The Pink House's elegant 1902 building charms both traditionalist tea devotees and regular lunch-timers, serving a plethora of loose-leaf liquids next to an extensive menu of homemade soups and sandwiches. With more than 50 flavors to choose from, traditional tea savorers can enjoy a pot of their favorite tea variety while extending the pinky finger, entire arm, or pincers of their choosing. Tea is customarily used as a demure alternative to Wild Turkey for reconnecting with friends, calming the mind, and curing stymied conversation boxes. Munch on homemade scones from 2 p.m. to 4 p.m., and order a pot whenever you wish. Sandwiches made from freshly baked bread include the Summer Garden ($6.99), with layers of cucumbers, alfalfa sprouts, avocado, and a crisis garden's worth of other vegetables. For dessert, chocolate radars will ecstatically short circuit when in close proximity to the shop's hot, gooey baked fudge ($3.89), decadently topped with a dollop of whipped cream.
Boar’s Head meats and Amish cheeses bring deli cred to The Nut House’s pecan wood log cabin. Hot Mama’s customers customize sandwiches from a list of five meats, six cheeses, and eight spreads, with unusual options including tangerine habanero mustard and oven roasted garlic mayo. A full-sized chicken breast sandwich borrows a hot outfit from chipotle honey lime mustard before emerging on a plate beside potato salad and the dessert of the day ($7.49). Liquid lovers can elbow sandwiches out of the way for a cup of soup and half sandwich combo ($7.49), while those still full from yesterday’s full sandwich can opt for a lone half ($4.29). Hot Mama’s serves up made to order meat stacks Monday through Saturday, 10 a.m. until 6 p.m.
Founded in 2000 by college buddies Don McKinney and James Clary, Freckles Frozen Custard crafts its creamy creations using milk and eggs chosen from Midwest farms. Vanilla custard blended with Tahitian and Madagascar vanilla beans mixes with toppings such as hot fudge, bananas, and Twinkies, while specialty concoctions include the Brown Derby, a fusion of custard, brownie, and fudge intended to be worn atop the head. Elsewhere on the menu, colorful scoops of italian ice adorn cones with fruit flavors, and creamy malts, shakes, and floats fill cups. Festive custard pies and cakes can be customized to celebrate special occasions, such as birthdays, anniversaries, or the colonization of Atlantis.
Compadres Mexican Grill serves handmade authentic Mexican food and drinks in a warm and friendly environment. Once seated at your table, you'll be welcomed by handmade chips and escorted by three different varieties of salsa. The eatery's extensive dinner menu features fresh takes on Mexican favorites. The herculean eight-inch burrito especial comes stuffed with your choice of beans, beef or chicken along with all the fixings ($9.75) for an edible experience as grand and tubular as a rocket launch past the tasty outer stratosphere and straight into the void of deliciousness. The borracho tacos (steak, chicken, or shrimp) ($9.75) and fajitas de la casa (chicken or steak) ($10.79) are freshly grilled to order.
For years, dough has complained about its crummy countertop view, which is why the gluten rehabilitators at Andolini's hand-toss each of their pizza's rounded crust-disks. Toppings are mercilessly sliced daily, and cheese is hand-grated in house. Signature pizzas (ranging from $8.95 for 10" to $26.95 for 20", depending on toppings) include the clemenza, a savory wreck of meatballs, genoa salami and italian sausage, and the alliterative pistachio pesto pizza, with ricotta cheese, mozzarella, and pesto made with fresh-ground pistachios. All the recipes on the menu come straight from the owners’ (brothers Jim and Mike Bausch) family table; they’re personal recipes crafted with fresh, authentic ingredients. Run taste buds over the selection of salads, strombolis, calzones, sandwiches, pasta, entrees, and desserts.
Ruby Tuesday is in the business of quality—its recipes call for 100% USDA Choice beef, seasonal vegetables, and premium cheeses. The staff handcraft and cook burgers, slathering the patties in aged New York cheddar, applewood-smoked bacon, and barbecue sauce. They heap mountains of fresh greens atop the famed Garden Bar, where customers can construct their own salad. The bar is kept stocked with beers and liquors, as well. A resident mixologist whips up signature cocktails such as the Ruby Relaxer, a tension-banishing blend of vodka, rum, and peach schnapps topped with pineapple and cranberry juices.