A fresco of French romantic painter Eugène Delacroix's Liberty Leading the People crowns The Inn At Versailles's stone fireplace. The mural's subject raises a fist clenching the French flag into the sky. Her gesture symbolizes the inn's rise from the ashes and unites its European-inspired artworks, many of which were painted locally.
A calamitous fire ravaged the village of Versailles in 1901, destroying six blocks of businesses and 38 homes. As residents rebuilt, they paid architectural homage to their town's namesake palace and to the Europe of the early 1900s. Since 1993, The Inn At Versailles has taken part in the European tradition with its vintage environs.
Local artists have ornamented nearly every room with original murals, frescoes, and prints inspired by Gallic culture at the turn of the century. The inn's guest rooms and suites join the elegance of ornate chandeliers, four-poster beds, and fireplaces with the modern pizzazz of TVs and WiFi access.
Complimentary continental breakfast every morning gives way to upscale lunch and dinner served at the onsite restaurant, Michael Anthony's at The Inn. Chef Michael Delligatta crafts upscale Italian fare bolstered by an international wine list that has garnered Wine Spectator's Award of Excellence every year since 2007. Visitors may carry their revelry to a nearby winery or one of the many other attractions in the village of Versailles.
At Aunt Katie's, the walls covered in black-and-white photos of women in baseball uniforms and team rosters filled with women's names. The eponymous Aunt Katie is Katie Horstman, who was inducted into the Baseball Hall of Fame in 1988 to commemorate her contribution to the All-American Girls Professional Baseball League, which the movie A League of Their Own made famous. The decor complements the menu of traditional cooking. Prime rib, lobster tails, and breaded pork chops comfort appetites better than a deep-fried Snuggie.
To the head baker of Sweet Eats Bake Shop, gluten-free, sugar-free, and vegan desserts should be every bit as flavorsome as their sugar-filled counterparts. She whips ups all her tasty treats from scratch, and instead of relying on chemically derived sugar substitutes, she swaps in organic agave nectar, honey, and fruit juices, and replaces vegetable oil with pumpkin or applesauce. To further refine her wide variety of tasty treats—including cupcakes, moon pies, cookies, and fudge—she mixes in unsalted creamery butter and fresh-fruit purees from local farmers. Her mouthwatering baked goods hit the road in their food truck and can sweeten special occasions, such as birthdays, weddings, or graduations.
A smattering of 20 sauces and seasonings dripping from handspun wings coats patrons' fingers as they cheer on their favorite professional sports teams broadcast on Buffalo Wild Wings' TVs. Eyes are torn between watching teams dribble a ball, shoot a puck, and land a grand jeté, and plates of plentiful wings, burgers, wraps, and salads. For more entertainment, trivia games exercise brains, and the Blazin' Challenge offers recognition for those brave enough to down a dozen wings slathered in the eatery's hottest sauce in six minutes.
The walls of LeDoux's Restaurant, which are honey-hued with well-loved patches of exposed brick, embody the warm, homey nature of Cajun cuisine. Steam infused with bay leaves, cayenne pepper, and andouille sausage spirals from cauldrons of jambalaya and gumbo. A fireplace pours forth its toasty affections in the bayou-inspired interior, where a fountain whispers softly alongside hanging plants that swing slowly over patrons like Tarzan during rush hour. At the full bar, mugs of Louisianan libations, such as Turbodog, Purple Haze, and Dixie ale, leave cool rings of condensation next to plates of fried frog legs and gator. Sated sighs drift from LeDoux's patio, where crackling torches cast orange accents on the liberal sprinkling of fleurs-de-lis that festoon the building and the staff's uniforms. On select nights, applause rolls over live musical acts and free-range shadow puppets.
Way more than just a pizzeria, the chefs at A Fat Boyz Pizzeria slice up fresh, locally-sourced ingredients that make their way onto a menu of breakfast, lunch, and?of course?pizza. From the kitchen, stacks of pancakes are carried out to tables alongside breakfast bowls lined with smoked salmon, sauteed spinach, hash browns, cheddar, and a poached egg. During evenings, you can stop by for a whole hand-tossed pie decorated with applewood smoked bacon, fresh veggies, and other classic ingredients. And more adventurous eaters can build all manner of unorthodox pie with toppings such as cream cheese and artichokes.