A group of resident ducks waddle across The Carriage House's grassy front yard, hoping to be fed a few crumbs as diners shuffle in to fill up on homestyle meals or shuffle out— delightfully sated—possibly with a purchased bag of duck food in hand. Interacting with the environment is just one of the pleasant surprises at the restaurant—where diners enjoy meals at tables in the main dining area or in one of the private rooms overlooking a lake while enjoying entrees such as deviled crab, veal parmigiana, or Delmonico steak.
Lunch and Friday-night dinner buffets feature discounted daily cuisine specials, and sunset dinners every Tuesday–Saturday from 4 p.m. to 7 p.m. feature lighter entree portions with soup, a salad, sides, and housemade desserts such as apple crisp or bread pudding. A traditional three-course afternoon tea service brings an air of yesteryear as guests dine on sandwiches and scones on fine china. Guests can also book party rooms for celebrations such as birthdays, baby showers, or bathing in presents.
Over the course of three courses, A Little Café's chef-owner Marianne Powell leads adventurous forks through a gourmet garden of forking paths with her prix-fixe menu. Start the repast with crab cigarettes—one of the cafe's signature dishes, which rolls crab meat in crispy, thin crêpes paired with a spicy chili sauce. Once you've inhaled your last cigarette and exhaled a cloud of crustacean ghosts, chase it with a soup or salad, such as a spinach salad with gorgonzola or French onion soup. Savory seafoods—such as the Norwegian salmon crusted with walnuts and drizzled in a banana berry brown butter sauce—and redder meats—like Marianne's veal meatloaf stuffed with red peppers, spinach, and provolone cheese in a wild mushroom marsala demiglace—await unsuspecting palates in the third course. For the final course, your server will describe in loving, almost obscene detail the night's assortment of desserts, then bring you the one most likely to keep your belly's sweet tooth from jabbing you in the liver. A Little Café is BYOB, so take the opportunity to show off the homemade wine you fermented out of old baseball cards.
One pound of sliced Angus steak topped with a mix of melted cheese and Guinness barbecue sauce, served alongside a basket of fries. For finishing this behemoth yourself, the personnel at Harper's Pub treat you to a complimentary drink and add your snapshot to their wall of fame. More often, however, the kitchen whips up smaller sandwiches, wraps, and burgers packed with ingredients ranging from ranchero sauce to mozzarella sticks. Over at the bar, bartenders draw draft beer from 18 tap lines and stock 40 types of seasonally appropriate bottled beers in the fridge. Open until 3 a.m., the pub entices night owls with free WiFi, broadcasts of Sunday-, Monday-, and Thursday-night football games, and weekly hooting lessons.
Lorenzo's pizza purveyors stack disks of fresh dough with a panoply of gourmet ingredients before sliding them into brick ovens to seal in a smoky redolence. Classic pies such as the sweet Hawaiian and the basil-infused margherita send taste buds back in time more quickly than wormhole-flavored toothpaste, and innovative recipes set palates ablaze with creations such as the spicy buffalo-chicken pizza adorned with wing sauce and blue cheese. Chefs saddle up the Ranchero with bacon, spinach, and tomatoes in melty mozzarella and cool ranch dressing. Greener eats include the eggplant-parmesan pizza and the Mediterranean, which flaunts its sauceless façade with roasted peppers, spinach, olives, and garlic. A savory side of garlic knots and a two-liter bottle of Coca-Cola, Diet Coke, or Sprite accompany pizzas shared inside the eatery or savored at home in front of shamed frozen pizzas.
While the chefs at Brothers Kitchen Restaurant probably aren’t your grandma, they might know her recipes. Drawing on the classic dishes imparted by a Southern upbringing, they put an upscale spin on soul dishes. Pan-fried, grilled, or barbequed, their fish always comes with a side of tartar or cocktail sauce that adds a tangy finish to the crispy filets. The chefs also turn their hand to barbeque staples such as fried chicken, whole slabs of ribs, and fried shrimp and scallops. The honey-sweet smell of cornbread drifts from ovens, hinting at a thick crust and goldenrod interior ideal for mopping up sauces. Live jazz punctuates sated sighs, the stringed instruments drifting warmly and singers soulfully expressing how sad it is when a horse eats a rose.
The back of a plush, red banquette meanders along Coconut Bay Fusion Cuisine's bright-orange wall, which is adorned with Asian-style artwork in bas-relief and a trickling waterfall. Designed to follow the guidelines of feng shui, the dining room provides an elegant and relaxing space in which to indulge in upscale cuisine from the East. World Chinese Culinary Olympics gold-medal-winning chef Man Wong, who has received accolades from many internationally renowned culinary associations, puts a modern twist on dishes from all over the continent. His collection of signature dishes nod to Thailand's pad thai noodles and China's sesame chicken, but his innovation shines on his list of star entrees. Chef Wong fuses flavors to create Malay pineapple shrimp and Thai cashew chicken. In addition to hot entrees, he also serves a variety of sushi, showing off his flair for impeccable presentation and the flavor combinations in his signature rolls.