For owners Anita and Wayne Tamme, City Scape Winery represents a dream turned hobby turned full-fledged business. The Tammes only sell their own wine, created in small batches to allow for more customization. In the summer, City Scape offers lighter, sweeter varietals; the winter brings classic, more traditional wines. Oenophiles stopping by the winery can typically sample up to eight of City Scape's wines, or peruse the retail store for its extensive inventory of winemaking supplies, including extracts, flavorings, yeast, and wine kits.
Twenty years ago an old honky-tonk bar once rested in the same spot where the Railhouse now stands—but despite its more modern decor, Railhouse still maintains a touch of that country vibe. The wood-paneled walls and simple dining-room furniture put diners at ease, and the extensive menu provides enough options to keep everyone happy. The kitchen combines meat and seafood handily with dishes such as chicken-and-shrimp jambalaya and the Lowcountry boil, which features peel-and-eat shrimp, corn, new potatoes, and sausage. It also keeps them separate with freshly grilled burgers made from ground chuck or pick-three platters that let customers choose three types of deep-fried seafood treats such as catfish, oysters, or deviled crab.
The culinary captain at Milano’s grew up in a kitchen filled with the saucy aromas of traditional Italian fare prepared by his mother and the seasoned zest of Greek dishes grilled up by his father. With that history ensconced, he continued the tradition by marrying both cuisines in a restaurant sporting a hearty menu, casual Mediterranean ambiance, and a justice of the peace certified in marrying cuisines. Offering the best of both worlds, the chef plates everything from grilled rib eye steaks and salmon to Italian casserole, pizza, Greek salads, and oven-baked subs.
In 12 hours, Mad Cuban Cafe can dole out a day’s worth of Cuban-style dishes or slow roast a single batch of its signature pork. This pork pops up in all kinds of items, from the Mad Roasted Pork—crafted with homemade mojito marinade—to the Cuban sandwich—with smoked ham, Swiss, pickles, and mustard—to empanadas, a savory Cuban take on the turnover. The café cooks up other meats, too, grilling thin-sliced top round steak and pan-searing chicken breast until it's ready to take its place in a sandwich stuffed with onions and potato sticks. To add a sweet finish, the menu includes desserts such as flan and tres leches cake topped with a single cherry.
Fu of Kyoto's chefs speedily serve up a delectable roster of traditional sushi rolls and Japanese entrees. Tongues can practice for the main meal by first unwrapping pork or vegetable dumplings ($3.15) and ponder why the eight-piece Rainbow roll's tuna, salmon, and cucumber ($4.39) haven't been added to the visible-color spectrum. Teriyaki-infused bites of chicken ($4.95) or eel ($6.85) caper through fried rice in one of Fu's rice bowls, and the hibachi-grilled fillet steak and jumbo shrimp ($8.99) spurn the centuries-old feud between their families by courting in a thicket of vegetables.
The rockabilly hamburglars at Mojo's wrangle premium aged beef, which they transform into gourmet burgers and showcase on the expansive menu. The Double Coronary ($9.79)—two patties, cheese, chili, bacon, and fried eggs sandwiched between two grilled cheeses—ferociously fights hunger, leaving it lost and searching for heart-shaped game pieces from Operation. Build-your-own burgers entice culinary architects to construct a Mojo's Skinny burger ($3.49) or a Chubby burger ($4.49) with all the skill and twice the beefiness of Frank Gehry, and hand-spun milkshakes ($2.75), hand-cut fries ($2.19+), and fried pickle chips ($2.49+) ensure that no burger belly leaves lonely.
The notion of “fast and casual” isn't new—most chain restaurants adhere to the concept, as do many conversations with abandoned sock puppets. However, at Brioso Fresh Pasta, efficient service merges with local and organic ingredients to bump "fast and casual" into the glow of a new spotlight. Italian dishes range from house-made pasta to fork-free paninis, all of which arrive at tables on the arms of friendly servers. Brioso’s culinary team also respects special dietary needs with gluten-free pastas and vegan menu options.