Dizzy’s – A Finer Diner

Dizzy’s – A Finer Restaurant
511 9th St, Brooklyn, NY 11215

Melt in your mouth Dizzy's waffle

Screeching brakes on F-Line
huff and puff up the steps
away from the
scrum of underground bustle
pupils dilate to bright daylight
Park Slope, Brooklyn, at 7th Avenue
nostrils rewarded with waft of fine food fare

Black and white checkered floor tiles
contrasted with canary yellow walls
adorned with funky local art
reminiscent of an original 50’s diner
Dizzy’s – definitely not the same-old-same-old

Chef duo Matheo Pisciotta and Ben Hoen offer
Eggs Ben A Dizz, Power Breakfast,
Sirloin burgers, Turkey Burgers, Salmon burgers
Veggie burgers served with seasoned fresh-cut fries
Dizzy’s Crab cakes,
Bourbon BBQ Salmon, Tuna MacDaddy,
Belgian Waffles melt in your mouth

Skinny Hoen is Laurel to
portly Pisciotta’s Hardy
Hoen says “portion control!”
partner pats his paunch
“I’m Italian, pile it on!”
Make eaters feel the “bodanza!”
Pisciotta is the accelerator
Hoen is the brakes

Not just any old long-counter
greasy-spoon joint
Here, comfort food is is made from scratch
presented with flair.
Dizzy’s is the ‘finer’ diner, bar none.

Contributed by: Jennifer Graham, an author and blogger. She is a consummate foodie who loves to engage all her senses in the act of cooking and dining. She derives great joy from growing her own herbs. Her adorable six grandchildren make her laugh! You can find her on social media right here! WordPressFacebookTwitterLinkedIn, Pinterest, Google+

if you would like to also submit a contribution to dineANDrhyme, click here for submission requirements!

Garcia’s Restaurant

Garcia’s Restaurant
4760 N Lincoln Ave, Chicago, IL 60625

GARCIASAuthentic Mexican food,
Garcia’s is the spot!
Either if you like it mild,
or prefer it just hot
Colorful entrees that taste as good as they appear
A full bar for your liking, whether you want a margarita or a beer
The combination plate right away is my go to!
Steak quesadillas and cheesy enchiladas that I can’t hardly wait to chew
Mouth-watering fried beans that I do not want to finish!
The seasoned rice…
my heart breaks as soon as they diminish
Now on to the torta!
My kind of Mexican burger to eat!
Warm toasted bread, sour cream,
and I can’t forget the meat
Fresh lettuce, onions, and tomatoes;
all this together it’s filled with flavor
As soon as I take my first bite,
the whole meal I savor
I end with the tacos,
which are nothing but finger licking good
Once I’m all done…
my stomach is thanking me as it should!

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Degrau Restaurante

Degrau Restaurante
Av. Ataulfo de Paiva, 517B – Leblon, Rio de Janeiro – RJ, 22440-032, Brazil


Behind an old familiar dark door
Childhood memories make my heart so warm
Narrow rows of plain tables
No shallow glamour, just simple bohemian charm

Pictures of landmarks filled with humor
Caricatures of old singers on the wall
History of the “Marvelous City” comes alive
Redeemer embracing the united spirit of us all
From the diverse long menu I find
Delicate, flaky, sweet sole seems ideal
Spinach cream is like seaweed involving the fish
Bringing the ocean to a bright and colorful meal

An impeccable Belle Meunière sauce
Shrimp, mushroom and capers topping the delight
Rice soaking up all the juices and spices
Like sand grains drinking the waves in the sunlight

Flavor of fresh salted water
Lingers all the way until my last bite
Saving the best forkful as grand finale
No more pieces left in sight

I smile and lean on my chair, satisfied and guilt-free
Not ready to break the magic with such ease
To wave at the friendly waiter behind me
With the harsh reality of a “Check, please…”


Contributed by: Ana Writer, I wrote my first poem in my native country Brazil, when I was 12. Despite my teachers telling me to write and never abandon this path, I went back and forth between teaching ESL, translating and other professional fields. However, writing was always a present companion, as English language a constant passion. Now as a Brazilian American citizen, I am ready to follow the advice of a great author and friend who told me at that same age 12: ‘You just need to live more, feel more, and tell the world your stories’. Thus, I have my blog, because I am a mom, a woman, a wife… an’a writer.You can find her on social media right here! WordPressFacebookInstagramLinkedIn

if you would like to also submit a contribution to dineANDrhyme, click here for submission requirements!

Chicago’s Home of Chicken & Waffles

Chicago’s Home of Chicken & Waffles
3947 S King Dr, Chicago, IL 60653


Ain’t nothing like a bit of soul food when it’s what you want to eat
Smooth jazz playing as you enter,
Music and food that make it feel like you’re on Bourbon Street
Elegant and cozy, all at the same time
Chicago’s Home of Chicken and Waffles,
you’ve gotta come here at least one time
An upscale decor,
but the menu has a homey feel
With items named Aunt Joyce’s, Carol’s Treat, and Will’s Weakness…
it surely makes it feel real
A lot of fried chicken options that it’s hard to even choose
With food like this…
I’m sure it’ll melt away any blues
Crispy, tender, fried chicken…
Waffles drenched in syrup…
Chicken and waffles at it’s best
This is food from the south that you can find here in the midwest
Corn bread, sweet yams, mac and cheese, and cajun red beans
Once you taste it all, you’ll leave singing Kermit Ruffins’,
“Drop Me Off In New Orleans”!

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Fat Ptarmigan

Fat Ptarmigan
441 W. 5th Ave., Anchorage, AK 99501


For a pizza adventure
visit the craftsman      Guy
at the rotund snow chicken –
corner of E and 5th.

A culinary Sourdough
performing magic
with a thinly stretched
smoky crust,
homemade mozzarella,
and build your own
add-ons: basil and tomato – my choice.

I savored the tangy sauce with fresh herbs
cleverly complimented with
Denali Brew – a hoppy
making IPA; refreshing
after a balmy Tony Knowles ride.

Service at the tundra bird
resembled Florida
in my opinion, not
the land of the polar night.

So, if you’re thinking
of changing your plumage,
consider a stop in Anchorage –
follow the wild yeast.


Contributed by: Anni Johnson, a poet and artist from Owego, N.Y. She has an Associate’s Degree from Sinclair Community College, Dayton, Ohio, and a Bachelor’s Degree from the Art Institute of Pittsburgh. Anni’s work has appeared in Sappho’s Circle and RiverRead. She is cover designer for SUNY Press poetry book “Poems of Wine & Tavern Romance.” You can visit her website here at www.annijvisualartist.com!

if you would like to also submit a contribution to dineANDrhyme, click here for submission requirements!

Johnny’s Grill

Johnny’s Grill
5313 N Lincoln Ave, Skokie, IL 60077

JOHNNYSGRILLGyros inside of a burger
Now let me say that again…
Gyros INSIDE of a burger!

Today I’m at Johnny’s,
a small yet popular grill
If the picture didn’t get you, hopefully this poem will
A family run business where the owners are Greek
That being said, it’s a given that the gyros is far from weak
As soon as you have this special, your taste buds will soar
At a not so bad price,
you’ll get just what you paid for
A burger stuffed with gyros that is more than just appealing to the eyes
And it tastes as good as it appears,
especially complimented with the seasoned fries
Crispy onion rings, a burger well done
And a variety of other options,
even though I’m focusing on just one
To enjoy the nice weather,
there’s a patio outside to find a seat
Good food and conversation,
it’s a good spot to sit and eat

Johnny’s Grill in Skokie,
a small yet satisfying grill
If this poem didn’t get you,
Look at the picture again…
it probably will!

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Cattleman’s at the Club

Cattleman’s at the Club
1608 3rd St NE, Belmond, IA 50421

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Three years ago in June
Three tornados loomed
Headed for a restaurant dear to us
They skirted cross the land
And didn’t stop and stand
But turned parts of that restaurant into dust

But the story doesn’t end on despair
Because the town of Belmond Iowa cared
They gathered up their might
And all came out to fight
To keep Cattleman’s open in their town

Three years later they are thriving
Cattleman’s at the Club, fine dining
The foods beyond compare
In a pleasant atmosphere
So you better get here early for a seat

From luscious steak to tasty fish
And a salad bar thrown in
Homemade soup in winter
In summer, golf and eat
You can’t go wrong no matter what you eat

Burgers are delicious, chicken pasta zest
And their fried chicken is the very best
Appetizers tasty
No food will be wasted
You’ll come away with smiles on your face

And of course there is a lounge
Where fun can still be found
On Tex-Mex Thursday
Margaritas quench thirsty
And the fun is passed all around

So come to Belmond Iowa some day
And to the Country Club please stay
Cattleman’s at the Club
Will really fill you up
If good food is what you really crave

Contributed by: Pete Gardner, whom has been writing poetry for a large part of his life yet over the past few years it has taken center stage.  The majority of His writing is Christ centered, and many are songs, not just poems.  He writes daily on his blog, which can be found at psalmistpetegardner.wordpress.com.

if you would like to also submit a contribution to dineANDrhyme, click here for submission requirements!

Stan’s Donuts

Stan’s Donuts
2800 N Clark St, Chicago, IL 60657

IMG_1069Los Angeles meets Chicago in this donut collaboration
All thanks to Rich Labriola for partnering with Stan Berman to bring the Midwest his delicious creation
Stan’s Donuts, a more than 50 year old donut shop well-known in LA
But when brought to Chicago, the mix with the Labriola Baking Company gave Stan’s Donuts a new way
With classic and traditional flavors, Stan’s paved a path to make a name in our city
Especially for their notable donuts that range from being fancy and pretty, to whimsical and witty
Creme-filled captain crunch, biscoff banana pocket, and pistachio are a crowd-pleaser
And if you’re indecisive, samples are available for a little teaser
Each donut is fresh and fluffy, soft and moist
And old fashioned donuts are a favorite, if that’s your choice
The interior has a 1950’s vibe, with decor that is adorable and retro
And gazing at the wall of colorful KitchenAid stand mixers is almost as enjoyable as a show
With long lines that go by fast, and a friendly and patient work-crew…
In just one visit you’ll know why Stan’s Donuts is treasured for grabbing coffee and a donut,
and if one donut doesn’t do, then possibly a few!
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Cafe K’tizo

Cafe K’tizo
1915 N Gary Ave, Wheaton, IL 60187

matcha 1

They call me a regular,
A coffee drinker in their teashop
So addicted to their blended matcha
I simply cannot stop

I eye the other drinks
And my friends have tried them all
But I stick with my refresh-ment
Summer, winter, spring, and fall

Owner Judy says it’s healthy
Like most of their yummy fare
That may ease my guilt somewhat,
But—sip, mmm—I’m not really sure I care

At times I eat the veggie quiche,
A salad, or soup of beans
But the reason I go again, again
Is my drink of powdered greens

Ok, I must admit I lied,
My reasons are galore
I love the staff, the vibe, the space,
The changing art displays and more

I call it my office away from home
Where I’m met with a welcoming smile
I set up my laptop, order my drink
And settle in for a while

On breaks from work, I roam the shop
As there is much to see
For Judy loves the whole globe round
And embraces it all in her world of tea

Feel like assam bop or mango mate?
Pu’erh, rooibos, or Formosa oolong?
There’s all this and much more—
Even a cinnamon named Mekong!

So stop on in.
I guarantee
Get a matcha and
A regular you’ll be

Contributed by: Jen Underwood, a writer, student, and mom. She and her family are moving into the city of Chicago this summer, but she hopes to still visit K’tizo from time to time. You can check out her writing at her blog: www.jenunderwood.org!

if you would like to also submit a contribution to dineANDrhyme, click here for submission requirements!

Pizzeria Paradiso

Pizzeria Paradiso 
2003 P St NW, Washington, DC 20036

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Pizzeria Paradiso, an artisan pie like no other
I remember waiting in line another
Just a few tables, lines down P street
Order Bosco or Atomico, with spicy meat
Sample olives, briny with extra virgin oil
Ponder the menu while the Pizzaoli toil
Watch the pies billow to life
While the aroma’s remove your strife
Scorching wood at 800 degrees
Sample the beers of high pedigree
Order Bernardus, Chimay or Bells Lager
Enjoy the warm wood cellar and have another
Dried Mozzerella not to be found
Only Fiore Di Latte to make pizza profound
Pizzeria Paradiso
Never any Compromiso


Contributed by: Mark Routson, a life long Washingtonian, who is always on the look out for real food and travel. Check out his blog at Frugalicity.wordpress.com!

if you would like to also submit a contribution to dineANDrhyme, click here for submission requirements!