At Datz Delicatessen, a deli, wine bar, bakery, and food market are combined to create an exciting establishment of culinary specialties. Today's deal is for a three-course interactive lunch experience ($20) known as The Lunch Box, held from Monday through Friday from 12:30 p.m. to 1:30 p.m. and hosted by a Datz chef. Lunch themes change every day, so budding hash slingers and gourmands can choose the most appealing menu option and relax in a fun culinary setting as an experienced chef demonstrates the proper spicing and dough-romancing techniques, all before eating something much tastier than another microwave astronaut meal. Past Lunch Box themes have included classes such as Secrets of Stir-Fry—which paired pork with leeks, eggs with tomato, mushrooms with bok choy, and stirrers with fries—and Bacon-Mania, an admittedly odd name for a class that taught alimentary artists how to make bacon coffee, candied pistachio bacon, and bacon cupcakes.
While House of Brews prides itself on its beer selection, it also features a hearty, upscale food menu. Find yourself appetized after polishing off a plate of drunken cheesy bread topped with tomatoes, onions, garlic, black olives, and blue-cheese crumbles ($8.99). Move on to a fresh salad ($3.99–$7.99, add chicken for $2) or one of the friendly sandwiches ($4.99–$9.99), such as mom’s homemade chicken salad on multi-grain bread with melty provolone ($8.99). On tap, the House of Brews collection includes familiar domestics such as Miller Lite ($3) and Blue Moon ($5), as well as some more adventurous varieties, such as Sea Dog Blueberry Wheat Ale ($5) and heavier brews including Bell’s Two Hearted Ale ($7). The bottled beer assortment features 50 different domestics, microbrews, and imports, including the mighty 9.5% ABV Victory Golden Monkey ($6.50).
The Rusty Spoon's kitchen team transforms locally sourced ingredients into succulent meat, pasta, and London-inspired gastropub fare on a rotating menu. First plates beckon dining duos to share seasonal flavors, which can include tastes such as clams poached in butter and lowered by pulley systems onto a toasted baguette. Chefs hand-cut fettuccini and weave the noodles around house-made sausage, and a coffee rub coats a grilled culotte of steak. Shrimp broth flows between local yellowtail snapper and clams from Cedar Creek in a stew accented by tomato, coconut and peanuts. For dessert, hands pull pieces from house-made doughnuts and plunge spoons into a trio of puddings. Like the Man in the Moon's facial expression, The Rusty Spoon's menu changes each week, and these dishes are an example of what may be available.