Bloomington–Normal Restaurant Week 2016 by Panta Graph

presented by:

Bloomington-Normal

restaurant week

June 3 - June 12

Pantagraph RESTAURANT WEEK, Wednesday, June 1, 2016

www.pantagraph.com

Pantagraph RESTAURANT WEEK, Wednesday, June 1, 2016

presented by:

Bloomington-Normal

restaurant week

Biaggi's Ristorante Italiano

Hello, career and I’ve got to say I have never seen a community as enthusiastic about a new restaurant opening as BloomingtonNormal. When Portillo's announced they were coming to Bloomington-Normal with a full page advertisement in The Pantagraph, and we posted the accompanying article to our Facebook page, it was amazing to see how quickly the story was shared and how that became the thing everyone was talking about. sarily the Cards versus the Cubs or politics you discuss, but rather who has the tastiest Italian food, or where best to enjoy a glass of wine and appetizers. Pantagraph on Sunday, June 5 and it’s especially easy to vote online at Pantagraph.com/readerschoice. But back to Restaurant Week. I encourage you to save this magazine and check out the nine restaurants that are offerMaybe these are places you haven’t visited before. Maybe they are restaurants you visit frequently but the special offerings encourage you to try something new.

special menu 3 courses for $19.99 choose 1 dish from each course

Appetizer 1: House salad 2: Bruschetta classico 3: Bacon wrapped dates

Entrée

1: Farfalle alfredo 2: Lighter side pesto chicken 3: Garlic shrimp oreganata

And I hope to see many of you at our First Bite event, sponsored by the Illinois Shakespeare Festival. First Bite takes place on Thursday, June 2 at the DoubleTree by Hilton, 10 Brickyard Dr., Bloomington from 5:30 to 8 p.m. For only $20 ($25 at the door) you can enjoy delicious one-bite offerings on everything from California tuna to tropical fruit skewers to New York strip steak. Sip a free glass of champagne compliments of the DoubleTree by Hilton and be sure to try one of our signature “Fire or Ice” cocktails. A portion of the proceeds from the First Bite event will be donated to the Midwest Food Bank.

Desserts

1: White Chocolate Bread Pudding 2: Salted Caramel Budino 3: Vanilla Lemon Cheesecake

Happy dining!

Biaggi's Ristorante Italiano

Julie Betchel President & Publisher, Central Illinois Group

1501 N. Veterans Parkway. Bloomington 309-661-8322

Julie Betchel Publisher

Special Menu Hours: Sun 4 pm to 9 pm Mon – Thurs 4 pm to 9:30 pm Fri – Sat 4 pm to 10:30 pm

Pantagraph RESTAURANT WEEK, Wednesday, June 1, 2016

www.pantagraph.com presented by:

June Events! Our Delicious

Fathers Day Brunch is June 19th from 10 am to 3 pm.

OsKar Blues Beer Dinner June 23rd from 6:30 to 10 pm We will be pairing different selections of craft beers with a 5 course meal. Limit 40 participants. To reserve a space, call Jenny Williams, Events Coordinator at 309-829-5777

Live music sday every Thur ay! and Saturd

June lunch Features

Cheddar Ale Brat Burger with Cheddar Ale Beer Cheese and Grilled Onion on Texas Toast for $10 OR Grilled Andoullie Sausage with Grilled Bell Peppers, Onions, Jalepenoes on a Toasted Hoagie with a Sriracha Remoulade for $9

1304 Cross Creek Dr., Normal, IL 61761 309-829-5777 www.swingersgrille.com

Pantagraph RESTAURANT WEEK, Wednesday, June 1, 2016

presented by:

Bloomington-Normal

restaurant week

Bloomington-Normal

restaurant week

Swingers Grille

Tony Roma’s

special menu

choose 1 dish from each course

Appetizer

1: Parmesan pita fries 2: Bruschetta 3: Ropp cheese curds

1: Garden salad 2: Onion loaf 3: Potato croquettes

Entrée

3 courses for $19.99

All fathers will receive a coupon good for a free bucket of balls at our driving range! Call for Reservations

www.pantagraph.com

1: Mojo chicken 2: Shrimp scampi 3: Half slab of baby back ribs

Desserts

Swingers Grille 1304 Cross Creek Dr. Normal 309-829-5777 Special Menu Hours: Sun – Mon Closed Tues – Fri 5 pm to 10 pm Sat – 5 pm to 11 pm

Come in and treat dad right! Friday, saturday, & sunday june 17-19, 2016 speCial Father's day menu only $28

EVER!

3 courses for $19.99

1: 8 oz. prime rib 2: Blackened mahi mahi 3: Spinach & mezzaluna cheese ravioli with sun dried tomato cream sauce

1: Chocolate covered strawberries 2: Crème Brule 3: White chocolate pretzel bread pudding with butter pecan ice cream

This is the BEST FATHER'S DAY

1: Red velvet cake 2: Raspberry brownie 3: Cookie Sandwich

Tony Roma’s

Entrée • Salmon & Shrimp Piccata Served with wild rice and broccoli.

Starter • House Salad With choice of dressing.

• Fire-Roasted Sirloin & ¼ Chicken Combo Served with ancho chili potatoes.

From the Bar • 22 OZ. Draft Beer

• Coca-Cola® Baby Back Ribs Full Rack Served with blue cheese coleslaw and ancho chili potatoes.

Purchase $50 or more in Gift Cards and receive $15 FREE Roma Bucks!*

Live Music on the Patio Every Tuesday and Thursday at 6pm

1607 Jumer Dr. Bloomington 309-662-2525 Special Menu Hours: Mon – Thurs 7 am to 8 pm Fri – 10:30 am to 11 pm Sat – 7 am to 11 pm Sun – 7 am to 8 pm

1607 Jumer Dr., Bloomington, IL 61704 (309) 662-2525

Limited time only. At participating locations only. Roma Bucks are valid at store of purchase if purchased in-store. Offer valid April 15th – June 23, 2016. Roma Bucks valid June 24th – September 1st, 2016.

Pantagraph RESTAURANT WEEK, Wednesday, June 1, 2016

www.pantagraph.com

presented by:

Pantagraph RESTAURANT WEEK, Wednesday, June 1, 2016

“

Bloomington-Normal

restaurant week

King’s Table Catering provides exceptional customer service! They offer great food, beautiful set-up and even clean up after your event!

”

Debby L. April 2016

BraiZe

special menu 2 sandwiches, sides & drinks for $19.99

Come try a BraiZito! A sandwich like no other!

Appetizer 1: Two servings of House made regular or sweet potato chips and 2 dill pickles

Entrée

1: Choice of 2 signature gourmet sandwiches: Rasta-4-Eye: Jamaican jerk chicken, bacon, Ropp swiss, romaine lettuce, with reggae sauce Royale with Cheese: Grade A beef, Ropp swiss, cheddar, green pepper, onion, with thousand island dressing Rocky: house made Italian beef, mozzarella and giardiniera, with au jus BraiZin Buffalo: House breaded chicken, celery carrot slaw, mild buffalo sauce, with choice of bleu cheese or green goddess dressing

1006 E Lincoln St. Bloomington, IL 61701

#insidetheVFW Tue- Sat: 11am-2pm • Friday Nights: 5-8pm

Visit us at: braizefood.com

Includes 2 beverages of choice

BraiZe

1006 E Lincoln St. Bloomington 309-262-2270 Special Menu Hours: Sun – Mon Closed Tues – Thurs 11 am to 2 pm Fri – 11 am to 2 pm, 5 pm to 8 pm Saturday 11 am to 2 pm

we cater

we specialize in

to your ideas

At King’s Table Catering we are experts at creative planning and catering from intimate parties of 10 to events of 500 guests. Chef Anthony Atkinson will work with you to create a unique and memorable party that will have people talking long after the last shrimp has been eaten and the ice sculpture has melted.

Call Chef Anthony Atkinson today to discuss your next party or event (309) 275-5795. Kings Table Catering

Excels in a wide variety of cuisine: - Italian - Spanish/Mexican - Japanese - Pastries & sweets

- Themed parties - Engagement parties - Showers - Rehearsal dinners - Grand openings - Corporate functions - Personalized cooking from on-site grilling to fully staffed bar service

“Wow” factor features including: - Ice sculptures - Up lighting, Gobos - Creative cocktail mixology

cheers to the first bite Sponsored by

Illinois Shakespeare Festival

Join us for an upscale evening featuring live music by Cloud Jazz, an ice carving demonstration, luxury vehicles and delicious samples from local restaurants.

Thursday, June 2 5:30-8 PM DoubleTree by Hilton only $20 ($25 at the door) For tickets go to pantagraph.com/restaurantweek free champagne reception hosted by

Pantagraph RESTAURANT WEEK, Wednesday, June 1, 2016

www.pantagraph.com

Bloomington-Normal

restaurant week A Truly Unique Dining Experience

Hope to see you during Restaurant week.

Eastland Commons Shopping Center, 401 N Veterans Pkwy, Bloomington, IL 61704

Phone: (309) 663-1300

Pantagraph RESTAURANT WEEK, Wednesday, June 1, 2016

Bloomington-Normal

restaurant week

Kobe Hibachi Steakhouse

Hy-Vee Market Grille

special menu

choose 1 dish from each course

Appetizer

1: House salad 2: Cheese wonton 3: Spring roll

1: Chicken potstickers with plum sauce 2: Sausage stuffed Anaheim peppers 3: Prosciutto wrapped shrimp

Entrée

3 courses for $19.99

Enjoy the finest in steak and seafood skillfully prepared and presented with great flair by Master teppan-yaki chefs over an open flame on your table top grill.

www.pantagraph.com presented by:

presented by:

1: Hibachi chicken 2: Hibachi steak 3: Hibachi shrimp

Desserts 1: Tempura banana 2: Tempura ice cream 3: Mochi ice cream

3 courses for $19.99

1: Short ribs over Asian slaw 2: Mustard crusted salmon over mushroom risotto 3: Beef wellington with mushroom tapenade over garlic and white cheddar smashed potatoes

Desserts

1: Strawberry mascarpone tarts 2: Apple bread pudding 3: Peach shortcake with vanilla bean ice cream

Kobe Hibachi Steakhouse

Hy-Vee Market Grille

401N Veterans Pkwy. Bloomington 309-663-1300

1403 N Veterans Pkwy. Bloomington 309-663-3062

Special Menu Hours: Mon – Fri 4 pm to 10:30 pm Sat – Sun 4 pm to 9 pm

Special Menu Hours: Sun – Thurs 4 pm to 10 pm Fri – Sat 4 pm to 11 pm

Wine Down Wednesday at Hy-Vee Market Grille Join Us for

Half Price Bottles of Wine and

Half Price susHi

every Wednesday starting at 11aM.

every saturday nigHt at tHe Market grille is steak nigHt Patio is NOW open!! Sirloin 8 oz............$10.00 Filet 5 oz............$15.00 Dry Aged Ribeye 8 oz............$20.00 Served with Baked Potato and 1 side

1403 N Veterans Pkwy. Bloomington, IL 61704

(309) 663-3062

of three groups: Baby Boomers, an eatery’s “hidden” menu and Pantagraph RESTAURANT WEEK, Wednesday, June 1, 2016 appreciate restaurants that are Generation X and Millennials. flexible with substitutions. The results? “Good service is still in style, Boomers also want great seras well,” says Pierno, noting 57 vice and say they pay extra for percent of diners say it’s an it. Gen X can be practical and important factor in deciding wants value for their money, where to eat. not necessarily the cheapest price. Millennials, who tend to have sophisticated tastes and aren’t necessarily loyal to Millennials don’t dine out as restaurant brands, want often as you think. Pierno says healthy food in a casual setting. the generation’s dining occasions are down by as much as 20 percent since 2007. Many For centuries, millennials would rather eat eating fresh and dinner at home while enjoying arethe changing to localRestaurants foods was entertainment like streaming meet the needs of diners, espe- movies and video games. only way to eat. But cially millennials, who were While 71 percent of when andearly 1980s Millennials say they’re budborn freezer between the and the early 2000s. refrigeration tech-A key din- get-minded, they’re not very ing demographic, there are interested in eating fast food. nology came about, approximately 80 million They like fast-casual eateries it Millennials became easier to in the U.S. and will splurge for big occathat sions. Still the recession taught save“We’ve foodsfound to eat atcreating a moments in the dining experi- them to be wise with their later time or to ship ence that are personal, sharmoney. over abledistances. and what weAdd call ‘fric“They don’t like to risk dinlead to satisfaction ing out at a place they aren’t intion-free’ preservatives and and repeat visits,” says quite sure will deliver a great soon eating prepackAdam Pierno, director of brand meal or experience,” says aged or processed strategy and planning at Santy. Pierno. The brand company With the restaurant indusfoods was astrategy new way recently polled Millennials to try worth $632 billion, restauofidentify life. what makes them dine rants will be competing for These days, more out or stay home for dinner. the attention and spending Pierno says Millennials and more Americans value power of this new generation being able to split checks easily of diners.

Farm to Table

recently polled Millennials to try worth $632 billion, restauwww.pantagraph.com www.pantagraph.com identify what makes them dine rants will be competing for out or stay home for dinner. the attention and spending Pierno says Millennials value power of this new generation being able to split checks easily of diners.

Next Generation of Diners

By: Kristen Castillo

ating locally sourced, fresh foods may seem like an age-old concept, but it wasn’t COMPETITION too popular for a while. Now it’s reemerged as a culinary must. Still farm to table, also known as farm to fork, isn’t just a fad.

COURTING YOUNG DINERS

are health con-scious and want to avoid consuming foods that may be frozen or loaded with preservatives to keep foods from spoiling. After all, who wants frozen corn when you can eat it fresh? Why buy carrots shipped from thousands of miles away when you can buy them locally?

environmental factors” and over half say they pay or are Diners, chefs and willing to pay more restau-rants seem for these healthier to value the farmand environmentally to-fork concept, too. A MamboTrack friendly options. In a survey of proHealth and Natural Consumer Outlook fessional chefs, The survey of over 1,000 National Restaurant consumers found 95 Association found the top trends inpercent want “fresher” food, while clude locally sourced over 80 percent con- meats and seafood at number one; locally sider “humane grown produce treatment and

A PLACE AT THE TABLE

Pantagraph RESTAURANT WEEK, Wednesday, June 1, 2016

reakfast, lunch and dinner are evolving. Traditional dining from what’s on the menu to what it costs is changing. Nowadays diners want fresher food, value for their money and customer service.

loyal to restaurant A BrandKeys study brands, want healthy looked at food preferfood in a casual setting. ences among a total of 3,000 people, 1,000 in COURTING each of three groups: YOUNG DINERS Baby Boomers, Generation X and Millennials. Restaurants are changThe results? ing to meet the needs of Boomers also want diners, especially milgreat ser-vice and say lennials, who were born they pay extra for it. Gen between the early 1980s X can be practical and and the early 2000s. A wants value for their key dining demographic, money, not necessarthere are approximately ily the cheapest price. 80 million Millennials in Millennials, who tend to the U.S. have sophisticated tastes “We’ve found that creand aren’t necessarily ating moments in the

dining experience that are personal, sharable and what we call ‘friction-free’ lead to satisfaction and repeat visits,” says Adam Pierno, director of brand strategy and planning at Santy. The brand strategy company recently polled Millennials to identify what makes them dine out or stay home for dinner. Pierno says Millennials value being able to split checks easily and like paying the bill on their phones or tablets, as well

streaming movies and video games. © FOTOLIA While 71 percent of Millennials say they’re bud-get-minded, they’re not very interested in eating fast food. They like fast-casual eateries and will splurge for big occa-sions. Still the recession taught them to be wise with their money. “They don’t like to risk dining out at a place as apps. They also enjoy COMPETITION they aren’t quite sure will knowing an eatery’s deliver a great meal or Millennials don’t dine “hidden” menu and appreciate restaurants that out as often as you think. experience,” says Pierno. With the restaurant are flexible with substitu- Pierno says the generaindustry worth $632 biltion’s dining occasions tions. lion, restaurants will be are down by as much as “Good service is still competing for the atten20 percent since 2007. in style, as well,” says tion and spending power Pierno, noting 57 percent Many millennials would rather eat dinner of this new generation of of diners say it’s an imdiners. at home while enjoying portant factor in decidentertainment like ing where to eat. By: Kristen Castillo

Mix. Mingle. Mellow. © FOTOLIA

to protect and respect the environment, relying on farmers and farms to produce pesticideLOCAL FOCUS free fruits and vegEmbracing the farm- etables. Farm to fork is all to-table experience means buying foods about savoring the seasons and incorpothat were planted, grown and harvested rating what’s in season into your menu. locally, which supports nearby farmers Think pumpkins in and the local econo- fall, watermelon in summer and a varimy. It’s also a great way ety of herbs all year

at number two; and environmental sustainability at number three.

round. Due to the seasonality and availability of farm-to-table foods, the menu is always changing. That prevents ruts in your eating habits. Farm to table is a tasty choice for diners and a boost to the environment and the local economy.

T h e

Brickyard Bar

Need a break from the same old routine? We have just the thing! Whether you’re looking for delicious food from our full menu or enjoying one of our daily drink specials in our unique atmosphere.

Liveic mus day Tues y r e v m E 5–7p from

You never know who you’ll meet at The Brickyard Bar.

EXCLUSIVELY AT:

Pantagraph RESTAURANT WEEK, Wednesday, June 1, 2016

www.pantagraph.com

Pantagraph RESTAURANT WEEK, Wednesday, June 1, 2016

presented by:

Localfood foodbank bank continues to grow Local continues to grow

Bloomington-Normal

restaurant week

Ovation 10

to their to pantry. food isThe given freeisofgiven charge,freereviewing MFB’s financial MFB’s practices,financial Charity practices, Charity theirThe pantry. food of charge, reviewing with thewith stipulation is that it be is given in Navigator MFB as aranked ‘Four Star Charity’ the stipulation thattoitthose be given to those ranked in Navigator MFB as a ‘Four Star Charity’ need forneed free. for free. and placed it on and several of their ‘Top Ten’ lists. placed it on several of their ‘Top Ten’ lists. In 2003, the Kieser brothers, Robert, David After Hurricane None of this would be possible without the In 2003, the Kieser brothers, Robert, David and Paul wanted to help local food pantries. After Hurricane None of this would be possible without the Katrina in 2005, help and support of an army of volunteers. “We and Paul wanted to help local food pantries. When they began to collect and distribute shelfin 2005, andbysupport of an” army MidwestKatrina Food Bank continue to be help amazed their efforts, says of volunteers. “We Whenfood theyout began to collect distribute stable of their machineand shed in rural shelf- Midwest Food Bank continueMike to be amazed“Last by their efforts,” says began offering Disaster Operations Director Hoffman. stable food they out never of their machine shed in rural Bloomington, dreamed the operation Relief. MFB now a Disaster year 2,900 individuals donatedDirector 33,000 hours beganisoffering Operations Mike Hoffman. “Last would grow so big. Bloomington, they never dreamed the operation choose 1 dish from each course SalvationRelief. ArmyMFB Firstis now a of their time in year Bloomington alone, to help 2,900 individuals donated 33,000 hours Today, Midwest would grow so big.Food Bank has six large Responder. Disaster relief those in need.” of their time in Bloomington alone, to help Salvation Army First warehouses in Illinois, Indiana, Georgia, and Today, Midwest Food Bank has six large boxes with shelf-stable Midwest Food Bank functions today Responder. Disaster relief those in need.” Florida, and one in Nairobi, Africa. God’s hand food for a family of four are as it did at its founding: a faith-based warehouses in Illinois, Indiana, Georgia, and has expanded Midwest Food Bank well beyond shelf-stable Bank functions today sent to boxes stricken with locations. community organizationMidwest consisting Food of hundreds Florida, andbutone in Nairobi, Africa. God’s hand the Midwest, its purpose remains unchanged. food a family four are as itdonors, did at founding: a faith-based This year, 10 for semi loads ofofboxes have been of volunteers, generous and its corporate has expanded Midwest Food Bank well beyond sent toravaged stricken community hundreds sent to the flood East locations. Texas area. partners, all operating to serveorganization those in need. consisting of 1: Bar Bites cheese curds with siracha ranch the Midwest, but its purpose remains unchanged. In 2010, a local teacher spotted a boy This year, 10 semi loads of boxes have been of volunteers, generous donors, and corporate Creative Director for Midwest Food Bank. 2: Bar Bites boneless wings, BBQ or wrapping halftoofthe his flood sandwich and placing it in area.Phil Hodel is the partners, sent ravaged East Texas all operating to serve those in need. As a faith based organization it is the mission his backpack. The teacher informed him that he buffalo with ranch or blue cheese of Midwest Food Bank to alleviate hunger and In 2010, a local teacher spotted a boy wasn’t allowed to take food out of the cafeteria. Phil Hodel is the Creative Director for Midwest Food Bank. poverty by gathering and distributing food 3: Pretzel bites with queso and honey mustard wrapping half of his sandwich and placing it in As a faith based organization it is the mission His reply was heart-breaking. “I’m taking it home donations to not-for-profits and disaster sites hisbrother backpack. The teacher informed him that he to my little who hasn’t eaten today. ” of Midwest Bank to alleviate hunger and without cost toFood the recipients. allowedwith to Midwest take food out of the cafeteria. teacher worked Food Bank poverty by gathering and distributing food That wasn’t to start the Backpack Program, sending nutritious His reply was heart-breaking. “I’m taking it home donations MFB to not-for-profits disaster Currently, serves 1,186and agencies andsites food home withlittle underprivileged children. to my brother who hasn’tThese eaten today.” 757,000 people Food is collected 1: 3 Amigos burger without costeach to themonth. recipients. children areThat receiving breakfast and lunch at Food Bank teacher worked with Midwest from food manufacturers, distributors, grocers, school, so food is sent home on Friday to help 2: Breakfast club quesadilla to start the Backpack Program, sending nutritious community and organizational food drives, and through the weekend. The program has grown to agencies 3: Few good men pizza fromCurrently, individual MFB donors.serves Once a1,186 month, MFB and food home with underprivileged children. These include 28 schools helping to feed 2,400 children 757,000 people each month. Food is collected divisions will have a distribution week. Agencies children Once are receiving in Bloomington. a month, breakfast the schoolsand lunch at from tofood manufacturers, distributors, grocers, come the warehouse and select food to take so food is sent home pasta, on Friday to help come to school, MFB to pick up things like canned community and organizational food drives,breakfast and bars, macaroni and cheese, instant has grown to through the weekend. Theand program from individual donors. Once a month, MFB oatmeal include packets. 28 schools helping to feed 2,400 children divisions will have a distribution week. Agencies 1: Half order of strawberry funnel fries With over $9.5 million dollars of food in Bloomington. Once a month, the schools each month, Midwest Food Bank come to the warehouse and select food to distributed take 2: Chimi cheesecake comeeffort to MFB togood pick up thingsoflike makes every to be stewards thecanned pasta, breakfast macaroni and cheese, 3: Half order of caramel funnel fries gifts people give us.bars, Over 99 cents of every dollar and instant packets. donatedoatmeal to MFB goes to help people in need. Charity With Navigator, over the $9.5 United millionStates’ dollars of food largest independent charity evaluator, provides distributed each month, Midwest Food Bank free ratings of the health, makes every effortaccountability to be goodand stewards of the transparency of thousands of charities. Upon Volunteers loads disaster relief boxes at Midwest Food Bank. By By PHIL HODEL PHIL HODEL Midwest Food Bank Midwest Food Bank

special menu 3 courses for $19.99

PREMIERING

Dinner anD a Movie a ClassiC CoMbination

Appetizer

MISSION STATEMENT

Entrée

Desserts

Brothers Robert, David and Paul Kieser, in front of the machine shed where Midwest Food Bank began.

gifts people give us. Over 99 cents of every dollar tobridge MFB goes to help peopleprosperity in need. and poverty in our community. Our donated hope is to the gap between Charity Navigator, the &United States’ Food Bank David Kieser, Founder President, Midwest largest independent charity evaluator, provides

Ovation 10 415 Detroit Dr. Bloomington 309-319-6493 Special Menu Hours: Sun – Sat 12 pm to 11 pm

JoIN us foR REstauRaNt wEEk aNd ENJoy ouR $19.99 MENu sPEcIals!

oVatIoN cINEMa 10

415 dEtRoIt dRIVE BlooMINGtoN, Il 61704

Pantagraph RESTAURANT WEEK, Wednesday, June 1, 2016

www.pantagraph.com presented by:

restaurant week

EvEry TuEsday

★ Half slab of St. Louis-Style Spareribs ★ Half Country-Roasted Chicken ★ ¼ lb. of either Texas Beef Brisket or Georgia Chopped Pork ★ Creamy Coleslaw ★ Famous Fries ★ Wilbur Beans ★ Sweet Corn ★ Corn Bread Muffins

restaurant week

Alexander’s Steakhouse

special menu

choose 1 dish from each course

Appetizer 1: Salad with choice of dressing 2: Cup of bacon baked potato soup 3: Cup of chili

Entrée

1: 4 St. Louis Ribs with choice of 2 sides and a cornbread muffin 2: 3 oz. pork and 3 oz. beef brisket combo dinner with choice of 2 sides and a cornbread muffin

Desserts

1: Individual bread pudding 2: Individual banana pudding

Famous Dave’s Barbeque 1603-8 Morrissey Dr. Bloomington 309-664-0044

1603 Morrissey Drive • Bloomington, IL 61704 (309) 664-0044

Bloomington-Normal

Famous Dave’s Barbeque 3 courses for $19.99

*available with purchase of two beverages

Pantagraph RESTAURANT WEEK, Wednesday, June 1, 2016

presented by:

Bloomington-Normal

‘Que for 2 only $19.99*

www.pantagraph.com

Special Menu Hours: Sun – Thurs 11 am to 9 pm Fri – Sat 11 am to 10 pm

3 courses for $19.99 choose 1 dish from each course

AlexAnder’s steAkhouse is CelebrAting 30 YeArs As Bloomington/normAl’s Best steAkhouse This July, we are offering food and drink specials all month long, including: • $3.00 Domestic Pint Draft Beers • $3.00 B.V. Coastal Glass Wine - all styles • $3.95 Jr. Shrimp Cocktail

Appetizer 1: All you can eat salad bar

Entrée

1:6 oz. fresh Atlantic salmon with baked potato and Texas toast 2: 9 oz. USDA choice or higher graded New York strip steak with baked potato and Texas toast

Desserts 1: Individual sized chocolate chip cookie sundae

EVERY Tuesday in July

Pricing rollback to Alexander’s Steakhouse original prices.

Get a complete 18 Ounce REGULAR TOP SIRLOIN MEAL Just $10.99!

Meal Includes Fresh and Healthy Salad Bar, Baked Potato, and Texas Toast. Let us do the cooking for only $2.00 more.

Alexander’s Steakhouse 1503 E College Ave. Normal 309-454-7300 Special Menu Hours: Mon-Thurs 4 pm to 9 pm Fri – 4 pm to 10 pm Sat – 11 am to 10 pm Sun – 11 am to 9 pm

Complete your meal with...

Sizzling Skillet of SAUTEED MUSHROOMS $3.00 The Famous SKILLET COOKIE SUNDAE Dessert $3.99

1503 E College Ave, Normal

(309) 454-7300

Pantagraph RESTAURANT WEEK, Wednesday, June 1, 2016

www.pantagraph.com

39th Season

IllinoisShakes.com

or, What You Will

by William Shakespeare directed by Leda Hoffmann

by William Shakespeare directed by Rick Barbour

July 5th - Aug. 13th The Illinois Shakespeare Festival is an evening to remember. With world-class productions and addtional activities such as: Green Shows, Live Jazz, Scavenger Hunts, Picnics, Food Trucks, and so much more! A Play By

Rick Elice

Based on the Novel by Dave Barry and Ridley Pearson Music by

Wayne Barker directed by Andy Park

Tickets starting at $10

On Sale Now! 309-438-2535