Brought up in Germany by parents working with the US military, brothers Jonny, Robbie, and Jeremy Moore trace the foundation of their coffee shop to their travels. From Italy to Thailand, the brothers had the benefit of sampling some of the world’s best coffees, refining their palates and developing their love of the drink in the process. Today, they combine their efforts to source fair-trade beans from far-reaching destinations, bringing them to BonLife for Robbie to roast onsite. Focused on crafting perfect individual cups instead of pouring orders for the masses, BonLife regularly features nine brewing methods and a 10th that rotates monthly. The deft baristas watch Japanese siphoning apparatus percolate over open burners, drip pour-over cups from custom-made stands, and extract espresso from Sofia, a copper-plated espresso machine and not a woman who fiercely guards her coffee. The coffee bar also offers organic granola bars, biscotti, greek yogurt, and 100% fruit smoothies.
In the midst of ever-multiplying chain eateries, Gabriel's Pizza embraces its status as a mom-and-pop pizza joint. Though the restaurant boasts patio seating and exposed-brick walls, owners Charley and Allen Eisenmenger generally avoid frills and instead focus on perfecting a menu that brings together New York’s thin-crust pizzas and Chicago’s deep-dish pies. Their fresh dough never sees the inside of a freezer or kitchen igloo, and it takes on a whole new layer of taste when chefs coat it with the restaurant's signature sauce. They top specialty pies with USDA-certified meats and produce largely sourced from a Charleston vendor, gracing dough with accessories ranging from classic pepperoni to rich artichoke hearts. The chefs also craft entrees such as baked spaghetti and ravioli.
Pizza Hut opened in 1958 and continues to sling its famed hand-tossed-, pan-, thin-, and stuffed-crust pizzas alongside a menu of snack-ready eats. Aspiring pizza artisans can build their own pizzas ($3.25+ for a personal pan), choosing from any of the protein-packed meat toppings including pepperoni, ham, pork, beef, italian sausage, bacon pieces, and chicken. Use veggie toppings to augment a meaty meal, or craft a rounded garden cornucopia of mushrooms, green peppers, onions, black olives, diced tomatoes, and jalapeños.
Locally grown fruits and vegetables fill Aubrey's Restaurant's menu across seven locations in eastern Tennessee. In addition to Southern recipes for buttermilk fried chicken and pulled pork, the kitchen also stirs housemade pimento into a savory dip and marinates chicken in lemon and lime. Old-fashioned patty melts and other sandwiches join pastas such as the Rattlesnake linguine, with grilled chicken, spinach, green peppers, and Southwestern alfredo that are charmed into stillness with the twirl of a fork. Desserts, such as the chocolate turtle cake with Hershey's chocolate and Breyers ice cream, help top off each meal.
In the kitchen at Amigo Mexican Restaurant, it all goes back to the tortilla. After wrapping itself tightly around marinated and sautéed beef, chicken, or shrimp, the humble breadstuff reconfigures itself into myriad dishes from a menu of both traditional and inventive Mexican cuisine. Large tortillas bursting with beans and veggies welcome dollops of sour cream and cheese, whereas their smaller counterparts submerge themselves in enchilada sauce or embrace the buddy system as part of more than 30 combo platters. House specialties do occasionally veer away from the famous flatbread; the Guakimaki burger combines Angus steak with a healthy spoonful of the kitchen’s signature made-from-scratch guacamole. That same guac also enhances the flavor of traditional platters of golden chimichangas and flame-kissed fajitas. In addition to listing out prospective feasts, the menu also denotes low-carb options, which helps diners keep track of their nutritional intake while still eating like royalty.