Nové Italian Restaurant’s chefs whip up feasts of Italian cuisine with an eye towards authenticity and freshness, blending rich tomato and basil sauces with meats and seafood delivered to the restaurant daily. They craft dishes of broiled and sautéed fish and shrimp and tender steaks of chicken breast and veal, and pull crispy pizzas from brick ovens. The décor surrounds diners with an atmosphere that's both regal and cozy, much like a crushed velvet cape, with warm light from chandeliers bathing dark hardwood tables, half-brick walls, and classical white columns.
After scouring the United States in pursuit of its finest barbecue, Memphis Smoke House's chefs embraced Tennessee's tangy and sweet flavors as their culinary medium. The barbecue aficionados eschew charcoal in favor of oak, hickory-apple, and cherry hardwoods to slow smoke their briskets, chicken, turkey legs, and ribs each day. They rub meats in specialty spices before smoking them, then douse the tenderized morsels in house-made memphis bourbon barbecue sauce. The staff serves each platter with cornbread and authentic Southern-style sides of Cajun hand-cut fries, hush puppies, or mashed-potato molds of Robert E. Lee. In their dining room, cool air wafts through the wall's colorful signs, and classic music resounds across an outdoor seating area beneath a red-and-white tent. Memphis Smoke House can also cater get-togethers ranging in size from 15 people to large events of 300.
The white oak wood-fired oven in Brickhouse Pizza & Grille can top 600 degrees when it cooks the restaurant’s signature hand-tossed crusts to a golden brown. The pizza chefs also top tables with traditional New York–style pizzas, taking form with gluten-free and whole-wheat crusts and diverse toppings such as baby shrimp, roasted red peppers, and grilled chicken. Housemade pastas compete for stomach space with sandwiches that include the Diesel burger—a mammoth half-pound patty stuffed with cheddar cheese and bacon, then audaciously tempura battered and deep-fried. The eatery entertains patrons on select nights with trivia and live music.
Behind the counter at Mick's Pizzeria, handmade dough regularly pirouettes through the air, flung by the fingers of a pizza chef carrying on the nearly century-old tradition of New York–style pizza making. They top the pies to order, combining flavors from a pantheon of 26 ingredients that range from bacon and shrimp to eggplant and peppers. Delving into the menu, diners also might encounter other pillars of Italian-American cuisine, including chicken parmesan and baked ziti. The cooks supplement their pies with baskets full of tasty chicken wings, slathered in one of six spices and ready to singe taste buds.