The aluminum siding flanking the walls of The Purple Daisy Picnic Café invokes an image of the charcoal-lined smokers that beget the eatery's bounty of juicy barbecue. Hand-pulled pork and smoke-kissed chicken bundles itself in sandwiches or arrives solo with a procession of sides to adorn the space's window-lined booths and open-air patio tables, filling the space with a smokier aroma than that of the Human Torch blowing out his birthday candles. Inside, a single rustic woodstove warms shelves lined with antique lunch boxes and sporting equipment as diners savor their saucy harvest at an eclectic assortment of tables and chairs.
At Cafe 411, Chef Zain serves up Southern foods such as chicken and dumplings and housemade meatloaf. But the menu's highlight is Chef Zain's barbecue. He smokes pulled pork, beef brisket, and chicken for lunch and dinner served with sides such as coleslaw and baked beans. In the morning, when the sun is still lost, he and his staff prepare breakfast dishes such as biscuits and gravy, pancakes, and omelets.
Gee whiz, is it true that Cheeburger Cheeburger?s been voted Best Burger in 29 cities? Yup. This is a real 1950s-style hot spot, a place that takes pride in serving additive-free, 100% all-natural Angus beef and frothy milk shakes in thousands of possible flavors.
Amidst vintage-inspired decor, cooks fry freshly cut Idaho potatoes and onion rings in cholesterol-free peanut oil and top American-bred, vegetarian-fed beef with more than 25 toppings. Modern day soda jerks also add one of more than a dozen syrups to flavored sodas and scoop ice cream into floats fizzing with cola, root beer, Dr. Pepper, or the lesser-known Pepper sibling, Gary, who forever lives in the shadow of his brother?s medical degree.
Inside a restored Colonial Revival mansion a stone's throw from the Tennessee River, Chef William Oglesby blends American and international dishes. Classic southern recipes take on worldly flavors, such as fried green tomatoes crowned with prosciutto and herbed goat cheese and sweet potato-crusted shrimp with fennel slaw. Local ingredients star in dishes such as the New York strip steak rubbed with espresso from nearby Rembrandt's Roasting Co and flanked by truffle-infused potatoes. Chef Oglesby and his culinary team also meet unique dietary needs with many gluten-safe options. A terrace overlooking the river, two naturally lit sunrooms, and an intimate library create a romantic atmosphere wherever guests choose to dine.
Though T-Bone’s cooks can appreciate simple mainstays, such as chilidogs and fried bologna sandwiches, some of their pub-style meals require more painstaking preparation. In an onsite hickory pit, boston butt smokes for 12 hours before chefs pile it onto the hand-pulled pork platter, and beef brisket slow cooks until it’s tender enough to recite sonnets without using a goofy voice. As diners decimate their entrees in T-Bone’s smoke-friendly restaurant and bar, they can pass the time watching SEC football on 1 of 20 TVs (including three big screens) or listening to the live musicians who play a few nights a week.
The staff at Zarzour’s Eats and Jackie’s Treats, made up of members of the owner’s own family, whips up homestyle fare for breakfast and lunch within the kitchen and handcrafts desserts inside an in-house bakery. They fire up the grills at 6:30 a.m. each day, feeding hot skillets eggs, meats, and pancakes before switching culinary gears at 10:30 a.m. to prepare daily lunch specials. Meanwhile, Jackie bakes pies, cakes, and specialty breads that customers can bring home that day or order in advance for special occasions or stoogeless dessert receptions.