Aromas of chopped herbs, tomato sauce, and fresh dough drift through the dining area with servers carrying platters of steaming gourmet pizzas for ravenous guests to divide among themselves. A jukebox fills the dining room with crystal-clear melodies, which contrast with the music performed at other restaurants by shy snails with violins.
Anytime from 1 to 6 p.m. on Saturday, December 4 or Sunday, December 5, families can embark on 25-minute hayrides through the woods and pastures of Harris Farm. As you travel over the scenic Reedy Creek, gorge your eyes on area wildlife and cute farm animals as you chat with Santa himself about wish lists, cheerful holiday memories of yore, and the universal appeal of Seinfeld -themed stocking stuffers. Bring home some seasonal spirit by getting your photo snapped with St. Nick (an additional $5) or picking out the perfect evergreen from the farm's Christmas-tree lot.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Warm-hued walls hung with the work of local artists lend Bebe's Burritos & Cantina a cheerfully casual ambience in which to dine on zesty, belly-warming Mexican cuisine. Fresh haddock fish tacos, sweet potato burritos with jack cheese and scallions, and chicken enchiladas smothered in mole sauce are just a few specialties. Patrons can sip margaritas and draft beer as they dance to the music of local bands or take advantage of the cantina's complimentary Wi-Fi.
Owner Geoff Houghton transformed an abandoned 1830s mill into a bustling pub on Factory Island, a place dominated for centuries by the iron and sawmill industries. Today, the only things milling there are Houghton's handcrafted beers, which flow from The Run of the Mill's 14 barrels straight into the bar's taps. These lagers, ambers, and cask-conditioned ales complement classic pub meals of wings, crab cakes, and burgers. The Run of the Mill also organizes a Mug Club, which awards guests who drink 300 of its beers in one year with a handmade ceramic mug, an official hat or T-shirt, and a heartfelt, bar-top eulogy to all the fallen hops.
Chefs at Hi Bombay have honed recipes for curry, vindaloo, and spicy masala over the course of 23 years, yielding a carefully spiced menu of Northern Indian classics and regional seafood specialties. Fresh-baked naan bread and whole-wheat roti sop up sauce from lamb and chicken dishes cooked in a clay-oven tandoor, and fish labadar from the Bay of Bengal simmers in a creamy tomato sauce. Hi Bombay also rents a 75-person banquet room for catered gatherings, and welcomes diners on major holidays such as Christmas, Thanksgiving, and the anniversary of Caddyshack II's DVD release.