Gage's Steak House executive chef Rob Ferris has crafted a stout menu of gourmet meats, seafood delicacies, and mouthwatering desserts to feed his salivating patrons. Initiate the meat-meeting mayhem with a hearty bread-bowl of sooner steak soup ($5.95), or share an order of southern-seasoned deep-fried tobacco onions ($4.95). For the main course, plump-portion predators can sink their teeth into the Kansas City strip steak, a slow-aged strip loin topped with steak butter ($22.95). For red-meat refrainers, the menu boasts a number of pasta, chicken and seafood entrees, including pecan-crusted chicken breast ($16.95) and a grilled, chili-rubbed salmon filet ($17.95). Desserts include the likes of strawberry romanoff, quartered strawberries crested with brandied cream, whipped cream, and a trio of Russian leg dancers ($3).
The flicker of gas lanterns. The flounce of petticoats. Weekends at country mansions. The spirit of the Victorian era lives on in the imagination and across the grounds of The Stone Lion Inn. Here, leaded glass still lines the bookcases and the tubs all have claw feet. Built in 1907, the secluded mansion's corridors seem like something out of a mayhem, murder mystery—and they frequently are during its regular whodunits.
For all its Victorian-style trappings, guests are still free to eat breakfast at the 200-year-old French table. French-press coffee pairs with a different quiche each day and fresh berries in rum cream. From there, guests might spend the day reading in the library, practicing their pageant walk down the sweeping staircase, or gazebing in the gazebo until they're plum gazebed out.
As evidenced by their shop’s name, the staff at Pioneer Dream Cheesecakery loves making good, creamy cheesecake. But the pastry chefs also have other baking tricks up their sleeves, using their skills to create decadently frosted cupcakes, fudgy brownies, and spicy jars of habanero jelly in festive mason jars. Most of their menu is made up of cupcake flavors, with the rotating weekly selection often including options such as cherry limeade, black forest, and cappuccino with espresso-infused caramel. Alongside their treats, the staff offers a range of teas and Soda Steve’s mission blend coffee.
With a passion for their authentically inspired sauces, the cooks at Roma's Italian Restaurant top virtually all of their entrees with zesty marinara, decadent alfredo, or wine-based lemon sauce. They use vegetables bought directly from farmers’ markets to adorn house-made baked pastas or savory meats sautéed in pure olive oil. When they aren’t using the ovens to bake New York–style pizzas or to cathartically incinerate grueling crossword puzzles, they fire them up to bring meat-filled calzones and house-made rolls to golden-brown fruition.