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.
"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."
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