A deceptively straightforward menu hides the discreet array of meaty flavors packed into every quarter-pound burger and grilled-chicken sandwich at this classic dual-drive-thru eatery. High quality and swift service meet at an appetizing altitude in meal combinations such as the grilled-chicken-filet combo, a juicy white bird breast perched atop a fluffy bun and served with seasoned fries and a drink ($4.29).
Carolina Café & Grill pumps a steady stream of soups and lattes through the heart of Camden’s historic downtown, pairing homemade breakfast and lunch options with an exquisite collection of caffeinated delights. Deli chefs pile their culinary masterworks high with a smorgasbord of succulent meats and garden-fresh vegetables. The Granny’s ham and apple sandwich calls a truce in the ancient war between sweet and savory, melting swiss cheese over a crisp granny smith apple on a mustard-laced and buttery croissant ($6.99). Burger buffs can sink chompers into the sizzling beef and grilled onions of the patty melt ($7.25), or the Sprinkle burger, which checks in at an intimidating 5 ounces and dares you to suggest that its name is adorable ($7.25). Those with more herbaceous appetites can seek refuge in the leafy greens of a signature salad such as from the old-school favorite garden variety ($5.25). Homemade soups-of-the-day play their steamy roles with panache ($2.75 cup) and gracefully complement any of the café’s star entrees, while milkshakes ($3.50) and other homemade desserts provide the end credits to a poignant meal.
Inside Stonefire, diners can memorize a menu filled with fresh seafood, succulent steaks, crisp salads, and more. Lunchers can make sure their swallow muscles still work by chewing into lobster queso dip with flatbread ($10) or eating the fried green tomatoes, which spring from local land to be covered in goat cheese and roasted-red-pepper gravy ($7). Six gourmet sandwiches entice eaters to linger for the philly dip's thinly sliced prime ribeye ($9) or the pickled ginger, wasabi aioli, and thai fire chili that highlight the grilled-ahi-tuna sandwich ($9).
Smokehouse Restaurant slings made-from-scratch southern fare, which its cooks prepare daily from family recipes and gussy up with mustard-, vinegar-, and ketchup-based barbecue sauces. The barbecue buffet tempts dining duos with ribs, broccoli salad, fried chicken, catfish stew, and barbecue chicken that's juicier than gossip at the Pentagon. Alternatively, the catering menu assembles one or two customer-preferred meats, such as smoked ham, fried chicken, or ribs, with a choice of three sides, including collard greens, mac-'n'-cheese, fried okra, or potato salad. Smokehouse Restaurant rounds out its catered bounty with dessert, bread, and beverages for each person ($8–$10 per person), so party hosts don’t need to force guests to don soundproof jump suits to prevent a cacophony of stomach rumbles.
It’s October 1st and Dewayne Sweet's mother Sheryl unfurls a large banner emblazoned with his restaurant’s new name: Valentina’s Greek & Italian Cuisine. A small crowd and members of the local media are also in attendance at the grand renaming ceremony, as is the girl of the hour, Dewayne's young daughter, Valentina. It’s been more than 10 years since Dewayne purchased House of Pizza from Manny Psilinakis, and in addition to the name, he's changed a few other things about the restaurant. His wait staff promotes solidarity by wearing matching gold polo shirts bedecked with the eatery's burgundy logo. They also work hard to remind diners that Valentina's is more than just a pizzeria—it embraces its Greek roots with spanakopita, tzatziki-slathered gyros, and a kitchen staff comprised entirely of griffins.
In creating Gourmet On The Go, Chef Gail Doxie wanted to fuse her culinary degree with her 13 years of experience as a personal trainer. In doing so, her aim was to help her clients transition into healthier eating habits while still enjoying flavorful and delicious meals. Today, she offers personal-chef services such as preparing one-off meals that feed 6 and assembling appetizers for 25-person cocktail parties. Her creations include spicy sesame-ginger chicken wings, seared tuna with roasted radishes, and chicken soup with basil dumplings.