When it comes to tasting the flavors of the South, there isn’t a more appropriate spot than one that features the welcoming, easy slope of a barn's roof. In addition to authentic digs, Tony's Barn offers slow-smoked barbecue and refreshing sweet tea, all enjoyed at casual wooden tables. Dig into smoked St. Louis style ribs or breaded and fried catfish before sampling barn brownies or sawdust pies—an amalgam of chocolate chips, coconut, walnut, and sliced bananas.
The Dragon Pub preps the edibles found in traditional English drinking and eating establishments, plus its own house specialties and health- and animal-friendly options. Thirsty diners munch on bangers and mash—thick sausages steamed in Guinness beer served with hearty mashed potatoes submerged in red-onion gravy ($7.95)—which couples well with a pint of Guinness ($4) or Woodchuck draft cider ($3.50). Fiery Dragon's Breath wings heat up taste buds in broods of six ($4.50) or 12 ($7.50), with buffalo, bourbon barbecue, and Cajun-style options. Herbivorous beasts may mash molars against the portobello and organic baby-spinach quesadilla ($7.95) or the portobello burger topped with baby spinach, tomato, provolone cheese, and pesto mayonnaise ($7.95). A variety of bottled domestic, craft, and import beers and local hard liquors usher solids down gullets.
When the cooks at Brick Oven Pizzeria pull their specialty pizzas out of their eponymous ovens, the smell of sizzling sauce, crispy crust, and flavorful toppings pervades the entire restaurant. Guests sitting at tables turn heads expectantly toward the kitchen as waiters bring out orders, carrying plates piled with meatball grinders, baked spaghetti marinara, or chicken bacon ranch pizza. Cooks can sprinkle the crispy crust with toppings ranging from four styles of pork to chicken, spinach, and mozzarella. They also offer gluten-free options for customers who have food allergies or who are abstaining from bread out of respect for their brother-in-law, who is half gingerbread man.
Since 1964, Blimpie has stacked and shuffled Jersey-style subs for on-the-go grabbers. The variety of items on its highly legible menu spans the subterranean spectrum, with hot, cold, and panini-grilled sandwich selections such as the new, oven-baked chicken cheddar bacon ranch dressed in crisp veggies ($4.29 for a six-inch). Or opt for the classic Blimpie Best, piled high with ham, salami, cappacola, prosciuttini, folded provolone, veggies, vinegar, oil, and oregano ($3.89 for a six-inch).
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the prime rib mushroom and swiss to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the pork-cuban, Baja-chicken, and veggie-caprese subs. Quiznos' Sub Sliders offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbreads, soups, and salads round out Quiznos' varied menu.
Inside Masala Indian Restaurant’s kitchen, chefs infuse a savory mix of spices, or masala, into their halal and kosher Indian dishes. They roast marinated bits of chicken and skewers of minced lamb in a tandoor-style clay oven, and bake eight types of indian bread whenever the absorbent accompaniments are ordered by customers or demanded by a booming voice in the sky. Other table-toppers include more than a dozen vegetarian dishes brimming with fresh vegetables, homemade cheese, and lentils.
The flavors found in El Chico’s fajitas are a tasty testament to what the Mexican eatery does best: cultivating a menu that bustles with authentic Mexican and Tex-Mex dishes. Fajitas provide a savory meal for two, with flour tortillas embracing veggies and chicken, beef, or a combination of the two with the gusto of a bear giving a bear hug. Meals arrive on a sizzling skillet touting succulent morsels alongside a cadre of colorful veggies, rice, frijoles rancheros, and a hearty dollop of pico de gallo and guacamole.