Owned by the holistic-health promoters at Wildwood Lifestyle Center and Hospital, Country Life Vegetarian Restaurant nourishes mouths meatlessly with deli food that spans the food pyramid. Its vegan salad bar packs plates and palates with a garden-derived cornucopia ($5.99), and the chili and potato soups provide the interior warmth previously accomplishable only by swallowing a microwave ($1.75/small). The year-round bounty of the harvest burger wields a sickle to strike down hunger pangs ($3.75), clearing enough space for a side's worth of hot faux-chicken wings ($3.50). Emptier bellies can get acquainted with the full stromboli sub ($6), and unkempt esophagi can complement interior décor with the sloppy joe ($3.50).
Taking the concept of the salad to its apex, Tossed offers more than a dozen piled creations composed of anything you can slice or dice, including the kitchen salad with porcelain sinklets. Bury yourself in a Greek salad with grape tomatoes, feta, and kalamata olives ($8) or dive into the spicy sea of a cayenne-shrimp salad with avocado, roasted onions, and black-bean corn salsa ($11). Wrap your salad for on-the-go chomps with a pesto chicken crêpe with fresh mozzarella, tomatoes, field greens, and lemon basil vinaigrette ($7.95) or pour that salad into the blender for a soup of the day, such as chicken tortilla or Red Rock seafood bisque ($2.95 for a small, $3.95 for a large).
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.
There are hundreds of possible burgers on the menu at Burger Bar. That's not because the chefs were on a recipe-creating overdrive, but because they fully customize every burger from the bun up. They start the process by filling a brioche, wheat, potato kaiser, or pretzel bun with one of four patties made of all-natural, USDA-certified Hereford beef, chicken, turkey, or vegetarian-friendly portabella mushrooms. The six styles of cheese?including pimento?can then be paired with up to four toppings, which include diverse items such as grilled pineapple, cole slaw, fried eggs, and onion strings. The final touch is one of the seven sauces, which work to bring all the disparate flavors together like a licensed in-sandwich counselor. For those not in the mood for burgers, they also make salads and entrees, including a pene pasta and a grilled flank steak with charred pineapple pico.
Royal Kabob Indian Cuisine celebrates the culinary traditions of its namesake country with lamb and chicken dishes that share menu space with eight vegetarian entrees. Cooks prepare chicken and shrimp in a traditional clay oven alongside five varieties of naan, including garlic and masala.
The staff at Zarzour’s Eats and Jackie’s Treats, made up of members of the owner’s own family, whips up homestyle fare for breakfast and lunch within the kitchen and handcrafts desserts inside an in-house bakery. They fire up the grills at 6:30 a.m. each day, feeding hot skillets eggs, meats, and pancakes before switching culinary gears at 10:30 a.m. to prepare daily lunch specials. Meanwhile, Jackie bakes pies, cakes, and specialty breads that customers can bring home that day or order in advance for special occasions or stoogeless dessert receptions.