The 35 flavors of wing sauces at Hurricane Grill & Wings don't just show up on the house's lauded boneless and jumbo buffalo wings. They also add a splash of flavor to a diverse range of dishes on their menu, from the grilled mahi-mahi made with an ancho-chile-lime sauce to the barbecue-bacon cheeseburger made with mango-barbecue sauce. This adds a touch of uniqueness to every dish, with most dishes coming in a choice of a complementary sauces. Chefs pair their dishes with a full list of domestic and craft beers, which cool the fire of the spicy sauces.
When John Ritter thinks back to 1948, he can almost taste the frozen treats he churned out during his after-school job at the local ice-cream parlor. Now, after a 35-year career as a film animator, he helps others to enjoy similarly sweet memories at Ritter's Frozen Custard. Here, friendly staffers handcraft each batch of frozen custard, an ultrapremium ice cream as smooth as a jazz record dipped in chocolate. At the counter, guests can sample the flavors of the day, which range from tart blueberry to gooey, crunchy mocha-almond fudge. Scoops of classic vanilla—along with more than 25 toppings—fill specialty creations such as brownie sundaes, hand-dipped malts, and freezer-ready ice-cream sandwiches.
Chef Jay Gillmore has years of restaurant-experience at restaurants such as Cru, Bistro 41, and Bacchus and knows that sometimes it's best to focus on doing just a few simple things really well. So, as the captain of the kitchen at Restoratives Cafe, he specializes in transforming raw, fresh ingredients into sandwiches that range from classic reubens to pork tacos and tortas stuffed with slow-braised beef brisket. A handful of refreshing salads and hearty soups fill out the rest of the menu. Thanks to a recent renovation, the eatery's atmosphere complements the playful quality of the food: the walls are covered with local art, and both the caf?'s name and menu are scrawled carefully across large chalkboards.