The toothsome offshoot of a popular farmers’-market pastry stand, The Little Bakery & Cafe plates up a delectable menu of handcrafted Greek and American pastries. Get a taste of the dessert that launched a thousand wetnaps by delving into sticky-sweet layers of flaky, golden baklava ($1/piece). Or, secure an assorted half-dozen of any of the homemade Greek goodies ($5.50) to share with friends or five phyllo-intolerant frenemies. Oven-fresh made-to-order pies ($8.95–$10.95) whirl out of the kitchen with molten cores of apple, pecan, pumpkin, or sweet potato, and 12 flavors of homemade ice cream ($1.45–$4.95) await to be piled atop brownies ($1.75), sandwiched between cookies ($0.40 each; $0.75 for two), or repurposed as caulk in extremely semipermanent structures.
Cattails Restaurant's executive chef Brian Schaaf dazzles palates with sophisticated culinary combinations and inspired presentation. Customers can kick-start meals with crispy duck confit on a bed of creamy, sweet pea risotto ($9). Crème fraiche floats along the surface of the sweet-potato bisque ($6) by clinging to a sage crouton, and walnut-crusted goat cheese climbs to the top of a salad of baby spinach, sliced pears, and an orange vinaigrette ($7). Dive mouth first into dinner entrees such as the grilled hickory-smoked pork chops served with potato-scallion cake, braised red cabbage, and an apple cider pork jus ($19) or the roasted cornish game hen ($18), chock-full of country ham and gruyere cheese and side-kicked by potato gnocchi and sage cream sauce. Cattails' dining room is perched high atop Five County Stadium, with a view of the field where the Carolina Mudcats play and weepily reenact scenes from Field of Dreams.
If you're not sure what to order at San Jose Mexican Restaurant, then just get the Little Bit of Everything, a platter stacked with a chalupa, chile relleno, beef taco, enchilada, burrito, rice, and beans. Presumably the restaurant created this sampler because diners find it so hard to settle on a single dish from the extensive and unexpected menu. The seafood section, for instance, has nearly 20 dishes, including potato enchiladas topped with grilled shrimp. There are about a dozen more chicken creations, including a pan-roasted breast stuffed with sautéed vegetables and cheese. The restaurant's innovation has hardly ceased over the years: not only do they keep finding more hungry people, but they've also debuted molcajete bowls, which are hot-stone bowls filled with three meats glazed in a honey-pasilla sauce.
Conceived by Knightsdale native and seafood connoisseur Annette Brown, A' Nets Katch hauls in a vast assortment of deep-sea delicacies cooked in-store or packaged for at-home preparation. The shop’s display case brims with more than 25 types of ocean-fresh fare, from crab legs and oysters to pink-hued salmon fillets and broiled krakens. Annette’s signature dishes include such maritime favorites as marinated-fish tacos, low-country boils, and pan-seared, almond-crusted fillets of mahi-mahi. In addition to its artfully arranged seafood displays, A' Nets Katch stocks an array of amenities to assist with at-home preparation, including tartar sauce, coolers, and wooden peg legs.
CiCi’s Pizza combines the variety of a buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese. The buffet is stocked with a plethora of fresh pastas, as well as signature salads with the option to put tossing talents to the test at the salad bar. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.