House-made dough rises every day in the Parmesan's Pizzeria kitchen, where chefs toss it into pizza crust or bake it into the restaurant's signature cheesy breadsticks. Creative toppings crown these specialty pies, such as spaghetti and meatballs, spinach-and-artichoke dip, chicken cordon bleu, and the Padre pizza, whose five meats and extra cheese arrive baked within a World's Best Dad trophy. Calzones and sub sandwiches round out the hearty bill of fare, which patrons can have delivered at home, pick up themselves, or munch in a dining room equipped with a large-screen television.
A varnished wood bench gleams near the entrance of Panther Grill, formerly known as the Panther Inn, made from rough-hewn logs by the owner's father. The food inside is similarly homespun. In the morning, cooks toss omelets in pans and serve up platters of steak and eggs. Later in the day, they prepare hand-breaded pork tenderloin, freshly made cheeseburgers, or brown beans and ham served with cornbread. A rotating line-up of made-from-scratch desserts, such as layered Smores push pops and cinnamon rolls, beckon from a pastry case.
When you order guacamole at Las Margaritas, you aren’t just asking for the avocado-based chip dip; you’re asking for a spectacle. That’s because the staff brings the entire guacamole-making production to your table, mashing together the ingredients in front of you and delivering the tasty concoction as freshly as if the kitchen had an avocado tree growing in the sink. This dedication to fresh, authentic Mexican cuisine sums up Las Margaritas, where chefs make salsas by hand daily and churn out favorites such as chimichangas, tacos, enchiladas, and burritos.
The menu also includes more innovative dishes, such as pork-and-pineapple-filled tacos and the camarones tocineta—cheese-stuffed shrimp that are wrapped in bacon and topped with a pork rind whittled into a bow. A chilly margarita quells any spicy main course and incorporates only natural ingredients to flavor its pomegranate, peach, mango, and pineapple varieties.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
Bambu embraces traditional recipes and dining practices to create an authentic Vietnamese dining experience. Their pho soup packs noodles into a beef or chicken stock made on site and simmered for 12 hours to fully coax out flavors and create a dish named Best Hangover Remedy by the editors of 417 Magazine. The menu showcases rich house specialties, including Bun Bo Hue, a soup from the old imperial capital of Central Vietnam with a spicy broth made from long-simmered beef bones. Most items come with a plate of fiery chilis, fresh herbs, and lime to season dishes instead of boring salt- and peppershakers or somber personal chefs. The courteous wait staff caters to every diner's needs, providing gluten-free menus to those with dietary restrictions and bibs to protect from soup splatters.
The iconic comic-strip character and namesake of Dagwood’s Sandwich Shoppes peeps out from the first “o” in the deli’s logo, embracing not his wife, Blondie, but the signature Dagwood sandwich. With its four meats and pair of cheeses, the delicious (if slightly intimidating) sandwich represents the more than 20 signature subs and clubs that grace Dagwood’s menu. Meats ranging from premium roast beef to tender pork loin share slices of bread with cheeses, crisp pickles, and all the condiments one might expect of an old-fashioned deli. Those too young to appreciate the shop’s Sunday-paper references will at least enjoy kids’ meals such as the classic grilled-cheese sandwich. Aside from their in-store selections, the deli caters events with colorful trays of meats and sack lunches served by a curiously cartoonish wait staff.