In the kitchen at Mario’s Pizza, chefs heap cheese, steak, and sun-dried tomatoes onto oversize New York–style and sicilian pizza crusts. A white pizza covered in ricotta cheese, fresh garlic, and mozzarella reminds taste buds of eating a delicious snowman, and comes in sizes ranging from 10 inches to as large as 19 inches. Baked pasta and sandwiches, such as a philly steak or veal parmigiana, round out the menu.
Inside Russell's Steakhouse, butter oozes through the crevices in soft, flaky shells of baked sweet potatoes, dusted with cinnamon and sugar and sharing skillet space with hand-cut, certified-USDA Angus steaks, aged a minimum of 21 days. Outside of the rustic, two-story clapboard building, a wooden bench perches on the front porch, and a stone chimney and horse-headed valets recall a bygone era. The main dining area features two levels of tables and a glossy barn-dance floor that sprawls before a stage. From behind the wooden bar, replete with a wall-mounted flat-screen television, bartenders pour wines by the glass or bottle, frosty brews, and mixed drinks for thirsty diners.
Intoxicating aromas of warm Ethiopian flavors greet diners as they enter Queen of Sheba’s Restaurant, an authentic African eatery that specializes in grass-fed beef, free-range poultry, and tasty vegan dishes. The dining experience at Queen of Sheba’s is traditional and communal, wherein tablemates eat from the same colorful plates, using their hands as utensils and their elbows to preclude magicians from giving more than their fair share to their hat's rabbit. Individual plates and silverware can be provided upon request. Grab a seat in the restaurant's chic, crimson interior and fill up on a wide range of fresh veggies and meats sculpted into stews atop injera, a traditional Ethiopian flatbread.
For more than 40 years, Robert Roskind had a vision of opening a café that would serve as a community gathering space. That dream came to fruition with Oasis in Carr Mill. Visitors read or converse over cups of Counter Culture Coffee or organic beer and nibble locally baked pastries, vegan burritos, and sandwiches from Foster's. Local speakers often deliver better-living presentations in the evenings, and on weekend nights, musicians play acoustic music. The café's decor is elegantly rustic, with wooden floors and ceilings, a beaded chandelier, and a lounge area with luxuriously large pillows.
The chefs at Flying Burrito cultivate a spicy menu of mouth-watering Southwestern cuisine. The freighter of rolled cuisine, known as the flying burrito, swoops onto tables with a cargo-load of hand-pulled beef, pinto beans, salsa, melted cheese, sour cream, green onions, lettuce, and tomato ($7). Juan's avocado ensalada leads leafy compatriots to victory with fresh ahi tuna or shrimp, and avocado, red peppers, tomato, green onions, queso fresco, and mixed greens served in a flour tortilla shell with lemon-cilantro vinaigrette or jalapeño ranch dressing ($9). The crispy fried-fish tacos accommodate two flour or corn tortillas slathered in yucatan slaw, habanero mayo, lettuce, and tomato ($7), and the Azteca enchiladas sing a vegetarian ballad of broccoli, zucchini, squash, carrots, melted cheese, black beans, mashed sweet potatoes, and a choice of red mole or spicy vegetarian green chili ($8). Stodgy palates receive a wakeup call when confronted with the sweet burrito⎯-a fried, cheesecake-filled tortilla topped with cinnamon, sugar, chocolate syrup, and two scoops of vanilla ice cream ($5).