Arranging delectable cuts of Angus beef and chicken tenderloin into small sandwich nibbles, Main Street Sliders' menu tackles hunger with a variety of sliders, savory appetizers, and combo meals. Fresh potato rolls house the meaty tenants of classic sliders, such as Philly-style chopped steak or thinly sliced ham, turkey, and roast beef, served cold or grilled ($1.30 each). Specialty sliders showcase palatable Southern fusions ranging from the pulled pork, drenched in tangy barbecue sauce, to the Southwest slider, crowned with an onion ring and cheddar cheese ($1.65 each). Side orders accompany feasts in the form of shoestring french fries ($2–$5) or tots ($2–$5), and appetizers kick-start nosh sessions with fried pickles ($4.50) and mozzarella sticks loaded with enough cheese to subdue appetites and craft delicate dairy jump ropes ($4.50).
Primo Hoagies uses Thumann's deli meats in its menu of diverse deli sandwiches, which are made to order in small, primo, and whole sizes on fresh-baked bread, or bundled up in primo-size low-carb and whole-wheat wraps. Turkey breast, swiss cheese, cole slaw, and russian dressing stuff the Turkey Schwartzie ($6.39, $8.39, $19.79), and the Sharp Italian comes decked out in prosciutto, sharp provolone, hot capacola, natural-casing genoa salami, a three-piece designer suit, and an all-encompassing knowledge of southern-European geography ($5.99, $7.99, $18.99). Spicy Diablo sandwiches, sprinkled with Primo Hoagies’ own blend of hot seasonings, make customers emit flames from their mouths and smoke rings from their belly buttons. Hot-pepper cheese joins the inferno-inducing prowess of spices on the Tuna Diablo ($5.69, $7.69, $18.39) and Audiablo, a union of turkey breast and oven-roasted beef ($6.49, $8.49, $19.99).
The popular sandwich franchise offers an expansive selection of speedy snacks, including soups and salads. For a trimmer take, try a Torpedo or Bullet ($3-$4), where longer, leaner baguettes get packed with yummy stuffings, such as mozzarella, turkey, and basil pesto in the Pesto Turkey or heaping stacks of meat (ham, salami, capicola, pepperoni) in the Italian. Other sliced bread standouts include sammies (flat bread), signature subs, and classic subs. View a complete menu here.
Leigh Ann, I Don’t Give a Fork’s founder, prides herself in one-upping the institution of flatware. An innovative entrepreneur who has immersed herself in the restaurant world since the age of 17, she whips up tasty bites and folds them into hoagie rolls that require no utensils and mostly just accurate hand-eye coordination. She doles her fluffy white rolls out of the I Don’t Give a Fork truck, greeting hungry customers with scrambled eggs and philly steak, grilled zucchini cakes, or mac and cheeseburgers all day. When she isn’t acting as the face of her business, Leigh Ann is crafting catering trays of sandwiches with sides of mac and cheese, homemade apple slaw, or BLT nachos.
Cuisine Type: Authentic, Traditional Mexican Food
Handicap Accessible: Yes
Number of Tables: 25–50
Parking: Parking lot
Most popular offering: Molcajete, parillada, tacos, and fresh salsa
Alcohol: Full bar
Delivery / Take-out Available: Takeout Only
Pro Tip: Friendly staff, fresh and homemade food, not all food we served is spicy, vegetarian options available.
El Jefe Restaurant & Mexican Grill's owner has a succinct way of describing a robust menu: "Plenty of options for anyone," he says. He does, however, provide some guidance to navigate the multipage treatise on authentic Mexican fare. He recommends the dishes that incorporate seafood, such as the house specialty Burrito El Jefe. The mammoth burrito wraps up shrimp, onions, tomatoes, and bell peppers beneath a blanket of melted cheese and tomato sauce, garnished with pineapple pico de gallo to complement the savory flavors. To spice up conversations, the bartenders mix a variety of margaritas, and sangrias, which guests are encouraged to splash into the face of anyone whom they suspect may have tastebuds on their nose.
Afternoon tea has been a treasured ritual for the proprietor of British Bell Tea Room since childhood. Her fondest memories of being a little girl include sipping from porcelain teacups, nibbling pastries, and chatting with her English grandmother, whom she affectionately called “mom-mom.” At British Bell Tea Room, she invites visitors to experience the high-tea tradition for themselves in an opulent parlor decorated with chandeliers and golden draperies. Servers present various treats—such as sausage pastries, dainty poppyseed-chicken-salad sandwiches, and scones—on fine china with silver and crystal.
Patrons often stop by the tearoom with friends to share a pot of steeped loose-leaf tea or bring along children for pint-size pots of pink lemonade. Many visitors also find the space relaxing enough to sip tea alone with a good book. There's also an elegant retail shop onsite where patrons can buy take-home loose-leaf teas, teacups, and teapots.