Cuisine Type: Soul food
Handicap Accessible: Yes
Number of Tables: 11–25
Parking: Free street parking
Most popular offering: Braised pork loin with cheddar grits
Delivery/Takeout Available: Yes
Outdoor Seating: No
What is one of your most popular offerings? How is it prepared?
Braised pork loin served with homemade cheddar grits and pan gravy.
Do you adhere to any sustainable or eco-friendly practices?
I strive to buy local approved goods when available. I try to stay involved with the locals to be able to provide what they are looking for.
Is there anything else you want to add that we didn't cover?
I am a restaurant veteran that has been studying the trade for 15 years. My dream has always been to open a restaurant, and I love to make people happy. What makes people happier than soul food?
In your own words, how would you describe your menu?
Our menu will bring you the best of southern soul food prepared fresh here in my kitchen.
Cupcake Gallery’s pastry chefs whip up more than 30 varieties of cupcakes in flavors such as salted caramel, raspberry, and mocha. A german chocolate cake recipe—passed down through the founders’ family for more than a century—fills both cupcakes and traditional cakes, which the bakers elaborately frost to resemble cartoon characters, musical instruments, and favorite Whig Party leaders. In addition to serving smoothies and house-roasted coffee, the kitchen crew also assembles take-and-bake casseroles such as the cheesy chicken potato and Seafood Spectacular. Behind the counter, they concoct house smoothies in flavors such as banana split and piña colada and mix whole cupcakes into their signature cupcake milk shakes to create tempting combinations such as peanut butter and chocolate.
Making cupcakes from scratch with recipes you developed yourself doesn’t just attract swarms of hungry customers—it can also attract the attention of the Food Network. Kim Wood’s batches of artistic and decadent desserts landed her a spot on Cupcake Wars, where she competed with three other confection experts for the chance to be named the kitchen victor. Back in her shop, she crafts the same sweets she made on TV as well as dozens of other cupcake flavors, using only fresh, whole ingredients such as sweet-cream butter, fresh fruit, and cupcake wrappers just plucked from the garden. Her signature flavors—which include key-lime pie, italian cream cake, and chocolate mint—vary by the day, and gluten-free and vegan options are available once per week. Beyond the signature sweets, Wood keeps things interesting by modifying her cupcakes into cake balls, cake pops, and cream-filled whoopee pies.
When Mike Kantrow founded his original sandwich shop in 1979, he thought the name Byron's looked too boring. So, as he explains on his restaurant's website, he scratched the s and added a z to the end, giving birth to both a local legend with the Big Byronz sandwich and a local controversy over how to pronounce "Byronz." "If you want clarification on how to say it," Mike explains, "don't ask me."
So while regulars may fight over phonetics, few argue over the flavors infused in Bistro Byronz's southern-styled bistro cuisine. Hearty entrees anchor both the lunch and dinner menus, inviting diners to dig into the roasted potatoes that flank a French-cut pork chop marinated in Abita root beer. Comfort dishes soothe the soul, such as tender pot roast that wades in creole gravy and the signature Byronz sandwich with three types of meat, cheeses, dressing, and black olives.
Inside the savory-scented digs of Honey Baked Ham & Cafe, spools of hardwood-smoked, spiral-sliced ham entice carnivorous palates. Here, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato soufflé. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.