Tee Jaye's founders began preparing homestyle meals in 1970, a venture that spawned a string of 24-hour diners stuffed with delicious country fare. An egg-centric medley of dishes graces the all-day breakfast menu, with options such as the barnyard buster ($5.10)—two biscuits, two eggs, and country fries wallowing in a puddle of Tee Jaye's famous sausage gravy—and the sunshine sandwich ($6.95), grilled sourdough trapped under stacks of cheddar, swiss, ham, scrambled eggs, and hash browns. Turn to the lunch-and-dinner menu to find the answer to the sphinx's riddle ("sweet tea") as well as a spread of classic country-kitchen eats, including the chicken-fried chicken ($8.25), homemade meatloaf and dressing ($7.75), and Granny's grandburger ($7.95), a half-pound beef patty served with fries and a choice of three toppings. A tot-thrilling kids' menu ($2.49/breakfast; $3.49/lunch and dinner) and a crisp collection of summer flatbreads ($6.95+) round out the restaurant's dining selections.
At Tlaquepaque, the only thing more vibrant than dishes adorned with multicolored bell peppers and miniature mountains of salsa is the lively decor. While diners settle themselves at booths emblazoned with celestial paintings or upon chairs decorated with carvings of peacocks, the kitchen staff envelopes meat or seafood in chimichangas, braises carnitas, and prepares other Mexican classics. On the outdoor patio, the wait staff ferries shrimp quesadillas and chalupas to tables against the backdrop of a three-tiered fountain that lights up by night, illuminating a trio of stone frogs and the Marshalls, an unconventional-yet-loveable family of pennies.
Located about 80 miles south of Cleveland, Holmes County's rolling countryside is rife with farms and stores, as well as a few tourist attractions. See the Amish lifestyle up close at The Farm at Walnut Creek, which also houses exotic creatures such as giraffes, camels, and kangaroos alongside regional animals like cattle, horses, sheep, and goats. The Holmes County Trail follows 29 miles of former railroad lines, from nearby Killbuck to Fredericksburg, with 15 paved miles accommodating Amish buggies and bicycles.Read the Fine Print for important info on travel dates and other restrictions.
Operating as part of a family of restaurants that includes The Grill's Chophouse and Pappy's Grill, the Grill on 21st Street sets itself apart from its kin by featuring two different bars and a spread of hearty American food. Inside the spacious dining room, visitors fan out on game day or any day to nosh burgers and wings amid a collection of flat screen TVs. Live entertainment frequently ups the restaurant's already festive vibe, as do karaoke nights and daily drink specials.
True to its name, Flags and Beyond doesn't simply stock the stars and stripes. Its catalog boasts colorful banners for both general decoration and holiday cheer. Seasonal flags ring in autumn with images of kittens lounging in a jack-o'-lantern or honor spring with Easter bunnies and painted eggs. Alternatively, a selection of patriotic flags includes classic American symbols, such as the Liberty Bell and a soaring eagle carrying George Washington in its talons. Flags for everyday display proclaim welcoming phrases, from There's no place like home to You are my sunshine! And for added exterior decor, the store carries creative mailbox covers that delight neighbors and mail carriers alike.
The foodsmiths as Taggarts Ice Cream Parlor construct a menu loaded with made-from-scratch cuisine and creamy frozen desserts served in an old-fashioned ambience. Silence hunger pangs with an ample array of diner-style sandwiches, such as reubens ($6.65), patty melts ($5), and half-pound angus burgers ($6.85). For dessert, indulge in more than a dozen ice-cream flavors, which can be scooped solo ($1.65–$3.45), mixed into sundaes ($2.65–$4.40), or blended into velvety milkshakes ($3.65–$4.40). The parlor's Bittner blends three-quarter-pounds of vanilla ice cream, homemade chocolate sauce, and roasted pecans into a classic creation ($3.95) popular since the 1930s, when the New Deal established dessert as a meal.