from the Brazilian churrasco experience. This type of dining stems from the gaucho tradition of gathering around a fire pit and roasting skewers of meat over the flames.
The eatery’s chefs re-create this experience by searing skewers of more than 18 different meats—including top sirloin, pork shoulder, and bacon-wrapped chicken—over a mesquite-filled grill. They then hand the large meat skewers off to servers, who drift throughout the dining room looking for green tokens, which signal that the diner requires more meat. After they’re called tableside, the servers carve the meat into individually sized portions with their industrial-strength laser pointers. By flipping their coasters from green to yellow, guests tell servers to temporarily stop the never-ending meat deliveries, buying themselves time to visit the salad bar and load plates with hot and cold side dishes.
Natural light floods in through the walls of windows, illuminating the dining room's blond-wood finishes and draped fabrics. The Pacific Northwest Inlander praised the restaurant's scenic vantage point in 2011, saying, "you won’t get a view of the Rio de Janeiro beachfront but you will get an eyeful of still-impressive Lake Coeur d’Alene."
Order all of your favorite pub classics and munch away at The Fedora Pub and Grill.
Gluten-free and low-fat eaters will enjoy the menu at The Fedora Pub and Grill.
Ready for a drink to unwind? At this restaurant, you can pair your meal with something from their full bar.
Load up the mini-van and bring the kids to this restaurant — they'll love the menu and scene here as much as mom and dad.
At The Fedora Pub and Grill, diners can score happy hour deals.
Enjoy the beautiful weather while you chow down — with outdoor seating, The Fedora Pub and Grill is a great summer destination.
Score quick and easy seating for groups of any size at The Fedora Pub and Grill.
Tap into the free wireless Internet at The Fedora Pub and Grill.
The Fedora Pub and Grill offers an informal dining experience for those who are allergic to jackets and ties.
If time is of the essence, this restaurant's take-out option may be a better fit.
At The Fedora Pub and Grill, you can easily find parking in the lot next door.
Cyclists are in luck. The Fedora Pub and Grill provides bike parking.
You'll typically spend about $30 per person to dine at The Fedora Pub and Grill, so plan your budget accordingly.
Breakfast, lunch, and dinner are all available at The Fedora Pub and Grill — swing by for your favorite meal.
When pub fare is calling your name, head on over to The Fedora Pub and Grill and snack on all of your favorite eats.
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.