Within Mittie’s century-old stone cottage, chefs design a menu of lunch and brunch delicacies and loose-leaf teas that channel the bygone era when tearooms bustled with traffic and rippled with the sounds of clinking china. Sautéed red peppers and onions collide like high-velocity puzzle pieces within the vidalia crab crêpes, creating a flavorful mosaic coated in a decoupage of melted cheddar cheese. A dollop of chantilly cream poses atop the custard-soaked New Orleans Toast, modeling its voluptuous curves to an audience of almonds and fresh strawberries. Making a repeat appearance, almonds add crunch to the chicken-salad croissant, and sliced grapes pop with the juicy freshness of water-cooler gossip.
The Fickle Pickle's menus revolve around a beacon of fresh southern classics brightened with eclectic twists, earning them a bounty of positive praise and a loyal following of regulars. Ignite flavor engines with the renowned Cajun fried pickles, a juicy vinegar crunch accessorized with zesty creole rémoulade ($3.75 for a half size). The brie BLT lures brie cheese, bacon, arugula, and basil mayo into a sourdough trap ($8.25) designed for incisor destruction, and the fried-green-tomato sandwich triple threats taste buds with fried green tomatoes, pepper jack cheese, and a cool tomato jam ($8.25). The multiple personalities of mac 'n' cheese float out of kitchen doors in shades enhanced with pimento cheese and bacon ($8.95), caprese salad components ($8.95), and, of course, with nothing at all ($8.25), similar to the classic 2-D baseball players of yesteryear.
At first glance, it’s hard to believe that The Roswell Tap’s building is more than 100 years old. Pals and business partners Sean McDonough, Michael Rozmajzl, and Ron Harvey have worked hard to restore the two-story home, enhancing its original wood beams and hardwoods and adding modern touches such as a second-floor lounge and an expansive deck out back. Today, refurbished red stairs lead to the front door, where the Tap's skilled kitchen staff prepares comfort food from neighborhoods across the states. Smoked salmon board, fish-n-chips, Tap Pittsburgh salad, and southern sliders topped with collard greens and friend green tomatoes grace the vast dinner menu. At lunch, an express service simplifies things with sandwich-and-salad combos as well as half a dozen wings dressed eight ways.
The Roswell Tap encourages patrons to stick around after dinner with plenty of late-night snacks and weekly events, including a singer-songwriter series. Held every Tuesday, the series welcomes crooners to take the stage and compete for cash prizes or the chance to receive a firm, satisfying handshake and a gig for a Friday or Saturday night at the Tap. As others perform, customers can kick back with a signature tap tea drink, infused with tequila or vodka or an irish coffee.
At Thumbs Up Diner, plush red stools underline curved, formica countertops, and chefs flip omelets in cast-iron skillets. Flourishes such as these imbue Thumbs Up Diner with the aura of a classic ‘50s diner. Though it’s an apt comparison in regards to ambiance, chefs strive to surpass the no-frills cuisine of their ‘50s forbearers. The kitchen team smokes turkey and chicken in house, and squeezes orange juice fresh to order. To wit: pancakes, waffles, and name tags that just won't stay put can be drizzled with pure New England maple syrup, and from-scratch jams can be spread across multigrain biscuits. And though meat, egg, and cheese dishes may sizzle in cast-iron skillets, the cooks also dole out vegan entrees.