Currently celebrating its 25th anniversary, Popeyes remains the flavorful lovechild of Cajun and Creole cooking, serving up a wide-ranging menu. Connoisseurs of crispiness can stick with Popeyes’ famous New Orleans–style fried chicken meals ($4.49–$6.89) surrounded with savory sides ($1.59–$3.79) such as warm flaky biscuits, red beans and rice, coleslaw, mashed potatoes, Cajun rice, and more. Otherwise, slather some livers and gizzards ($2.99–$5.49) onto a biscuit and eat it, temporarily imbuing you with the chicken’s mighty strength and ability to smell time. Avian-averse appetites can feast instead on a shrimp po’ boy combo ($6.19) with a pecan pie ($1.49) or Mississippi mud pie ($1.99) for dessert. And to keep your famished family from impeaching you and electing a new parent, quell multi-person appetites with bona fide family meals ($10.49–$30.99).
Espoused epicureans Max and DeDe Shields team up to man the pots and pans in Shields Manor Bistro, which inhabits a historic, 1850s house that's oozing with old-fashioned romance. Diners who frequently fall prey to bouts of dietary indecision will appreciate the bistro's short-but-sweet, monthly changing menu, which is currently topped by blue- cheese shrimp, a vampire-vexing mélange of garlicky sautéed shrimp and melted blue cheese presented elegantly in a martini glass ($12.00, serves two guests). Hudson Valley grilled duckling with a raspberry-chipotle rub and sweet-potato soufflé ($36) is one of this month's featured entrees, as is steak au poivre, a 7 oz. fillet laid between a fluffy mattress of Yukon mashed potatoes and a warm blanket of peppery cognac sauce ($36). Save a shelf in your belly's taste library for one of Max's signature desserts ($5–$8) such as Platte County black-bottom pie, a blissful marriage of crunchy walnuts and smooth, rich chocolate.
If it's not in season, Cafe Chilingo won't serve it. The chefs are so devoted to fresh, perfectly ripe produce, that they create a new menu every week. In winter, that might include an arugula salad with pear and goat cheese, whereas spring might bring about pineapple-adorned caribbean chicken kebabs on a bed of greens. The regularly changing selection may mean diners need to stay on their toes, but it also ensures they'll get the most flavorful meal possible. Even the beverages observe the seasons—hot cocoa is available during colder weather, while sunny days and volcano eruptions bring fresh-squeezed lemonade. The café does feature a few enduring dishes, including classic and creative sandwiches such as the corned-beef reuben and the fried-alligator poboy, and always offers gluten-free and vegetarian options for those with dietary restrictions.
The chefs at Mexico Lindo dish up recipes hailing from the western Mexican state of Jalisco, while bartenders pour Mexican beers, wines, and tequilas. The menu includes sautéed squash blossoms, grilled meats, and an array of seafood entrees. Many diners opt to end their eating experience on a sweet note, ordering up desserts of flan, tres leches cake, and sopapillas, or fried pastries.