Four Seasons Restaurant and Catering slings flavorful Chinese food for any occasion, from low-key family meals set to one of the eatery's live musical performances, to a romantic feast before a high-school prom. In the kitchen, chefs sear up juicy rib eye and new york strip steaks in hot woks and craft crunchy housemade egg rolls as starters. After firing up their hibachis, they skillfully roast chicken, shrimp, and steak over the charcoal grills to pair with fried rice and egg-drop soup. They can also prepare meals free from gluten, carbs, or centuries-old curses for guests with dietary restrictions.
The menu at Chicora Alley fuses the sweet, tangy flavors of the Caribbean with the smoky, savory flavors of the South, resulting in a collage of tropical plates and down-home favorites. The vibrant flavors of the menu encourage guests to mix and match cuisines—start with an appetizer, then dig into one of mom's cream cheese chicken enchiladas or a black Angus shredded brisket taco, with 7 different salsas to choose from. On weekends, Chicora Alley offers a Sunday brunch with a variety of items, such as huevoes rancheros, breakfast burritos, and country breakfast.
The kitchen dishes out classics such as jerk chicken with fried plantains, but also cooks up unique creations. The shrimp burrito, for example, wraps eggplant, plantains, spinach, goat cheese, and jerk shrimp in a massive tortilla. Even the sauces constitute intriguing combinations, boasting names like ketchupeno and honey butter, a sweet spread that has to be painstakingly churned from honeybee milk. The restaurant's penchant for unexpected pairings even affects the live entertainment. On any given night, performances by bands range from Caribbean reggae to Southern jazz to Bluegrass. During the warmer months, patrons can enjoy the music and great food in the outdoor seating area complete with firepit, where games of cornhole or ring toss can be played. For younger guests, there is a kids play area with kids tables.
Karrie and Glen Daze, the husband-and-wife team behind The Buttercream Bakehouse, whip up artisanal desserts with custom decorations. Inspired by visits to the quaint patisseries of Paris, the duo crafts cakes for all occasions in flavors such as Southern red velvet—a deep-red cocoa cake base infused with cream-cheese filling and smeared with vanilla buttercream. Using a chocolate cake cupcake as a base, Karrie and Glen paint artistic Snickers cupcakes with chocolate-buttermilk buttercream frosting, Snickers crumbles, caramel, and nuts. The couple also crafts pies, tarts, and cheesecakes, and a lunch menu replete with paninis, soups, and croissants.
Individual spotlights baste wall paintings with buttery light, bringing to life a tiger cut in relief and abstract tangles of color. More light pours in through Bon Thai & Sushi's large picture windows, illuminating chicken and steak steeping in curry, teriyaki, and thai basil. With knives clacking gently against counters, skilled sushi makers fill rolls with salmon, shrimp, avocado, asparagus, and even sweet potato. After shoveling up the last of a tamarind-infused pad thai, guests question their server about Bon Thai & Sushi's private catered events for banquets after athletic events or meetings to decide how many people belong on a croquet team.
At Peppino's Pizzeria’s four locations, crafty chefs toss, embellish, and accessorize a menu's worth of pizza pies to quash appetites. Diners can pop sodas or quaff brews as large chicken caesar salads sate taste buds or a quartet of antipasto ham, capicola, mortadella, and salami serenades old-world yens. Svelte neapolitan rounds and biana disks pit handmade tomato sauce against a tripled strata of ricotta, parmigiana, and mozzarella, each armed with 18 inches of meatballs, fresh garlic, green olives, or 1 of 13 other toppings (add additional toppings for $1.95 each). Alternatively, homebound bon vivants can transport two extra-large slabs off the premises for private pie-chart comparisons. Peppino’s Pizzeria fires up its fragrant ovens seven days a week; hours vary by location.
The eclectic menu at Friar's Tavern eschews culinary borders, boasting dishes from around the globe. Chefs cook up deep-fried ham and cheese Monte Cristo sandwiches dusted with powder sugar and beer-battered fish and chips with the same skill as their cuban sandwiches and hearty calzones. Their menu also comes with a challenge: if guests can consume their six-pound, stone-oven-baked calzone in 30 minutes or less, it’s on the house. After meals, guests can belly up at the full bar to sample 12 draught beers or hide billiard balls from very hungry friends in the pockets of five regulation-size pool tables.