The Gunn family, owners of Gourmet Pasture Beef, raises its cows the way cows should be raised: in fresh air and green pastures. On their Robertson County ranch, cattle are not only fed a diet of pure grass, but they never receive hormones or antibiotics either. When the cattle reach upwards of 1,000 pounds, they head to a local USDA facility for butchering and at least two weeks of dry-aging to ensure maximum flavor. And guests can taste this in the tender rib eyes, porterhouses, marbled sirloin steaks, roasts, and ribs delivered to their door or available for pickup at several locations. Because grass-fed beef cooks differently, their website also offers cooking tips and temperature guidelines to keep each cut its juiciest and to prevent guests from naturally assuming steak should be cooked with a flamethrower.
Sunshine streams though skylights and tall windows to brighten up Brewster's Bar & Grille's wood, stone, and brick interior, where cooks grill hamburgers and prep pub fare. Plush black booths encircle tables topped with menu items such as corn-dog nuggets, rib-eye steak, and Alaskan salmon. Barkeeps fill glasses with 14 ontap brews and flat-screen TVs glow with sports games or latent poltergeists. During warmer months, the staff opens the patio, where diners can toss bags and horseshoes.
At Woody’s Steak House, chefs roast prime rib for four hours, carve the succulent cuts to order, and ladle them with house au jus. The sumptuous entree is one of the reasons Woody’s Steak House has remained a neighborhood bastion for more than 70 years. Other entrees reflect a similar attention to detail, from the aged-in-house filet mignon to the pecan-smoked ribs. Meaty morsels pair with an ample wine list and, on Wednesdays, the soft melodies of piano music and murmured reminders to chew 27 times before swallowing.
As a child, CeCe looked forward to her family’s summertime trips to North Carolina, where she could reconnect with faraway relatives over cookouts. One of her fondest memories from this time is making homemade blackberry ice cream with her Grandma Ruby. Years later, CeCe would look back on these days with nostalgia; she dreamt of opening a business that would bring families together over a tasty summertime treat.
In 2008, her dream became a reality with the opening of Sweet CeCe’s. Like wig salesmen to the Constitutional Convention, families flocked to the self-serve frozen-yogurt shoppe, where they could create their own desserts from dozens of yogurt flavors and toppings. The small shoppe got so popular that CeCe franchised the business. Today, families in 11 states can create sweet memories within the sherbet-colored walls of a Sweet CeCe’s.
At Plaza Mexican Bar and Grill, diners don't just eat from plates and bowls. Fajitas nestle in shelled-out pineapples, for example, and halved poblano peppers hold grilled chicken and melted cheese. Looking at these unconventional serving methods, it's obvious the chefs like to have fun with their food. They also make tamales from scratch and stitch together tortilla blankets for any patrons who catch a chill.
The Cookie Store helps its customers to satisfy their sweet teeth with an extensive assortment of fresh-baked cookies and seven types of smoothies. From classics such as chocolate chip to more inventive flavors including snickerdoodle, honey oatmeal raisin walnut, and heath-bar toffee, The Cookie Store’s bakers concoct a spread of delicious bite-size treats daily. In addition to cookie trays and tins, bakers create custom cookie cakes in a variety of different shapes, including hearts and circles that can be decorated with birthday messages, cartoon characters, or interpretations of Jackson Pollock masterworks.