Nino Piccolo grew through adolescence in Sicily, where he acquired the culinary prowess to craft pizzas and pastas from centuries worth of classic Sicilian recipes. At Nino's Italian Restaurant, his dishes remain true to that cultural and familial tradition, stressing the importance of authenticity by drawing on ingredients imported from Italy and specialty cheeses imported from the moon. The salsiccia entree exemplifies Old-World tastes with fresh-ground italian sausage slow-cooked in tomato-basil sauce squeezed from fresh, vine-ripened fruit, and the Nonna entree, nicknamed "Grandma's pasta," edges out hunger with rigatoni under eaves of sweet, roasted peppers, pancetta, and capers. A façade of windowpanes allows natural light to fall upon red-and-white-checked tablecloths and a painting of a sunrise tinged with teal and yellow. Tabletop lamps illuminate plates and add dramatic flair to ghost stories indoors, whereas Mother Nature brightens an outdoor patio humming with ceiling fans.
The chefs at Fuji Japanese Steak & Sushi dazzle diners with virtuosic hibachi cooking that takes place on tableside teppanyaki grills. As guests watch, flames lap at filet mignon, salmon, and calamari before the bounty gravitates toward outstretched plates. Dozens of specialty rolls also grace palates, from the Under Control roll stocked with spicy tuna and shrimp tempura to the Ocean roll of shredded lobster and spicy mayo surrounded by snow crab and eel sauce. Wood paneling adorns one wall in the dining room and another is composed of interlocking rectangles of colorful patterns. Guests can also unwind beneath the bar's cylindrical overhead light fixtures, where they cheer for and shout stock tips at the millionaire athletes displayed on an HDTV.
Hearty Maine lobster rolls, whole-belly clams, and plates of haddock lend Peppermint Patty's a dose of East Coast charm. The culinary team draws on Southern traditions, too, with fried catfish and gator bites?an alligator-meat version of chicken nuggets. And Peppermint Patty's adds original flavors to dishes with its homemade sides, which include salads and coleslaw, as well as clam chowder and other soups.
The chefs at Terra Nostra Tapas and Wine mix European, American, Asian, and Caribbean cuisines on a small-plates menu that changes daily, ensuring consistently fresh tastes. Within the bustling kitchen, they can be found architecting shareable servings of tender meats, fresh vegetables, and market fresh seafood. Servers keep diners hydrated as they pour out 80 wines by the glass and 90 wines by the bottle, offering palate-tickling quaffs that both sate grape thirsts and wash away tablemates' memories of conversational gaffes.
Terra Nostra's space comes to life with international art and nautical murals depicting schools of fish. Outdoor seating is available in a festive patio area, and indoor diners are arranged at spacious dining bars designed to foster sharing of food, conversation, and bootlegged films. Along with bringing the local community together over shared meals, Terra Nostra's staffers remain committed to serving the global community via work with charitable organizations. In 2010 and 2011, they took part in medical-relief mission trips to Ecuador.
It's clear from their menu that Blacksmith's Bistro & Bar's cooks don't take things too seriously. They named a burger crowned with pimento cheese and russian dressing the "Gooey" and affectionately called a pulled duck sandwich smothered in cherry barbecue sauce "Duck Duck No Goose." Still, fried-chicken sliders with tomato jalapeño jam and mac 'n' cheese with chunks of andouille sausage and crawfish prove that they can create some serious eats.
That southern influence can be found at brunch, too, with entrees ranging from spicy barbecue shrimp served over cheese grits to buttermilk biscuits smothered in sausage gravy.
Feasts unfold in a down-home space where tables line wood-paneled walls and menus top wooden barrels that can later be used on the nearby Tennessee River to float customers home. At the bar, mixologists whip up craft cocktails.
Gee whiz, is it true that Cheeburger Cheeburger?s been voted Best Burger in 29 cities? Yup. This is a real 1950s-style hot spot, a place that takes pride in serving additive-free, 100% all-natural Angus beef and frothy milk shakes in thousands of possible flavors.
Amidst vintage-inspired decor, cooks fry freshly cut Idaho potatoes and onion rings in cholesterol-free peanut oil and top American-bred, vegetarian-fed beef with more than 25 toppings. Modern day soda jerks also add one of more than a dozen syrups to flavored sodas and scoop ice cream into floats fizzing with cola, root beer, Dr. Pepper, or the lesser-known Pepper sibling, Gary, who forever lives in the shadow of his brother?s medical degree.