Lee Cummings, the founder of Lee’s Famous Recipe Chicken, learned the ropes from one of the country’s foremost poultry experts: his uncle, Colonel Harland Sanders. Together, he and the colonel opened more than 800 KFC stores selling fried chicken prepared in pressure cookers and battered with the duo’s famous blend of spices. It wasn’t until after his uncle sold KFC in 1962 that Lee began developing his own secret recipe, a development that would lead to the creation of the Lee’s Famous franchise in 1966.
Today, the franchise sells the fruits of his labor, Lee’s “Famous Recipe” chicken, plus buttermilk biscuits and housemade sides from locations in 14 states and four countries. Each piece of never-frozen chicken is hand-breaded and dipped into honey before being transferred to pressure cookers that crisp the exterior while maintaining a juicy interior. Though the original recipe remains untouched, Lee’s Famous has expanded its offerings over the years to include healthier oven-roasted and lava-charred options.
Groucho's has been serving deli-style favorites to South Carolina's sandwich set since 1941. The menu features a sea of sandwiches ($3.79–$7.09), including traditional corned beef on rye, chicken salad, and the house specialty, Baby Sub, a warm combo of salami, bologna, provolone, herb slaw, and lean ham. Groucho's woos salad skeptics with its Just Bacon Salad—4 ounces of real bacon crumbs mounded on a smoke screen of greens ($5.09). Running the gamut of heart health, it also offers a sizeable selection of low-fat alternatives and vegetarian options. If kosher dills inspire intense thirst or desires to soak fingertips in carbonation, Groucho's carries bottled beer and Dr. Brown's soda.
Thursdays Too fills stomachs with the aid of a menu of tried-and-true American specialties and caters to diners with top-notch service. Diners donning pilgrim garb can enjoy a roast-turkey dinner served with brown gravy, traditional homemade stuffing, and cranberry sauce ($9.25), and pioneers seeking new American classics can gobble up seasoned tenderloin medallions ($11.25) and blackened tilapia with mango salsa ($13.50). Potato skins ($6.95) and chips ($4.25) are made in-house, as is the tangy honey mustard that accompanies the chicken-strip appetizer ($7.25). The dreamy scent of homemade lasagna ($8.75) leads diners to contemplate faraway adventures, from exploring Roman catacombs to playing a thrilling game of laser tag inside a hot air balloon’s wicker basket.
Empire Pizza and Bar's menu enthralls taste buds with tales of New York–style pizza and comfort fare served in a family-friendly atmosphere. Empire Pizza’s seven signature pies include royal chow such as the Queens Margarita, a New York mash-up of garlic, tomatoes, and fresh basil ($6.95, 10"), as well as the Mag Pie Lane veggie pizza, fueled by premium eggplant gasoline and tomatoes, black olives, and green and banana peppers ($16.45, 16"). Tongues can sample appetizers such as 15 boneless chicken wings steeped in one of four sauces ($7.95) or use garlic knots bedecked in spices to measure the movements of water-cruising entrees ($2.50/half dozen).
Equipment: Gravotonics Yoga Swings Yoga Props Backbending Bench, etc. Slack Line
Students should bring: Yoga Mat (or use ours)
Average class length: 60-90 minutes
Number of Staff: 1–5 people
Class location: Mix of indoor and outdoor classes
Registration required: Yes
Good for beginners: Yes
Guests allowed: No
Parking: Parking lot
Pro Tip: Come prepared to take a walk around the beautiful property. Meet the goats, peacocks, and others.
The chefs at Citizen Corners mix South Carolina low-country eats with Louisiana creole flavors, filling tables with artfully prepared plates bearing heaping regional flavors. Crack a menu to start with such appetizers as the fried-green-tomato stack layered with handmade pimiento cheese ($8). Chefs rest amberjack fillets on beds of florentine rice and mixed vegetables and encase them in oven-ready parchment-paper steam rooms with the amberjack papillote ($21). Cajun fried seafood platters are stuffed with a net's worth of alligator, scallops, crawfish tails, and other sea-caught savories, accompanied by land-fished hush puppies ($25). Diners' choices of hand-cut steaks ($18–$23) are prepared with optional toppers such as chipotle lime butter ($1) and a wild mushroom-cabernet reduction ($2).