Staff Size: 11–25 people
Most popular offering: Steak-grilling kit
Pro Tip: For tender steaks, sear both sides first, locking in the natural flavors.
Madison Taylor Entrees' butchers collect meats from throughout the Midwest and seafood from both coasts. They put their knives to work, paring each delivery down into individual portions, which they then age to the peak of flavor. Then, they flash freeze and vacuum seal each portion, packing the serving-sized cuts for delivery. Customers can always recognize the delivery truck coming, thanks it's bright yellow paint job, commercial sub-zero freezer bed, and rows of people lining the streets, slow-clapping as it drives by.
Taco John's swiftly serves an assortment of tangy Mexican fare and bold-flavored innovative snacks. The edible oeuvre includes the eatery's signature super potato olés®: black olives, beef, sour cream, and melted cheese smothering a helping of golden-brown tater nuggets ($4.59). Those who create Venn diagrams to decide between soft or crunchy tortillas can choose the middle ground and get both with the taco bravo® ($1.99). Taste another victory for American and Mexican relations with the taco burger, featuring tacos' usual contents nestled between two fresh buns ($1.59). The chicken quesadilla ($3.79) awakens groggy taste buds with its strong chipotle cream sauce and fresh pico de gallo.
Located within Tastes & Talents, The Black Cajun Eatery conjures home-style Cajun fare that conjures the flare of Louisiana. Patrons grasp a tangy pork-loin sandwich or cast fishing rods into a bowl of gumbo to mine its flavorful shrimp, crabmeat, and andouille sausage. Chef Ronnie Smith enhances dinners with sides that evoke more nostalgia than a home video crafted from popsicle sticks, including cornbread, potato salad, and collard greens. The cozy restaurant seats about a dozen patrons, making takeout ideal for those who insist upon hula-hooping during dinner.
Frank & Simon's offers quick service and fresh food to eat in or carry out. Breakfast is served 6:30-11:00 am featuring omelettes, biscuits and gravy, and muffins. Lunch menu includes 1/4 lb Chicago hotdogs, bunwiches, wraps, soups, and unique snacks like made-from-scratch cookies, veggie sticks and dip. We cater too!
Goodcents champions customization, spreading build-your-own sandwich and pasta creations throughout the Great Plains and beyond. At each location, sandwich-stackers pile fresh-baked white or wheat bread with sliced-to-order meats such as pepperoni, salami, capicola, and roast beef. American, provolone, and pepper jack cheeses tuck in the fillings, keeping them warm and providing a blanket to hide under if the boogeyman comes. Then, more than 20 deli toppings, including pickles, peppers, spicy mustard, and vinegar, finish off the creation. Customers can also decide between pasta entrees, each tossed with meatballs or chicken and tomato marinara or cheese-based alfredo sauce.
Nestled in the heart of the historic Haymarket district, Brix & Stone Gastropub couples gourmet pub fare and drinks in the tradition of British public houses. Beneath the high ceilings of a softly lit dining room, servers emerge from kitchens bearing plates of artisanal pizzas, pastas, seafood, and steak, and bartenders dole out craft beers, martinis, and beer-based cocktails. Many of the menu items are free of gluten, and all of the menu items are free of truth serums. Flat-screen TVs flicker with sports games, and an outdoor patio is checkered with ample tabletops.