Dave Bohannon had a simple idea for a restaurant: he wanted to open one by the water and craft a concise menu of uncomplicated, but immaculately prepared dishes. With this vision in mind, he and his wife Alice opened Surf Burger. She honed its decor with help from local artists, creating an interior where old beach-themed paintings line the walls and surf movies play against a soundtrack of island music. Not only do the couple and their children leave their mark on the eatery’s menu and interior decor, but on its guests, as well. They often venture from their respective posts to eat, chat, and get matching tattoos with diners, forging a sense of community and transforming one-time visitors into loyal regulars.
They bolster this friendly, low-key atmosphere with casual dishes such as burgers, chili dogs, and fish tacos, as well as sweet-potato fries and quarter-pound Cajun sausages inspired by down-home southern recipes. At a full-service bar, servers pour draft beers and blend frosty tropical cocktails, which arrive before customers seated in the beachy dining room or on the outdoor, dog-friendly deck.
Each of Wing Zone’s 15 sauces comes accompanied with a number. The digit doesn't signify the amount of ingredients, nor is it a tool for easier ordering. Rather, the sauce’s number, much like the scores given to candidates during presidential debates, denotes a spectrum of spiciness, with 1 being mild and 4 being too hot for its own good. Original wings, boneless nuggets, and crispy fried shrimp come dressed in up to four of the zesty flavors, such as garlic parm, Ragin’ Cajun, and, the hottest of the hot, Nuclear habanero. Aside from dressing up chicken and fish, the Wing Zone kitchen also churns out plainly dressed chicken tenders, stacks of burgers with bacon and cheese, and extinguishes burning taste buds with banana cheesecake or chocolate brownie bites.
My Favorite Things resembles a turn-of-the-century general store more than a modern restaurant. Behind a well-used wooden counter, glass jars of whole coffee beans rest against the wall, and recycled coffee bean bags cover cabinet spaces. Aged glass cases display crafts and decorations forged from wood and ceramic materials, instead of plastic or metal husks shed by growing computers. Most importantly, when it comes to the cooking, breakfast dishes exemplify the kitchen's commitment to traditional styles. Eggs fresh from the pan appear on plates beside crispy bacon and juicy sausage. Omelets arrive at tables packed with slices of ham and chopped veggies, and belgian waffles come sprinkled with classic toppings such as pecans and chocolate chips.
Beneath walls the color of warm ghee, the clarified butter used in Indian cuisine, street vendor?style carts brim with thick curries. Taste of India's waiters emerge from the kitchen, their arms stacked with plates of lamb with house-toasted spices, rice dishes, and chicken and prawns steeped in the sweltering heat of a tandoor. After scooping up the last chickpea with a piece of warm naan, guests relax under the sparkles of gold ornaments hanging from above. They click glasses of wine or imported Kingfisher and Taj Mahal beers in a toast to celebrate getting promoted or successfully assembling a team to prank-call a casino.
For more than 15 years, the sandwich-smiths at Roly Poly have built up an impressive roster of hot pressed sandwiches and cold-rolled wraps lined with fresh ingredients and any number of dressings. Armed with more than 35 options, they create custom wraps or stack sandwiches such as the Cape Codders with turkey breast, swiss, dried cranberries, walnuts, lettuce, and avocado before drizzling the whole show in balsamic vinaigrette. Roly Poly also gets parties started with catering and box lunches to help hosts feed hungry guests or fend off only slightly hungry grizzly bears.
The 35 flavors of wing sauces at Hurricane Grill & Wings don't just show up on the house's lauded boneless and jumbo buffalo wings. They also add a splash of flavor to a diverse range of dishes on their menu, from the grilled mahi-mahi made with an ancho-chile-lime sauce to the barbecue-bacon cheeseburger made with mango-barbecue sauce or honey pecan chicken salad . This adds a touch of inspiration to every dish, with most entrees coming with a choice of a complementary sauces. Chefs pair their feasts with a full list of domestic and craft beers, which cool the fire of the spicy sauces.