Oskie's Sports Bar & Grill is known for its live music and cold drinks, but there's another compelling reason to visit: the spot also serves up high-quality nourishment ranging from fresh oysters to gourmet pizzas. Cuban sandwiches, lightly fried frog legs, and loaded burgers also show up on the menu. Smoking is permitted at the bar.
This new family eatery features an extensive menu of timeless Italian tastes, including pizza, pasta, sandwiches, and salads. A thin-crusted pie topped with pepperoni turns circumscribed circles into a square meal ($9.50 for a 12-inch). Unlike parents or pants, pasta and sauce combinations can be hand-selected and mix-and-matched; try a large dish of penne with meat sauce, served with garlic bread ($7.39). Or, put the fear of The Don into an unruly, growling stomach—a deli trifecta of ham, salami, and pepperoni, crowned with mozzarella, portabello mushrooms, peppers, and Italian dressing, sandwiched between house-made bread ($7.99 for a 12-inch). Lescotti's friendly service and casual atmosphere make it the perfect place for an evening family outing or outing the neighbor family for mistreating your cat topiary.
Archer's BBQ’s homemade sauces and dry rubs satiate every piece of slow-cooked barbecue with authentic Memphis–style flavor. Ease into a mighty meal with the menu's fresh fried green tomatoes ($4.99) or a demure half rack of ribs ($14.99). Archer's combo platters arm diners with the power of democracy—vote four of the following meaty meats onto a plate: a third-rack of ribs, a quarter chicken, sliced brisket, pulled pork, fried catfish, or wings, served with two sides and bread ($21.99). Sides include fried okra, sweet-potato chips, hush puppies, southern greens, fresh-cut golden fries, and barbecue baked beans ($2.49 each). Desserts such as Nana’s banana pudding ($3.49) leave customers on a sweet note.
Sweet CeCe's Frozen Yogurt & Treats yields a chilly harvest of up to eight flavors at a time, which patrons can pump in velvety swirls and adorn with spoonfuls of cookie, fruit, and candy toppings. Gluten-free dollops of country vanilla, peanut butter, and original tart line cups with creamy beds in which fresh pineapple chunks and Oreo crumbs can snuggle up to escape nightmares of imprisonment in pints of ice cream. At 49 cents an ounce, armadas of almonds and walnuts can patrol 8-ounce seas of yogurt for roughly $5 and sour worms can burrow into soft and shallow holes for around $3. Sweet CeCe’s predominantly fat-free flavors fit safely within the strictures of stringent diet plans, and all but one of the shop’s frozen yogurts eschew high-fructose corn syrup entirely. A charmingly pink interior with wood-paneled walls complements the sassy tartness of the yogurts and vegetarian-friendly sorbets, which rotate every time they start to get too smart-mouthed with owner CeCe.
Under Azul Tequila Mexican Grill's bright pink sign, chefs whip up simultaneously exotic and comfortingly familiar Mexican specialties. Sizzling chicken, steak, and shrimp make mouths water in the form of fajitas, and plates of pollo fundido aim to slap satisfied smiles on patrons’ faces. Margaritas moisten mouths, allowing guests too cool off and decompress after a particularly stressful day at the office, or day of being accidentally locked in the office.
Locally grown fruits and vegetables fill Aubrey's Restaurant's menu across seven locations in eastern Tennessee. In addition to Southern recipes for buttermilk fried chicken and pulled pork, the kitchen also stirs housemade pimento into a savory dip and marinates chicken in lemon and lime. Old-fashioned patty melts and other sandwiches join pastas such as the Rattlesnake linguine, with grilled chicken, spinach, green peppers, and Southwestern alfredo that are charmed into stillness with the twirl of a fork. Desserts, such as the chocolate turtle cake with Hershey's chocolate and Breyers ice cream, help top off each meal.
A knife cuts a freshly baked bread roll into two buns, shaves slivers off of hunks of meat and cheese, and slices veggies into stackable portions. This is what happens every time a patron orders a sandwich at Jay's Subs, guaranteeing fresh, made-to-order food. The shop's sandwiches reflect owner Jason “Jay” Casteel's sub-making philosophy of using quality ingredients and careful preparation in lieu of the assembly line method of making food.
Since officially opening Jay's Subs in early 2012, Casteel has been using his decade's worth of sub-making experience to create hot and cold sandwiches, as well as wraps and salads. Patrons may enjoy bread-embraced eats, including the popular philly cheesesteak and Italian cold-cut trio, while watching TV in the dine-in area or doing cartwheels in the parking lot.