Happy Frog Cafe unleashes good feelings in humans by filling them with frosty, refreshing libations and savory sandwiches. Fresh-made gelato (from $2.95) runs a gamut of flavors, including honey oat, chili chocolate, amaretto, and coconut. Call them in advance and they'll try to accommodate flavor requests, sating your hunger for marshmallow-bacon or victory-flavored desserts. Meet your monocle-clad book group at the café to sip espresso ($1.25 for a single shot) and house coffee ($1.35), or join the local lumberjacking alliance for a southwestern chicken panini ($5) or 1/4-pound bacon cheeseburger ($4.55). Fine hospitality and bright colors prevail within the family-owned-and-operated establishment, which features a mural of a mirthful amphibian on one wall.
Schooners' menu crafts a variety of flavor vessels for delivering hearty tastes down esophageal estuaries. Dip a toe in with an order of wings lounging in sauce soaks of teriyaki or lemon pepper (6 for $4.49), or wade out of the shallows with a seafood salad featuring seasoned crab and lobster ($6.59).
The motto at Mudbone’s Swamp Shack is “Laissez les bon temps rouler,” Cajun French for “let the good times roll.” And roll they do, fueled by the smell of the restaurant's Cajun- and creole-inspired cuisine. Popular dishes on the menu include the jambalaya pasta and the shrimp, catfish, and soft-shell-crab po’ boys served with fries and an application for Louisiana citizenship. The chefs even make their own beignets—fritters topped with powdered sugar—and serve them for dessert along with bread pudding and cheesecake.
At Noah’s Antica Pizzeria, pizzaiolos understand that, sometimes, brevity is the soul of good pizza, too. They slide their pies—constructed from Caputo flour dough, San Marzano tomatoes grown in the volcanic soil surrounding Mt. Vesuvius, and locally grown organic herbs—into their wood-fired brick oven for just 90 seconds. If that seems too brief a time for so noble an assemblage, what emerges from the 900-degree heat quickly proves otherwise. Just a minute and a half is enough time to bake authentic Neapolitan pizza to its ideal state: burnt and crispy on the edges but wet and soft in the middle–“kissed by the flames,” as the local saying goes. Each entry on the menu holds a unique combination of additions within its delicately flame-seared folds, such as the Pizza del Cafone’s italian sausage, broccoli rabe, and smoked mozzarella or the medley of seven grilled vegetables along with smoked mozzarella and garlic on the Pizza Grigliata Vegetali.