801 Franklin celebrates local artisanal foods and elevated techniques—two factors which garnished the restaurant the award of 2010's Best Fine Dining restaurant in Valley Planet magazine. Small plates grace tables with miniature silverware meant for devouring braised beef short rib with creamy polenta, haricot verts, and port onion jam ($17) as well as the apple-braised pork tenderloin with squash bread pudding and sweet onion marmalade ($12). Entrees throw taste buds into the deep end of the flavor well with the Ashley Farms free-range chicken, which chefs pan sear and accessorize with parmesan risotto, haricot verts, and a mushroom- and bacon-laden cream sauce ($25). No matter which plate gets the nod, all servers courteously inquire about diners’ dietary concerns to ensure that the chefs keep meats, wheats, and cheeses on the simmering sidelines whenever necessary.
In 1971, Glenn Watson opened Stanlieo’s Sub Villa to bring Boston-style subs down South, topping them with cubed onions, pickles, and tomatoes, as well as salt and pepper, oregano, and oil. More than four decades later, the Watson family is still running the casual eatery, but today, they pile their freshly baked buns high at two locations. Fried pickles, mushrooms, and green tomatoes accompany steak subs out of the kitchen, and sandwich-smiths load up vegetarian subs with one of four vegetarian soy meats, as opposed to the Hormel meats they use for their regular subs and sculptures of Teddy Roosevelt. For those up to the challenge, the staff stuffs their famous Kitchen Sink sub with genoa and cotta salami, ham, turkey, roast beef, capicola, and pepperoni, as well as swiss, american, and provolone cheese in order to burst belts.
For more than two decades, mealtime maestros at Clementine's Restaurant & Catering have compiled a lunch menu of southern fare, scattering ingredients onto 22 different salads and 12 specialty sandwiches. Guests can preserve lettuce leaves for future rainforest dioramas by scooping up white-meat chicken, egg, onion, and celery from the Pedestrian chicken-salad plate ($6.50 for one scoop). Borrowing the family dentist, eaters can keep mouths open long enough to demolish the crab-cake sandwich's croissant foundation and Cajun-tartar-sauce roof ($5.95), and the chef's daily lunch special fuels Fridays with chicken marsala served over pasta ($7.50). Desserts cap off meals and barren heads on graduation day with bites of cookie ($1.50) or slices of caramel-fudge-pecan cake ($4.50).
Named the runner-up for best sandwich shop in the Tennessee Valley by CityVoter, Happy Tummy caters to eclectic eaters with a constantly evolving menu of distinctive gastronomic goodies. Inspire fellow diners with impassioned expositions on Central American–scombridae suffrage in between bites of Don't Cry for Me Argen-Tuna, a politically palatable amalgamation of tuna salad, apples, walnuts, celery, craisins, and mayonnaise on a croissant ($5). Alternately, the Popeye Loves Olive Oyl sandwich appeases taste buds and fans of spring-loaded oculars with creamed spinach, sautéed onions, mushrooms, artichokes, and swiss cheese ($5). The menu also boasts meat-free options such as the jerk tofu wrap, consisting of Jamaican jerk-spiced tofu, lettuce, tomatoes, and onions ($5), or the jumbo veggie dog ($4).
The Rocket City Dance Club is all about learning and having FUN. We opened in Huntsville, Alabama, in March 1993, and for the last seventeen years we have been teaching people in the Huntsville, Madison, and North Alabama, area to dance. We teach dancing lessons in ballroom dancing, Latin dances, and swing dance.
On any night of the week, customers at The Foyer might hear a standup comedy show, live music performance, or poetry slam. The café strives to stay plugged into the community by posting local artwork and hosting open-mic nights. This way, it encourages community members to showcase their musical or verbal gifts or a talent most people never discover in themselves: balancing on one leg for 45—maybe even 50—minutes. It’s also a casual place for friends to relax with a Kaffeeklatsch specialty coffee or chai tea and a slice of housemade cheesecake.