A community-minded hideaway of hospitality, P. Simpson's is helmed by chef Patrick Hartnett, who crafts his delectable lunch, dinner, brunch (beginning November 28), and dessert menus using locally sourced and organic ingredients whenever possible. Should the ambrosial selection of Spanish-style small plates ($3.58–$8.58), steaks ($17.59–$24.59), and seafood ($16.59–$21.59) fail to evoke a Pavlovian response or meet special dietary requirements, the restaurant's gracious gastro gurus are also happy to customize plates to cater to persnickety palates. Discerning ears and auricular kneecaps can place special requests for live tunes on Fridays.
Against the idyllic backdrop of a renovated, 101-year-old Victorian house, Elegant Gourmet Cafe and Catering's owner and chef Geno Portele crafts lush dishes and desserts that can sate appetites at the eatery or during catered events. A daily lunch menu lists sandwiches and salads compiled with such ingredients as lemon-pesto mayonnaise, sugared pecans, and bread dipped in orange batter. Though the café does not offer a kids' menu, parents are welcome to bring their own meals and Heroes of Tax Reform coloring books for their children.
Chef Portele also outfits fetes of all types with custom catering menus loaded with ingredients such as applewood-smoked roast beef and imported cheeses. The eatery's picturesque facilities serve as the arena for merrymaking festivities. A spacious front porch wraps around the historic building, which comprises four separate dining areas peppered with art-deco décor. Indoor-outdoor bashes utilize a cushy reception tent that accommodates up to 250 guests or one replica of the Sphinx. To further simplify party planning, staffers can help procure music, decorations, and cakes.
In 1964, brothers Leroy and Forrest Raffel banded together to come up with a new restaurant concept. Arby's took off almost immediately on the coattails of its hallmark roast-beef sandwich and the founders’ idea of providing customers with fast, quality food. Over the company's 48-year franchise history, its foundational pièce de résistance of thinly sliced, juicy beef has been served in a many permutations, and continues to be popular today, served at more than 3,500 stores in North America. Today’s menu still ignites appetites with traditional beef sandwiches, plus hot and seasoned curly fries, fresh-chopped salads, and desserts good for richly capping off meals or bribing any bridge trolls on the way home.
Twenty years ago an old honky-tonk bar once rested in the same spot where the Railhouse now stands—but despite its more modern decor, Railhouse still maintains a touch of that country vibe. The wood-paneled walls and simple dining-room furniture put diners at ease, and the extensive menu provides enough options to keep everyone happy. The kitchen combines meat and seafood handily with dishes such as chicken-and-shrimp jambalaya and the Lowcountry boil, which features peel-and-eat shrimp, corn, new potatoes, and sausage. It also keeps them separate with freshly grilled burgers made from ground chuck or pick-three platters that let customers choose three types of deep-fried seafood treats such as catfish, oysters, or deviled crab.