For more than 15 years, the sandwich-smiths at Roly Poly have built up an impressive roster of hot pressed sandwiches and cold-rolled wraps lined with fresh ingredients and any number of dressings. Armed with more than 35 options, they create custom wraps or stack sandwiches such as the Cape Codders with turkey breast, swiss, dried cranberries, walnuts, lettuce, and avocado before drizzling the whole show in balsamic vinaigrette. Roly Poly also gets parties started with catering and box lunches to help hosts feed hungry guests or fend off only slightly hungry grizzly bears.
Nellie’s chefs layer Thumann's meats and cheeses and fresh vegetables onto cold, hot, and grilled sandwiches. The neighborhood eatery's menu is a confluence of deli classics, such as club and cuban sandwiches, and Floridian favorites made with house-made crab cakes, popcorn shrimp, and liquefied sun rays. A sizzling grill sears freshly ground burgers and emblazons hot pastrami with a rainbow of golden-brown hues. Umbrellas shade an outdoor patio, where patrons guzzle glasses of sweet tea brewed according to a recipe as old-fashioned as a rotary toaster oven.
Crazy Horse Cafe harkens back to hearty family dinners with its menu of fried steaks, juicy burgers, and blackened catfish. Its homestyle entrees always include comfort fare such as ribs and chops, but weekend specials switch things up with dishes such as risotto-stuffed chicken and eggplant-parmesan pasta. Sides of green beans or mashed potatoes round out these feasts, while fries often pair with swiss cheese- and mushroom-laden burgers. If diners arrive at the café before a giant, invisible crane lifts the sun high into the sky, they can fork into omelets and french toast, paired with grits and home fries.
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My Favorite Things resembles a turn-of-the-century general store more than a modern restaurant. Behind a well-used wooden counter, glass jars of whole coffee beans rest against the wall, and recycled coffee bean bags cover cabinet spaces. Aged glass cases display crafts and decorations forged from wood and ceramic materials, instead of plastic or metal husks shed by growing computers. Most importantly, when it comes to the cooking, breakfast dishes exemplify the kitchen's commitment to traditional styles. Eggs fresh from the pan appear on plates beside crispy bacon and juicy sausage. Omelets arrive at tables packed with slices of ham and chopped veggies, and belgian waffles come sprinkled with classic toppings such as pecans and chocolate chips.
The 35 flavors of wing sauces at Hurricane Grill & Wings don't just show up on the house's lauded boneless and jumbo buffalo wings. They also add a splash of flavor to a diverse range of dishes on their menu, from the grilled mahi-mahi made with an ancho-chile-lime sauce to the barbecue-bacon cheeseburger made with mango-barbecue sauce or honey pecan chicken salad . This adds a touch of inspiration to every dish, with most entrees coming with a choice of a complementary sauces. Chefs pair their feasts with a full list of domestic and craft beers, which cool the fire of the spicy sauces.
Passage to India paves the way to a banquet of tandoori chicken, boneless lamb curries, and fluffy loaves of buttery naan. A talented chef with two decades of culinary experience takes diners across the Indian subcontinent, from the hummus-capped mountains of Kashmir to the curry-splashed shores of Mumbai. After nothing remains of their goat biryani, save memories of basmati rice, guests can turn to comfort with a bowl of homemade mango ice cream or ras malai—cheese balls in a sweet cream sauce.