Chef and owner Reuben Laws III modeled The Store Restaurant after fond childhood memories of a grocery store near his uncle's sugar cane farm, where local farmers would gather to eat, socialize, and get away from the sun and its incessant love sonnets to Neptune. After graduating from culinary school at Johnson and Wales University and working in the trenches at a number of acclaimed eateries, chef Reuben opened his commemorative restaurant, imbuing the menu with classic Southern comfort fare tinged with gourmet ingredients such as brie, sweet potato, and pesto.
City Greens' team of chefs and farmers nurture heads of baby bibb lettuce and leaves of kale in hydroponic gardens, where they are safeguarded from pesticides and soil contaminants before blossoming into the eatery's signature salads. Behind a tiled mosaic counter, staffers mingle seasonal and locally sourced ingredients into salads inspired by a vision of sustainability, freshness, and fashion statements from the Garden of Eden, dousing them with more than 11 dressings, such as fig balsamic vinaigrette and truffle caesar. Soups du jour round out the menu alongside hearty wraps, kombucha, and specialty juices. Light from mod silver pendant lamps glints off the dining room's chrome-accented furniture, offset by vivid green walls, a big-screen TV, and colorful paintings of geometric shapes.
Crescent City Cooks, a New Orleans style cooking school, is located in the Riverwalk Marketplace. Creative Cajun and Creole Cooking classes are taught with a New Orleans flair. Floor to ceiling glass offers a rare view of the Mississippi River and the Crescent City Connection. This gives a visual taste of the Big Easy
Husband-and-wife team Billy and Kelly aren't content to just own their restaurant. The pair can regularly be found in the kitchen, getting their hands dirty side-by-side with the staff. While Billy fills in as short-order cook, bartender, dishwasher, and resident soup-maker, Kelly—a social worker by day—bakes up the eatery's bourbon pecan pie and ever-changing rice crispy treats made with different types of cereal. Their cozy dining room decorated with teal walls and chalkboard menus is reflected in their bite-sized spread of sliders. Miniature white and wheat buns sandwich Black Angus patties, BBQ pork, and grilled Portobello mushrooms dressed with basil or lemon-dill mayo, chili, or horizontal stripes that make them look bigger. They treat guests to home-cooked tastes in the form of corned beef hash, reubens, and a daily menu of house specials ranging from lasagna to fried catfish.
Reginelli’s Pizzeria merges a menu of traditional Italian fare with casual, modern décor to forge an Old World dining experience for contemporary feasters. Hand-tossed by a crust master upon request, the Classic Combo pizza bursts forth from kitchens crowned with a panoply of pepperoni and italian sausage, a scepter of fresh veggies, and a gooey cloak of mozzarella ($11.95 for 10”, $16.75 for 14”). The Smokin’ Chicken pie honors its piquant namesake by pairing a spicy smoked-tomato sauce with marinated chicken breast, pancetta, and a snapshot of George Clooney in a chicken suit ($11.95 for 10”, $16.75 for 14”). The Uptowner sandwich’s melty mélange of smoked turkey breast, provolone, and hot-pepper relish ($8.25) proudly represents Reginelli’s focaccia-based capital alongside The Downtowner’s posse of Italian meats, mozzarella, and kalamata-olive pesto ($8.25). Diners can deploy forks into the lush forestry of a refreshing Chicken Salad ($9.75) or navigate the tortellini trees sprouting across the Shrimp Forrest’s loch of spicy red-pepper-cream sauce ($12.50).