TurkeezRus transforms its turkeys into deep-fried, 12–14 pound feasts, and each part of the bird can be customized with your choice of eight flavorful upgrades including peach bourbon and savory garlic. Since every fowl features two legs, two thighs, two breasts, and two wings, customers can pick and choose a total of 64 different poultry permutations for their next Christmas feast, New Year's party, or Arbor Day goat sacrifice. Stash a shot of Georgia peaches and genuine bourbon in the leg, just like Uncle Walt does with his wooden one, or fill both flappers with gourmet lemon-pepper marinade and stuff the other parts with butter curry. If turkeys bring back painful memories of an extremely jowly ex, use your Groupon instead on a honey praline ham ($37 with tax) or a Cajun deep-fried chicken ($17.50 with tax).
Fifth Group Restaurants began in 1993 with a hunger-driven dream and the opening of South City Kitchen in Midtown; in the intervening 17 years, the restaurant management company has grown to include a caravan of five grumble-silencing victual villas in a variety of cuisine styles. The restaurant group is also actively involved in a number of charitable and green programs, including a no-trash initiative where at least 95% of waste is either composted or recycled (Ecco is dumpster free and recycles or composts everything).
If the bright orange and yellow hues of Jamaica Mi Krazy's dining room don't get you in a tropical mood, the scents coming from the kitchen will. There, head chef Omar Richards and his staff grill up a range of traditional Jamaican dishes. They steam spiced snapper whole while cooking chunks of goat to a tender finish in a curry sauce. Their most popular dish, however, is the jerk chicken—chefs barbecue chicken legs with a range of spices and their signature jerk sauce. Just like squares and polygons, dishes come with a range of traditional sides. Sides such as plantains or rice studded with peas help fill out meals while bringing the heat down to a manageable level.
On the Bayou is more than the name of Kevin Ruttley's restaurant—it's also a description of his former address. The Louisiana native was born and raised "quite literally on the bayou," so it's no surprise that he knows a thing or two about Cajun and creole cuisine. Ruttley's menu features not one but two types of gumbo, a variety of New Orleans style po' boys, and plates of blackened redfish and overloaded jambalaya. Corn and crab meat soup and appetizers such as boudin balls and fried green tomatoes make for tantalizing starters.