More than 6,000 blocks of yellow pine compose The Square Root's floor, sprawling beneath a 1930s art-deco bar back salvaged from a Kentucky dispensary and a bar top made from repurposed ambrosia maple. Brunches of eggs florentine and beignets give way to lunches of fried swai fish tacos in blue corn tortillas and curry lamb meatballs. Each dish is meticulously presented—sprigs of herbs or julienne vegetables are placed just so, and sauce is artfully swirled into curlicues or used to write the initials of all your childhood crushes. The Square Root's newest outpost in Hendersonville emulates its original location with exposed-brick walls, rustic wooden tabletops, and an identical food menu of favorite The Square Root recipes.
You won't find any fried foods on the menu at The Pampered Palate Cafe. Instead, its chefs create satisfying, health-conscious meals of classic American dishes. In the morning, cooks griddle french toast and omelets. Later in the day, they put together sandwiches and wraps, simmer made-from-scratch soups, and prepare loaded salads and other vegetarian dishes. Patrons can stay connected throughout visits via the restaurant's WiFi.
After Vernon Rudolph acquired a closely guarded yeast-raised Krispy Kreme Doughnuts recipe from a New Orleans pastry chef, he shared his appreciation for delectable disks by opening shop in 1937 and selling the first Krispy Kremes to grocery stores. The wafting aroma of glazed Krispy Kreme Doughnuts increased demand for the sweet treats and caused Rudolph to redesign his building's layout to include a walkup window, Rudolph was able to sell them directly to any passing customer who demanded a snack. Later, he joined forces with equipment engineers, creating baking equipment that guaranteed uniform shape and dough consistency.
Rudolph's departure to a pastry-filled afterlife in 1973 did not stop Krispy Kreme from expanding into a global sensation and continuing to innovate. In recent years, the company enhanced the treat-retrieving experience by introducing a Hot Light that, when illuminated, indicates when Krispy Kreme Doughnuts are fresh off the conveyor belt.
Larkin’s Carolina Grill is the baby of its family. In 1998, Mark and Larkin Hammond founded Larkin’s Restaurants. They established three eateries—Larkin's on the Lake, Bay Front Bar & Grill, and Larkin’s on the River—before finally swinging open the doors of Larkin’s Carolina Grill in 2008. There, diners indulge in classic down-home cooking, from Carolina crab cakes and chicken pot pies to half-pound burgers topped with bacon, mushrooms, and avocado. The grill also keeps each visit fresh with different specials throughout the week and by zapping guests with a memory-erasing ray. On Sundays, before heading to the park for a relaxing day, diners can fuel up with brunch options such as Belgian waffles and an omelet buffet, where chefs build custom omelets right on the spot.
Sunlight shines through Daddy D’s Suber Soulfood's picture windows, casting a glow on mustard-colored walls and linen-covered tables adorned with fresh flowers. You’ll never find frozen catfish in the freezer here, or processed ingredients in the pantry for that matter. That’s because the owners—David Suber and his sister, Doris Young—prize fresh ingredients, whipping up Southern comfort food from scratch each day.
The menu features meal plates of catfish, pork chops, and chicken fried to order. Classic sides, such as creamy mac 'n' cheese and baked beans, accompany the mains. For the final touch, there's a dessert section with indulgent options such as peach cobbler and banana pudding sweetened with the thought of someone slipping on a banana peel.
In 1964, brothers Leroy and Forrest Raffel banded together to come up with a new restaurant concept. Arby's took off almost immediately on the coattails of its hallmark roast-beef sandwich and the founders’ idea of providing customers with fast, quality food. Over the company's 48-year franchise history, its foundational pièce de résistance of thinly sliced, juicy beef has been served in a many permutations, and continues to be popular today, served at more than 3,500 stores in North America. Today’s menu still ignites appetites with traditional beef sandwiches, plus hot and seasoned curly fries, fresh-chopped salads, and desserts good for richly capping off meals or bribing any bridge trolls on the way home.