The Copper Kettle?s menu is a throwback to simpler times. Country-fried steak, fried chicken, and beef pot roast are just three of the kitchen?s dinner specialties. Each comes with macaroni and cheese or potatoes, plus a trip to the salad bar. If they still have room, diners can finish the meal with one of six homemade pies, in daily rotating flavors such as apple, lemon, and sugar-free banana cr?me. Breakfast?from biscuits and gravy to fluffy flapjacks?is served morning or night. The Copper Kettle also has a kid?s menu, featuring chicken strips and grilled cheese to keep tykes from stealing bites off their parent?s plates or chewing off their own arm.
Ingredient restaurant offers a smorgasbord of gourmet and customizable culinary bites in a quick-serve atmosphere, catering to dietary restrictions whenever possible. Local ingredients claim squatter's rights on the menu, sprucing up dishes such as the custom salads ($8.95), with more than 75 options to arrange into fully functioning veggie ecosystems.
Thip Thai Cuisine's chef Kittikoon Chompupong was born in Bangkok, but got his earliest culinary experience in Boston working in his father's restaurant. There, he fell in love with Thai cuisine and returned to Thailand to study the food in greater detail at Suan Dusit International Culinary School. Today, Chef Chompupong puts his training to use in multiple restaurants that he's founded throughout the Eastern and Southern United States. His menus feature a broad range of regional Thai recipes, with some hints of international culinary influences.
At Thip Thai Cuisine, Chompupong glazes boneless duck with tamarind and chili, serving it with sun-dried tomatoes, pineapple, and bell peppers. He seasons tilapia with Thai spices, then wraps the whole fillet in banana leaves and grills it. He satuees curry paste and vegetables with rosemary, thyme, and fresh basil, finishing off the dish with a wine and roasted chile sauce. In addition to educating diners about Thai food through the dishes on his menu, he also includes relevant information about each dish. He notes, for instance,
that spicy kang pa soup is most popular in central Thailand or that crab-fried rice is usually served to celebrate joyful occasions such as the time someone got the amazing idea to put crab in fried rice.
Featuring fresh and flavorful American food, Heidelberg Restaurant is a local favorite.
G-free and low-fat are just a couple of examples, come here for a quick bite that will leave you feeling healthy.
Drinks here are readily available, so you can enjoy a glass of red or try something new.
Heidelberg Restaurant will be able to accommodate your large party.
Patio tables and chairs are ready for Heidelberg Restaurant diners who prefer their meals al fresco.
Between the music and the crowds, be prepared for a lot of noise at this restaurant.
Or, take your food to go.
Catering is also available if you'd like to serve Heidelberg Restaurant's tasty dishes at your next party.
Guests of Heidelberg Restaurant's S 9th St location can park their vehicles on the street.
Prices don't get much better than this, either, with typical meals running under the $15 mark.
At Heidelberg Restaurant, you can pay with Visa, MasterCard, Discover, American Express or any other major credit card.
You can stop by at practically any time, since Heidelberg Restaurant serves breakfast, lunch, and dinner.
Brothers Ed and Dan Dunn fell in love with coffee and the community it connected in the coffee houses of Eugene, Oregon. So, in 1987 they got their hands on a 12-kilo Probat roaster and started slinging beans in their hometown of St. Paul. Today, Dunn Bros Coffee stretches across nine states, roasting coffee beans in small batches, hand-drawing espresso, and showcasing local artists’ work just as Ed and Dan envisioned 25 years ago. Trained to the brothers' standards, baristas at all the shops craft coffee drinks such as Infinite Black iced coffee and create three layers of foam when steaming milk or building bouncy coffee houses.
The coffee, itself, comes from across the globe—from locales such as Costa Rica, Brazil, and Rwanda. In 2000, the brothers entered a fair-trade distribution agreement, and in 2011, they began a program to ensure all their coffee beans come from sustainably produced sources.
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.