The Pirate’s Booty whips up a veritable bounty of freshly prepared pirate-themed plates. The menu proffers delectable gems such as seasoned swords ($2.99) made from thick-cut, skin-on potatoes, and such specialties as the pirate hook ($1.75 each, or five for $7.99), a bacon-wrapped, deep-fried jalapeño stuffed with sausage and cheese. Tattoo a tongue with the specially seasoned Blackbeard’s burger ($6.99) or the Peg Leg chop ($7.95), a tender, batter-fried boneless pork chop. Patrons who sail in with the sunrise can tuck into breakfast plates, such as cinnamon french toast sprinkled with powdered sugar ($3.50) or the Jolly Roger ($2.25), a cheese-topped, oversized muffin filled with eggs and sausage, known to strike hunger into sailors when flown aloft from a ship's mast.
Framed art lines the walls at The Grey Goose, where whimsical paintings of geese and vintage light fixtures set the mood for food. But sight is just one of the senses treated to a feast. The aromas of freshly baked cookies and pastries waft through the dining area to supplant the equally pleasant scents of classic southern meals. Hearty offerings such as the pulled-pork barbecue sandwich meet lavash sandwiches in the form of the veggie burger served up on protein-packed, stone-ground flatbread. The husband-and-wife culinary team of Dana Clark Epstein and Phillip Epstein invite diners to take in a Dinnertainment show while supping at the establishment, where they can hum along to live music or become engrossed in a play while acting out the plotlines with their silverware—napkins make great curtains over a plate stage or a colleague’s face.
At Love In A Cup, frozen yogurt isn't just a dessert—it's a way of showing your body that you care. The shop's natural yogurt boosts bodies’ live, active cultures, which have been shown to bolster the immune system and protect the intestinal tract from the harmful bacteria that steals its lunch money. Eight frozen flavors swirl from self-serve machines, presenting taste buds with a continuum of sweet and tart tastes to explore. The toppings bar rolls out a smorgasbord of fresh fruit and candy to add crisp and crunchy textures to the mix, preventing diners from needing to head to the wilderness to forage for berries and discarded cookie crumbs.
Created by a Le Cordon Bleu-trained chef, Entrée Vous composes gourmet meals that can be served whenever hunger calls, eliminating the boring, time-consuming parts of cooking. Two regular-sized entrees serve about 2–3 diners each. Satiate with skewers of luau pork: tangy-glazed chunks of pork alternating with sweet pineapple and red peppers ($15.49). Health-conscious eaters can choose Tuscan-grilled shrimp, whose succulent tails are marinated in basil, garlic, and olive oil ($14.49). Entrée Vous's ready-to-go side dishes include succotash ($7.99), feta five-bean salad ($7.99), and creamy cheddar-cheese macaroni made with elbow pasta ($8.99).
Melding the refreshing iciness of the polar ice caps with the sweet bounty of the fruit market, each cup of berrybody frozen yogurt takes taste buds on a globe-trekking journey of refreshment. Made only with natural ingredients and full of healthy nutrients and probiotics, berrybody yogurt is nonfat, contains less than 20 calories per ounce, and is much tastier than gnawing on a crabgrass salad or frozen crab-icicle. Visitors can savor original tart or green tea frozen-yogurt flavors available in small ($3.75), medium ($4.75), or large ($5.95) sizes. Crown your treat with three of 30 available toppings, such as watermelon, coconut, blueberries, and Oreos. New yogurt flavors are available every week for “Flavor Friday,” and patrons can also treat themselves to additional menu items such as the sippable blender ($6.95) or spoonable blast ($5.95).
Taste & See Cakery's confection crafters quell the incessant chatter of sweet teeth with an array of gourmet noshes that include cupcakes and cakes, pleasing palates with a rotating array of classic and inventive flavors. The peanut-butter-and-jelly cupcake whisks nibblers back to a simpler time with a crustless peanut-butter-cake base, grape-jelly filling, and a crown of peanut-butter icing, making the dessert worth more than 10 fruit roll-ups or 25 handfuls of tomato soup on the cafeteria-lunch markets. Velvety coffee and caramel serenade taste buds in the dulce de leche cupcake, and a 24 Carrot cupcake gilds palates with a rich patina of cake made from fresh carrots and snowy cream-cheese icing gathered from the hives of frosting-loving bees. Call ahead to place a custom order that mixes and matches flavors.