Over 30 different flavors of tobacco waft through the air inside Heavenly Hookah Lounge, ranging from Caramel Apple to Gumball to Tiger's Blood. Friends can relax with single-hose through six-hose hookahs, which can also hold hydro tobacco and nicotine-free flavors.
With a lineup of scary ghouls devoted to frightening the hearts of visitors, The ScareHouse will open its doors to reveal a masterful collection of spine-freezing horrors that will make hairs stand on end as if possessed by extra-hold raspberry jam. General admission gets visitors access to three separate haunts, designed with high-tech special effects and ultra-convincing props and prosthetics.
Chef Phillip Miller adheres to two guiding principles when crafting his menu. First, every ingredient must be locally grown or raised. Second, it must be seasonal. These criteria have served Miller well at 1810 Tavern, where his specialties include caramelized scallops in red-wine cherry reduction and black-bean burgers topped with a spicy sriracha mayo. If both of the above sound incredible, don't fret over choosing just one; Miller's upscale spin on pub food includes an all-day tapas menu with smaller portions of each main course.
But the food is only one half of the equation. The other arrives in the form of top-shelf wines and spirits, as well as beers from acclaimed craft breweries such as Rogue and Flying Dog. This refined drink list finds its reflection in the building itself, a historic gem complete with exposed brick and a digital jukebox that dates back to the 19th century. Take your drinks out to the brick patio to enjoy weekly performances by local musicians.
Chef Mark Thompson knows the importance of sharing. He shares his culinary talents with guests dining on his tapas-style dishes, and his guests share those dishes with each other. This creates the warm, communal dining atmosphere at Bohèm Bistro. Throughout the menu, diners can expect to see cuisine influenced as much by the French countryside as the sultry South. His creations include classic boeuf bourguignon with short rib and red wine and fig-and-smoked-blue-cheese flatbread splashed with a balsamic glaze. Hushpuppy-crusted catfish and root beer-glazed pork chops combine elements of sweet and savory.