As barbecue season ignites the lawns of America, even un-aproned cooks can grill more than their suspicious enemies with hearty options from Super Suppers such as blue-cheese bacon burgers or grilled Indian chicken. Super Suppers pairs a no-nonsense, rotating menu with no-nonsense pricing. Regular-sized entrees ($14) are intended for 3–4 diners, and full-size entrees ($28) feed six or more. Start a new tradition in the kitchen with mom's marvelous meatloaf, composed of lean ground beef with savory bell peppers, onions, breadcrumbs, and a boldly spiced tomato sauce. Though known for its featured entrees, Super Suppers also carries sides, appetizers, and desserts that can fill out an otherwise-exposed dinner table.
From the elegant and elephant-arted confines of their new Southaven restaurant, Bangkok Alley’s Thara and Dottie Burana keep the fresh fish swimming into their lunch and dinner dishes, where they morph into schools of sushi and Thai concoctions both creative and traditional. Starters such as the shrimp hompa—which envelops its shrimp with golden-fried panko and sweet-and-sour sauce ($6)—irrigate parched mouth-deserts to create an inviting climate for the seafood keow han, a mélange of shrimp, scallops, and the fish of the day served in green curry with basil sauce ($20). Otherwise, silence the howls of were-stomachs with heartier fare such as a grilled strip steak and panang sauce served with grilled asparagus and squash ($20), or a panang curry underscored with a coconut base and garnished with chopped Kaffir lime leaf (up to $14 with choice of protein).
When you bite into the juicy tomatoes and finely tuned sauces that grace the pizza pies and strombolis at Johnny Brusco's New York Style Pizza, you're experiencing a genealogy of flavor that extends back to the recipes of Johnny Pace in his 1965 Manlius, New York, pizza shop. Today the restaurant prides itself on using the finest ingredients and a diligent sauce-stirring wrist to deliver a lot of love (and just a sprinkle of hatred to give it zing) into every savory bite.
Like plate spinners at the circus, parents constantly race among multiple potential catastrophes. Brandy Marek, herself a mother of twin boys, established Take A Break to give parents time off from this endless balancing act and allow them to focus on their own neglected interests. Guardians unleash pent-up conversation with their grown-up peers over sandwiches and salads washed down with coffee as occasional gleeful shrieks drift to their ears from the playroom, where charges cavort under the watchful eye of Take A Break's staff. As parents take advantage of the alone time and wireless Internet to work, read, or research, kids build fortresses with blocks, assemble puzzles, and tear through a playhouse. With the jingling strains of kid-friendly music playing softly in the background, adults may reserve the café's conference room for meetings with clients, study-group sessions, or to practice setting up a new air mattress.
There is something so utterly charming about a tea shop that soothes patrons from the hectic outside world with a cup of hot tea and a slice of housemade banana cake glazed with lemon-cream-cheese icing. At Low Arts Tea Haven, guests can seek respite in the shop that feels like a best friend’s cozy apartment with its comfy oversized furniture, local artwork hanging from the walls, and a diary that was totally open the whole time. Soft music fills the air as guests sip Masala chai spiced tea, English breakfast tea, or the popular Chinese Dragonwell green tea and nibble scones and almond bars. Wooden shelves and tables nearby hoist teas, jams, and brewing supplies. The shop often hosts events including gongfu tea ceremonies, book clubs, and art classes.
Hailing from humble beginnings in a renovated Mississippian gas station, McAlister's Deli has revolutionized the concept of fast food with healthy fare recognized by Parents in 2009. Premium ingredients, such as Black Angus roast beef and black forest ham, pile upon stuffed potatoes or artisan bread, sating hungers and silencing stomachs before they recite bank-account numbers. As patrons wait for servers to deliver meals, they sip signature sweet tea, swirled together onsite daily from pure cane sugar and a rainforest-certified black-tea blend as dictated by a closely guarded recipe.