Looking for a fresh turn in their respective careers, Joe and Dawn Taylor planted the first grapes at Sleepy Creek Vineyards in 2002. In 2007 they opened the winery, where they sell their wines and swap stories with visitors. Amid 10 acres of expansive grapevines, a timber-frame barn houses the winery and tasting room. While sipping Sleepy Creek's varietals, guests can browse the gift shop, peruse the upstairs art gallery, and sample local cheeses from Ludwig Farmstead Creamery and Ropp Jersey Cheese. Above the winery, bed-and-breakfast-style accommodations allow visitors to relax amid the countryside and eavesdrop on rumors spreading through the grapevines outside.
Ask any of the regulars at Opie Taylor's to name their favorite burger, and you might hear a different answer each time. Fans of spicy foods might point to a burger topped with swiss cheese and jalapenos, though traditionalists will likely swear by the no-nonsense double cheeseburger. If you happen to ask a vegetarian, she might expound upon the deliciousness of the black-bean patty, while a mischievous patron might goad you into taking on the Double Tank burger—a hearty tower of two beef patties, bacon, and mushrooms. The restaurant’s chefs whip up more than 30 specialty burgers, so there’s never a shortage of options.
When they're not inventing new burgers, these chefs turn their attention to crispy chicken sandwiches, tender baby back ribs, hand-rolled mozzarella sticks, and hearty chili inspired by the owner's mother's recipe. Judging by the cheers that regularly erupt in the dining room, the lively crowd appreciates their efforts as much as they appreciate their signature Packer sauce. The dimly lit space is the perfect place to catch a sports game on a projection screen; it’s even decorated with memorabilia featuring star basketball players and underappreciated champions of hopscotch.
If ever you wanted to eat your way across the globe, Nadia's Bistro would be a good place to start. Here, diners can check off Indonesia, Thailand, and parts of the Mediterranean all in one sitting, and all without having to learn language translations for "mmm." Chef Tom prepares dishes from many cultures using both traditional and contemporary techniques. There's the Indonesian specialty gado-gado, for instance, which contains a jumble of fresh veggies, tofu, boiled eggs, and potatoes. Pastas, meanwhile, reign supreme over the Mediterranean portion of the menu, and stir-fries represent Thailand with such specialties as pad pong ka ree–a seafood-based dish loaded with calamari, scallops, and shrimp.