More than 36 pounds of honey go into each batch of Broadway Brewery's Organic Honey Wheat ale. Sure, the brewers take pride in their hoppy pale ales on tap, but they also enjoy playing with the full gamut of flavors from intense to sweet. For instance, the Jam Session IPA contains hints of mango and the medium-bodied copper APA features citrusy notes, while the Cherry Saison goes full-on fruity with a truckload of tart red cherries plopped into each batch. Dark beers are a specialty, too, the crown jewel perhaps being an Imperial Stout marked by notes of chocolate, toffee, and raisins, the diet of history's best-loved emperors.
Growing since 2009, the brewery's collection of more than 20 craft beers includes a wide range of flavor profiles friendly to both expert and novice, most of which are on tap at any given time in the restaurant. In line with their mission to provide accessible beer alongside high-quality food, the dining room at Broadway Brewery offers food pairings that mirror the brewers' ingenuity and love of local produce. ("“We produce much of what we sell,” co-owner and farmer Kenny Duzan told the Columbia Daily Tribune in 2009.) Entrees such as rabbit and dumplings, bison-steak pizza, and Wagyu-beef meatloaf locate the overlap between the homey and the exotic. Naturally, the beer finds its way into some of the dishes even when it's not indoor-softball night: for instance, beer butter melts into hominy cakes, and porter adds tang to a cheese sauce.
Broadway Brewery regularly hosts events including live bluegrass and jazz. Of course, the complex beer itself can be entertainment enough: Thursday Cask Nights open up a special cask-conditioned ale for drinking and discussion each week.
It’s easy to toss some regular cheese and pepperoni on a pizza and call it a day, but the chefs at Sophia's strive for something more with their pies, something that awakens the palate. That’s why they crown their gourmet pizzas with ginger-apple chutney and gruyére cheese. Beyond pizzas, they whip up tapas-sized portions of housemade baked italian meatballs and sea scallops wrapped in smoky bacon. Their cuisine draws inspiration from Southern European dishes—in that vein, the chefs use stocks of fresh seafood and pastas to craft entrees such as the ravioli aragosta with lobster-, shrimp-, and scallop-stuffed pouches and asiago cream sauce. Glasses of wine complement the upscale food, and the vino menu catalogs more than 100 different selections. They range from sweet rieslings and sparkling wines to pinot noirs as bold as a third grader enrolling in college.
The cuisine’s elegance doesn’t go unmatched by the decor—lofted ceilings affect an airy modern atmosphere, which complements the contemporary paintings of local scenery by artist David Spear. Spear hails from Missouri, and he’s been ensconced in Columbia’s art community for more than a decade now. His evocative paintings evince scenes of colorful individuals in an urban setting, as well as black-and-white works.
Ashland Pizza and Pub's unassuming redbrick building holds in bold aromas of bubbling cheese, garlic, tomato sauce, and crisping dough. Chefs can stretch their thin-crust pies to diameters of 8 inches, 12 inches, and 16 inches, although a bounty of topping options—including pepperoni, mushrooms, ground beef, black olives, bacon, and pineapple—enables patrons to control the exact height of their pizza. Specialty pizzas include The Eagle Supreme, a hearty creation that incorporates four styles of meat, and are served alongside customizable subs. The pizzeria also makes life a little easier for the busy lunch crowd by having hot slices ready to go from 11:30 a.m. to 2 p.m.
For diners with time to spare or a physics of baseball exam to study for, Ashland Pizza and Pub hypes a 150-inch projection screen, as well as many other large-screen TVs in the casual sports bar area. Live music is also offered every Friday night starting at 8 p.m.
Once a dining party slides into a smoky-blue booth under hanging green lights, it's not long before the group is joined by the stars of the evening––stuffed dishes of tandoori chicken and fish cured in the heat of a charcoal clay oven. Black-and-white portraits of historical figures look on with jealousy as patrons kiss scoops of vegetarian and lamb curry dishes, sopped up with warm naan or whole-wheat roti. Meals move from savory to sweet with fruity yogurt drinks and traditional Indian desserts such as the delicate dumplings of gulab jamun—spongy milky balls soaked in a rose-scented syrup with the same sugar content as a baby's giggle.
At the cozy eatery of Cravings Bakery & Cafe, founder Barbie Baumler satisfies jonesings for sweet pick-me-ups and hearty meals alike. Cupcakes ranging from rose-hued strawberry champagne to sumptuous devil?s chocolate share the glass-fronted display case with chocolate truffles and pie. Alternatively, complete breakfasts, lunches, and dinners incorporate the greatest hits of American diners, filling rumbling stomachs with waffles, fried catfish, and pizzas with unconventional toppings, such as the bacon cheeseburger pie. For nuptials and other events?including football Sundays?Cravings? inventive caterers can craft custom spreads, from artfully frosted wedding cakes to cookies that stand in for cymbals during rock concerts.
Sun and Sea Tanning brings bronzing rays to customers whenever it’s convenient for them. Seven days a week and until 9 p.m. on weekdays, clients can hop into one of four different tanning beds for shade-shifting sessions that last between 10 and 20 minutes. The Sapphire, Lumina, and Cadillac beds bestow a natural-looking shade as customers comfortably recline, and the Delta booth allows customers to stay standing, eliminating tan lines from all six sides of the body. The salon also houses a Mystic Tan booth, which mists clients with a UV-free formula, available in three different levels to suit varying skin types.