Chef Imani pays homage to his Southern roots by infusing his classical culinary training with Southern flavors. He whips up sandwiches and salads for lunch and hosts Sunday jazz brunches during which guests dig into jerk shrimp with fried cheese grits or blueberry pancakes. Chef Imani’s signature dessert—a housemade bread pudding—embellishes an old family recipe with a Jamaica rum sauce and spices of his own devising.
A chef slices the pineapple straight down the middle—stalk and all—and scoops out some of its sticky-sweet insides, leaving a hollow oval bowl. Then he fills it with a jumble of seafood—shrimp, scallops—scattered with chunks of the pineapple's innards. The extravagant seafood dish, known as the piña cantamar, is just one of many Mexican seafood specialties at Tacos & Tequila Cantina Grill. In addition to the piña cantamar, the menu includes south-of-the-border versions of red snapper, crab legs, and lobster. And for more traditional tastes, the restaurant also offers fajitas, tacos, and burritos—but any dishes goes well with one of its top-shelf tequilas, which can be served in a margarita.
Started by brothers Eugene and John Jetts back in 1978 in Sterling Heights, Michigan, the two created a signature deep-dish pizza that was the talk of the town. What really set it apart were its square shape and fresh ingredients. Over the years, Jet's Pizza grew into several additional locations, before eventually graduating to the corporate big leagues when Jet's America was born, 14 years later. Today, more than 200 locations sling those same square pies across 13 states, embracing the company's slogan of "Life is short. Eat better pizza." with a menu of customizable and specialty pizzas, sandwiches, and appetizers.
At just 18 years old, Mena's Mediterranean Grill owner Mena Effat has two goals: serve delicious, yet healthy food at affordable prices, and stand as an inspiration to young female entrepreneurs. Inside her restaurant, Mena oversees a menu built around Mediterranean specialties, with a hint of Mexican for good measure. On it, shish kabobs, seafood platters, and potatoes stuffed with ground beef populate the entrée section, while sweets such as baklava and apricot pudding headline various desserts. Fruit smoothies carry Mena's health-attentive tune, including freshly cut mango, strawberry, and lemon.
Jerusalem Cafe?s chefs combine tzatziki sauce, tahini, and creamy hummus with skewered meats to create classic Mediterranean dishes. They tuck falafel and gyro meat into pita wraps and slowly cook chicken seasoned with a special blend of spices. Smaller bites include spinach pie and veggie-stuffed grape leaves. Inside the eatery, stone accents join framed pictures of Israeli cities along the red walls.
Jimmy and Steve DaPolito run Bisonte Pizza Co. And their 40 years of combined experience in the pizza business underscore its credibility as an Italian dining destination. They even use a special sauce that's been in the family for years. But beyond preparing their specialty pies, the two oversee a menu of wings, sub sandwiches, and salads.