Amerigo’s executive chef Stephen Ward maintains a healthy rapport with local farmers to source fresh ingredients, which fill the eatery with the aromas of garlic, basil, tomatoes, and polenta. The Nashville Scene has lauded his efforts to work with area agrarians, and Amerigo also received the 2009 Diner's Choice award from OpenTable. In the bustling kitchen, chefs pull pizzas from the rippling-hot waves of a brick oven, where pickled onions cook into molten feta from Tennessee-based Bonnie Blue farms. Gluten-free and wheat pastas as well as ravioli and tortellini stuffed with smoked chicken and crab swim in a range of house-made sauces, and the complex earthy scent of cedar wood mingles with the aromas of fresh fish. The wine list brims with local elixirs and wines from Italy, which clink together in glasses with the soft jangling of robots playing Twister.
Each of the Monkey Joe's bounce houses and fun parks located in 17 states draws its inspiration from its eponymous mascot. Legend has it that the furry purple monkey discovered bouncing by accidentally falling out of a coconut tree, and he decided then and there to spread the fun with inflatable bounce houses and obstacles, slides, and jungle gyms.
Kids aged 12 and younger can split their time among the inflatable play center, and toddlers aged 3 and younger seek binky-laden treasure chests in special play areas. With an eye toward sanitation, the staffers oversee regular wipe-downs with Swisher Hygiene formulas. They also host parties, where video monitoring and identity bracelets keep track of guests to ensure safety.
Dr. Derek Renfroe draws from his award-winning experience at the University of Louisville School of Dentistry and from his years spent as an active-duty dentist in the U.S. Army to protect and enhance smiles inside a new, contemporary office setting. Preventative and general treatments come in the form of checkups, cleanings, fillings, and dental implants. Cosmetic services improve the look of toothy grins with porcelain veneers, teeth-whitening treatments, and strategically placed mirrors. Warm yellow tones cloak the modern office, where TVs rest beside cushy treatment chairs, and sleek white furniture reflects off a meticulously shined floor.:
It was more than two decades ago that Jeff "Jefferson" Webb opened the first Jefferson's Restaurant in Jacksonville, Alabama, funding the venture with a little help from his parents and the profits he earned from selling his precious baseball cards. Since then, Jefferson's Restaurant has expanded to more than two dozen locations throughout the U.S.—each one dishing out the signature wings, burgers, and fresh gulf oysters that made the original location famous. At the Brentwood location, diners can lounge on a sprawling outdoor patio, watching football on flat screens and clinking frosty brews beneath the sun.
Boasting baking savvy showcased in magazines and on Food Network's Cupcake Wars, Ivey Childers devises decadent confections in more than 20 playfully named flavors. Each miniature morsel is baked from scratch daily, then adorned with a balanced dose of creamy frosting before taking its place amid the shop's Victorian-inspired décor. Customers can savor the pillowy sweetness of Big Dreams, a strawberry cupcake crowned in cream-cheese icing whose recipe came to the owner in her sleep. Or they can dive into the rich custard center of the Boss cupcake, which infiltrates French dessert armies with an éclair-frosting disguise. The Good Kisser tops the ganache-covered goodness of chocolate cake with the zest of mint buttercream frosting and Andes mint pieces, merging light and dark sides more sweetly than Jekyll and Hyde’s grandma.
Cold Stone's ice cream inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. The ice cream generously welcomes dozens of toppings, as traditional as crumbled cookies and chopped nuts or as quirky as granola and black licorice. Choose your favorite ice cream from among dozens of silky flavors, such as Irish cream and butter pecan. Then make certain no one will try and steal a taste by topping it protectively with brownies, gumballs, and peach pie filling. Whatever Frankencream you create, it'll be scooped cold off the frozen granite stone into a freshly made waffle cone or bowl. Cold Stone's ice cream and toppings vary between seasons and location, and they also offer non-dairy sorbet and an array of lighter toppings such as fruit and honey. Ice-cream creations run between $4 and $6, depending on size.