El Porton Mexican Restaurant has sated cravings for fresh, healthy ingredients for more than two decades, serving up authentic Mexican lunches and dinners that complement the bar’s array of 85 tequilas. Amid golden walls that evoke a warm afternoon in a tropical cantina, guests kick-start stomachs by watching chefs craft lime-infused guacamole tableside. From the kitchen, beef and shrimp fajitas sizzle, wafting aromas of onion and bell pepper that transform into cartoon hands to lure in noses. Warm days open El Porton's patio, where sunshine heightens the flavors of make-your-own combo platters spread with chile rellenos, tostadas, and burritos, as well as USDA steaks aged a minimum of 21 days. Tequila shots arrive in flights or individually, and customizable margaritas in flavors such as mango and classic lime pour forth from salt-rimmed glasses to accentuate entrees and fuel conversations about Mexico's hidden agave rivers.
At El Mezcal, nachos are so much more than chips covered in cheese. There are 10 types of nachos, from beef- and bean-smothered ones to ones sporting zesty grilled shrimp. The large selection is indicative of the menu as a whole, which compiles several kinds of enchiladas, quesadillas, burritos, and tacos. Thankfully, 20 different combination platters allow diners to sample across these categories. There are also signature dishes, such as the El Mezcal Special: grilled rib-eye steak and shrimp mixed with veggies, served with rice, beans, and tortillas. At the bar, servers mix margaritas and pour homemade sangria, in addition to opening bottles of imported beers.
As noted in the Memphis Flyer, Sascha Parker made her first batch of unorthodox deviled eggs––topped with bacon, lettuce, and tomato––as snacks for her officemates. Friends and coworkers snatched up additional batches by the dozen, and as her egg-based treats took the Memphis area by storm, she was practically forced into business. Today, as the owner of Eggcellence, she has expanded her repertoire, drawing from a life's worth of cooking experience and a degree from L'École Culinaire, to create even more experimental morsels. Her spiced deviled-egg combinations include the barbecue with smoky barbecued chicken and cabbage, the Hawaiian with pineapple and teriyaki-glazed Spam, and the California with crab and avocado. Each is handcrafted from fresh ingredients, though Sascha limits her treats to three toppings to keep flavors bright.
Sugar Plum Consignments is a women’s top quality consignment boutique that provides new, gently used and vintage, brand-name merchandise for a fraction of its original price. You will find our clothing racks are carefully organized and arranged in sizes, to make it easy to find what you are looking for.
Fresh, citrusy ceviche, savory lamb barbacoa, and sizzling fajitas served in the skillet—these are just a few of the specialties at Bucanas Mexican Restaurant. Diners can share platters of oysters on the half shell or opt for a signature dish such as the Molcajete—a fiery medley of steak, shrimp, chicken, and chorizo cooked with cheese and cactus. Frosty margaritas and pints of draft beer complete the dining experience.
Located next to Fox and Hound, Dragon Gate Supreme Buffet serves up an abundance of American and Chinese favorites. Diners can ladle simmering wonton soup into bowls and load plates with dishes such as szechuan beef, kung pao shrimp, and honey chicken. Chefs sear steak on a hibachi grill, and sushi specialists roll snow crab, salmon, and other seafood into specialty rolls. After several savory courses, patrons can stop by the ice-cream bar to create customized desserts.