Restaurants in Evans

When it comes to nightly entertainment, Joe's Underground Cafe fulfills plenty of pub requisites: trivia, poker, live music, and pint glasses brimming with domestic and imported beer. Although many of its dishes, such as Philly-style cheesesteaks and chicken wings, evoke classic pub grub, the cafe's culinary team doesn’t limit itself. Chefs cater to more refined palates with almond-topped baked brie, whip up comfort foods such as peanut butter and jelly sandwiches filled with banana, and prepare homemade desserts.

The warm, no-frills bar sits at the bottom of hard-to-spot stairs, located beneath Augusta's SRP Federal Credit Union but still high above the city's subterranean mutant population.

Jack of Malibu Jack's Surf Grill has always loved the beach. He grew up in the surf—swimming, fishing, sailing—and moved away from it only to go to school. His adult life sent him travelling for work, a time when he sought out the beaches of the world and sampled the diverse foods of the various areas he visited. From these experiences he was able to pull together a menu that features beachy foods from various cuisines, such as caribbean jerk chicken and Maine diver scallops. The Augusta location of Malibu Jack’s Surf Grill boasts six big-screen TVs, which broadcast NFL games in the fall and a video feed of Poseidon scraping kelp off his party boat the rest of the year.

The Acorn Restaurant came to fruition in the fall of 2008 inside Red Oak Manor, a family-owned-and-operated bed and breakfast. Prior to its transformation, however, the house in which The Acorn resides was a private dwelling, built in 1880, and known locally as both the home and office of the neighborhood physician. Today, the restaurant extends as one of Red Oak's many services, plating up breakfast biscuits at 6:30 a.m. sharp and dishing out deli-style sandwiches for lunch. It also hosts frequent special events, including bimonthly chef competitions and live music.

Saluda's Restaurant celebrates many histories. Its solid mahogany bar was part of Philadelphia's Blakely Hotel in the late 1800s, its walls sport vintage European posters advertising festive drinks, and its menu pays homage to timeless Southern staples, from shrimp and grits to artfully grilled rib eyes. Perhaps the greatest nod to the past is the building itself, which was constructed after World War I as a VFW officers club. There, veterans would gather to carouse and reminisce, fostering a convivial tradition that Saluda's has since restored and nurtured.

Executive chef Blake Fairies fuels the animated atmosphere with dishes whose down-home roots benefit from French and Italian influences. His prime concern is freshness—in an interview with Undefined magazine, he revealed how his fish du jour is often prepped the day after his friend Mark, a member of Abundant Seafood in Charleston, lures it onto his boat with promises of a free tropical time share. Like much of the kitchen's produce, chef Blake’s flash-fried green tomatoes come from local farms, and his entrees incorporate seasonal ingredients to complement ones imported from across the world. The results are plates that blend classic taste with inventive zest: steaks in black-truffle butter, helpings of handmade pasta, and pork chops brined in sweet tea. At the bar, guests can peruse more than 300 wines as well as cocktails and small-batch bourbon.

Chefs at Delhi Palace craft each piece of clay-oven-baked bread from scratch, evincing an attention to detail that helped earn them the title of Best Indian Restaurant 2010 from readers of the Free Times. Plain, topped with garlic, or stuffed with peppers or potatoes, this bread soaks up sauces from goat, lamb, and seafood dishes on the à la carte menu, and also pairs with vegetarian dishes formed from housemade cheese or roasted eggplants. In addition, lunch and dinner buffets lay out traditional dishes under the dark wood arches, ivory-painted columns, and Indian-style murals of the dining room.

Carolina Deli has stood on the frontlines of the lunchtime rush for more than three decades, furnishing empty belly space with fresh sandwiches, salads, house-made sweets, and freshly brewed iced tea. Owners Travis and Melanie Mooney prevail over the homey, family-operated eatery, where Midlands munchers flock five days a week to tackle the shop's diverse menu with their mouths. Carolina Deli's specialty sandwiches, such as the Eagle, stuffed with roast beef, turkey, and bacon, challenge jaw-stretching capabilities with hefty stacks of meats and veggies, and the deli allows diners to design their own meaty, handheld creations. Luncheons, corporate events, and weddings can also treat taste buds to a catered Carolina Deli spread, including an optional, 3-foot tall chocolate fountain, in which guests can dip fruit or "accidentally" drop a penny into before diving in to retrieve it.