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.
The folks at Simply Living Life really, really love food?and everything that goes into it. So they've made it their goal to share the best of it with others. At their quaint gourmet shop, the staff is ready to pack up food prepared in house with locally sourced ingredients for customers in need of full meals for their kitchen table. A handful of caf? tables also invite diners to sit down to enjoy the simply prepared yet flavorful meals. Menus change daily based on what's in season; offerings sometimes include classic chicken salad, peppered pork loin, and fresh-baked chocolate-chip oatmeal cookies.
Each home-cooked meal from Judge Bean's BBQ travels straight from the from the pit to guests' tables, which rest under Christmas lights strung from the dining room's roof. The culinary team's smokehouse classics include baby back ribs slow-smoked for six hours and bayou shrimp paired with jambalaya-style rice. As meals unfold, patrons can watch sports or stare intently at the hosts of Book TV on overhead flat screens or simply listen to the live music acts that sometimes grace Judge Bean's stage.
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.
To recreate an authentic pizzeria as one would find in Naples, Chef Paolo imported all the right elements, beginning with the special domed brick oven. Here the pizzas are cooked on the masonry floor, alongside burning wood. Fueled by Tennessee oak, the oven's blaze approaches 900 degrees.