Grammy Award winners The Kentucky HeadHunters have enthralled fans for more than two decades with a raw, beguiling alloy of Southern rock, blues, and country. Singers Doug Phelps and Richard Young, guitarist Greg Martin, and drummer Fred Young caress eardrums with notes honed over a career that's seen them sell more than 6 million albums, more than three times as many as Mozart sold in his lifetime. For the June 11 concert, the dulcet strains of the countrified quartet are complemented by the tunesmithing of Dallas Moore, who, together with his band, carries on the Outlaw Country torch lit by such acts as Lynyrd Skynyrd and Merle Haggard.
The roster of calzones on Doughby's menu grows long, rattling off more than 75 varieties of the golden-brown, savory pastries. Sweet and savory crepes, available all day, come in more than 25 styles, lined with ingredients such as ham, pineapple, brown sugar, and mozzarella, or Nutella, strawberries, and bananas. Open early and late, diners can stop in for brunch and lunch, or stay as late as 4 a.m. to sate late-night cravings for hand-held grub.
The chefs here have a talent for sneaking healthy ingredients onto kids’ plates. They make barbecue nuggets out of tofu and tuck peanut butter and bananas into tortilla wraps. If that’s not enough to entertain eaters, the kid’s menu has space for tic tac toe and a word search.
True West Coffee has a drink for every type of café goer, with options ranging from traditional coffee and espresso beverages to frothy lattes flavored with fig, vanilla, and black pepper.
At both its locations, patrons find a variety of snacks to pair with café drinks, including freshly baked goods and loaded salads. At the Main Street location, cooks pile Cuban baguettes with deli-sandwich fixings. At the High Street café, they use a high-powered convection oven to create eight types of melty grilled-cheese sandwiches.
Step off the streets from the busyness of life into a jazzy, upbeat atmosphere unlike anything you can find in the area. The aromas, food, and service are specially catered to meet your needs and bring you back to a home cooked meal reminecent of what led to the development of the African-American Cuisine.
Smashburger isn't just the name?it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.