Every morning at 6 a.m., Old Fashion Divine Cooking fills up with the aromas of southern soul food breakfasts—flapjacks and french toast drenched in syrup and three-egg omelets stuffed with mushrooms and fire-roasted peppers. But after 11 a.m., those smells dissipate as the kitchen staff whips up lunch options such as ribs smothered in housemade sauce and pulled pork topped with homemade slaw. Like breakfast and lunch, dinner starts early with early bird specials flanked by housemade sides of mashed potatoes and cornbread. Besides these hearty feasts and a selection of dessert, such as cheesecake, the restaurant also features selections that total 600 calories or fewer, such as chicken salad and grilled tilapia.
Vienna Beef hot dogs and polish sausages slide into poppy-seed buns at JAK's Hot Dogs, arriving at tables topped in chili, cheese, or Chicago-style fixings such as sport peppers, onions, and relish. Hand-cut fries and housemade burgers round out the menu, alongside pizza puffs and orders of wings available in various sizes.
In the bygone era of the saloon, few cowboys got to munch on endives stuffed with crabmeat and cilantro. And though nearly a decade old? The Lost & Found Saloon bears old-fashioned decor?a long wooden bar, rustic tables, and a wagon wheel chandelier?visitors aren't confined to period eats. Instead, they can enjoy spicy BBQ ribs, marinated eggplant with three melted cheeses, grilled shrimp with sage and thyme or a slice of wild berry pie with a zesty lemon crust. For breakfast, diners can enjoy eggs and omelets all day through 3 a.m. Throughout the day, sips of cold micro brews offset the heat from dabs of various hot sauces, including house blends and a variety of salsas.
Co-owners Costa Grillas and Niko Theodorou bring years of Greek restaurant experience to the table at Egg & Dart, but the fact that Niko's mother helps pen the menu ensures the authenticity of the dishes. Meals begin with small plates, or mezze, such as cheese platters, grilled sausages, or spanakopita. Then they move on to shareable salads and main dishes that include braised lamb shank, steamed salmon, or moussaka¬¬––Greece's version of lasagna. International wines and beers complement each meal and creative cocktails are infused with muddled cucumber, kalamata olives, and greek liqueur. The clean white decor is befitting to a restaurant in the Design District but also recalls the whitewashed buildings of the Greek Isles. The restaurant seats 202 guests total, whether in the open dining room, at the cherry wood bar, or in a private dining room tucked behind frosted glass doors and guarded by a storm trooper.
The greatest of meats are paired with sauce sidekicks, slaying the bland and defending the savory. Q's meats are prepared in an authentic Texas-built Bewley pit roaster or infused with woody goodness in an on-site smoker. Pay tribute by plunging face first into a platter of pulled pork with Texas toast, cole slaw, and beans ($16.95), or by cracking open the crispy skin of a brined, glazed whole chicken ($18), topped against every law of decency with sides such as fried okra and cheese grits (both $6). Tip back a three-bourbon Qhattan with cherry and vermouth ($9) or a 13-ounce glass of Shiner Bock ($7) amid the pleasant aural aroma of live tunes on the weekend, or sneak to the back for a wee dessert of buttermilk shortcakes ($7) and a full rack of dry-rubbed pork spare ribs ($24).
Pizza Volante's meat-and-cheese disks are fired to Roman-style crispy perfection in a wood-burning oven. The signature Volante pie is a margherita, stacked with prosciutto di parma and sun-dried tomatoes ($16). Dissolve the sea's ionic bonds with a Sicilian-sea-salted circle (marinara, garlic, anchovies, Sicilian sea salt, $12) or touch multiple types of cheese on the Bianca, crafted with fontina, chenel goat cheese, arugula, thyme, local cow's milk mozzarella, and bufala milk mozzarella ($15). As a mozzarella bar, Volante champions the soft, milky ropes and curdles; choose a type of mozzarella to try (Burrata D.O.P costs $15, locally made cow's milk varieties cost $8) and accompany it with zucchini salad, Florida tomatoes, olives, capers, organic arugula, and more. Salads, sandwiches, paninis, and a weekly changing selection of pasta (try gnocchi Bolognese for $12 on Sundays) round out Pizza Volante's menu into a melty cheese wheel rolling down a marinara hill and leaving rich cheese deposits in its wake.