Restaurants in Roswell

The Red Hen's menu offers an extensive array of breakfast and lunch sandwiches, classics, and exploratory creations. Breakfast (which is served all day) hatches out of eggs benedict topped with hollandaise sauce ($8.59) or crustless artichoke and cheddar quiche served with toast or an English muffin ($7.99). Griddle grub includes classic french toast (made with fresh challah bread, $6.99) or the creative sweet-potato waffles (with a dollop of whipped cinnamon butter, $6.79). For lunch, visit green pastures with a crisp salad ($6.59–$6.99) or layered sandwich such as the Red Hen club with turkey, Monterey jack, bacon, tomato, and arugula on sourdough ($8.79). Amidst the deli meat creations, there are also vegetarian options including a portabella burger ($8.59).

With a no-nonsense approach to barbecue brilliance, the menu at One Star Ranch provides barbecue appetizers and barbecue sides next to barbecue meats covered in barbecue sauces. Kick off the Q with a half-tub of onion rings ($4.99) or a platter of 20 wings ($14.99); then, ignite the rib flight with a regular order of pork ribs ($11.99), a half slab of baby-back ribs ($13.99), or a heartily stacked regular plate of One Star Ranch's signature beef ribs ($16.99). Full of meaty hunkaliciousness, the generously portioned ribs allow hands and mouths to happily tug from the bone in pursuit of the napkin-laden finish line. All rib orders, barbecue chicken orders, and barbecue plates come with two sides. Side dishes include Brunswick stew, baked beans, coleslaw, green beans, corn on the cob, and jalapeño cornbread, all made daily from scratch and scientifically designed to complement the flavors of the ribbery’s mouthwatering sauce.

Begin a flavorfully peripatetic meal by meandering like Odysseus through Veranda's $5 tapas menu and slaying calamari, capsizing xtapodi (citrusy char-grilled octopus), spearing Aegean skewers (scallops, shrimp, salmon, zucchini, and plum tomatoes), mispronouncing kolokithokeftedes (two golden zucchini cakes with feta crème), and heroically defending your tongue against the onslaught of potato croketes (croquettes with melted-cheese centers). A gyro platter ($14.95) or lamb souvlaki ($13.95) keeps traditions hot. Or rewrite classics with a beefy three-skewer plate ($13.95) and a mixed-grill order (lamb and pork chops with a chicken kebab, $23.95). No trip to the Aegean would be complete without an order of baklava ($5), so take the opportunity to bestow your tongue with its Hellenic richness. This Groupon is also valid for Veranda's bountiful lunch buffet.

Though its name might suggest otherwise, The Nautical Nest boasts not standard fishy fare but a comprehensive menu of freshly crafted sandwiches and hearty salads. The eatery, helmed by a customer-focused family, celebrates all things nautical with its marine-themed decor and sunny outdoor patio. Wait staff complete the scene with sandwiches stacked high with freshly sliced Boar’s Head meats paired with gouda cheese and thick slices of avocado and tomatoes.

When not assembling restaurant meals, the deli afficiandos at The Nautical Nest prepare sweeping trays of catered breakfast, lunch, and appetizers. They adorn platters with cheese samples, freshly baked muffins, or a treasure trove of sandwiches stuffed with roast beef, ham, or turkey.

Originally one pizzeria in Du Bois, Pennsylvania, Buck's Pizza has ridden a wave of its satisfied customers’ praise to its current status as a country-spanning network of franchises. At every location, chefs mix fresh dough to create pizza crusts that will be topped with sauce made from California tomatoes and 100%-pure mozzarella that’s melted to a gooey, delicious golden brown. Along with 16 specialty pizzas and 11 flavors of chicken wings, oven-baked hoagies, salads, and strombolis are available for patrons to enjoy via dine-in, carryout, delivery, or while sprinting in circles around the parking lot.

The snap of cracking shells echoes through the numerous dining rooms of Fisherman’s Bucket. Servers weave through cobblestone archways, bearing fried, steamed, or seasoned shellfish by the platter and bucket, along with po’ boys spilling forth oysters, gator, and catfish. Soft lights illuminate a faux shark head above the booths, tables, and barstools inside, and an outdoor patio stretches out beneath the sun, stars, and skywriters passive-aggressively correcting each others’ work.