Whether dressing for the theatre or casually touring the area you are invited to enjoy the Blue Willow's Southern feast. No one is allowed to leave hungry after feasting on a variety of Southern salads, meats, vegetables, breads and desserts. Along with your meal enjoy sweetened iced tea, the "Champagne of the South",
Serving American favorites and Old World classics in a comfortable, chalet-style restaurant, Seven Gables crafts a refined menu of palate-pleasing seafood, pasta, poultry, and steak dishes. Harmonize both land and sea with a filet mignon and lobster tail duet (market price), or plunge face first into the savory chicken wellington stuffed with tasso Louisiana ham, risotto, and asiago before being swaddled in a flaky pastry ($14.95). Meat masticators can enjoy their lamb romarin roasted with a rub of fresh-roasted garlic and in-house garden rosemary ($22.95).
The Yontz Family of Glenn's Bar-B-Que prepares its slow-cooked, hickory-smoked meats without sauce, using time-honored family recipes for superlative grilling. Antique street signs and farming tools rest atop the restaurant's large picture windows as pairs or quads of diners peruse Glenn's equally timeless menu, picking a basket of chicken fingers ($5.65), cheese stix ($6.25), or fried pickles ($5.85) to begin their repast. After flipping fried pickles airily into mouths, diners can lounge in elevated, cloth-backed booths and feast on dinner plates of smoked pork, chicken, or other meatstuffs, paired with sides such as homeade barbecue beans and cole slaw ($4.75/pt, $7.45/qt). A half-pound ($11.75) or full pound ($13.75) of ribs rests its framework upon large plates before feeding meat-loving fingertips and bibs their evening supper.
The Borage Grill Lounge provides multisensory satiation with a menu of international cuisine, a host of flavored hookahs, and a comfortable, vibrant atmosphere. Begin an indulgent evening with one of nine appetizers, including traditional shrimp cocktail and exotic Greek roti canai, a light bread vessel harboring a succulent regime of meatballs and marinara. Entrees team up to form an edible atlas, with the fish ‘n’ chips representing England, the spaghetti parmesan with meatballs standing in for Italy, and the Mediterranean all-meat platter with lamb, chicken, and beef embodying the three main meat islands. Glasses of wine refresh vocal chords to sustain pleasant chit-chat, and the fruity aromas of hookah smoke keep flaky olfactory organs from absconding with the nearest batch of potpourri.
The mouthwatering menu at Smokey Bones stars a succulent spread of barbecued bliss, including hand-pulled pork that is hickory smoked for 11 hours each night ($10.99/platter) and a slow-smoked beef brisket that marinates for up to an entire day ($11.99/platter). Begin edible explorations with a sauce-proof map and a slice of skillet cornbread spread with honey-pecan butter ($5.99) before climbing a high-piled plate of smokehouse chicken––a fire-grilled, double chicken breast doused in bourbon-barbecue sauce with melted cheddar-jack cheese, peppered bacon slices, and crispy onion straws ($8.99). Like a forgetful butcher, the stacked baked potato uncovers meat in unlikely places, pilling pulled pork or beef brisket atop a loaded baked potato ($7.79), and baby-back ribs are fire-grilled to order and topped with a choice of brown-sugar glaze, original sauce, or Memphis-style dry rub ($17.99/half-rack, $20.98/whole).
Named for the historical hacienda in Mexico once owned by Don Miguel Hidalgo—the father of Mexican independence—and known for its artisanal tequila, Corralejo Mexican Flair proffers south-of-the-border eats and tequila-based libations. Chefs in the kitchens of all three locations whip up traditional dishes, hand-mashing fresh avocados for batches of rich guacamole and flash-frying sun-dried-tomato tortillas to serve as a base for chimichangas. Having perfected the science of mixology during rigorous training sessions, Corralejo’s expert bartenders sling tequila-based beverages down the bar along trajectories they've carefully diagrammed on cocktail napkins.