Dixie Belle’s Bar-B-Q's meats, such as a platter of juicy pulled pork ($7.99), spend 3–12 hours soaking up flavor vapors from slow-burning hickory logs to acquire their telltale pink inner rings and alluringly husky voices. A half slab of ribs slathered in homemade sauce ($8.99) keeps the wet-nap industry flourishing, and sandwiches count among their ranks the Western ($6), a hunk of flame-nuzzled beef brisket accompanied by mushrooms, sautéed onions, horseradish mayo, and the score of a Sergio Leone movie. The menu mates most dishes with a choice of more than a dozen flavorful fixins, which include fried okra, collard greens, and cinnamon apples; fixins are also available in dinner-size half-pint ($1.99), pint ($3.49), or quart ($6.49) servings.
At Teriyakin' we are dedicated to providing Fresh, Quality, and Healthy food choices to all of our customers. We select fresh quality meats and vegetables as we know this produces the best flavors. Our Teriyakin' sauces and dressing are made from fresh ingredients and we never use any MSG or additives to enhance our flavor
Owners Jerry and Kathy Hart opened Ole Time Barbecue in 1993; for Jerry, it was the fruition of a meaty dream. As a small child he helped his grandfather Quillie cook barbecue, learning patience as well as the family recipe in the slow-cooking process. The menu stands as a testament to Quillie's traditions. Classic dinners such as the hand-chopped barbecue pork plate and barbecue chicken, fried chicken, and country-style steak (all items $6.99 regular, $7.99 large) please any palate. Combination dinners are available for $9.99 each; all dinners are served with two sides (choose from Southern classics such as fried apple sticks, fried okra, and collards) and Ole Time's famously delicious hushpuppies. For morning birds, breakfast is available from 6 a.m.–10 a.m.
Pier 41 Seafood is a family oriented Seafood Restaurant that features both Calabash Style Fried Seafood and delicious Broiled Seafood. We also offer a great selection of non-seafood dishes including Ribs, Pasta, BBQ and Sandwiches. Come and enjoy our wonderful food and Southern Hospitality. You'll be glad you did.
At the newly opened V's Chicken and Barbecue, chefs champion North Carolina–style barbecued chicken, slathering its fire-kissed exterior with tangy barbecue sauce. Diners sidle up to the casual eatery's cafeteria-style counter, where grill gurus assemble heaping trays of comfort fare. Back at booths, patrons give forks leave to tend to zen gardens, and delve finger-first into 2 pounds of saucy chicken. Heaping bowls of creamy mac ‘n’ cheese, mashed potatoes, or collard greens flank chicken platters. Additionally, V's Chicken and BBQ boasts a rotating cast of homemade desserts such as red velvet and lemon pound cake.
Judging by his daring attitude toward fusion cuisine, head chef Michael Schiffer probably tried to fry the rule book before throwing it out the window. He founded Maximillian's Grill in 1991 with humble aspirations: it would be a 32-seat pizza restaurant where guests could enjoy quiet meals. In four months, however, he had amassed magazine awards and a clientele that would line up outside the restaurant for an hour before he opened the doors. They were there, waiting patiently, to see what delicious fusion food would sail out of the kitchen that night—Michael hand wrote a new menu every day and often invented new dishes on the spot, fusing Italian flavors with creole and Asian influences.
Unfortunately, in 1998, a fire closed Max’s for good. Though he and his wife Gayle later opened a gourmet deli, it wasn’t until 2001 that they opened Max’s once again, this time in a roomier location with high ceilings, soft light, and tinted windows. The new joint even has a wine bar in the back separated from the dining room by a partition.
In the kitchen, Michael devises fresh takes on fusion cuisine while holding onto many of the dishes that made Max’s famous, classics as the grilled caesar salad—prepped by grilling the actual lettuce—and the peppercorn-encrusted Voodoo tuna. Michael has also archived his old menus on the restaurant's webpage, viewing them as a timeline for his culinary evolution and a way to remember how to spell "bouillabaisse."