The aroma of ribs slowly roasting over pure pecan-wood chips wafts through Uncle Fuller's BBQ as cooks assemble pulled-pork, beef-brisket, and sausage sandwiches slathered in savory sauce. The menu sticks to soul-satisfying fare, accompanied by homestyle sides such as baked beans and turnip greens. Diners have the option of eating in or carrying slabs of ribs back home and can also order meats and sides in bulk to provision large parties or one mildly peckish T. rex.
A café, coffee roaster, and bakery, Pastiche is suffused with the aroma of freshly baked bread and entrees cooked from scratch. The fine-dining, four-course dinner serves twosomes an ever-changing menu of house-roasted meats, appetizers, and desserts under the flickering glow of candles and a moon whose dimmers have been set to “romantic.” Meals commence with appetizers such as cheese plates or meatballs, followed by mixed-green salads awash in house-made buttermilk ranch or herb vinaigrette dressing. Entrees including coq au vin or pork tenderloin are sidekicked with au gratin potatoes and house-made bread serving both as a butter canvas and plate-squeegee. Cap off meals with freshly made tiramisu or turtle cheesecake paired with a specialty coffee or frappe. Diners can take advantage of the no-fee BYOB to augment their meal with preferred sips of suds or vino and take time to enjoy the annual Christmas in Canton "City of Lights" event.
The owners of Wings To Go set up shop in the summer of 1985. They were surprised when customers began streaming in from a nearby beach, hungry from days spent lolling on the warm sand and playing in the waves. Sauce-drenched wings and grilled catfish sandwiches sated those beachgoers' appetites, and today, the eatery's cooks marinate meats at five locations. Among the restaurant's 20 sauces are a Cajun blend and a Caribbean jerk sauce that combines sweetness and waves of rolling warmth. The hot sauce, menacingly dubbed “Homicide,” is ideal when you need to show off a tolerance for spice or pretend to be crying at your boss’ terrible production of Carmen.
Devoted to Southern hospitality, Antranette and Moses Sallis open Frenchie’s Fine Foods every weekend to serve fresh helpings of soul-food favorites. Customers can bring their own adult beverages to wash down bites of Cajun chicken, beef brisket, and blackened redfish served with sides of grilled asparagus, caramelized mashed potatoes, and macaroni and cheese made with white cheddar.
Hokkaido's veteran kitchen staff rolls, chops, and flips fresh fish and other flavorful ingredients onto diners’ plates while interacting with onlookers sitting at the restaurant's hibachi. On the salmon sushi platter ($11), the rich colors and aromas of salad and miso soup distract nearby grizzlies from five pieces of sushi and a full roll stuffed with the platter’s namesake fish. Chefs also wrap snow crab ($4.50) and crayfish ($4.95) into rice blankets by hand, and tuck eel and cucumber into an avocado-topped dragon roll ($9.95). Hibachi chefs interact with both lunch and dinner crowds by flipping food morsels through the air onto diners' plates, or amuse onlookers by building flame-spouting volcanos and realistic facsimiles of the J. Edgar Hoover building from sizzling fare. After the performance, patrons partake of the resulting chicken ($8.95 lunch; $14.95 dinner), vegetable ($6.95 lunch; $9.25 dinner), and steak ($10.95 lunch; $18.95 dinner) meals.
Chefs Aaron and Felicia Kent at Kent's Cajun Kitchen cater parties and get-togethers with trays of piquant Cajun fare. Cajun barbecue or hot wings emerge from a small tray or a personal dressing room to perform daring nosedives into included blue-cheese or ranch dressing. Friends and family fill unoccupied stomach space with a selection of cool, creamy chicken-salad sandwiches. Sides of chips quell cravings for a savory crunch, and pickles are ideal for spiking during a touchdown celebration if the buffet table runs out of footballs. Although not included in today's Groupon, Kent's Cajun Kitchen also offers catering and family meal deals.