Featuring fresh and flavorful American food, Wooden Nickel is a local favorite.
Pick your poison and toast your evening — drinks are also served here.
Wooden Nickel offers a free wifi hot spot — perfect for surfing the web or getting a little work done.
Your large group can all sit together at Wooden Nickel.
No need to dress up for a trip to Wooden Nickel — the casual restaurant encourages laid-back attire.
Catering from Wooden Nickel will take your party to the next level.
Or, take your food to go.
Drivers should plan to park on the street when dining at Wooden Nickel's S Market St residence.
It will typically cost you about $30 to enjoy a meal at Wooden Nickel.
Wooden Nickel accepts all major credit cards, such as Visa, MasterCard, Discover and American Express.
Serving breakfast, lunch, and dinner, Wooden Nickel is a great dining option for any time of day.
A hearty salad, juicy burger, or classic chicken — all of your favorite American dishes will be made fresh when you head to Wooden Nickel.
Wooden Nickel has been highly-rated by restaurant-goers, so stop by today and see what the hype is about.
Snack on tasty pub fare at Champion's Sports Bar, a local favorite.
If you're avoiding fat or gluten, you can still eat great at Champion's Sports Bar, which offers a number of low-fat and gluten-free choices.
Be sure to complete your meal at this restaurant with a drink from the restaurant's full bar.
Making it through another workweek call for a drink at Champion's Sports Bar.
You can tote your laptop here to take advantage of the free wifi.
Enjoy the cool summer breezes on Champion's Sports Bar's seasonally available outdoor seating.
Eating on the go? Order some tasty take out from this restaurant.
Don't waste time searching for parking, we've done all the work for you. Spaces available here.
At Champion's Sports Bar, you can ease your appetite and please your pocketbook
the menu offers a selection of mid-priced, budget-friendly meals.
The restaurant is open from morning through evening, but the dinner menu serves the tastiest reviews.
When pub fare is calling your name, head on over to Champion's Sports Bar and snack on all of your favorite eats.
For the best French onion soup in Millersburg, slurp up the fare at Williams French Fries — everything here is served with sky-high ratings, so enjoy eating your way through the menu.
Warm weather brings out Williams French Fries' highly coveted patio seating.
Spruce up your look...but not too much! Williams French Fries' style is business casual, so formal wear should be left on the hanger.
Hosting a swanky shindig? Call up Williams French Fries for their catering services.
This restaurant serves up innovative meals, so stop in, order takeout, or call for delivery. Whichever road you choose, happy eating!
Make use of the ample parking near Williams French Fries.
Prices at Williams French Fries are a bargain (usually less than $15 for a meal), so you'll have plenty of cash left over to treat a friend (or two).
Bon appétit! The French menu at Williams French Fries has everyone talking, so come find out what all the hype is about.
Isn't it time you tasted your favorite French dishes with a trip to Williams French Fries?
BLT, club, veggie, and more...Subway serves sandwiches in Elizabethville's Elizabethville neighborhood.
Subway not only serves fare that's free of gluten, low in fat, and vegan, but also dishes out some of the yummiest food in town.
Subway's business casual policy makes it the perfect place for a number of occasions.
If you're hoping to make a smashing impression at your next soiree, you can also have Subway cater for you.
Parking is plentiful, so visitors can feel free to bring their vehicles.
Pig out on affordable fare that tastes like a million bucks
Subway serves top-notch dishes that dazzle diners without the extra dollars.
Breakfast, lunch, and dinner are all on Subway's menu — you can stop by whenever the moment's right for you.
With a little meat, some cheese, and a great array of fixings, Subway knows how to make the perfect sandwich for any meal.
At Gordon's Family Restaurant, feel free to swing by solo for a cup of coffee or meet some friends for a light lunch
this charming cafe welcomes all visitors.
This restaurant welcomes kids, too, so you can feel good about bringing the whole family.
Your large group can all sit together at Gordon's Family Restaurant.
You can call it in, then carry it out.
The restaurant has catering services as well.
Gordon's Family Restaurant is located near a parking lot, which many diners take advantage of.
Gordon's Family Restaurant provides ample space for bikers to store their bikes.
Spend your morning, afternoon, or evening at Gordon's Family Restaurant, where guests can enjoy breakfast, lunch, and dinner.
Gordon's Family Restaurant serves some of the most delicious American classics in its casual cafe atmosphere — grab a table today.
Meiserville Inn serves American-style cuisine in the middle of Mount Pleasant Mills' Chapman district.
Feel satisfied but not stuffed with Meiserville Inn's gluten-free and low-fat alternatives.
Skip long waits and head to Meiserville Inn with your large group for easy seating.
No need to dress up for a trip to Meiserville Inn — the casual restaurant encourages laid-back attire.
Tired of driving in circles? Head to Meiserville Inn for a bite to eat and find quick parking in the lot next door.
Meals at Meiserville Inn are affordable, with the average tab amounting to about $30 per person.
For a meal truly worth eating, the place to go is definitely Meiserville Inn who serves up the mouthwatering best food in town.
When you need an American restaurant that is sure to impress, come to the highly-rated Meiserville Inn.
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.