With its namesake communal-eating spread, sun-hugged outdoor patio, and scratch-stitched cuisine, Round Table on the Square gathers and forges friends over hearty, heartfelt meals. Rumbling bellies and slightly twisted sturgeon may quench hunger with a menu featuring appetizers like the Mississippi caviar, a textured delicacy of purple-hull peas, corn, and diced veggies ($6). Entice blasé tongues with entrees such as the Palomino burger, a 6-ounce patty sharing real estate with bacon, cheese, pimentos, a host of photosynthesizers, and Creole mustard ($10) or the country-fried steak, a hand-pounded doused-and-sizzled top sirloin ($10).
Main Squeeze’s menu enlivens patrons with its expansive smoothie selections, freshly squeezed juices, and healthy café fare stocked with organic and locally grown produce. Tackle morning cravings with a Sunrise smoothie ($3.95–$4.95), which fuses together a medley of sweet treats including banana and honey, or deliver the midday energy boost needed to finish work or beat local ducks in a waddle race with a Boogaloo berry smoothie ($3.95–$4.95), filled with blended strawberries and blueberries. Juices showcase freshly squeezed flavors from locally harvested crops, such as the wheatgrass shot ($2.25–$3.75) and Magenta juice ($4.25–$5.25), a mixture of beets, carrot juice, and celery. Diners can also satisfy mouth pearls by chomping down on a fish taco ($3.95) or personalize leafy amalgamations with the create-your-own-salad option($6.99), which lets patrons choose from a variety of veggies, cheeses, and names such as "My Salad" or "Steve."
Fun Junction delivers safe and futuristic fun within its 3,000-square-foot Lazer Runner arena, capable of handling up to 20 players at a time. After splitting up into four teams of elite commando squads, you and your friends will blast your way into the battle-station-themed arena, zapping your way through black lights, fog, and obstacles. Although laser-tag rounds tend to turn into apocalyptic sci-fi scale battles, combatants must still obey the basic rules of laser engagement, which include no climbing, no lying on the floor, no covering sensors, and no using unauthorized jetpacks.
The Neighborhood Grill’s kitchen team expertly prepares home-cooked breakfasts and lunches; flipping stacks of pancakes onto plates with city or country ham and carefully attending to hot plate lunches. For breakfast, the cooks transform eggs into fluffy omelets and pile them onto a Poor Man’s Plate that serves them on a split biscuit with gravy, sausage, and cheese. At lunch, slices of texas toast clasp fried bologna, club sandwiches, and patty melts. Other stacked fare includes chicken with honey mustard or spicy sauce and half-pound burgers with barbecue sauce and homemade slaw. The staff takes particular pride in its coffee and tea, so patrons can either perk up with java or be British by imbibing tea—because all British people drink tea at all times, even when they’re drinking coffee.
Chef Jonathan Mah is out to prove that it doesn’t take an army to run a restaurant. Mah, who started working in the food industry before he was old enough to drive a car, runs SideStreet Burgers all by himself as the head chef, dishwasher, waiter, and cashier. He does have a little help, though—his dad, who also runs his own one-man restaurant, is often on hand to give advice.
There are a few simple steps to ordering the perfect SideStreet burger. First, place orders with Mah at the counter and then wait a few minutes while he sizzles up beef or turkey patties and tops them with a cheddar-, mozzarella-, and parmesan-cheese blend, sautéed onions, or a fried egg. Next, head to the toppings bar to dress burgers to the nines with veggies, housemade sauces, and sesame-seed cufflinks. Finally, enjoy your creation—and sides such as garlic potato wedges or cincinnati chili—at a pair of wooden picnic tables inside the dining room.