Chefs at Scratch Fresh construct classic comfort fare from scratch, dishing up a menu of hearty entrees and desserts at breakfast, lunch, and dinner. Like a rooster sounding his ceremonial bugle, stone-ground cheese grits ($2.20) salute the dawn of a new day. Fresh eggs populate numerous breakfast dishes, joining hearty sustenance such as fried chicken and sausage gravy ($5.99). Diners can paint blank burger canvases ($3.59–$5.59) with condiments or craft avant-garde sculptures by fusing toppings such as roasted garlic mayo, grilled mushrooms, and artichokes. The grilled honey ham 'n’ cheese ($5.39) pilots a convoy of sandwiches, and pie—made with peanut butter crafted from boneless peanuts—caps off the meal ($4.59 for a quarter pie, $7.99 for a half pie).
• For $7, you get $15 worth of in-house Mediterranean fare. • For $35, you get $70 worth of catered Mediterranean fare. Papouli’s Mediterranean Cafe and Market quells Corinthian cravings with a menu stocked full of Greek favorites and contemporary Mediterranean dishes. Accentuate a lively debate about first-century Olympians with sharable sides, such as hummus ($3.50) or eggplant-blended baba gannouj ($3.50), smooth dipping sauces perfect for skinny-dipping pitas. Entree-minded diners meet carnivorous cravings with souvlaki plates (chicken $9.25, lamb $11.99), savory spears of marinated meat grilled with green pepper and onion and served over rice pilaf with Greek salad and bread. Alternatively, appease corporate crowds with catered fare ($5.99/person), such as dolmades, seasoned rice and raisins gift-wrapped in marinated grape leaves, or beef and lamb gyros. Pastryphiles can mow down spanakopita, a wedge of spinach, feta cheese, and phyllo dough that doubles as a discus when frozen.
Citrus lime-juice-marinated shrimp and calamari ceviche ($9.95), housemade Hass-avocado guacamole ($7.95), oozy queso dip ($4.95), and the popular black mussels in tequila serrano-chile cream broth ($9.95) each make a delicious prelude to Por Fin's zesty platters. Served with stone-ground grits and roasted tomato sauce, the corn-husk-wrapped Yucatan-style fish ($17.95), crusted with chile adobo, is a must for seafood lovers. Other tempting entrees include brick chicken with rice and beans ($15.95), veggie lasagna with chihuahua and queso fresco cheeses ($13.95), and Mexican braised short ribs ($15.95). Tamales, enchiladas, and burritos will appease less-adventurous eaters. Por Fin also serves specialty drinks, ice-cold beers, and a la carte tacos at the bar. Stop in for dinner Tuesday through Sunday.
Rising Roll dishes out tasty lunch fare, earning recognition as a best buy from Zagat. Sink your teeth into paninis, melts, and gourmet wraps. The Mad Italian layers salami, pepperoni, ham, provolone, lettuce, tomato, and Italian dressing on a toothsome boule, croissant, or wrap with a side of red-skin-potato salad, pasta salad, or coleslaw. Vegetarians will delight at the pesto portabella, a combination of marinated grilled portabella, crumbled goat cheese, roasted red peppers, and pesto. A selection of salads, such as the Maui (crisp romaine, grilled chicken breast, crumbled blue cheese, mandarin oranges, and chopped pecans), provides carb-free eats for diners restricted by diets and devout bowling leagues.
The Derby Sports Grille Pub's crew of cuisine crafters delivers a capacious menu of pub favorites and beverages. An appetizing arrangement of cheese sticks bathes in a marinara concoction ($6.50), and battered buffalo shrimp inhabit oceans of mild, medium, or hot sauce ($6.95). The deft cooks stack up the Derby Melt, an 8-ounce burger cushioned by marble-rye bread and melted swiss cheese ($8.95), and diners can dollop mounds of barbecue-infused pulled pork and coleslaw on waiting buns ($7.95). Order a mealtime multiplicity of wings engulfed in sauces both classic and inventive, such as teriyaki, lemon-pepper, or sweet and sour⎯all served bone in or out ($6.99 for 6, $7.99 for 10, $13.99 for 20). Any of these meals can be enjoyed with a mug of beer, a glass of wine, or a derby hat filled with cognac.
Toasted sandwich breads plunge into 8-inch oceans filled with premium meats and cheeses at Good Grub Subs, where 20,000 leagues of spreads, sauces, and spices offer fathomless combinations. After choosing a delectable bread or wrap from the menu, patrons tastefully furnish their selection with a meaty centerpiece and a soft carpet of cheese. More than 10 kinds of Boar’s Head meats sliced daily range from succulent turkey pastrami to blazing buffalo chicken and roasted pork loin. Good Grub’s sandwich virtuosos streamline the selection process with a signature variety of subs, from the coleslaw-laced southern turkey to the classic corned-beef Rueben, topped with swiss cheese, sauerkraut, and a dressing to commemorate each of the thousand islands visited on its extensive maiden voyage.