When sisters Carrol Ann and Tammy took over Roosters Daytime Cafe in spring of 2011, their aim wasn't a total overhaul of the eatery, but rather a subtle touchup. That's why the menu still offers homestyle breakfast and lunch favorites, such as chocolate chip pancakes and burgers. But that's in addition to healthier options, such as the greek omelet with spinach, tomatoes, and feta, or grilled veggie paninis. Carrol Ann and Tammy have also opened a new business under the umbrella of Roosters: Classy Cakes. Here, they craft customized cakes, pies, and other desserts.
Only a short burger's toss from the Atlantic Ocean, Locals Restaurant & Bar puts a contemporary spin on pub staples amid the glow of 15 plasma TVs. Corrugated dividers are strewn with twinkling string lights, which illuminate clam-studded pastas, fish 'n' chips, and artisanal flatbreads topped with gourmet ingredients such as truffle sauce, goat cheese, and honeydew melon. A full bar brims with fresh oysters and clams to awaken the palate for succulent morsels of filet mignon and lobster tail on the outdoor patio. Beneath a thatched roof in the tiki bar, 30 beers flow from the tap, filling steins with a wealth of suds rivaled only by a soap baron's bank vault.
This sisterly trio of Greek restaurants delights flavor sensors with traditional and modern Greek cuisine, sharing the same tasty menu and Old World ambience with painted wall murals and faux colonnades. Dive kisser-first into a gooey snack with flaming cheese saganaki, featuring Greek kasseri cheese cooked to a bubbly, golden brown and flamed with brandy ($6.95), or allow dolmades to enter the tongue's abode and snake-charm taste buds with stuffed grape leaves drizzled in lemon sauce, served hot with pita bread ($5.95). Traditional Greek-ophiles can sink their cuspids into a gyro sandwich blended with seasoned beef and lamb, sliced thin, and topped with tomatoes, onions, lettuce, and tzatziki sauce on thick pita bread ($7.95), or record the precise melting temperature of tender, braised lamb shank when it enters the mouth, smothered in tomato-based brown gravy ($12.95).
Kirby's menu features an impressive array of casual coastal fare, including salads, sandwiches, and fish-focused dinner entrees. Kick start taste buds with an order of the ole' goat wings ($6.95 for 10), slathered in Kirbys' homemade garlic wing sauce, or indulge in maritime merriment with Kirby's super salad combo ($8.99), a combination of shrimp, tuna, and chicken salad served atop a fresh field greens salad. Diners seeking hearty entrees can silence stomachs with the grilled tuna imperial ($14.95), topped with succulent crabmeat and cheeses, or the famous crab cake dinner ($15.95), boasting handmade Baltimore style crab cakes.
Made-from-scratch recipes and fresh ingredients have been setting The Original Pancake House apart from its breakfast-spot competition since 1953. That's when its owners established an all-day empire committed to ingredients such as pure hard-wheat unbleached flour and butter made from fresh sweet cream.
Today, The Original Pancake House cooks across the country still construct scrambles and omelets from fresh Grade AA eggs. Powdered sugar lines the rims of oven-baked dutch baby pancakes, and granny-smith apples simmer in oven-baked pancakes (two of more than a dozen styles of pancake on the menu). Even the toppings are made in-house, including whipped cream, specialty syrups, and sauces. To complement these flavors, staff fill cups with fresh-squeezed orange and grapefruit juices and coffee blended specially to match the Original Pancake House's menu and upholstery. Although each location takes on the local charm of its surrounding city, all of them share in common a homey atmosphere that welcomes families with perks such as color-in place mats and kids' menus.
Name aside, The Original Pancake House isn't just a breakfast spot—in fact, it stays open for at least two meals a day, or six if you follow most doctors' advice to take a small pancake break every few hours. The savory side of the menu holds sandwiches piled with thick-cut meats, caesar salads, and savory crepes stuffed with cheese and veggies.
Hayes Gourmets’ professional pastry artist Jim Hayes envelops households with the wafting aromas of freshly baked, handcrafted pies and cookies. Nuts and chocolate chips jewel the crust of the pecan pie, and the toasted coconut bedecked coconut cream pie lends patrons ample ammunition against a clown ambush. Satisfy sugar chompers on an apple pie with a traditional crust or streusel topping, or supplement an otherwise dull gallon of 2% milk with an assortment of 12 chocolate-chip, oatmeal raisin, or sugar cookies.