"Operations at Johnny's Café looked much different back then compared to what visitors encounter today. Instead of the original eight-seat saloon, the establishment now boasts an expansive dining room with a back-lit mural and red leather booths. The bar is filled with antique decor, chairs made from old saddles, and a bull with glowing eyes hangs on the wall. Observant diners may also notice that beams spanning the room resemble T-bones. Despite broadloom carpets and chandeliers, homey hospitality leads the experience."
"Ribeyes are served with a side, choice of soup or salad, and bread that comes with a secret-recipe cottage cheese spread that has been on plates since the 1950s. Steaks are hand cut in-house and an on-site bakery cranks out baked goods. While perfectly crispy onion rings are fan favorites, the Polish-inspired vinaigrette salad dressing, a recipe that has been developed over time, has equally collected a devout following."
Polish immigrant Frank Kawa took over a bar in 1922; his family still operates Johnny's Café more than a century later. The restaurant evolved from an eight-seat saloon to an expansive dining room featuring a back-lit mural, red leather booths, antique decor, saddle chairs, and a bull with glowing eyes. Beams resemble T-bones and chandeliers hang over broadloom carpets, yet the atmosphere remains homey. The menu emphasizes in-house hand-cut steaks, locally sourced beef, and longstanding homemade items like a secret-recipe cottage cheese spread, Polish-inspired vinaigrette, oxtail, liver and onions, desserts, and strong cocktails that draw praise.
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