At Martinez Eye Care, Dr. Lopa Sheth sharpens patients' sight with glasses and contacts of any variety or prescription. The optometrist screens eyeballs for diabetes and vision problems with comprehensive exams. A selection of stylish frames, sunglasses, and discreet contacts keep fields of vision clear and focused.
HoneyBaked Ham serves up succulent slices of meat, lovingly roasted, smoked, and otherwise coaxed into deliciousness. Its classic sandwiches pile poultry, beef, and more between bread bookends for a quick and quality meal. Barnyard-based sandwiches include the HoneyBaked Ham Classic, featuring the meat magnate’s signature honey-crusted ham and a creamy honey-mustard sauce. The Turkey Bacon Blitz matches the Thanksgiving mascot with cheddar cheese and savory sauce atop a fresh Ciabatta roll. Chicken salad and veggie sandwiches are also available for farmers attempting to turn over a new leaf. Choose a side item to accompany the classic sandwich on its digestive journey—options include potato salad, pasta salad or a fruit cup—and write an edible epilogue to your tale with one of HoneyBaked Ham’s fresh-baked cookies.
Wes Rhoten, owner of Rhoten's Country Sausage, has been making sausage his whole life; he learned the trade from his father, who inherited the recipe from his mother. For more than 67 years, the family has sold their sausages out of the same shop. Their products have spawned enthusiasts, including one former governor who, according to the Rhotens, declared their onion sausage the "best sausage in South Carolina."
In order to make that sausage, the Rhotens procure whole natural boston butts—a cut of pork from high on a pig's shoulder—and trim them of excess fat, yielding a lean, flavorful product. Patrons can buy the sausage in links, plain, laced with onions and garlic, or loose to use in dishes such as chili or meatloaf. The company's butchers also take custom orders for sausages made sodium-free or with chicken, turkey, or beef.
It’s October 1st and Dewayne Sweet's mother Sheryl unfurls a large banner emblazoned with his restaurant’s new name: Valentina’s Greek & Italian Cuisine. A small crowd and members of the local media are also in attendance at the grand renaming ceremony, as is the girl of the hour, Dewayne's young daughter, Valentina. It’s been more than 10 years since Dewayne purchased House of Pizza from Manny Psilinakis, and in addition to the name, he's changed a few other things about the restaurant. His wait staff promotes solidarity by wearing matching gold polo shirts bedecked with the eatery's burgundy logo. They also work hard to remind diners that Valentina's is more than just a pizzeria—it embraces its Greek roots with spanakopita, tzatziki-slathered gyros, and a kitchen staff comprised entirely of griffins.
Blythewood Grille lures in customers with the aromas of American grill fare, including sandwiches, hot dogs, and other finger foods. Cooks work from a menu of time-honored classics, toasting Philly cheesesteaks and slathering chicken wings with seven different sauces. Deep fryers sizzle with tasty accompaniments such as fried pickles and sweet-potato fries. In the dining room, flat-screen TVs overlook cushy red booths where guests gulp down Shock Top or any of the other bubbly brews the eatery taps directly from the earth's hops-filled core.
Athens native Emily Ullrich began cultivating a fervor for food at an early age, spending her youth cooking southern-style dishes under the guidance of her grandmother. At age 16, Emily took a job at the local Hawthorne Drugs’s soda fountain, working there intermittently before taking charge and transforming it into a full-service restaurant 12 years later. Visitors to the drugstore can meander into the restaurant’s intimate dining room, where apple-green and azure walls and antiques create a welcoming household kitchen atmosphere. The eatery’s menu of classic and specialty sandwiches placed it among the top local restaurants at Taste of Athens 2012, and its signature Brunswick stew landed it in the list of finalists for the Flavor of Georgia 2012. If the scent of baking cheesy biscuits and roasting authentic Cuban sandwiches don’t inspire nostrils to belt out the chorus of Yankee Doodle, the dexterous chef welcomes guests to suggest their own creations from kitchen ingredients.