The chefs at Palm Tree Caribbean Restaurant bring the flavors of the islands to locals with traditional meat dishes and freshly caught East Coast seafood. Rich, spicy curries and jerk seasonings alight upon tender cuts of goat, chicken, and shrimp with accompaniments of yams, plantains, or rice and peas. The chefs cook up soul-food specials Thursday through Saturday, offering a Southern counterpoint to the oxtail and fish dishes that populate the menu throughout the week. Each item on the menu can be wrapped up in easily transportable carry-out snack boxes or chosen to cater events, allowing guests to enjoy the island fare anywhere.
A maritime motif presides over the Crowne Plaza's ground-floor restaurants, which overlook Hampton's arresting waterfront. For dinner at Latitude 37, diners may elect a strong-armed new york strip steak backed by onion straws ($23.95), or descend among the hoi polloi of the chicken christie's sautéed white meat with mushrooms, shallots, and julienned ham ($16.95). A mélange of fresh catches from local fishermen, the taste of Hampton takes palates on a whirlwind tour of Maryland crab cake, jumbo shrimp, and the chef's poisson du jour ($25.95). Lunch-size offerings such as the mango-salsa-laden Atlantic salmon ($12.95) stand out on Regatta Grille's midday menu alongside hoagies such as the crab-cake sandwich blanketed with spicy mayo and tucked into a kaiser roll, the crab's traditional home away from home.
Brent's dishes up exquisite entrees, house-made breads, and desserts from a rotating menu, incorporating seasonally appropriate ingredients like a baseball player using a freshly harvested bat. The lunch menu offers elegant edibles such as sautéed prawns tossed with andouille sausage ($14) alongside sandwiches and wraps such as the signature big BLT with applewood-smoked bacon ($13). Enjoy a weekend brunch in Brent’s intimate and minimalist surroundings while noshing on the wheat-berry-bread french toast with Grand Marnier and pineapple syrup ($10) or biscuits with sausage gravy ($8). And the dinner menu propels jaded palates to tongue-twisting new realms with dishes such as the black-and-blue Hereford rib-eye steak ($38, 14 oz.–16 oz.) and Toni's favorite jambalaya with chipotle-dabbed shrimp, scallops, and crawfish-tail meat ($28).
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.
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.
In 1977, Jack Fulk and Richard Thomas had a vision to open a restaurant chain that combined fast service with made-from-scratch comfort fare. They labored to perfect Bojangles’ signature blend of seasonings to flavor its menu of fried chicken, buttermilk biscuits, and homemade sides.
Though the eatery has ballooned to more than 500 locations, each one still uses Jack and Richard’s 35-year-old biscuit recipe. The flaky, buttery morsels germinate in a multi-phase process that involves 15 mixing steps, 18 rolling steps, and 2 years of intensive wilderness training.