At an hour when many bars and restaurants are busy closing up shop, Dream Nightclub lights up as a beacon to nocturnal wanderers from across the city. Custom-designed graffiti murals, pulsing LED lights, and energetic dance beats greet patrons as soon as they enter the after-dark dancehall and performance venue. The 5,000-square-foot club features ample lounge seating for bottle service or dramatically lit staring contests, as well as two bars and a full-service kitchen that churns out plates laden with chicken wings and french fries as late as 2:30 a.m. on most nights. A QSC sound system floods the dance floor with Latin, techno, or hip-hop tunes depending on the day, although the club also hosts occasional DJ sets and regular jazz-band performances.
Ethiopian main courses divide into two parts: injera, a thin flatbread, and wot, a stew comprising mostly meat or various beans. Ashee Ethiopian Cuisine adheres to tradition, serving stews of chicken, beef, or curried lamb and goat atop spongy slices of injera. Beyond its carnivorous dishes, Ashee caters to vegetarians with heaps of lentils cooked in berbere sauce and split peas cooked with mild green peppers. Feasts are served atop a mesob, a round table designed to encourage sharing among diners. Beers and Coke products can complement meals, though for a more authentic experience Ashee recommends ordering coffee, which is served during a traditional ethiopian ceremony.
Since 2005, the award-winning Cypress Bend Vineyards has harnessed the rich flavors and antioxidants found in the muscadine grape. The wonder fruit has resulted in the creation of 11 table wines and one after-dinner varietal. Cypress Bend's winemaker leads tours through the vineyards to detail each step of this process, from grape plucking and fermentation to monitoring each grape's 401K as it ages. The flourishing soil also plays home to live events throughout the year, such as Friday-night jazz or beach music concerts.
The chefs at El Rincon Mexican Restaurant create Mexican specialties such as enchiladas with mole poblano sauce, pork chops slathered with a green hot sauce, and sincronizada—a grilled tortilla sandwich stuffed with chicken or beef and cheese and served with sliced jalapeños and avocado slices. Guests pair these eats with libations from the full bar, including imported Mexican beer such as Bohemia and Tecate bottles and Negra Modelo drafts. After concluding meals with fried ice cream, patrons can head over to the eatery’s game room for some foosball and pool.
Judging by his daring attitude toward fusion cuisine, head chef Michael Schiffer probably tried to fry the rule book before throwing it out the window. He founded Maximillian's Grill in 1991 with humble aspirations: it would be a 32-seat pizza restaurant where guests could enjoy quiet meals. In four months, however, he had amassed magazine awards and a clientele that would line up outside the restaurant for an hour before he opened the doors. They were there, waiting patiently, to see what delicious fusion food would sail out of the kitchen that night—Michael hand wrote a new menu every day and often invented new dishes on the spot, fusing Italian flavors with creole and Asian influences.
Unfortunately, in 1998, a fire closed Max’s for good. Though he and his wife Gayle later opened a gourmet deli, it wasn’t until 2001 that they opened Max’s once again, this time in a roomier location with high ceilings, soft light, and tinted windows. The new joint even has a wine bar in the back separated from the dining room by a partition.
In the kitchen, Michael devises fresh takes on fusion cuisine while holding onto many of the dishes that made Max’s famous, classics as the grilled caesar salad—prepped by grilling the actual lettuce—and the peppercorn-encrusted Voodoo tuna. Michael has also archived his old menus on the restaurant's webpage, viewing them as a timeline for his culinary evolution and a way to remember how to spell "bouillabaisse."
With the fountain chortling pleasantly in the background and the sun soaking into the fertile ground, it's easy to lose track of time at Vineyards at Southpoint. The glasses of handcrafted wines probably don't help much, either. In addition to shipping varietals to wine-club members, the vineyards offer weekly and special-event tastings, so guests can sip award-winning vintages while taking in the beautiful scenery.