Maggie's Authentic Mexican Foods more than lives up to its name. Visitors to the restaurant peruse the colorful menu before feasting on orders of spicy queso and housemade chips and salsa. Mexican staples such as chicken mole, tamales, and enchiladas sail out of the kitchen alongside more inventive dishes, such as Steve-O's corn dip and the kids' hot-dog-in-a-tortilla. Like handing out $20 bills to kids who sit quietly, getting Maggie's quarts of rice and beans make family dinners a simple prospect.
Tim Griffin has come a long way from washing dishes. That first job gave set him on a path into the restaurant industry, which led to stints in almost every position including bartender, server, manager, and dish taster for visiting monarchs. He first used his experience to launch a catering company, and then kept evolving and founded his own restaurant, J.Bean's Gathering Place. Today, Tim—along with his wife Ibby and head chef Blair Johnson—welcome guests with a creative menu of dishes ranging from crab-rangoon dip to fish tacos. The two-level dining room evokes a warm, welcoming atmosphere with an abundance of hardwood furnishings and trim anchored by a stone fireplace. The establishment also often hosts special events, such as occasional live music on the patio.
The chefs at Papa Lew's Restaurant sate Southern-style cravings with a menu of traditional soul food and Cajun delicacies. The restaurant's tantalizing Soul Delicious menu offers ample opportunities for dining duos to trade alligator-wrestling tips over kitchen-fresh bayou favorites including plates of oxtails or whole farm-raised catfish with a choice of two sides, including black-eyed peas, collard greens, and bowls of mac 'n' cheese good enough to inspire childhood flashbacks in a single bite. The appropriately monikered KC Swagger menu delivers palate-kicking tasties including a Cajun grilled catfish fillet teamed with shrimp étouffée and white rice, finished off by a choice of one side and oven-warm house-made cornbread. Genaro's spicy dipped hot wings give capsaicin-toughened mouths a run for their money with four Southern-fried wings fired up and paired with two sides and cornbread or a roll to absorb the roiling mouth warmth.
A large black-and-white photograph hung on the deli’s wall shows a crew of sandwich makers, each dressed for a bustling shift and smirking at the camera. The caption below reads, “Opening day – 1920”. For more than 90 years, LaSala's Deli’s team has lovingly stacked and wrapped sandwiches behind a counter proclaiming "LaSala's - home of the original poor boy". Above checkered floor tiles, red tablecloths populate with poor boys by the quarter, half, or full loaf, plus sandwiches filled with sliced corned beef or pastrami, and Italian pastas including lasagna and ravioli.
Featured on Food Network’s Heat Seekers for its fiery pad thai chicken, Zagat-rated Thai Place Restaurant has been bathing traditional family recipes in spices ranging from mild to sweltering hot for more than two decades. A kaleidoscope of succulent seafood such as squid, scallops, and catfish spangle fried-rice and stir-fried dishes as ribbons of rice noodles interlace with traditional napa cabbage, chinese broccoli, and bok choy. Coconut-milk-infused curries come in red, yellow, and green varieties like a traffic light on a spice trade route, suffusing ample slices of chicken, beef, or tofu.
Taste Catering boasts a history of serving gatherings large and small for more than two decades, working closely with each client to plan and host memorable events. Long before guests arrive at the door, Taste Catering and its clients convene over the evening’s every detail, selecting menu items, beverages, and the ideal humidity level to induce a dewy glow. Hosts can choose to have hors d'oeuvres such as prosciutto-wrapped scallops circulated by servers, displayed on tables, or fired into mouths from a repurposed T-shirt cannon. For evenings trimmed with a full dinner, guests can dine buffet style or have entrees such as slow-roasted beef brisket and twice-baked potatoes hand-delivered by wait staff. The option for an open bar lets clients outfit drink lists with choices of craft and domestic bottled beer, red and white wines, mixers, and truth elixir.