Though the entrees at The Dixie Cafe make the biggest splash across its menu marquee, they're threatened with gastronomical upstaging by the southern-style eatery's 19 sides and scratch-made gravies. The chicken-fried steak, for example, is a tender, hand-breaded fillet that fully blossoms with flavor only after chefs smother it with cream gravy and cheddar cheese. And the Cajun grilled catfish's down-home taste isn't fully developed until it is paired up with bites of turnip greens, fried okra, or a homemade roll. The classic platter meals take advantage of this by pairing an entree with two sides, rolls, and jalapeño cornbread and can be ordered "light" for a portion that's smaller than the regular size and easier to toss in the air and catch in your mouth.
Cody’s Café’s chefs man a sizzling grill to fill a menu of American fare and forge lunch specials that rotate daily. Logan’s Big Breakfast suits up two eggs to impress fresh hash-brown debutantes with warm complements alongside biscuits and steaming country gravy. Sampler breakfasts parade a duo of eggs; a trio of bacon, sausage, and ham; a pile of hash browns; and biscuits with day-starting power that draws jealous glares from alarm clocks. During lunch, a blackboard flaunts specials, selected according to the availability of fresh ingredients, including chicken-fried steak, pork cutlets crowned with gravy, and spaghetti with swedish meatballs. Protein plates are joined by trios of fresh veggie sides, which allow diners to romp through sweet peas, sweet potatoes, green beans, and roasted squash without tunneling into a farmer's vault.
Marco's Pizza founder Pasquale "Pat" Gianmarco began helping out at his family’s pizzeria when he was just a boy. The eatery provided a taste of home to the Gianmarco clan, who moved to the United States from Italy when Pat was 9 years old. Together with his father, young Pat learned the secrets to creating exceptional pizza sauce: three different types of vine-ripened tomatoes and spices that can only be imported from Italy or the moon.
The perfected sauce recipe continues to guide Pat’s kitchen operations, although these days he has considerably more help. His company has franchise locations in more than half the states as well as in the Bahamas, each store tossing fresh pizza dough daily before sprinkling on a trio of fresh, never-frozen cheeses.
Tokyo has more Michelin-starred restaurants than any other city in the world. It’s a difficult reputation to live up to, but Tokyo Japanese Restaurant attempts to uphold the traditions of this culinary heavyweight with its menu of authentic Japanese cuisine.
The three-course hibachi meal for two is perhaps the best display of the eatery’s extensive offerings with its shrimp appetizer, choice of soup or salad, and a triumvirate of sirloin steak, shrimp, and chicken. Tokyo Japanese Restaurant also boasts a large sushi and maki menu filled with common favorites, such as spicy salmon rolls, and more hard-to-come-by selections, such as quail egg and spicy crawfish.
For new guests unfamiliar with their restaurant, Darrell and Jan Wiley of Smitty's Bar-B-Que have one piece of advice: relax. They cannot rush the process of building dinners from hickory-smoked meats and hearty sides; thus, they implore impatient diners looking for fast food to seek it in New York City. As guests shoot the breeze in the saloon-style dining room—decorated with wood-paneled walls and vintage signs—they can rest assured that their sandwiches, ribs, and half chickens are receiving the individual care needed for them to shine.