Since its 1972 inception to its present status as burger mecca throughout the Midwest, Max & Erma's has undergone some major changes. Originally a quirky little German Village bar owned by locals Max and Erma Visocnik, this chain now boasts nearly 80 restaurants across the country. But so much about this place remains a throwback to the original neighborhood joint. Cluttered bric-a-brac preserves a sense of uniqueness in each restaurant. And unlike most national franchises, every item from the kitchen is cooked from scratch, including sauces, soups and dressings. Onion rings are hand-battered; potato skins are individually scooped, fried and restuffed; and gourmet burgers are cooked to order. Choose either a six- or 10-ounce beef patty, complete with a range of exotic toppings, such as guacamole, blue cheese or sautéed mushrooms. The house-special Garbage Burger (with bacon, American, cheddar, Swiss and mozzarella cheeses, grilled onions, sautéed mushrooms, guacamole, and marinara) is one of the most popular menu items. Extra napkins may be required. And although burgers are the specialty, Max & Erma's offers a selection of house-made salads, soups and chargrilled chicken dishes, as well. A trip to the build-your-own-sundae bar or a bite into a warm, house-made chocolate chip cookie further confirms that this is not your average burger chain. Beverages include smoothies, shakes, beer, cocktails and a small wine list. Serving lunch and dinner daily. Sun brunch. Hours vary by location.