The menu of sandwiches and salads at Itzzy's Delicatessen looks like it was ripped from a New York City storefront. Featuring classic combinations such as pastrami and swiss, tuna salad with applewood-smoked bacon, and reubens loaded with russian dressing on rye bread, Izzy's puts its stock in high-quality ingredients including all-natural, no-filler turkey and certified Angus beef. Izzy's roster of classic deli fare also includes heaping salads and, like a true delicatessen, its sandwiches come with a pickle.
Open for dinner and lunch five days a week, 122 Tree Lane serves a smattering of spicy, authentic eats. Start with a chunky bowl of chicken and sausage gumbo ($7.95), or crunch into a tomato- and onion-studded house salad ($5.95). Entrees, served with salad and choice of side, include bourbon-glazed 8-ounce filet ($20.95), blackened mahi served with pineapple-mango chutney ($16.95), and creole pasta with an andouille sausage-, crawfish-, and shrimp-topped chicken breast over penne pasta with a tomato-cream sauce ($16.95). Pair bites with veggie (broccoli, squash casserole, sautéed haricots verts) or carb-y sides (mac 'n' cheese, baked potato, sweet-potato brûlée). View the complete menu here.
For more than 25 years, Chef Bob has relied on real butter, milled cake flour, and farm-fresh milk and eggs to craft each of his made-from-scratch cakes. Though baking for confectioneries and coffee shops remains his passion, Chef Bob also flexes his culinary muscles by catering special events. He once cooked a southern-style meal for more than 6,000 guests at the US Naval Academy, through which he earned a private visit to the White House and a chance to inspect its fabled collection of Grover Cleveland–shaped eggplants.
Chef Bob also regularly shares cooking tips as a guest on WBRC Fox 6, and enlivens functions with custom cakes and ice sculptures. In addition, his cooking classes and demonstrations embolden students to try their hand at kitchen fundamentals or elaborate Ginzu-knife juggling routines. Though he loves sharing his expertly made sweets, he remains committed to promoting balanced diets with his portion-controlled Fit2Eat program.
Rise with the rosy-fingered dawn to enjoy a breakfast selection such as the eggs Florentine: two busted-yolk eggs over made-from-scratch hash browns with Florentine sauce, spinach, mozzarella, and parmesan ($5.95). Or stay in your tent until a reasonable hour and saunter in for a Hellenic lunch. Have an order of Kairos’ chicken tenders one of eight ways, including Horst's hot and spicy (grilled chicken tenderloins with Buffalo sauce, granny's rolls, and two side dishes such as soup and green beans, $6.95). Or boldly go with a signature dish such as Nelson's marvelous meatballs, grilled up and served in a zesty beef sauce ($6.95). For a power lunch, pound the rib eye Hurley sandwich (grilled rib eye on a toasted bun with onion rings and a fried green tomato, $9.95), spike your napkin, and dump a glass of the house-made Kairos luscious lemonade all over your appetite's head.
The popular sandwich franchise offers an expansive selection of speedy snacks, including soups and salads. For a trimmer take, try a Torpedo or Bullet, where longer, leaner baguettes get packed with yummy stuffings, such as mozzarella, turkey, and basil pesto in the Pesto Turkey or heaping stacks of meat (ham, salami, capicola, pepperoni) in the Italian. Other sliced bread standouts include sammies (flat bread), signature sandwiches, classic subs, and deli subs. View a complete menu here.
Chef Levi and Chef Joannetta rely on a combined 50 years of experience to whip local ingredients into catered and buffet-style meals in Asian Pacific, European, kosher, diabetic, and vegetarian cuisines. During lunch and dinner buffets, guests hush tummy rumblings with entrees from one of seven international categories. Buffets overflow with heaping portions of crusted brown-sugar ham, fruit blintzes, candied yams, and Ethiopian delicacies as hungry guests line up to refill empty purses. Alternatively, during catered breakfasts, guests munch on a choice of 25 or 50 morning staples, filling bellies with hot items such as omelets and fried chicken with waffles, pastries such as scones and sweet rolls, and energizing brews such as coffee and juice. Guests opting for baked sweet treats receive 12 small sweet potato pies baked from scratch and ready to launch at the faces of miniature clowns.