An oasis of barbecue goodness off Highway 25, the bright red roof of Huntin Camp BBQ and Grill draws drivers' attention to the restaurant. Among wood-paneled walls, taxidermy animals, and local sports memorabilia, diners tuck into meals of homestyle ribs, wings, steaks, and burgers. Lunch and supper buffets present a chance to sample a little bit of everything, like heaping portions of sides such as hush puppies, baked beans, and sweet potatoes.
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.
Although Jason and his grandfather hail from different worlds, they've landed in the same space: Marmalade's kitchen. After retiring from the CIA, Jason's grandfather opened The Egg & I in Florida. It has been dishing out breakfast for nearly 30 years since. Jason has a more traditional culinary background, attending Johnson & Wales culinary school before working in La Petit Auberge's kitchen and serving as the sous chef at Lake of the Woods Country Club. The two have merged their collective experiences to open the breakfast-centric Marmalade. Dishes include five variations of poached eggs, crepes with lingonberries or orange marmalade, and french toast freshly made with banana-nut bread, caramel, and whipped cream.
Few things bring to mind the lazy warmth of summer like a fresh funnel cake laced with powdered sugar. At Confections Carnival Food, patrons surround themselves with fair food throughout the year in a space bright with the primary colors of a circus tent or a clown's makeup-stained pillow. The deep fryer crackles sharply, crisping battered Oreos, cheesecake, and nuggets of cookie dough, and nine different flavors of cotton candy pull apart into pastel tufts of cumulonimbus. From the kitchen drift scents that hint at chicken cheesesteak smothered in onions and mushrooms as well as hot dogs, burgers, and corn dogs.
Cuisine Type: Wine and Craft Beer
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Wine & Craft Beer & live entertainment
Alcohol: Beer and wine only
Delivery / Take-out Available: Yes
Outdoor Seating: Yes
Pro Tip: Call to confirm seating and to know what
the schedule is for tastings and entertainment.