At Otter’s Chicken Tenders, patrons can chow down on chicken that's hand-breaded and never frozen. The family-friendly restaurant boasts 101 ways to eat chicken—43 more than the ways to eat pudding and 100 more than the ways to munch on highbrow caviar. Try these myriad variations with menu items such as Otter's chicken boxes, which are served with fries and a choice of sauce: Otter's sauce, barbecue sauce, spicy buffalo sauce, ranch, or honey mustard. The homemade chicken salad box meal ($5.99) can be served on wheat bread or in a wrap, while the chicken sandwich box ($6.79) bookends departed cluckers with a seeded bun. Other items include a seven-piece tenders basket with Texas toast ($9.99), a chicken wrap ($5.79), and a Caesar salad with chicken tenders ($7.49). Dive into an appetizer basket of fried pickles ($5.29 for the full order) without taking a dip in the neighbor’s backyard dill-pickle pool, or streak by on a buzz-inducing Slip 'n Slide with domestic ($3) and import ($3.50) beers.
Back Yard Burgers serves up North American Black Angus burgers hash-marked to order on genuine flame-licked grills. Third-pound patties dress for dinner with lettuce, vine-ripened tomatoes, red onions, dill pickles, and a condimental trio of ketchup, mustard, and mayo ($3.59). Or gussy up for patty prom with premium add-ons such as coleslaw, chili, sautéed mushrooms, bacon, and more ($0.35–$0.60 per topping). The grill masters also flip the first white meat, prepping Hawaiian chicken sandwiches with grilled pineapple, mustard, mayo, and lettuce ($4.09). Away from the flames, feel free to enjoy a loaded baked potato ($2.79) and a wide range of pairable plates such as chili cheese fries ($2.59 for regular size), garden salads ($2.19), and sweetly baked fruit cobblers ($1.99).
In 1991, tired of sating their late-night delivery cravings with pizza, University of Florida pals Matt Friedman and Adam Scott concocted an alternative snack in their frat house's kitchen. Many hours and tweaked sauce recipes later, the duo dispensed their brand of buffalo wings to the university?s students, selling out their stock in the first two nights. Since relocating from the frat house to its two original Gainesville storefronts, Wing Zone has opened nearly 100 locations nationwide, supplying wing lovers with boneless bites slathered in 15 award-winning flavors, including nuclear habanero, garlic parm, and blue buffalo. Three of the pair?s sauces have garnered awards at the National Buffalo Wing Festival, which recently inducted Adam and Scott into the Buffalo Wing "Hall of Flame," where they share reigniting duty every time a strong breeze extinguishes its symbolic eternal flame.
There are hundreds of possible burgers on the menu at Burger Bar. That's not because the chefs were on a recipe-creating overdrive, but because they fully customize every burger from the bun up. They start the process by filling a brioche, wheat, potato kaiser, or pretzel bun with one of four patties made of all-natural, USDA-certified Hereford beef, chicken, turkey, or vegetarian-friendly portabella mushrooms. The six styles of cheese?including pimento?can then be paired with up to four toppings, which include diverse items such as grilled pineapple, cole slaw, fried eggs, and onion strings. The final touch is one of the seven sauces, which work to bring all the disparate flavors together like a licensed in-sandwich counselor. For those not in the mood for burgers, they also make salads and entrees, including a pene pasta and a grilled flank steak with charred pineapple pico.
The police aren't on to him––yet. But Capone can't leave anything to chance. He's bullet-proofed the hardwood floors with sand. He's dug secret tunnels, and rigged escape hatches on the roof. Despite his preparations, though, he never feels quite secure. With a final glance over his shoulder, he heads to the stone patio to kick back some contraband suds with Dillinger.
A lot of stories like this one fly around High Point restaurant, where the digging of the tunnels in the basement may or may not have been funded by Al Capone. Though these rumors are gospel to owners Ron and Jama Turner, they make sure that their eatery offers visitors more than just stories. Listed on the National Register of Historic Places, the three-story compound brings to mind a quaint ski lodge with its large courtyard and verdant hedges. Inside, the dining room is flooded with natural light from large bay windows, and a floor-to-ceiling stone fireplace sits atop the original 1920s hardwood floors.
Then, there's the food. At dinnertime, dark wood tables populate with fresh seafood and steaks in wine and butter sauce. The menu also bespeaks bayou influence, with zesty preparations of jambalaya, crawfish, and New Orleans–style barbecue shrimp. While spooling seafood pasta around their forks, patrons can question servers about High Point's catering services or question the owners about whether the fountain out front was ever used by Capone to make homemade gin.
During the evening, 3 Brothers Deli and Brewhouse exudes the warm glow of an after-hours hangout, one where friends congregate and the faint din of chatter spills out into the parking lot every time the front door swings open. But it wasn't always this way. According to BoroPulse.com, just 100 days after brothers Rob and Eric Fortney opened their first Italian deli, it burned to the ground. Rather than throw in the towel, they spent half a year retooling and plotting a grand reopening that surpassed all their earlier ambitions. And this is what they came up with. The rebuilt and expanded 3 Brothers Deli and Brewhouse beckons loyal regulars to sip 1 of more than 60 beers or premium spirits while tackling a massive signature hoagie or pasta dinner. In a back room, a salacious lamp inspired by A Christmas Story illuminates a small collection of arcade games, including a pinball machine and a miniature bowling game designed to be played with tiny balls or unripe plums. In addition to these fun-filled diversions, the pub entertains guests throughout the week with a schedule of live music, open mic nights, and other events.