Restaurants in McMinnville

The police aren't on to him––yet. But Capone can't leave anything to chance. He's bullet-proofed the hardwood floors with sand. He's dug secret tunnels, and rigged escape hatches on the roof. Despite his preparations, though, he never feels quite secure. With a final glance over his shoulder, he heads to the stone patio to kick back some contraband suds with Dillinger.

A lot of stories like this one fly around High Point restaurant, where the digging of the tunnels in the basement may or may not have been funded by Al Capone. Though these rumors are gospel to owners Ron and Jama Turner, they make sure that their eatery offers visitors more than just stories. Listed on the National Register of Historic Places, the three-story compound brings to mind a quaint ski lodge with its large courtyard and verdant hedges. Inside, the dining room is flooded with natural light from large bay windows, and a floor-to-ceiling stone fireplace sits atop the original 1920s hardwood floors.

Then, there's the food. At dinnertime, dark wood tables populate with fresh seafood and steaks in wine and butter sauce. The menu also bespeaks bayou influence, with zesty preparations of jambalaya, crawfish, and New Orleans–style barbecue shrimp. While spooling seafood pasta around their forks, patrons can question servers about High Point's catering services or question the owners about whether the fountain out front was ever used by Capone to make homemade gin.

Please give Otter's 24-hours' notice when placing your catering order. Delivery fees apply but you may pick up for free.

Barbecue is about balance, about finding the right suspension of smoky and sweet flavors even if it requires hours of labor and patience. At Slick Pig BBQ, chefs achieve flavor harmony by slow cooking and saucing up meats—which range from classic ribs to honey-barbecue wings—and then plate them with requisite sides such as corn bread, turnip greens, and mac ‘n’ cheese. They also tantalize visitors with an array of Southern staples, frying up catfish, baking chess pie, and sweetening tea by telling it how special it is.

The chefs at Terra Nostra Tapas and Wine mix European, American, Asian, and Caribbean cuisines on a small-plates menu that changes daily, ensuring consistently fresh tastes. Within the bustling kitchen, they can be found architecting shareable servings of tender meats, fresh vegetables, and market fresh seafood. Servers keep diners hydrated as they pour out 80 wines by the glass and 90 wines by the bottle, offering palate-tickling quaffs that both sate grape thirsts and wash away tablemates' memories of conversational gaffes.

Terra Nostra's space comes to life with international art and nautical murals depicting schools of fish. Outdoor seating is available in a festive patio area, and indoor diners are arranged at spacious dining bars designed to foster sharing of food, conversation, and bootlegged films. Along with bringing the local community together over shared meals, Terra Nostra's staffers remain committed to serving the global community via work with charitable organizations. In 2010 and 2011, they took part in medical-relief mission trips to Ecuador.

Inside a restored Colonial Revival mansion a stone's throw from the Tennessee River, chefs blend American and international dishes. Classic southern recipes take on worldly flavors, such as fried green tomatoes crowned with prosciutto and herbed goat cheese and southern-fried frog legs served with marinated cabbage slaw, buttermilk dressing, and an edible passport. Local ingredients star in dishes such as the new york strip steak rubbed with espresso from nearby Rembrandt's Roasting Co and flanked by truffle-infused potatoes. Chefs also meet unique dietary needs with their gluten-safe menu.

A terrace overlooking the river, two naturally lit sunrooms, and an intimate library create a romantic atmosphere wherever guests choose to dine.

Gee whiz, Skip, is it true that Cheeburger Cheeburger’s been voted Best Burger in 29 Cities? Yup. This is a real 1950s-style hot spot. This is a place that takes pride in serving additive-free, 100% all-natural Angus beef and frothy milk shakes in thousands of possible flavors. Amidst vintage-inspired decor, cooks fry freshly cut Idaho potatoes and onion rings in cholesterol-free peanut oil and top American-bred, vegetarian-fed beef with more than 25 toppings. Modern day soda jerks also add one of more than a dozen syrups to flavored sodas and scoop ice cream into floats fizzing with cola, root beer, Dr. Pepper, or the lesser-known Pepper sibling, Gary, who forever lives in the shadow of his brother’s medical degree.