Hours Monday: 11:00 AM - 12:00 AM Tuesday: 11:00 AM - 12:00 AM Wednesday: 11:00 AM - 12:00 AM Thursday: 11:00 AM - 12:00 AM Friday: 11:00 AM - 2:00 AM Saturday: 11:00 AM - 2:00 AM Sunday: 11:00 AM - 12:00 AM Happy Hour 4pm-8pm Monday-Friday
The kitchen crew at Kasey’s Seafood fries, grills, and steams local delicacies, including more than 10 types of fresh fish and five sizes of male and female crabs, and packs them for carryout. Respecting traditional preparations, cooks use no pork products in their creations, which also include hearty homemade soups and Southern-style sides such as hush puppies, collard greens, and mac and cheese. To accommodate the day’s other meals—breakfast, lunch, and fourth lunch—they also assemble deli sandwiches and platters of steak and eggs.
At Henry's Soul Cafe, the smell of crispy, lightly breaded chicken mingles in the air with the sweet scent of signature sweet-potato pie—just as it's been doing since 1968. Amidst this mouthwatering perfume, chefs concoct down-home southern soul food such as fried fish, smoky ribs, smothered pork chops, and mounds of creamy mac 'n' cheese. Each day, they lovingly bake their specialty sweet-potato pie, which is as wholesome, famous, and orange as Santa Claus after a bad spray tan. When Henry's green T-shirt-clad staff isn't doling out plates of rib-sticking fare, they strive to better their community by supporting charities that help the homeless, the blind, and children in need.
My Butcher and More's meat-cutting masters acquire grass-fed or naturally fed beef from local farms, from which they prepare juicy, flavorful cuts. Roseda Black Angus beef arrives from a 350-acre farm, where steers enjoy an all-natural diet, natural ponds, and frequent games of patty-cake. The protein emporium also carries Creekstone Farms beef, a 100% Black Angus blend processed according to stringent guidelines to ensure quality. The staff precisely grinds each hearty slice of steer by hand, and customers can chow down content in the knowledge that the shop's sources shield their cows from hormones, antibiotics, and violent video games.
Beyond the striped awning of Fern Street Gourmet lays a deli case, shelves of bottles, and a host of cardboard boxes and wooden crates. The culinary connoisseurs behind the counter want you to know where their goods come from, from fine Spanish wines at budget prices or hard-to-find European candies. Shoppers can browse hundreds of cheeses, meats, beers, and party snacks on their own or turn to staff, who can assemble towering custom gift baskets and point them toward the perfect hostess gift to say "Welcome to your new home" or "Sorry I ate that entire cheese platter last time."
Certified surgeon Dr. Anouche M. Roberts of Liquid Facelift Centers combines surgical expertise with a passion for aesthetic medicine. Her expert knowledge of the face aids her as she wards off signs of aging with liquid facelifts and laser treatments using a laser new to the industry. A restrained aesthetic style, attention to detail, and knack for all things artistic round out Dr. Roberts’ qualifications and explain her affinity for cross-stitching all of her patients’ post-op prescriptions rather than writing them. Having performed more than 5,000 injectable procedures using the micro-cannula injection technique, Dr. Roberts has mastered performing pain-free, precise injections with little to no bruising.