Sandwiches become works of art at Bay Brothers Grill, though cooks don't mind if you eat their masterpieces. Their chefs assemble po' boys with shrimp, crawfish, or fried oysters atop baguettes. They make reubens out of turkey or corned beef, and for their signature Bay Brother Burger, the chefs top eight ounces of angus beef with a choice of cheese, from bleu to feta. Tall, cool glasses with flavored coke, lemonades, and milkshakes complement the food.
The cooks at The Big Cheesy Cafe - Nashville see the classic grilled cheese as a culinary jumping off point. They take this lunchtime staple and add on barbecue pulled pork, steak and caramelized onions, or shredded buffalo chicken to create more sophisticated melts. More than 20 toppings, including pickles, sour cream, pepperoni, avocado, allow guests to invent sandwiches so distinct that they can be used as a form of ID when travelling abroad. Diners can round out meals by choosing from a selection of housemade desserts, such as donuts and blackberry cobblers.
Dotted with touches of contemporary cuisine and Southern inspiration, the menu of Aura Restaurant. Bar. Lounge draws on the best of both. Designed by managing partner and executive chef Mathew Igwonobe, with help Patrick Swett of the Swett's family of restaurants, the cuisine includes unique highlights such as lobster grilled cheese and crawfish potato skins.
Cooks prepare regional Mexican specialties at Las Fiestas Cafe, an eatery that opened in December 2012. They grill succulent shrimp for tacos with fresh avocado, simmer pork carnitas in rich mole sauce, and stuff empanadas with chorizo. Diners can also opt for Tex-Mex dishes such as fajitas with grilled chicken, steak, bacon, ham, and pineapple, or cheesy spinach burritos in flour tortillas.