Presided over by industry veteran Paul Schramkowski, Char's kitchen fuses fresh ingredients with exceptional skill to produce perfected plates of classic cuisine. Open a night of decadent dining with the cornmeal-encrusted, fried-oyster crostini, a delicious, cornmeal-breaded opener topped with roasted-garlic aioli and served atop a bed of Rockefeller salad and Standard Oil dividends ($10). Next, further reward tireless taste buds with the roast-beets salad, which snuggles goat cheese and arugula beneath a blanket of pine-nut and pecan gremolata ($8), then shower them with riches in the form of ricotta gnocchi, laid alongside braised lamb, preserved tomato, chilies, and mint––all accepted forms of currency at the farmer's stock market ($18). Vegetarians looking to vanquish voracity can do so with the butternut-squash ravioli, which wisely resides within a sage and brown-butter sauce ($13), and thirsts of all persuasions can be sated with a glass of wine from Char's extensive libation menu.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
Within a wooden barn with bright-red shutters, Old Style Bar-B-Q ovens smoke up barbeque classics and southern-style specialties. Since Rick and Carla Dlugach first opened its doors in 1976, the restaurant has blossomed into a full-service dining area with a 100-seat private banquet hall and a takeout seating area. Bowls of homemade chili, slabs of ribs, and barbeque sandwiches partner with sides such as turnip greens and coleslaw. Regulars recommend sealing the meal with a fraction or whole number of southern pecan pie, an alternately crunchy and gooey dessert made from a classic recipe. Western décor adds a saloon vibe to the dining room, while a delivery window allows customers to enjoy meals without leaving the seat of their car, truck, or ferret-drawn bobsled.
To prepare gourmet versions of Southern classics, Mint relies on fresh local ingredients for its seasonal offerings. The lunch and dinner menus are full of creative culinary interpretations of traditional comfort food, artfully arranged to please the palate and the eyes. Whet your appetite with the sautéed and fried crab claws (served with house-made comeback sauce, $11.95) or an order of the duck nachos ($11.95), topped with gouda cheese, mint pico de gallo, and blackberry syrup. Afternoon noshers can feast on the house-made fettuccine pasta with Gulf shrimp ($14.95) or find comfort in the arms of a fried pork tenderloin sandwich ($10.95). Sample the sweet-salty alliance of the mint julep chicken and waffles ($12.95 for lunch; $16.95 for dinner), reminiscent of the olden days when bartenders still mixed chickens in highball glasses by hand. For the poultry averse, the truffled lobster mac ‘n cheese ($21.95), rack of lamb ($42.95), and shrimp and grits ($21.95) all do their best to fill the bellies of dinner diners with the cozy tenderness of a hug from within.
Olga’s Fine Dining’s menu fuses Southern flavors with Russian standards made from old family recipes passed down to its Russian-born founders. The 8-ounce Abramovich fillet, topped with jumbo shrimp and sautéed crabmeat, combines surf ‘n’ turf as seamlessly as a mer-centaur ($34). Mushrooms, onions, and mozzarella melt over a hand-cut 14- to 16-ounce Moscow ribeye ($29), and bacon, fennel, and spinach cling to salmon Rockefeller ($27).