Restaurants in Scottsboro

The culinary artisans at Phuket Thai Restaurant sling a menu of Thai cuisine and sushi rolls as colorful as the eatery's yellow and red walls. Coconut milk–infused curries and noodle dishes share plate real estate with house specialties such as roasted duck curry and spicy catfish, as well as more than 25 sushi rolls packed with fresh seafood and vegetables. Steaming pans also sizzle gluten-free and vegetarian entrees, and chefs gladly accommodate requests for varying levels of spice and sentience. Asian artwork dots the walls throughout the dining room, lending to an overall vibe of soothing east-Asian calm.

In 1971, Glenn Watson opened Stanlieo’s Sub Villa to bring Boston-style subs down South, topping them with cubed onions, pickles, and tomatoes, as well as salt and pepper, oregano, and oil. More than four decades later, the Watson family is still running the casual eatery, but today, they pile their freshly baked buns high at two locations. Fried pickles, mushrooms, and green tomatoes accompany steak subs out of the kitchen, and sandwich-smiths load up vegetarian subs with one of four vegetarian soy meats, as opposed to the Hormel meats they use for their regular subs and sculptures of Teddy Roosevelt. For those up to the challenge, the staff stuffs their famous Kitchen Sink sub with genoa and cotta salami, ham, turkey, roast beef, capicola, and pepperoni, as well as swiss, american, and provolone cheese in order to burst belts.

The chefs at Terra Nostra Tapas and Wine mix European, American, Asian, and Caribbean cuisines on a small-plates menu that changes daily, ensuring consistently fresh tastes. Within the bustling kitchen, they can be found architecting shareable servings of tender meats, fresh vegetables, and market fresh seafood. Servers keep diners hydrated as they pour out 80 wines by the glass and 90 wines by the bottle, offering palate-tickling quaffs that both sate grape thirsts and wash away tablemates' memories of conversational gaffes. For cocktail lovers, $5 martinis are offered every Wednesday night.

Terra Nostra's space comes to life with international art and nautical murals depicting schools of fish. Outdoor seating is available in a festive patio area, and indoor diners are arranged at spacious dining bars designed to foster sharing of food, conversation, and bootlegged films. Along with bringing the local community together over shared meals, Terra Nostra’s staffers remain committed to serving the global community via work with charitable organizations. In 2010 and 2011, they took part in medical-relief mission trips to Ecuador.

Inside a restored Colonial Revival mansion a stone's throw from the Tennessee River, chefs blend American and international dishes. Classic southern recipes take on worldly flavors, such as fried green tomatoes crowned with prosciutto and herbed goat cheese and southern-fried frog legs served with marinated cabbage slaw, buttermilk dressing, and an edible passport. Local ingredients star in dishes such as the new york strip steak rubbed with espresso from nearby Rembrandt's Roasting Co and flanked by truffle-infused potatoes. Chefs also meet unique dietary needs with their gluten-safe menu.

A terrace overlooking the river, two naturally lit sunrooms, and an intimate library create a romantic atmosphere wherever guests choose to dine.

More than 50 years go, Mike Ilitch was poised for major-league glory. An up-and-coming shortstop for the Detroit Tigers, his baseball finesse was blossoming when an injury derailed his sports career. But although the wound stunted his athletic aspirations, it steered him toward a new path, and on May 8, 1959, he and his wife opened the first Little Caesar's location, a then-unheard-of carryout-only joint. The career shift and novel technique eventually proved triumphant—today, the pizzeria's iconic, toga-clad mascot adorns storefronts on five continents. In each shop, staffers forge the signature Hot-N-Ready pizza, a freshly baked pie designed for instant pick-up, and warm, garlicky Crazy Bread. With a storied half-century under their belt, Mike Ilitch and his family strive to give back, supporting local organizations and creating its own charitable programs.

The crew behind the counter at New York Deli crams a bevy of fresh ingredients into sub rolls, tortillas, and bowls to create a diversity of sandwiches, wraps, and salads. All deli meat is sliced daily before it's tucked into bready containers, which can then be steamed for added warmth, toasted in a conveyor oven, or ironed to remove any wrinkles prior to serving. New York–style subs arrive in 6-, 12-, and 24-inch sections of bread, and flour-free finds include Caribbean cobb and albacore tuna salads. New York Deli is open 7 days a week for breakfast, lunch, dinner, and snacks strategically designed to ruin appetites for dinners featuring squab.