Pauli's serves up a gourmet dinner menu of wood-fire grilled steaks, chops, seafood, and game in a romantic setting. Fresh seafood offerings are sourced from the Gulf of Mexico and the Atlantic and Pacific Oceans, and include such satisfying options as blue-fin tuna, pan seared and sprinkled with a mustard-seed vinaigrette ($31.25). Soothe stressed-out stress meters with the comforting powers of Pauli's shrimp and grits in an andouille cream sauce ($18), or absent-mindedly twirl durac pork-rib chops in a horseradish-mustard sauce, nestled next to grilled asparagus and mac 'n' cheese ($34.50). The 8-ounce wood-fired prime Angus-beef sirloin appeases growling infernos ($21), and the Alaskan halibut is potato-crusted and sauteed in lemon butter sauce ($33.50), sure to bring the tongue buds alive.
At Nick's Ristorante, Nick and Sherry Mikus emulate northern Italian recipes inspired by more than four decades of international traveling. In the kitchen, Chef Gerald works from a menu featuring dishes such as the Angel Hair Pasta Nicky, with shrimp, pasta, and thyme sautéed in a white-wine sauce with oregano and tomatoes. Certified Angus beef in cuts ranging from 12 to 20 ounces—voted Best Steak in North Alabama by the Alabama Cattlemen's Association—arrive with wedge salads and garlic mashed potatoes.
To allow guests to fully enjoy the flavors in these hearty Italian entrees, Nick's Ristorante's decor features oodles of elegance. Glass pendant lamps hang above the dining room from wrought-iron columns, where they cast a soft glow over the crisp black tablecloths that double as capes for hungry Batmen. Wines from around the world complement each meal, and patrons can slip into Nick's Ristorante's lounge to sample cigars from Perdomo, Victor Sinclair, and other producers.
We are a BBQ, ribs, steaks and chop house featuring 15 different side items that are home made daily. All of our BBQ sauces are made in-house which includes a red sauce, mustard sauce and white sauce along with 4 others. Our salad dressings are home made as well as our fabulous desserts.
For more than 50 years, Michael’s Restaurants have been sating foodies with a tantalizing menu of hand-cut, Prime Angus beef aged for at least 30 days and fresh aquatic fare. Diners can start a culinary journey through the Deep South with fried green tomatoes topped with lump blue crab in lemon-herb cream ($12). A 13-oounce bone-in filet ($37) satisfies the primal urge to gnaw, and the 24-ounce porterhouse, which combines a tender filet mignon and New York strip ($39), is suitable for sharing or consuming solo to impress a werewolf paramour. Guests can unite the immortal lovers surf 'n' turf by adding a Maine lobster tail ($16) or three grilled scallops ($6) to any steak. Wood-fire-grilled salmon over wild rice ($18) or grilled-chicken caesar salad ($12) appease lighter nibblers, and nonmeat eaters may savor the fettuccine alfredo ($12) or combine pan-seared pecan green beans ($4) with a wood-fire-grilled vegetable kabob ($4) to create a diverse epicurean garden.