Though its name suggests a rather limited menu, Asparagus happily defies expectations with a range of Thai and Vietnamese dishes that pair various ingredients and flavors with its eponymous vegetable. Stalks of asparagus may arrive alongside a roasted Cornish game hen, stir-fried with tofu and baby bokchoy in a Thai chili paste, or mixed with sautéed shrimp and scallops in a ginger-soy glaze. If asparagus isn’t your thing, try the grilled rib-eye with house mustard sauce or the French-inspired lamb shanks braised with a reduced cabernet sauce. The restaurant’s chefs are known for their artistic arrangements, which certainly feel at home in a dining room decorated with cross-cut bamboo and artworks acquired by the owners on trips to Asia. A baby grand piano sits in the lounge, which comes to life every Saturday night as musicians hammer away at keys or drum with raw stalks of asparagus.
The Southern flavors at Season's Restaurant extend far beyond the food. Founded by event coordinator Carmen Danzy, the restaurant hosts regular jazz, open-mic, and gospel nights, washing down its Cajun-influenced cuisine with live music. In a softly lit dining room punctuated by pictures of New Orleans sights, servers deliver classics such as Southern-style fried chicken, blackened-shrimp po' boys, and grits warmed with piping-hot sax solos. Meals can be paired with sides such as candied yams or baked mac 'n' cheese—all washed down with a selection of beer or wine.
Since 1981, TCBY has been synonymous with frozen yogurt. The company spearheaded the guiltless consumption of low-fat, chilled dairy treats with iconic flavors such as white chocolate mousse topped with fresh fruit and candy. Today, TCBY yogurt shops across the country continue the tradition with classic and specialty flavors such as caramel supreme, greek honey vanilla, and sugar- and fat-free mountain blackberry.
Many families gather for holidays, weddings, and other special events. The Kambouris and Zaronias clans also convene to celebrate Greek and American cuisine at Maxim's Restaurant, their eatery, cocktail lounge, and catering service. Their lunch and dinner menu brims with hearty comfort food such as homemade soup, roast turkey with dressing, shish kebobs, and more than a dozen types of pasta dishes. Tivoli pizzas, one of the kitchen's specialties, can be ordered Greek-style with gyro meat and feta cheese or American-style with hamburger or barbecued pork. From 6 a.m. to midnight, the cooks also prepare homestyle breakfasts, including omelets, biscuits and gravy, and crepes with fruit or chocolate chips. In the lounge and sports bar, mixologists pour domestic drafts and craft colorful cocktails such as bloody marys and Maxim's fruit punch. The space also hosts toga parties teeming with ouzo shots, bottled beers, and music from a live DJ.
It would be nearly impossible to try every beer offered at Catch 22, since its 20 different drafts and wide selection of craft bottles are constantly changing. Cups brim over with lagers, stouts, and reds from the Indiana-local Four Horsemen Brewing Company, along with martinis and specialty cocktails. In the kitchen, an executive chef simmers up upscale pub fare, including sandwiches, burgers, and steaks. Platters and drinks spread out along the hardwood bar and tabletops that scatter the 8,000-square foot dining hall, amid the glimmer of 16 flat-screen televisions and the boom of a digital jukebox. In warmer months, a wall of garage doors opens up into an expansive patio, exposing diners to free-spirited air, warm sunlight, and gentle breezes.