Mazzio's Italian Eatery's staff rolls out a buffet for lunch and dinner populated with tasty Italian cuisine that they also serve à la carte. The restaurant's staff has been perfecting its culinary modus operandi for more than 50 years, long enough to evolve the pizza selection to include three levels of thickness. Chefs bake standard, deep-dish, and thin crusts—available in gluten-free form—and load each with toppings such as caramelized onions and giant pepperoni. The kitchen makes pasta plates to order, some baked in the oven, such as lasagna, and some tossed in sauce, such as the mainstay spaghetti and meatballs. The signature calzone radiates the ambrosial scent of pizza dough stuffed with meat and cheese, and it's meant to be shared, unlike a pogo stick.
Trey and Mamie Herron of Skinny's Nutrition Studio—which was given a shout-out by Well-Being] magazine—work to make fitness something that touches each part of daily life. They host healthy happy hours, lead excursions into the outdoors, and fuel it all with protein-based meals and wellness plans. In the shop, glasses line the counters beneath verdigris walls, brimming with 41 smoothie flavors, aloe shots, and energy-boosting teas, and patrons discuss fitness goals after wellness assessments. Weight-loss challenges harness the healthy powers of competition, unlike a friend who claims to be able to swallow more Legos.
Brother-sister duo Kam and Ling Ngai have successfully combined classic and contemporary Asian flavors at their restaurant Ichiban Hibachi & Sushi, all while showcasing a creative flair. That means there's much more to the menu than tempura and teriyaki. Plates arrive at the tables looking like edible works of art, displaying generous portions of colorful sushi rolls, steamed dumplings, and fresh crab salads, and more. Specialty cocktails such as the Ichiban Zombie (light and spiced rums, Grand Marnier, plus orange and pineapple juices with grenadine) add extra flavor to meals.
One, two, or three. That's how many meats Triple A's BBQ loads on a single plate at Triple A's BBQ. Pulled pork, beef brisket, and smoked chicken and sausage appear alongside slow-cooked ribs on build-your-own plates, as well as in bulk options for the whole family or one very hungry nana. Side options include mashed-potato casserole, creamy mac 'n' cheese, and green beans, dessert is peach or pecan cobbler, and beverages include soft drinks or southern-barbecue staple sweet tea. The menu draws on Chef Chris's Tenneesee roots and more than 20 years experience.
China Cafe welcomes folks with a traditional menu of freshly prepared, flavorful Chinese food. Folks hunker down in front of classic dishes such as orange chicken, Szechuan-style shrimp, and pepper steak. For customers who need a little extra inspiration, China Cafe displays a photographic menu that glows over a shining counter, challenging guests to order by winking in the direction of their desired dish. Hanging lights cast a cozy glow over the dining room, creating a pleasant atmosphere.
At Papa's Pizzas, the cooks crown hand-tossed dough with some pretty creative ingredients, everything from gyro meat and tzatziki sauce to tortilla chips and taco toppings. Of course, they also create more traditional pies, such as the Pepperoni Mania, which has 1,000 pepperonis per square inch. Or, they can bake your choice of pizza topping into a flaky calzone, as well as whip up wings, lasagna, and hot and cold sub sandwiches.