The Pecan Restaurant's head chef Tony Morrow collects ingredients from the recipes of his favorite chefs, finding ways to work each of them into his own cuisine. The first flavor he fell in love with was pecans, a staple of his mother's cooking. Later in life, he encountered the rich spices of Cajun and Indian cooking, the perfectly prepared meats in French recipes, and the delicate pastas of the best Italian kitchens. He took these culinary experiences and, inspired, created his own masterpieces with each one, blending and changing each until he created a type of southern cooking all his own.
He serves his fusion food in a classic southern-style dining room full of light woods and white tablecloths complemented by the deep red curtains that hang around the space. During the eatery’s remodeling, a giant Coca-Cola advertisement—first painted in 1917—was discovered beneath the room’s drywall. Now re-exposed and retouched, it emblazons an exposed brick wall and adds last-century charm to the dining room, reminding its guests of a time when life was simpler and cola poured from the drinking fountains.
Owned and operated by siblings, Noodle serves up pan-Asian cuisine aside fun cocktails and sleek décor. A veritable cross-continental culinary campaign, the menu blends flavors of Korea, China, Japan, Vietnam, and Thailand, but eschews that oft-ignored middle child of Eurasia, Stupidistand. Commence your journey with the rolls and dumplings sampler, a mini smorgasbord of curry rolls, shrimp-basil rolls, and spring rolls plus veggie or pork dumplings ($12). For the main course, sink incisors into entrees such as tender chicken (or tofu), bathed in a coconut green curry sauce with potatoes, avocado, cashews, and rice ($11), or classic Thai peanut noodles with shrimp ($10). A steaming bowl of Pho Nam soup brims with thin beef and meatballs, rice noodles, onion, and Thai basil with a side of bean sprouts, cilantro, lime, and jalapeños for dressing ($8–$9). Ample portions ensure that you have leftovers to take home to feed the marmot militia that trains in your basement.
In Irish Bred Pub's kitchen, cooks simmer beef in Guinness and brown gravy and stuff shepherd's pies with savory meat. Patrons can dig into Irish favorites or venture beyond the Emerald Isle to taste the cajun flavors of chicken and sausage jambalaya and shrimp sautéed in cajun seasoning. On Mondays and Wednesdays, visitors belt out karaoke favorites, while on Tuesdays and Thursdays they take on trivia challenges to recall obscure facts, such as the name of America's current president.