The Brown Street Club is a jazz-based restaurant that boasts a menu dappled with New Orleans-inspired dishes, and bathes visitors in the sounds of live jazz and blues. Perform a prelude to an entree with the caesar salad ($6.95), an ensemble featuring fresh-cut romaine lettuce, anchovies, egg yolks, grated parmesan cheese, and the audible crunch of garlic and herb toast points. Not to be confused with the shoulder-pad laden BCS burger, the BSC burger ($10.95) packs a 10 oz. ground-beef patty leading a lineup of house-made BBQ sauce, melted cheddar, bacon strips, sautéed onions and mushrooms, and a fried egg served on a ciabatta bun. Seafood seekers can indulge in the grilled grouper ($20.95), lightly marinated in a citrus soy sauce and topped with a corn and cucumber relish. Order the Kansas City strip ($28.95) and a 16 oz. bone-in strip steak will be dressed in a veil of signature butter––ceremonial garb for when steak and butter meet in holy matrimony.
Using recipes that go back five generations of Sicilians, Antonino Bertolo's Pizza & Wine Bar has filled the bellies of eager diners for more than thirty years. Pure olive oil and a touch of honey combine to give the pizza dough its distinctive flavor, and high-quality mozzarella bubbles atop pies and pastas and inside calzones and Stromboli.
Atlanta Bread's characteristic, Wi-Fi-beaming bakery cafes pair ladled soup and layered meats with a multitude of fresh-baked, gourmet breads. The soups du jour ($3.99+) steam up stomachs in varieties like Wisconsin cheese, Italian wedding, or beef chili. Signature sandwiches impress with bold flavor combinations and flawless John Hancocks: the ABC Special piles roast beef, turkey, ham, provolone, and pepperoncini onto a French baguette ($6.99), and the Chicken Waldorf unites poultry with dried cranberries, granny smith apples, and walnuts atop asiago focaccia ($6.99). For a meatless midriff-filler, try the California Avocado on tomato onion focaccia, topped with provolone and dill sauce ($6.99).
In an inviting space decorated with colorful murals, patrons dine on gourmet Mexican cuisine and sip specialty cocktails, house-made sangria, and margaritas made with fresh limes. Vegetarian specialties include garden enchiladas and chipotle-soy meatballs with beans, rice, and plantains, and omnivorous dishes include salsa-simmered steak fajitas and roasted red snapper.
Handmade pizzas and calzones complement a lineup of pasta dishes at Trio, where chefs satisfy Italian cravings with a lengthy menu of the region’s most authentic and recognizable dishes. The team kicks off the workday by making housemade sauces for its dozen or so pasta dishes. Chefs make the classics, such as tomato and basil over angel-hair pasta, as well as the more complex recipes, including a seafood trio of shrimp, scallops, and mussels in marinara.
Chefs also craft hand-tossed white or wheat pizza dough and top it with sausage and peperoni for a traditional pizza. They can also smother crusts with sweet-and-spicy molasses barbecue sauce for a signature barbecue pizza before firing it in the wood-burning oven until it reaches a perfect golden brown. Guests can also get pizza-like creations, including pies folded into calzones or heart-shaped Valentine’s Day cards.
Non-pizza entrees include a slow-roasted rotisserie chicken and a menu of gluten-free specialties. Desserts, including crème brule and tiramisu, make a fine finish to any meal—especially one paired with a glass of one the eatery's more than 25 varieties of wine.
As they enter under the hanging wood sign bearing a carving of grapes and shuffle past the gray stone and golden stucco façade, patrons at Kozani Restaurant & Bar find themselves transported to the warm kitchens and rolling vineyards of the Mediterranean. Aromas from spices imported from Italy, Greece, Israel, and Lebanon waft through the dining room, signaling the arrival of Mediterranean dishes, including recipes from head chef Tim Robinson's favored region of Emilia Romagna. While he focuses on Northern Italian dishes, the chef also consistently snares an eclectic blend of local ingredients, such as produce and seafood, and crafts gluten-free versions of every dish on the menu. He often appears on the floor to meet clientele, roaming the dining room to chat with diners and make sure their forks have the proper number of prongs. To compliment his dishes, the serving staff often pairs meals with more than 80 wines hailing from Europe, South and North America, and Australia.