Winner of the 2010 ENERGY STAR Award for Sustained Excellence, Lowe's has been helping customers conserve energy and expletives with home improvement, gardening, and hardware solutions for every budget. With the store's friendly handypeople as their guide, nail-pounding novices and seasoned remodelers alike can outfit their toolbox for any undertaking with more than 6,000 products between $25 and $50. Impress spouses and annoy car-pooling coworkers by ably installing ceiling fans into your car roof. Add lighting fixtures to darkling domiciles, or finally finish your back yard's Super Mario Bros. level with Lowe's garden tools. The store can also mix together a rainbow of hues for painting projects involving dining rooms, nurseries, and sweat lodges. Afterwards, you can clean up the dust with a 6-Gallon HP Wet/dry Shop Vac ($44.97), or rinse off caulk-covered corpuses under the Moen Brushed Nickel 7 Spray Pattern Shower Massager ($49.98). Regardless of your mission, the accommodating staff at Lowe's will offer expert advice for completing your home's improvements.
For more than 75 years, Shipley's Do-Nuts has served up hot and fresh hand-cut donuts daily from Lawrence Shipley's time-tested recipe. Currently furnishing more than 60 varieties of fried ambrosia to donut disciples, Shipley's Do-Nuts creates three types of craveable crowns for the taking ($5.95/dozen glazed, $6.55/dozen mixed). The traditional yeast donut's everyday attire is a glaze coating, but it entertains a closetful of options, including curve-enhancing nuts, sequin-like sprinkles, and black-tie appropriate chocolate icing for attending formal french-bread balls. Filled yeast donuts protect their secret stash of cream or fruit with a sweet glaze force field, while denser—but not dumber—cake donuts aid rough morning wake-up calls by operating as portable pillows perfect for commuting or by sliding into stomachs in icing, glaze, sprinkles, or au naturel.
A sweet oasis in Memorial City Mall, Candy Island tempts kids of all ages with mountains of treats in every color of the rainbow. You can dig into barrels of individually wrapped hard candies and scoop gummy worms from plastic towers to fill make-your-own bags of sugar-coated happiness. Evoking the flavors of the circus, personal-sized popcorn and cotton candy stimulate both sweet and salty taste receptors. And for a break from the heat, staff members shave chunks of ice into snow cones in a variety of flavors such as cotton candy and sour apple. Each snow cone can be further customized with a candy topper or a top hat to commemorate its past life as a snowman.
The tone at Fish Place is informal—customers order from chalkboards and hand-painted signs, pop open BYOB bottles, and dine against the backdrop of brick walls and corrugated tin. It’s an appropriate setting for cuisine that you might devour at a neighborhood crawfish boil or a bayou-side porch. To prepare that food for guests, chefs fry, grill, or blacken catfish, shrimp, and oysters, and serve the crispy morsels with sides such as french bread and hushpuppies. They also stuff seafood into po’ boys and tacos, which feature savory housemade sauces such as rémoulade and spicy smoked chipotle. And for dessert, the team fries beignets, a New Orleans classic made from fried dough and the heat energy left in the air by tourists.
Deep in The Blue Plate Diner & Grill kitchen, chefs Kevin Mason, Johnny Davis, and Rachel Mason-Davis are hard at work. From open to close, the culinary team expertly navigates its floors, frying chicken and catfish in Cajun spices and simmering pots of gumbo and jambalaya on the stoves. Come Sunday, the trio joins forces to whip up a hearty brunch menu, pairing southern favorites with mimosas. Chefs tote platters of their freshly made dishes out into the dining room, where colorful vintage car art, an abundance of tabletops, and a absence of No High Fives Allowed signs creates a welcoming atmosphere.
The legacy of Kim Son restaurants owes its origins to the memory of its matriarch, Kim Su Tran. When "Mama La" and her husband fled Vietnam in 1980, she brought with her more than 250 recipes, each stowed safely in her mind. She also brought her seven children, four of which—Tan, Tri, Tony, and Tao—now watch over the business and coveted family recipes. Among their shared vision is Kim Son Cafe, which breaks from its predecessors by way of a simplified menu and the inclusion of sushi. Though the menu is simpler, the flavors are just as complex, showcasing ingredient orchestration in dishes such as coconut curry shrimp wound up in strands of spinach linguini. The menu even boasts a Vietnamese take on fajitas, giving guests rice paper with which to wrap marinated meats and veggies or write love letters to their mouths.