Cimarron Steakhouse's dinner menu is packed with American favorites, many of which are made with local produce. Warm up tongue buds with crispy fried dill pickle chips ($6) or Cimarron's Diego salad, a festival of finely shredded lettuce, diced fresh cucumber, bell peppers, spring onions, and garlic dancing in the dressing of your choice ($4). For a meatberg of a meal, opt for the black and blue burger, which consists of a Cajun-seasoned hunk of meat hoisting up delicately placed pieces of bleu cheese ($9), or, for a herbivorian helping, the Mediterranean veggie wrap ($9). Cimarron's steaks are all certified Angus beef, served in styles such as the six-ounce filet mignon ($18) and the bourbon-marinated 14-ounce New York strip ($24). The lunch menu, offered from 11 a.m. to 4 p.m. Monday through Friday includes midday monarchs such as a chicken salad croissant ($7), a prime rib sandwich ($12), and daily baked quiche ($8).
In the kitchen at Mario’s Pizza, chefs heap cheese, steak, and sun-dried tomatoes onto oversize New York–style and sicilian pizza crusts. A white pizza covered in ricotta cheese, fresh garlic, and mozzarella reminds taste buds of eating a delicious snowman, and comes in sizes ranging from 10 inches to as large as 19 inches. Baked pasta and sandwiches, such as a philly steak or veal parmigiana, round out the menu.
At Old Richmond Grill, friendly servers carry out plates of hearty southern diner food. They pair main courses of fried pork tenderloin or pimento cheese sandwiches with sides such as mac 'n' cheese, black-eyed peas, and baked apples. After doling out cheeseburgers or fried chicken sandwiches, the cooks cap off feasts with sweet desserts of milkshakes and pecan or apple pie. The restaurant for 40 years only accepted cash?under new management since August 2012?now also accepts debit and credit cards.