Versed in a variety of massage techniques and experienced in martial arts, licensed therapist Lee Campbell manipulates soft tissues to relax musculoskeletal systems and encourage proper alignment. Each session consists of three phases—warm-up and relaxation, massage coupled with trigger-point therapy, and corrective stretching plus core strengthening. During the Swedish or deep-tissue massage, soothing strokes and repurposed Whac-A-Mole mallets relieve tension, allowing muscles to expand for maximum protein absorbency. The Thai massage mixes in heated rocks to radiate warmth into the body, enhancing both deep-tissue massage and passive stretching. In addition to inviting relaxation, massage may ease aches, improve posture, and enhance sleep, while stimulating the nervous and lymphatic systems in humans and the human touch receptors in robots.
The hotdog hotshots at Hot Diggity Dog! pile a slew of flavorful toppings on savory franks, crafting a customizable carryout menu of artful, unconventional hotdog creations. Lunching duos can gnaw upon a specialty dog combo including a signature frankfurter creation, chips, and a soda. Guests can confer with staff or their spirit guides to select toppings or can choose from a gallery of preset masterpieces such as the Big Tex, a steaming dog slathered in bacon, cheddar cheese, barbecue sauce, coleslaw, and a pickle. The West Virginian arrives bearing a load of chili and coleslaw, and the Famous N.C. sports sprinklings of shredded barbecue chicken, cheddar cheese, and an onion ring. Situated in front of the historic Willoughby House and near the spot where Chester A. Arthur's muttonchops challenged Grover Cleveland's mustache to a duel, Hot Diggity Dog! tends to midday cravings from 10 a.m. to 2 p.m.
At The Steakhouse, experienced chefs from Brazil roast a menu of more than 12 meats over open flames, serve imported cheeses, and bake fresh bread daily with flour from Brazil. Servers appear tableside wielding cuts of top sirloin, bacon-wrapped chicken breast, or smoked sausages impaled on swords and then shaved into plate-sized portions or busts of Teddy Roosevelt. Duos accompany a helping of garlic steak with fresh mozzarella or savor the house specialty picanha with black beans from the side bar’s selection of 20 salads and meal accompaniments. To cap off the dinner, diners relish the popular roasted pineapple, sprinkled with cinnamon, sugar, and dreams grown in Candy Land.
Here at Dolce Gelato we offer a wide selection of homemade, authentic gelato (italian ice cream) as well as made when ordered panini sandwiches, homemade soups, fresh salads, a full coffee and espresso bar, and a few dessert items. We are locally owned and operated. Please join us Monday - Saturday.
Rich Hicks and Todd Istre are the masterminds behind many a national food concept—from Rich's southwestern taco at Tin Star to Todd's spicy seafood dishes at Boudreaux's Cajun Kitchen. When the duo joined forces to create Mooyah, however, they cleared the tortillas and crawdads from their mind in order to focus on formulating a quintessential American burger.
Today, within scores of Mooyah locations throughout the nation, chefs bustle behind counters, grilling up burgers in accordance to Todd and Rich's formula. Cooks pile lean-beef, turkey, and veggie patties onto white or wheat buns before loading on cheeses and toppings of bacon, fried onion, and avocado. Meanwhile, freshly cut potatoes simmer in fryers, and blenders whirl with ice-cream shakes. Out in the dining room, tabletops and booths sit atop checkered floors beneath walls of chalkboards, where customers can write messages or draw portraits of what they wished they looked like, could they only grow a beard.
Though the entrees at The Dixie Cafe make the biggest splash across its menu marquee, they're threatened with gastronomical upstaging by the southern-style eatery's 19 sides and scratch-made gravies. The chicken-fried steak, for example, is a tender, hand-breaded fillet that fully blossoms with flavor only after chefs smother it with cream gravy and cheddar cheese. And the Cajun grilled catfish's down-home taste isn't fully developed until it is paired up with bites of turnip greens, fried okra, or a homemade roll. The classic platter meals take advantage of this by pairing an entree with two sides, rolls, and jalapeño cornbread and can be ordered "light" for a portion that's smaller than the regular size and easier to toss in the air and catch in your mouth.