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.
CiCi’s Pizza combines the variety of a buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese. The buffet is stocked with a plethora of fresh pastas, as well as signature salads with the option to put tossing talents to the test at the salad bar. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
Bar favorites, burgers, and finger-friendly grub pepper the chilly Coldbrew's menu. Start with an order of chips and salsa ($2.95), mozzarella sticks ($5.95), or shrimp-scampi skewers ($6.95). Smaller selections such as the rib basket ($8.95) and the bite-size corn dogs served with mustard dipping sauce ($6.95) appease quieter appetites. Aside from fried fare, Coldbrew's also offers a variety of homemade soups and fresh salads. Try the grilled-chicken salad bedded atop mixed greens and tossed with tomatoes, cheese, and croutons ($7.95) or the glazed salmon ($9.95) with citrus-honey glaze, mixed greens, tomatoes, and sweet carrots. The exhaustive burger, sandwich, and wrap selection covers all bun bases, with everything from a low-calorie black-bean burger ($6.95) to a spicy buffalo wrap with blue-cheese dressing for dipping ($7.95).
Under the tutelage of owner and chef Jose Garcia, the wok commanders at WokStar Asian Cuisine sear hand-cut meats and fresh ingredients to form stir-fries, noodle dishes, and entrees tossed above the open kitchen's flames. The menu's selection of rice and noodle plates includes spicy sichuan noodles infused with chili peppers ($8.25) and fast-fried WokStar lo mein ($7.75–$8.75), filled with asian vegetables and tossed in a sauce as dark as the night's film-noir collection. The thai coconut curry ($8.25–$8.75) escorts an entourage of onions, carrots, and fresh green beans to keep diners chock-full of nutrients. Chefs stir-fry the Star spicy chicken's sugar snap peas, carrots, and broccoli in general tso's sauce ($8.50, $9 with shrimp), harvested by tickling the general and bottling his tears of laughter, and they lightly batter the honey chicken ($8.25) before dousing it in a sweet honey sauce.