Although Cathryn “Chef C” Matthes began life as an overweight child, she favored healthy cooking early in her culinary career. She turned toward nutritious foods and recipes, and eventually earned recognition from Southern Living magazine, SpaFinder magazine, and the New York Daily News for her healthful and delicious foods. Today, Chef C helms DelisheeeYo, adhering to her health-conscious mission while preparing light lunch fare and frozen yogurt.
DelisheeeYo’s frozen yogurt menu includes one flavor: tart original. Packed with probiotics, this low-fat and lower-sugar yogurt swirls into 3-, 5-, and 7-ounce cups or 10-gallon cowboy hats when no one’s looking. A toppings bar, packed with everything from fresh fruit to housemade chocolate-chipotle-cinnamon syrup, dresses up yogurt to each customer’s liking. The chef and staff hand-select organic apples, strawberries, and blueberries from local and organic sources when available, and avoid high-fructose corn syrup by importing all of their chocolates and caramels.
Though the yogurt is DelisheeeYo’s specialty, Chef C doesn’t stop there. Organic greens, peppers, garbanzo beans, and cheeses fill a vegan salad bar. Whole-wheat flour tortillas wrap themselves around nut butter, banana, and honey, or transform into a Trojan Horse to surround hummus and Greek olives. The chef helps customers wash down meals by concocting refreshing specialty drinks from ingredients such as organic Italian lemon juice and agave nectar.
The velvety, almost liquid-like sounds of brass instruments flood The Jazz Corner. Tinkling pianos, playful clarinets, and wailing guitars can also be heard forming everything from swing and bebop to Dixieland and Rhythm & Blues. The jazz club keeps its lineup of musicians fresh and has hosted the extraordinary talents of George Shearing, Freddie Cole, and Bucky Pizzarelli. These eclectic sounds are one reason The Jazz Corner was named one of the top 150 great jazz rooms in the world by Down Beat. The other reason is the restaurant's fine-dining menu, which features artisanal dishes of bacon-wrapped pork tenderloin, marmalade duck breast, and she-crab soup. Bartenders up the ante with jazz-themed cocktails, including Count Basie's Cosmo with Chambord-flavored vodka.
Parmesan-encrusted snapper. Hand-battered fried shrimp. One and a half pounds of steamed snow-crab legs. The culinary team at Parrot Cove Seafood Grill and Bar crafts these succulent seafood dishes from fresh catches at their waterfront restaurant on Shelter Cover Harbor. Owner Jimmy’s love of French and southern cooking is reflected in the menu featuring dinner and dessert crepes, oyster po’ boys, pulled-pork sandwiches, and half racks of ribs with housemade slaw. Meals unfold in a dining room adorned with nautical decorations and more than 40 parrots, who take forms such as paintings, statuettes, and waiters. Parrot Cove also provides spacious outdoor seating, seasonal live entertainment from local artists, and, for kids, a chance to rummage through a treasure box if they clean their plates.
Nestled in among the trees, sunshine, and ferns of Hilton Head, Nick's Steak and Seafood looks like a friendly local joint from the outside. A simple step through the door, however, teleports diners from the Lowcountry to pure Pittsburgh sports mania. Owner Josh and his wife, Katie, both love the Steel City teams, and they celebrate that love with apparel and memorabilia from the Steelers, Penguins, and Pirates all over the walls. To fuel the fanaticism, their chefs dish up a menu of classic surf 'n' turf, which includes filet mignon, lobster tail, and ready-to-peel shrimp.
The walls of the warmly lit dining room where chef Paul Colella serves up mouth-watering entrees—such as cabernet-reduction prime filet mignon ($30) and tangy papaya-salsa-topped Carribean snapper ($29)—double as an art gallery for the colorful figurative paintings of his wife, Lunonia. The sight of Lunonia slathering oils on canvas in the dining room, or the sounds of guitarist Armand DeMille's retro rock ballads each Friday and Saturday night, may whip guests into a creative fervor, but the restaurant's list of 70 red and white wines and specialty coffee drinks rewards lingerers who don't drop their forks immediately to consecrate their lives to artistic creation and the careful maintenance of unicorn-hair paintbrushes.
Curated by chef Eric Roberts, Island Bistro's menu boasts boutique wines and beers and intricate American cuisine drawn from a diverse palette of flavors. From the casual, open dining room or the outdoor seating area, curb impatient appetites with crab-stuffed mushrooms with hollandaise sauce ($9) or fried green tomatoes, lightly breaded with asiago cheese and applewood smoked bacon ($8). A hearty 16-ounce prime rib, served with au jus and fresh horseradish ($23), both fills stomachs and clears sinuses, and a bed of cheesy grits doubles down on Southern flavors under a Cajun mélange of shrimp, tasso ham, and chipotle cream ($19). For dessert, the chocolate lava cake ($6) erupts midway through consumption, preserving nearby crockery in layers of confectionary ash.