There are knives on the tables at Rib City Grill, but you won't need them if you order the baby-back ribs. These ribs are basted in signature barbecue sauce, smoked until they're fall-off-the-bone tender, and then slow-cooked over hardwoods. The eatery's cooks even back their baby-back ribs with a bold claim?if you have to use a knife, they're on the house.
Baby-back ribs aren't the only specialty at Rib City Grill. Diners can also chow down on St. Louis?style ribs, burgers, and pulled-pork sandwiches on jumbo buns. Sides such as three-cheese fries sprinkled with bacon bits and fried okra round out meals, along with glasses of beer.
Terrace Café is a locally owned eatery and drinkery that recently extended its breakfast and lunchtime services to include the hours and delights of dinner. The breakfast, lunch, and dinner menus offer creative variety, featuring fresh ingredients, healthy recipes (items marked with a "Y" denote a YMCA nutritionist's approval), and enjoyable menu items for both kids and adults trapped in children's bodies due to a worldview-expanding body-swap plotline.
The team at Sub Zero Ice Cream creates delectable desserts using a flash-freeze process, which minimizes the formation of flavorless ice crystals and preserves the cream?s savory smoothness. Patrons may choose from a menu of more than 30 flavors or compose an original taste by blending any two flavors together. First, choose the cream base, available in premium ice cream, low-fat ice cream, custard, yogurt, soy, rice, or almond, before adding combinations, mix-ins, and specifying texture. The skilled ice wizards then speak the appropriate incantations to flash freeze the mixture with liquid nitrogen at -321 degrees Fahrenheit, the substance used by NASA to preserve precious moon pies.
A venerable textbook of sushi history, the engaging Chef Joe brings more than 20 years of Japanese culinary experience to the Mt. Fuji cutting boards. Each sushi-making class begins with the arts-and-crafts basics of fish-related construction using nori, rice, and rubber cement to build delicious rolls ready-made for consumption. Chef Joe will also clue you in on the best places to buy ingredients for three sushi mainstays: the classic california roll, spicy-tuna hand rolls, and salmon nigiri. The BYOB policy lets you alternate your detailed maki handiwork with sips of your favorite wine or beer (Mt. Fuji supplies the glasses, along with additional alcohol, which may be purchased on-site). Once you've finished exercising your chopsticks, show off your ability to shatter glass with a well-chosen Mariah Carey ballad at the restaurant-sponsored karaoke party after class.