The Health Nut helps its clientele stay hale and healthy with a plethora of nutritious and wholesome lunch fare, vitamins, and other body-boosting sustenance. Midday patrons can pop in for a warm bowl of homemade soup ($2.95) and nosh on a chicken-salad sandwich ($4.95) or a whole-wheat chicken quesadilla ($7.25), eschewing less wholesome lunch cuisine such as gummy-bear burritos and pizzas topped with 9-volt batteries. Wash down healthful edibles with a protein shake ($4.25) or smoothie ($3.25), or peruse the retail selection of gluten-free and wheat-free products, including Udi’s bread ($6.25). The Health Nut carries a variety of top-notch, name-brand supplements, including offerings from brands such as Bluebonnet, Nature's Way, and Twinlab, as well as an array of vitamins ($6.95+) to strengthen immune systems against invading germs and smooth-talking bacteria.
Papa Murphy's Take 'n' Bake Pizza was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient, all of which are never frozen, onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of their signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. Their appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.
Cajun Shack imports the tastes of the Louisiana bayou with shrimp dusted with cayenne pepper and blackened catfish fried until it melts in the mouth. The menu's recipes draw from local seafood and produce. Cooks serve their specialties Monday–Friday inside the spacious eatery during lunch and dinner or by delivery.
When the slow-roasted prime rib is cooked to tender perfection, a chef comes over, carves into it with a knife, and sends freshly loaded plates out into the dining room. That’s the way things have worked at Peppers Restaurant since it opened in 1995. The establishment's homemade take on hearty eats is evident in not only the hand-carved prime rib, but also the house-concocted sauces and seasonings, such as the chicken florentine’s white-wine-mushroom cream and the blackened redfish’s Cajun spices. The steakhouse revolves around USDA Choice cut steaks and deep-fried seafood, although the menu also features a worldly mix of pastas, enchiladas, burgers, and salads harvested from the rainforest.
Inside Original Napoli Italian Restaurant by Papa Zack's bustling kitchen, a team of talented chefs craft house-made pasta before dousing noodles in meat, marinara, alfredo, and clam sauces. This kitchen architects the eatery's "what," but the staff's "how" involves constant, family-friendly friendliness. The culinary experts give chicken the royal treatment, dressing it up in a variety of dishes, including marsala, piccata, parmigiana, and rollatini. Sandwiches and pizza in two crusts round out the Italian-centric menu. The catering leg of the business feeds multicourse meals for at least 10 people or 5 people saving half their meal for their fallout shelter.