The founders of Buck's Restaurant and Bar approached their restaurant's design as would a landscape artist: by starting with the flowers. Inspired by "moon gardens"—collections of all-white blooms meant to reflect moonlight—they set their stage with slate-gray walls, dark wood wainscoting, and, of course, fresh white blossoms on every table. Deliberately mismatched china, sumptuous leather wingbacks, and gilt accent pieces complete this elegant Victorian tableau, which pairs seamlessly with the restaurant's home in the historic Mayflower Building.
Buck's menu of continental cuisine extends the elegance of the table to the plate itself, with entrees of grilled swordfish, cocoa-encrusted rack of lamb, and a daily risotto. The staff oversees an extensive wine list that catalogs reds and whites, domestics and imports. More than 60 bourbons go down smooth accompanied by live piano music performed by Rick Bartlett.
Diners at The Marketplace Restaurant feast their eyes on stunning surroundings while feasting on southern-style cuisine with an Italian twist. High ceilings support chandeliers dangling above a modern dining room, outfitted with exposed air ducts, brushed steel wall sconces, and a grand piano. The stone triple fireplace draws as many gasps as the relaxing porch area filled with lush hanging plants and plush wicker seating. Hanging drapes throughout the restaurant tie together the red, gold, and black color scheme while giving diners places to take cover during premeal hide 'n' seek matches. The menu, created by executive chef Dallas McGarity, draws upon a love for southern cooking and fresh ingredients to create flavorful dishes.
The pastry chefs at Gone Cupcaking Across America share a wealth of gourmet cupcake experience with aspiring dessert artisans, in flavors that include whisked buttercream atop classic vanilla, chocolate, and red-velvet cake bases, and more exotic choices such as Grand Marnier or peaches 'n' cream. At lessons, students learn piping techniques, how to make frosting, and how to make iced flowers without the hassle of fertilizing regular flowers with milk and butter.
Famous for their burgers, Dish on Market's chefs hand-form perfectly seasoned patties throughout the day, loaded with top-shelf fixings that include applewood-smoked bacon, housemade bourbon-barbecue sauce, and fried eggs. While the menu recommends trying the sweet-potato fries as an accompaniment to any of their burgers, they also offer a special option for those that would rather sip their side than eat it: the Bourbon and A Burger. This dish pairs a juicy cheeseburger with a shot of any of Dish on Market's bourbons priced under $6.
The rest of the enormous menu is available in the morning and afternoon, with classics such as veggie omelets and bread-pudding french toast. But the star of the breakfast menu is the Presidential Breakfast, described by the Smithsonian as an "ode to Harry Truman," a man of routine who ate this very breakfast every single day. The plate comes with everything one might need to start their day off right: an egg, toast, bacon, milk, a shot of Old Grand Dad whiskey, and the presidential nomination.
The aromas of warming butter and sugar have called to mind the Heitzman legacy since 1891, when Jacob Heitzman baked and iced his first cake. It didn't take long for his airy desserts to build a fan base, one that grew each time the bakery added to the menu with new items, such as butter kuchen and strawberry whipped-cream cake.
Today, a full-scale deli joins the original baked goods at the Heitzman Traditional Bakery and Deli. On the sweet side of the shop, spice cakes burst with raisins, pecans, and fresh jam, protected from poking fingers by a caramel coating. Fresh-made pies, signature butter kuchens, and loaf cakes teem with fruits and nuts, and specialty cakes come in classic variations such as german chocolate and red velvet. The deli satisfies savory teeth with kettle-boiled bagels from Dooley's Bagels, as well as a selection of fresh soups and sandwiches. Salads bring together morsels of chicken, tuna, and fruit cut by hand, and catering trays carry turkey and ham dinners, box lunches, and casseroles to family meetings and business sing-alongs.
While training at New York City?s French Culinary Institute, pastry chef Claudia DeLatorre learned that making incredible desserts often involves many steps but rarely many preservatives. At her bakery, Cake Flour, creations range from simple savories such as egg biscuits and roasted vegetable sandwiches to fancy, French-inspired sweets such as macarons, tarts and opera cakes. Creations are free of trans fats, preservatives, and always culled from the finest regional and global ingredients.
Determined to serve the most memorable baked goods her customers have ever tasted, Claudia and her team craft each goodie from scratch, kneading the bread dough and mixing rich ganache to glaze a flourless chocolate cake that?s been featured on the Food Network. In addition to building individual confections for Cake Flour?s bakery case, Claudia designs custom wedding cakes and tailors treats to the needs of vegan and gluten-free diners.