The chefs in the kitchen at Sapori craft both Italian dishes of pasta and chicken parmigiana with Latin classics such as sweet plantains. They craft each dish to order including empanadas stuffed with beef and ceviche cooked in natural lemon juice with ginger, red onions, and Spanish spices.
Tropical Smoothie Café's wholesome smoothies are filled to the gills with fresh fruit, juices, yogurt, chocolate, nuts, and healthful supplements, minimizing the crushing guilt of dessert consumption to a soft heartbeat emanating from the floorboards. Puréed potions such as pomegranate plunge (pomegranate, banana, strawberries, and cranberry; $4.79) are stuffed with super fruit, and low-fat options, such as mango magic (mango, pineapples, and non-fat yogurt; $4.29), trick gullible taste buds into believing that they are traversing a candy factory full of whipped-cream lollipops. Supercharged smoothies are stocked with a healthy dose of supplements, such as the kiwi citrus green tea's antioxidant-laden matcha charge or the muscle blaster's whey or soy protein ($4.79 each). Individual supplements can also be added to any other smoothie ($0.79 extra), boosting its magic points by +10.
The chefs at Calabash Seafood craft a menu of grilled, broiled, and fried seafood and tender, land-dwelling fare. The deluxe platter ($24) invites guests to dive into all four quadrants of the sea with fried-up mouthfuls of flounder, shrimp, oysters, scallops, and molded crab cakes. The succulent and sweet fried canadian scallops ($23.75 for deluxe) and fried or broiled homemade crab cakes ($18.75 for four) double as disks for taste-bud matches of frisbee golf. Fusions of land and sea include the combo of a 10-ounce filet mignon and fried shrimp ($24.75) and the pairing of a half-rack of ribs and snow-crab legs ($21), which supplies patrons with their daily recommended dose of snow crab.
It was more than 50 years ago that Mike and Ellen Montecalvo opened Italian Kitchen, where they whipped up traditional Italian dishes with the help of their six children. Today, their daughter Gina and her family have taken charge of the restaurant, continuing the Montecalvo tradition by serving authentic Italian-style pastas, pizzas, and specialties made from seasonal ingredients. Their guests perch at white-clothed tables in the softly lit dining room, clinking glasses of wine and bottles of local beer over plates of cheesy manicotti, tender veal parmigiana, and hand-rolled cannoli.
Farmer Johnson’s Country Kitchen owners Brady and Tara Johnson draw on their rural roots to whip up a menu of locally sourced, organic burgers, salads, and slow-cooked barbeque pork, which earned them a feature in Hanover Lifestyle magazine. Forks can play hooky from etiquette lessons in the raked heap of local field greens in a Farmer’s salad, ornamented with seasonal tidbits of fruit, edamame, and pecans ($7.99). Juicy, slow-cooked pulled pork ($7.99) descends to the table steaming beside hearty sides such as hand-cut fries or savory baked beans. Chefs show their commitment to sustainability and hatred of unkempt lawns by procuring grass-fed beef from local farms for specialty burgers such as the build-your-own Farmer’s burger ($8.99) or the barbecue-slathered Southern-style burger ($8.99). Farmer Johnson's also features a variety of daily specials, which have included lettuce wraps with peach vinaigrette and meatloaf with mashed potatoes.
Servers armed with avocados, limes, chopped spices, and a traditional molcajete mortar and pestle mash fresh tableside guacamole at The Patron, a verdant ritual that whets appetites for the Mexican meal to come. The chefs assemble standards such as fajitas, burritos, tacos, and mix-and-match combinations thereof, as well as specialties that include camarones Patrón, shrimp and mushrooms in chipotle cream sauce, or Patrón gorditas stuffed with slow-cooked pork carnitas and pico de gallo.
Hawk's Fish & BBQ's menu slathers appetites with succulent barbecue, golden-brown fish fillets, and juicy chicken entrees. Hawk's sweet and savory house-made sauce, which blends vinegar and a tomato base, dresses each barbecue dish for its debut in an exclusive belly. The signature chopped-barbecue-pork sandwich ($3.89) enthusiastically applauds as six spicy chicken drummies ($4.29) perform a synchronized dive into a bath of barbecue sauce, hoping to earn a perfect 10 from mouths. Cuisine anglers reel-in southern-fried lake trout and whiting from a sea of flames, channeling them into the two-piece fish dinner, which teems with a school of sides such as slaw and onion rings ($7.29). The house-made Frankie Pie—a sweet-potato tart ($0.99 each)—will reward mouths for not publicly drooling.