Visible from far off, the billowing sails of Buccaneer Bay BBQ flap in the wind over the white, barn-shaped hull of the restaurant below. There, the pit master oversees slow-and-low smoked ribs and chicken, which emerge from the heat tender and juicy, brushed with a homemade barbecue sauce. Plates present offerings of spicy sausage hoagies, pulled pork sandwiches, and barbecue quesadillas with cheese, barbecue sauce, and a choice of meat. In addition to sides such as chili, macaroni and cheese, and corn bread, visitors will find homemade, hand-dipped ice cream and cool italian ice.
Each day at Betty’s Chocolates, chocolatiers blend fresh batches of velvety chocolate and pair them with a slew of all-natural fillings. The result is vast menu of confections including hand-dipped strawberries, creamy truffles, and spiced pecan bars with hints of cayenne pepper.
For special occasions, chocolatiers are happy to work with a client to design his or her ideal confection. They can pour creamy milk and dark chocolate into custom molds, as well as design whimsical favors for weddings, birthdays, or ceremonies in which Keebler elves become Keebler men. They also hand decorate ice-cream cakes and bake apple pies and chocolate brownies from scratch.
At Empire Kitchen, chefs tuck char-grilled, natural-casing Sabrett dogs into warm, fluffy buns, building the perfect edible canvas upon which to load a heap of tasty toppings. Cooks might ladle hearty helpings of chili on top, then cheese, all over chopped onions. Or they might dress dogs up Chicago-style, adding sport peppers, celery salt, tomatoes, onions, relish, and a pickle, before stuffing the whole thing in a Cub's jersey. Other popular styles include Coney Island dogs topped with mustard and sauerkraut and even chili dogs that have been wrapped in bacon. And beyond hot dogs, Empire Kitchen serves up other iconic American eats such as corned beef sandwiches, cheesesteaks, burgers, and ice cream sundaes.
With its dining room, pub with live music on weekends, seasonal patio, and two private banquet rooms, Rolf's Restaurant offers patrons multiple ways to enjoy a meal or grab drinks within the same space. Private banquet rooms include the Sun Room, with airy windows that let light flood in and keep pet cacti happy while diners relax at four-seat linen-clad tables, and the Warren Room, where purple chairs, matching walls, and regal curtains glow in the light of chandeliers whose shapes mimic flower petals.
The restaurant?s aesthetic elegance extends to the menu, which has enjoyed a rebirth thanks to a new executive chef, Glenn Arnold. A Rolf?s veteran for nearly a decade, Arnold left the establishment to hone his gourmet talents at The Culinary Institute of America. With his victorious return, the chef adds a new twist to old standbys and devises new items for the menu while endlessly looping "Eye of the Tiger" over the kitchen speakers. Diners can now savor a selection that ranges from traditional German specialties such as kasespaetzle, jagerschnitzel und pommes, and sauerbraten to more casual fare, such as gourmet sandwiches and pizzas.