The chefs at Harbor Inn Seafood cast a wide net across America’s vast waters, hauling up recipes for seafood standbys ranging from river-dwelling catfish to Atlantic denizens such as scallops and crab. Undersea eats arrive fried and boiled, taking their place at the table with terrestrial delicacies including juicy cuts of prime rib and filet mignon.
Just More Barbecue, boasting a buffet-style menu, loads plates with prodigious piles of juicy meats fresh from the grates of a meticulous 14-hour smoking process. Challenge a plate's holding capacity with Just More Barbecue's all-you-can-eat barbecue buffet ($10.95), which provides diners the chance to choose any items save for baby-back ribs from the buffet line, including chopped pork, beef, and smoked spare ribs more tender than a newborn lullaby. Baby-back rib dinners ($10.95) slathered in savory homemade sauces test the structural integrity of dinnerware alongside a choice of three plate partners, such as baked beans and corn on the cob. Smaller platters ($7.95) cater to modest appetites and hold a choice of one meat and two sides dishes, and budding eating champions can kick off careers with a child's meal ($1.95), complete with a half serving of one meat, one side dish, and one imaginary encounter with an argumentative dinner roll.
At Smoke & Blue, diners pile plates high with buffet-style barbecue in a family-friendly setting. The cavernous wood-paneled dining area seats 300 people at long tables with checkerboard tablecloths, and the eatery welcomes buses, RVs, and large spaceships. On the weekends, family-oriented bluegrass, country, and rock bands take the stage as patrons dig into plates of smoked chicken, pulled pork, and spare ribs with sides of sweet-potato soufflé, creamy coleslaw, and collard greens.
The culinary captain at Milano’s grew up in a kitchen filled with the saucy aromas of traditional Italian fare prepared by his mother and the seasoned zest of Greek dishes grilled up by his father. With that history ensconced, he continued the tradition by marrying both cuisines in a restaurant sporting a hearty menu, casual Mediterranean ambiance, and a justice of the peace certified in marrying cuisines. Offering the best of both worlds, the chef plates everything from grilled rib eye steaks and salmon to Italian casserole, pizza, Greek salads, and oven-baked subs.
Beef ‘O’ Brady’s menu boasts a beefy bounty of classic pub fare with an Irish twist, prepared hot, steaming, and packed with enough beefy flavors to stampede even the most ravenous appetite. Start out with a buffalo half-and-half appetizer ($7.49), finding an edible equilibrium with three buffalo chicken tenders and a quarter pound of buffalo shrimp served with blue cheese and celery. Or dive into the beef end with the restaurant’s signature ‘O’ Brady Burger ($7.99), seasoned in a slumber bag of herbs and spices and topped with melted provolone cheese. Burgers come with a choice of potato salad, pineapple coleslaw, chips, fries, broccoli, or mashed potatoes with Guinness gravy. Other eats include a full rack of baby back ribs ($17.99, $10.99 for half rack)—available with traditional, honey barbecue, or kickin’ bayou barbecue sauce—and Beef ‘O’ Brady’s sandwich staple, the Dubliner ($8.99), containing thinly sliced roast beef, sautéed mushrooms, and swiss cheese. Fallen angels can attempt to reclaim the power of flight through consumption of a dozen boneless chicken wings ($8.99), available with your choice of a dozen flavorful sauces.
Sweet Grass Diner's mission to help keep neighboring businesses thriving holds strong in its menu, which bursts at the seams with home-cooked meals comprising eggs, dairy, and fresh produce supplied by local farms. Helmed by Ray and Karan Stratford of Brioso Fresh Pasta, the diner’s kitchen turns a cheek to the owners' usual Italian fare and instead churns out breakfast all day, sating appetites with fresh-made pancakes, waffles, and farm-fresh eggs. Grilled-chicken sandwiches, hearty chili, and chicken-fried steak doused in sausage gravy all vie for palate popularity from visitors hungry for lunch and dinner. Bread pudding and lemon-meringue pie meet diners at meals' end, granting a sweeter farewell than an unexpected hug from the ice-cream man