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.
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.
Pig Shak BBQ's founder, a former pig farmer, began his barbecue career by towing his mobile trailer around the Mississippi Delta and serving slow-cooked meats doused with a signature rub and thick sauce. Various meat dishes populate the menu and include pulled pork, pulled chicken, hickory-smoked sausage, brisket, and pork ribs. Plunge a tusk into a po boy sandwich with a french roll ($7.49), a plate with a serving of one meat ($6.99+), or a platter with two meats ($11.99+). All the aforementioned options team up with two down-home sides that include barbecue beans, slaw, potato salad, and mac 'n' cheese. A half-slab order of pork ribs slays appetites and renders fingers as saucy as insults on a playground full of British children ($9.99).
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).