The Holiday Inn University Plaza's atrium-style high-rise hotel spoils out-of-towners and local staycationers with a plethora of accommodations, including in-room dining options and complimentary newspaper delivery. This Groupon gets you a guest room with a king-size bed (up to $114 value). During your stay, you’ll be treated to a half-dozen chocolate-covered strawberries ($7 value) and a bottle of champagne ($12 value). After a night of passionate channel surfing, rouse from your slumber to bask in the savory ambience of breakfast for two (up to $20 value) and enjoy a late checkout ($35 value), just in case the bottle of bubbly caused you to sneak in an extra booze snooze.
In 1818, George and Elizabeth Moore built a new house in which to raise their future family. Their youngest daughter, Mariah, would go on to spend her entire life in the home her parents had bequeathed to her. When Rick Kelley and David Sears decided to transform the historic residence into a restaurant nearly a century after her passing, they chose the name to honor its longest-term resident. They also added a 3,000-square-foot expansion and restored the fireplaces, wood flooring, and brick walls to their original appearance.
Thanks to these refurbishments, Mariah’s old home seems to have found new life in the 21st century. Where she used to cook, chefs now hand-cut steaks and slide thin-crust pizzas into a large brick oven for firing. As Bowling Green's oldest standing brick structure, the nearly 200-year-old Mariah Moore House offers diners much to gaze at if they can pry their eyes away from the hearty fare on their plates. The building’s historic accents include a Brunswick bar top from the 1880s, an aged carousel horse, and a TV-video wall salvaged from Grover Cleveland’s presidential situation room.
Tully's is the realized brain baby of executive chef Tully Wilson, a graduate of the prestigious Culinary Institute of America. This villa of victuals features classic American favorites presented in a French-influenced, aesthetically pleasing manner. Menu options vary, though sample dinner items include two pounds of fresh Prince Edward Island mussels ($12) served in a white-wine-butter sauce, and pecan encrusted chicken tender salad ($12), a sprightly summer salad that evokes thoughts of William Blake's romantic salad-inspired poetry. Savorlicious steaks gratify meat-believers, like the eight-ounce filet mignon ($19) and the 10-ounce Cajun rib eye ($23) with grilled shrimp and Creole sauce that can be shared with your significant other or an insignificant identical twin. Climb a mountain of chocolate with Tully's six-layer chocolate cake ($9), slipping and sliding on the fudge icing along the way.
The Cockeyed Pig permeates a menu of ribs, brisket, and pulled pork with an outback smoker's timber-tickled flavors, complemented by headline-grabbing Ol' South Fine Swine barbecue sauce. Fire up chompers and high-octane sporks to slash through the Chainsaw's Favorite belief-beggaring feast of St. Louis–style ribs, pulled pork, and Hoot's Texas brisket, coupled with a duo of sides including the customer-favorite potato salad and Mama's style mac 'n' cheese ($20, serves one to two people). Pepe's burrito entree channels a border-bridging tortilla stuffed with sliced brisket into a basket trimmed with ranch house beans ($9.50). Hushpuppies huddle around the catfish dinner's stream-torn centerpiece ($8.95) to form a table decoration fit for a grizzly bear graduation.
Inside Cobbler's Cafe's sky-lit dining area, you can still see some of the original bricks from when the building was constructed in 1878. Since that time, it's been a doctor's office, a jewelry store, and a shoe-repair business. From shoe cobblers to baked cobblers, owners Jayme and Kristi Burden have transformed the space into a quaint café that serves coffee, espresso drinks, and organic teas aside breakfast dishes and baked goods. Diners can sink teeth into omelets and breakfast sandwiches loaded with bacon and cheese or pick up fresh-baked muffins and scones.
Each morning at Amazin Glazin Donuts, master donut architect John Rizer lays out freshly fried ring-shaped treats as early as 5:30 a.m., sweetening up his customers’ morning routines. Customers can stop by before work for a dozen gooey, glazed creations to share around the cube, or stuff all twelve confections into their own cheek pouches for later. Either way, two donut-dunkers can both wash the sugary circles down with a morning cup of joe. Unfortunately, Rizer's airy gems sometimes sell out before midday, forcing customers to wait out their crave for 24 hours or attempt to sate it indirectly by pulling donuts in the parking lot.