Though it's been a family secret since 1936, Mangia Mangia owners Emilio and Maria Dacoba award ample clues to guests who come dine at their tables topped with red-and-white checkered cloths. The secret's in the sauce—specifically, Nonna Rosa's spaghetti sauce, a family favorite that flavors many of Mangia Mangia's dishes. Along with creating Italian feasts the traditional way using family recipes, the duo caters to dietary restrictions with gluten-free pasta options and gluten-free crusts on some of their pizzas. For parties too large for the normal dining room or too devoted to wearing hoop skirts, Mangia Mangia also offers a 70-seat banquet room, an ideal locale for family reunions and rehearsal dinners.
In honor of Women’s History Month, Groupon is celebrating an inspiring group of women: business leaders whose companies and brands enrich their communities. Thanks to the dedication and ingenuity of these leaders, local communities across the country are stronger and more diverse.
Shop the Women in Business collection.
The Corner, which is housed in a former 19th-century homestead, has been delighting patrons for more than a century with a time-tested menu of ribs, burgers, and beer. Plunge a tusk into a solo rack of ribs ($11.95) or pair an edible xylophone with a portion of steak ($14.95), shrimp ($13.95), or chicken ($12.95). Diners can take on the Great burger ($4.25) or enter the C3 burger contest ($16.95), in which gorging gladiators are given half an hour to thwart a two-pound burger, a one-pound basket of fries, and a welterweight game hen trained in jujitsu. A variety of beers, from the hoppy Arcadia IPA ($3) to the dark and bittersweet Edmund Fitzgerald porter ($4), are available to ferry vanquished burgers to the underworld. Night hours bring melodious pageantry to The Corner in the form of concerts and karaoke.
Blackhawk boasts a history as flavorful as its food, starting in 1830 when Colonel Isaac Barnes built a crude cabin that would later develop into a multilevel trading post, then into an event hall, and finally into the current bar and grill. The historic restaurant, which was rebuilt in the 1970s after a devastating fire, continues to draw crowds with heaps of old-fashioned hospitality, as well as a monumental menu of fire-grilled pizzas ($9.95–$13.95), pastas ($6.95–$9.95), burgers ($6.95–$9.95), steaks ($12.95-$17.95), salads ($6.95–$8.95), and more. The Wet Burrito ($8.95) forms the saucy spine of Blackhawk's Latin American menu with mounds of meat smothered in colby jack cheese, lettuce, tomato, onions, and black olives. The pan-fried walleye ($14.95) is a house specialty, pairing perfectly with frosty suds from the bar.
Couched in newly expanded quarters, People’s Food Co-op's cooks draw on a community-minded business model and sate customers’ hunger with a toothsome array of nutritionally sound fare. Locally grown and organic foods shine in a cornucopia of house-made deli concoctions, including a fresh bulk-food bar heavily laden with hot stews, cold salads, and just-right porridges ($7.99/lb). Slabs of corn-polenta torta ($2.16 each) swaddle herb-kissed bundles of kale, red pepper, and feta cheese. A gallery of pre-wrapped options showcases stratified edibles such as breakfast burritos, vegan tempeh Reubens, and reams of roasted veggies sandwiched in Zingerman’s bread ($4.68–$12.99). Tubs of roasted-red-pepper and garlicky raw hummus lend creamy aplomb to al fresco outings on the shop's patio (up to $9.99 each), and nut-studded muffins ($3–$5) and diminutive rounds of raw cashew cheesecake ($3.99) fuel mobile-eating competitions.
Generations of treasured family recipes make up the foundation of Mi Ranchito's menu of south-of-the-border specialties, made fresh every day from authentic imported ingredients. The house special birria estilo "Mi Ranchito" ($12.95) tempts tongues with tender chunks of pork smothered in a deluge of spicy homemade barbecue sauce and is served with tortillas rice, beans, and guacamole. The golden, deep-fried chimi ($8.25) comes stuffed with a choice of beef, chicken, veggies, or beans and is topped with red or green sauce, and a "dear john" letter pre-addressed to your personal trainer. Patrons will be thankful the giant wet burrito ($10.50) forgot its umbrella at home as they are swept away in a torrent of homemade enchilada sauce, beans, cheese, and a choice of beef or chicken. Families looking to augment their tableside fiestas with appetizers can lasso in an order of four nachitos ($4.25), a specialty appetizer dish of taco-shell halves spread with refried beans and topped with cheese, jalapenos, and onions, or brush up on their division skills by sharing an order of three homemade hot tamales ($6.25) four ways.