At Sweet Taste of Italy, the secret’s not just in the sauce—although the restaurant has a specialty homemade red sauce—because everything is made from scratch each day. The chefs whip butter, grind cheese, bake fresh, sweet italian bread, and hand slice meats to create Italian favorites with an American twist. Customers can dine in or take out heaping helpings of pasta and Toyota-sized pizzas, and catering services are also available.
Third-generation barbecue master Willie J. Bridgeforth III, owner of Willie B.'s Memphis BBQ Catering, has traveled from Mississippi to Memphis learning to prepare authentic southern barbecue for catered events. The business-luncheon menu ($9–$12/person) boasts five combo options with seasoned meat that marinates for 24 hours, smokes for eight hours with three woods, is basted with an 18-ingredient sauce, and scored a 1430 on the SATs. The combos sate luncheon-goers with two side dishes, including creamy coleslaw, Memphis mac 'n' cheese, or Susie Q.'s southern baked beans. Generous helpings of cornbread help sop up leftover sauce from crispy chicken, pork chops, or racks of pork ribs that can form the centerpiece of a corporate get-together or post-LARPing dragonfeast.
Crowds gather on the dance floor as a rotating disco ball and colored spotlights fill the room with confetti-shaped rays of light. The Lodge of Robbinsdale keep its regulars entertained all week long with a diverse spread of events ranging from live music to trivia nights to wrestling matches hosted in the game room. The clack of billiards divides up the litany of play-by-play announcers calling games on high-definition TVs throughout the space and on an enormous projector screen that doubles as a sail in case the bar needs to move.
Servers weave through high-top tables, their arms lined with 10-ounce sirloin steaks and half-pound, charbroiled burgers made with both buffalo and all-beef patties. Sandwiches pack thin-sliced corned beef and hickory-smoked ham in heaping portions, and wings come coated in a variety of sauces, including buffalo bourbon and teriyaki.
Cinema Grill captures all angles of entertainment in its three show rooms, from newer movie releases and live sporting events blasting on giant screens to a rotating cast of comedians lobbing laugh bombs as crowds feast on fare from the full-service restaurant and bar. While actors work their best angles on the screen, patrons can translate their dialogue into Esperanto or order from the menu, which is laden with entrees and suds from the local brewmasters at Surly. The theater converts into a satellite stadium when it broadcasts live sporting events, which gain lifelike clarity on its giant 30-foot high-definition screen.