The chefs at Beef O'Brady's dish out classic Irish-American pub fare in a casual, sporty restaurant lined with 20 flat-panel, high-def TVs to display the games du jour. Chomp on one of Beef O'Brady's signature sandwiches such as the Watterson—named after one of the eatery's first customers—which dons premium roast beef, swiss cheese on grilled rye, and a congratulatory phone call from Watterson after each bite ($7.79). A bevy of burgers speckles the menu, each served on toasted brioche buns in varieties such as mushroom swiss ($8.49) or barbecue bacon ($8.99).
Since its founding in 1983 in the foothills of Lookout Mountain, Georgia Winery has produced more than 20 fruit-forward small-batch wines. All of them begin life on the winery's 15 acres of vineyards as five varieties of muscadine vines bedded in organic fertilizer. At harvest time, these organic grapes are transferred to a facility where a blend of old-fashioned and new techniques slowly conjures each wine into being. Here, the juices are fermented for up to nine months at low temperatures?a process that preserves the fruit flavors?and then bottled by hand. Guests can get an up-close look at this unique process during winery tours or sample the end product at guided tastings by the sleek, modern bar. Meanwhile, a gift shop stocks each style of wine alongside gourmet foods and chocolates.
Peruvian-born chef Pilar Albernas and her family opened Ají Peruvian Restaurant in 2011, naming the eatery after the Peruvian word for "pepper." True to their name, Ají imports many varieties of peppers to flavor its authentic cuisine. Maize tamales steamed in banana leaves, Peruvian rotisserie chicken, and Andean corn salad with fresh cheese and an herb dressing are among the kitchen's specialties. Many dishes can be made vegetarian or vegan, and at the end of meals, diners can sweeten palates with desserts such as picarones—Peruvian donuts made with Andean squash and sweet potato.
Hibachi chefs toss slabs of filet mignon onto the grills at Mr. Totto Japanese Steak and Sushi. When cooked to perfection, steaks are paired with flavorful accoutrements, including house soy sauce or garlic butter and pepper. Blasts of flavor are seen throughout their cooking, with fresh peaches and white sauce added to grilled shrimp, and teriyaki sauce splashed across chicken. Sushi rolls?filled with fried red snapper and spicy tuna?are topped with jalape?os, sweet chili sauce, and sesame oil.
A sizzle rings throughout Lou’s Burger House’s kitchen as the cooks toss behemoth 10-ounce burgers onto grills. Nearby, friendly staffers sing and dance while washing dishes or joke with the customers, who lick flaky chicken-pot-pie crust off their forks and tear into barbecue pulled-pork sandwiches. Forks also dig into heaping sides of mac ’n’ cheese, creamed potatoes, and collard greens, as well as sweet-cherry and peach cobbler. Lou’s recently added the barbecue options to its menu—making its slogan, “Our butts will drive you nuts!” finally have more than one meaning.
Family Table's menu spans every daily meal and American dish imaginable. It even includes some specialties from the Italian and Greek traditions, such as philosophy and pillared architecture. Along with classic burgers and meatloaf, the kitchen team cooks calzones, Italian pastas, and chicken souvlaki on pita.
A border of red, green, and white checkered tiles runs beneath the soup, salad, and pizza buffets that encourage sampling and culinary adventure, and breakfast is served all day.