Rhonda Foster, owner and head chef of Liam’s Restaurant, founded Liam's with two maxims in mind: think locally and organically, and take the pretension out of fine dining. After hot-gluing the restaurant into a cozy, historic brick building in downtown Thomasville, Rhonda began purchasing ingredients from local sustainable-growth farms. To this day, Rhonda and her employees take an active role in every step of the farm-to-table process, whether they’re touring the actual farms to ensure their methods are organic or they're hunting for wild turkey and duck themselves.
From the open kitchen, chefs transmogrify the fruits, vegetables, meats, and artisan cheeses of their research into ever changing seasonal menu, which includes daily seafood specials such as the mushroom-crusted Ahi Tuna. Diners can look in on the cooksmanship while chatting with Rhonda and her husband Scott about culinary techniques or chewing strategies as the two slow-cook enticing dishes, such as the sautéed Duck & Mushroom confit with truffle oil. For smaller appetites, the duo plates up a selection of nearly a hundred artisan cheeses flown, shipped, or catapulted in from around the globe.
Craft brews from breweries like Dogfish Head and North Coast line the shelves alongside wines from California, Germany, and France. Liam’s also serves up weekday lunch and a Saturday European-style brunch, and periodically hosts themed events such as chocolate tastings, Taste of Spain, Lobsterfest, and Beer Club.:m]]
Seminole Bowl welcomes bowlers to compete on 24 polished lanes laid out beneath cosmic lights and a thumping sound system. The alley's grill revives weary bowling muscles with nachos and ice-cold soda, and a full-service bar invites bowlers to linger longer as they reminisce about the game and compose odes to the Cincinnati split. A large game room inspires kids to compete in pursuit of redemption tickets rather than the heart of the quiz bowl cheerleader.
Trained motor-buggy technicians at Thomasville Toyota examine and purify foreign and domestic vehicles during the one-hour 19-point inspection, which includes an air-conditioner sanitizer. Fluids such as power-steering, coolant, differential, transmission, brake master cylinder, and windshield-washer wait patiently for an inspection and the cool kiss of a liquid top-off, and air filters, exhaust systems, and hoses are inspected by a magnifying glass on reprieve from the doldrums of ant observing in the sun. Rubber wheels are then investigated for rough wear, and tire pressure is checked and adjusted to appropriate levels. Rid jalopies of mold, pollen, dust, and other floating particles with the air-conditioner sanitizer, and ensure that cars are allergen-free and smell as fresh as laundry that's been drying in a perpetual wind tunnel.
At Beef 'O' Brady's, hungry herds can satisfy hankerings for flavor stampedes with an extensive pub-style menu served in a sports-themed spot. Thrill-seeking taste buds dive tongue first into a wing basket laced with any of 11 different sauces and accompanied by fries, coleslaw, and blue-cheese dressing ($8.99) or beer-battered onion rings served with Beef's spicy dipping sauce ($6.69).