For the past decade, Blue Sky Caf? owners Julianna and Mark Pletcher have continually added to a menu nearly as big and cheery as the restaurant?s namesake. Cooks are proud of their hefty, hand-formed burgers and their chicken?each served in a dazzling array of preparations?but there are just as many health-conscious wraps and salads and vegetarian and vegan dishes. A recent development is a creative, sweet-and savory brunch service, where cheese and garlic turn grits into a bowlful of decadence and prosciutto and parmesan put the Sicilian in a Sicilian frittata.
Kids get their own, more-flexible-than-usual menu, though they?ll have to weigh whether to dig in or finish what they?ve been drawing with provided crayons on the paper placemats. A further draw for tots is the playhouse that stands on an oasis of a patio, whose tall wooden fence encloses hanging lanterns, huge umbrellas, and plants trailing from every wall as they toward their goal of trying the sweet-potato fries everybody keeps talking about.
Hannah Flanagan’s captures the welcoming the welcoming camaraderie of the Emerald Isle in its menu of hearty pub staples and more than 100 bottled and draft brews. While glasses clink to the sound of rousing cheers, fresh, local ingredients transform into Irish favorites including bangers and mash, Reubens piled high with corned beef, and mushroom-laced pot roast. Flanagan's also puts forth a seasonal menu of weather-matching fare, gracing tables with country-fried steak in the winter and sautéed kites in the spring.
The Falls Landing feels more like a mountain cabin than a restaurant. Owner Mike Young, an established restaurateur from St. John, U.S.V.I., gathered all of his experience in creating dining concepts and interviewing 19th-century mountaineers to fashion a rustic diner that serves fresh fish and beef. Nautical flags and devices line the exposed brick walls, and a simple stained-wood bar houses bottles of wine. Inside the kitchen, chefs pan-sear trout, simmer creamy sauces for pasta, and grill thick steaks.
Falderal Winery welcomes guests into the oak-study tasting room twice a month to expound upon the scientific miracle of fermentation. Instructor and vintner Paul Kovacich, a native of the terroir of western North Carolina, wields his experience at Thistle Meadow Winery to aid the public during fermented endeavors. Paul's class covers the winemaking process, from the addition of yeast to bottling to making labels out of cartoons from the New Yorker. Reservations are recommended, as the winery caps classes at eight students.
With more than 30 years of dough-kneading experience, the chefs at Iannucci's Pizzeria & Italian Restaurant have crafted a menu of time-tested, authentic Italian food and pizzas. Choices such as eggplant and hamburger top Iannucci's housemade dough and sauce, allowing pie lovers to build a large 16 inch or Sicilian style to their liking or to look like them. For dinner, pasta fans can quell hunger tides with the baked ziti a la joi or satiate carnivorous cravings with the veal parmigiana, each chaperoned by the pizzeria's signature breadsticks. When the time comes to celebrate a birthday, reunion, or AVP: Alien vs. Predator anniversary, patrons can ogle the catering menu to spice up the shindig with a tray of meatballs or italian sausages, meat or spinach lasagna, or a large greek, italian, or house salad.
Monte’s Sub Shop sates hunger with a menu of bread- and lettuce-based bites paired with flavorful sides. Savory meatball-and-marinara subs fill taste receptors with bold tomato flavors ($6 for a small; $8 for a large), and the sub club’s combination of ham, turkey, bacon, and cheese ($6.50 for a small; $8.50 for a large) satisfies desires for protein or supports top-heavy skyscrapers. Diners can opt for carb-free fare with Monte’s greek salad, tossed with tomatoes, olives, banana peppers, and feta cheese ($6), or partake in an antipasto salad adorned with capicola, genoa salami, provolone, and hot peppers ($6). A hunger-fighting side dish or free legal advice accompanies all of Monte’s fresh foodstuffs, including kettle-cooked chips dusted with various seasonings, baked-potato salad, tuna salad, and pickles.