Mazzio's Italian Eatery's staff rolls out a buffet for lunch and dinner populated with tasty Italian cuisine that they also serve à la carte. The restaurant's staff has been perfecting its culinary modus operandi for more than 50 years, long enough to evolve the pizza selection to include three levels of thickness. Chefs bake standard, deep-dish, and thin crusts—available in gluten-free form—and load each with toppings such as caramelized onions and giant pepperoni. The kitchen makes pasta plates to order, some baked in the oven, such as lasagna, and some tossed in sauce, such as the mainstay spaghetti and meatballs. The signature calzone radiates the ambrosial scent of pizza dough stuffed with meat and cheese, and it's meant to be shared, unlike a pogo stick.
Rick’s Place’s expert chefs whip up rib-hugging southern-style meals served by a friendly staff within the casual eatery or amid Mother Nature's embrace in the outdoor seating. Dining duos commence a flavor symphony with spinach and artichoke dip, which layers a creamy, veggie-filled white sauce over fried bow-tie pasta formally attired in a tuxedo with cummerbund, or the seafood toast, an amalgam of crab, shrimp, and crawfish lounging atop slices of french bread more fluffy than a cumulous cloud swaddled in a blanket of cotton candy. After a shared first dish primes bellies, pairs can dig into hearty entrees, tucking into a shrimp or chicken crawfish pasta or an 8-ounce hamburger steak cloaked in onion gravy and accompanied by a potato sidekick, which can arrive to tables baked, in french-fry form, or doing the hula.
Chick-fil-A's chicken sandwiches became an instant classic one fateful day in 1967, when an anonymous Georgia chicken wandered into a hot, buttered bun and made history. Forty-some-odd years later, or 267 million chicken years, Chick-fil-A chicken biscuit sandwiches are still made the same way, with boneless cuts of breast meat hand-breaded by mystic chicken ascetics, bronzed in 100% refined peanut oil, and kept warm in buttermilk biscuit earmuffs. Like gambling on horse racing, the chicken biscuit is so dangerously delicious that you'll devour two without thinking twice, but unlike gambling, Chick-fil-A's sandwiches never contain dice, poker chips, or knee-breaking goons in track suits.
Last Call's menu fills nutritionally bankrupt stomachs with moral morsels of flavorful amidst electrifying weekly events such as live music, dart leagues, and karaoke. Ravenous bird watchers can snag a mouthful of in-bone or boneless wings flapping around the restaurant, baptizing them in a culinary cauldron of zesty sauces such as lemon pepper, sweet red chili, and southwest chipotle. The jalapeño burger, topped with jalapeño bacon, diced jalapeños, and cheddar cheese, and served with a choice of side ($7.99), melts oral ice ages. And the shrimp po' boy, breaded butterflied shrimp dressed with lettuce, tomato, mayo, and cocktail sauce ($7.99), acts as a father figure to the orphan sea monkeys swimming aimlessly around your stomach.
Mimi's Family & Friends compiles a crowd-pleasing menu of simple breakfast plates and time-tested deli items to fuel local diners during morning and midday pit stops. For early appetites that rise alongside Apollo's flaming chariot, the quiche of the day ($7.50) sates baked egg cravings, and cups of cheese grits ($2.50) provide a hearty compliment to stout sips of french-press coffee ($2 for a small). During workday halftimes, lunch selections inspire energy-filled afternoons with leafy forkfuls of the club salad ($7.25), buttery bites of a ham or turkey and swiss croissant ($6.75), or creole-spiced spoonfuls of red beans and rice ($7.34). Bread pudding with brandy sauce ($2.50) or the cobbler of the day ($2.50) both excel as sugary desserts, and cobblers of the night patrol the back alleys enacting vigilante justice on common criminals.
Presided over by industry veteran Paul Schramkowski, Char's kitchen fuses fresh ingredients with exceptional skill to produce perfected plates of classic cuisine. Open a night of decadent dining with the cornmeal-encrusted, fried-oyster crostini, a delicious, cornmeal-breaded opener topped with roasted-garlic aioli and served atop a bed of Rockefeller salad and Standard Oil dividends ($10). Next, further reward tireless taste buds with the roast-beets salad, which snuggles goat cheese and arugula beneath a blanket of pine-nut and pecan gremolata ($8), then shower them with riches in the form of ricotta gnocchi, laid alongside braised lamb, preserved tomato, chilies, and mint––all accepted forms of currency at the farmer's stock market ($18). Vegetarians looking to vanquish voracity can do so with the butternut-squash ravioli, which wisely resides within a sage and brown-butter sauce ($13), and thirsts of all persuasions can be sated with a glass of wine from Char's extensive libation menu.