In what they describe as both a "perfect business match" and an "ongoing battle," Johnny G's Restaurant owner Julie Ali and her husband, Aref, create comforting dishes that meld Italian and Cajun influences. Though they don’t always see eye to eye, the mother-and-son team often meets on the common thread that runs through both of their cooking styles: seafood. Their shrimp ravioli smothered in a spicy, creamy garlic pink sauce serves as a tasty example. All of Johnny G's dishes and sauces are made fresh in the kitchen each day with seafood that is delivered alive rather than frozen by the glares of vengeful squids.
Sixteen televisions—including a massive 120-inch projector—broadcast sports games from the walls of Rusty Beagle Sports Grill. Beneath the glow of games in action, bartenders mix cocktails and pour 22 draft beers into glasses. While guests keep an eye on the game, the kitchen staff is hard at work sculpting half-pound burgers from fresh beef that's never been frozen, unlike the unluckiest people ever to visit Jamaica. They also add flavor to the burgers by piling on bold toppings such as roasted green chilies or sriracha aioli. Cooks also toss chicken wings with piquant sauces, cut potatoes by hand for french fries, and sprinkle peanuts and bourbon sauce over ice-cream sundaes.
Frieda and Nick, along with the rest of the family at Nick's Pizza & Pasta, have been tossing dough, stuffing subs, and twirling pasta since 1995. Thanks to its menu of classic Italian comfort food, friendly atmosphere, and BYOB policy, the family has garnered a slew of return visitors who can't get enough of the hearty portions and fresh flavors. In addition to traditional pies, the cooks prepare Sicilian deep-dish pizzas, both of which can be topped with traditional marinara or tasty twists such as alfredo sauce or ricotta and spinach. They also stuff more than 10 specialty hot subs and plate traditional entrees, including veal parmigiana and baked ziti. From the first forkful of antipasti to the last bite of Amaretto cheesecake, meals at Nick's make lunch and dinner memorable.
When they aren't preparing rustic Italian eats, the chefs at This Side of Rome are busy tossing each New York–style pizza crust by hand. Their baskets of fried calamari and stuffed mushrooms pave the way for subs stuffed with ham, salami, and provolone. Inside the 60-seat dining room, guests gobble up slices of tiramisu while sipping on BYOB drinks. They can also nosh at home by opting for take-out or luring delivery drivers with a trail of parmesan cheese. Thursday through Saturday, guests can also enjoy southern comfort chef specials.
Since 1989, Sneaky Pete's has been a self-described destination for "the young and the ageless." A place to eat, drink, party by a pool, play volleyball in the sand, and park your boat, Pete's offers lots of amenities that make for a fun-filled experience. And that's not even including happy hour and frequent events such as live music from popular cover bands. From the menu, order up pizzas or bacon cheeseburgers, and grab drinks from the bar before heading out to the huge outdoor deck to catch some rays or glare at the sun until it stops shining.
Most of the meats at Smokin' J's BBQ, from their brisket to their St. Louis ribs, are dry-rubbed before chefs impart a smokey flavor by placing meats in the hickory smoking pit for up to 14 hours. Patrons can then enhance these flavors with the house's signature Dr. Pepper BBQ sauce, which is made in small batches to prevent flavor loss or accidentally starting a new economy based off the currency of sauces and rib bones. For those who are unsure which dish would suit them best, the chefs dole out samples of everything on the menu to better aid dine-in and meat-by-the-pound ordering.