Baby back ribs; hand-cut fries and hand-battered onion rings; pork slow-cooked for ten hours. This is just a taste of the ways the grub at Miller's Grille exceeds your typical pub fare. Far from the greasy, once-frozen food, this eatery takes its cuisine seriously. The barbecue sauce is made according to an original recipe, the veggies are fresh, and 95% of everything that comes from the kitchen is made from scratch. That includes some menu items such as fish and chips, brie and bacon burgers, and grilled salmon. Everything washes down easily with a pint or pour from the drink list, which not only includes brews, but also martinis, margaritas, mojitos, signature house cocktails, and wine. Miller's Grille also offers a private event room that can hold up to 100 people at a time.
Bistro 503 is the idea spot for when your dinner party can't even agree on which continent dinner should come from. Menus span the globe with prosciutto- and truffle oil-infused chicken marsala, pepper jack-stuffed squash risotto, and pad Thai. Vegetarian and gluten-free options abound—even the chicken marsala is free of gluten upon request. Breakfasts are just as unique, pairing eggs and bacon with caramelized plantains.
At the halcyon ‘50s-style drive-in, skate-clad carhops greet autos and their hungry charioteers with trays full of classic casual fare and frosty drinks. Diners bask in the bun-ensconced beauty of a single-patty burger or convince gullible taste buds they’re seeing double with two sizzling slabs of premium Angus beef from the local beef barons at Steele’s Meat Co. Chicken sandwiches arrive grilled or breaded, and hearty BLTs hug crisp bacon, fresh lettuce, and juicy tomato between thick cuts of texas toast charred in the shape of the Alamo.
The coffee is flavored with applewood, cherrywood, and mesquite wood smoke. The co-owner Beka lives for the element of water. But the name of Stone Brewed Coffee Company derives from an even more primordial source—family. Founder Stoney Vance was named after his grandpa Harve Stone, who lived the cowboy life in the Wind River mountains. He liked the hard life on the range, and fueled himself with hot coffee brewed right over his campfire. Stoney stays true to his grandpa's ideals, specializing in plain old black coffee flavored with smoke, and promises that it will never cost more than two quarters a cup. Besides those piping hot mugs, customers can fill up on classic cowboy food such as brisket po' boys, barbecue platters, and chili served in bread bowls.
Udon Kaisha's chefs prepare traditional noodle dishes that have been an everyday staple of Japanese life since 206 BC. Spicy morsels of pork, peppers, shrimp, and tofu mingle with udon noodles in salty broths or nestle inside knots of ramen noodles in tangy, sweet soup bases. Authentic yakitori skewers and mussel appetizers prime stomachs for the meal ahead, and dishes of deep-fried bananas and green-tea ice cream silence the final echoes of rumbling bellies. The chefs also prepare servings of grilled salmon and teriyaki beef and fashion flavorful sushi rolls for those with allergies to heat.