Thick brocade curtains, soft seating, and ornate chandeliers cosset diners in an elegant atmosphere at Marie Livingston's Steakhouse. In 1992, the restaurant's matriarch and namesake parlayed years of menu-making into opening her own eatery, which she still runs today with her two daughters. Her sweet Alabama twang and gracious hospitality float through the air as she works both the front and back of the house, greeting guests at the door and ensuring each steaming dish and housemade dessert represents her name well. A secret-recipe steak sauce coats her selection of USDA Choice steaks and chops, all grilled over an open flame rather than a flat pan or a Senate subcommittee. And accompanying each are fluffy, family-recipe yeast rolls that have kept a stable of regulars coming back for more.
In a building once thought by many in the industry to be unsuitable for a restaurant, elegance enfolds guests and proves naysayers wrong. An entryway with a dome of distressed silver leaf and a vintage red sofa opens onto a dining area enhanced underfoot by marble and hardwood floors, and overhead by bright-red drop lighting. Black and cream flow throughout, with dark baseboards and crown molding lining the light walls, and large curved booths leading the eye to a black granite bar.
There’s something about a good, tender, juicy steak that makes you hungry. If you’re a happy carnivore, even the thought of that sizzle or the slightest whiff of a charcoal grill can make you hungry nearly instantly. Since 1981, the Longhorn family has understood the need for beef when these moments happen, and that’s why Longhorn now has over 350 restaurants operated in 35 states. Need, plus owner know how results in awesome food, great décor and affordable prices! At Longhorn, patrons can get everything from a huge, juicy steak with some mouthwatering sides to spicy chicken bites that light a fire under the taste-buds! Longhorn has some great starters, tasty sandwiches, refreshing salads and of course, desserts fit for a king. Feed the hungry in you: eat at Longhorn!
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]]
With 140 acres of grazing goats and masticating Jersey cows, Sweet Grass Dairy crafts artisan dairy delectables in a variety of styles. Curd-cravers can choose from a variety of cheese and charcuterie plates, such as Finn's Finest Fodder, stacked with finocchiona, creminelli barolo, speck, chorizo, Vilux dijon mustard, cornichons, and crackers. Meanwhile, wine lovers can test their matchmaking skills by pairing up lonely cheeses with a bottle of one of Sweet Grass's grape bloods. The wine menu changes weekly, but always offers myriad choices in different categories, including smooth white wines, big and bold reds, and attention-seeking sparkling varieties that perpetually fizz at top volume.
Hotel Duval, Autograph Collection is in the heart of Tallahassee, walking distance from Florida Governor's Mansion and Meginnis-Monroe House. This hotel is within close proximity of Knott House Museum and New Capitol Building.
Make yourself at home in one of the 117 air-conditioned rooms featuring refrigerators and microwaves. Your pillowtop bed comes with down comforters. Relax and take in city views from the privacy of your room. LCD televisions with cable programming provide entertainment, while complimentary wireless Internet access keeps you connected. Bathrooms feature showers, makeup/shaving mirrors, and complimentary toiletries.
Rec, Spa, Premium Amenities
Take advantage of recreation opportunities such as a 24-hour fitness facility, or other amenities including complimentary wireless Internet access and concierge services. Additional amenities include wedding services and a television in the lobby.
Satisfy your appetite at the hotel's restaurant, which serves breakfast, lunch, and dinner, or stay in and take advantage of room service (during limited hours).
Business, Other Amenities
Featured amenities include complimentary high-speed (wired) Internet access, a 24-hour business center, and express check-in. Planning an event in Tallahassee? This hotel has 7500 square feet (675 square meters) of space consisting of conference/meeting rooms, small meeting rooms, and a ballroom. A roundtrip airport shuttle is complimentary (available on request).
The chefs at A La Provence show discipline in their commitment to classic French recipes as well as to how they source ingredients; they use only natural organic beef, domestic veal and lamb from Marcho Farms or Strauss Farms, locally grown organic produce, and fish and shellfish brought fresh daily from Southern Seafood. Using these meats, they craft a gallery of traditional French- and European-American fusion dishes, relying on precise recipes rather than just carving steaks into the shape of Napoleon's face. They showcase their talent and creativity through a nightly changing amuse-bouche, a bite-size appetizer that servers ferry to tables before the main dinner. They follow this introduction with French classics such as rack of lamb, duck confit, and filet mignon. At lunch, they prepare salmon and rainbow trout with sides such as herb risotto and garlic haricots verts. The aromas of these dishes and international wines fill the stone-tiled dining room, where walls are hung with mirrors in gilded frames, delicate sconces, floral displays, and oil paintings of tree-lined French streets.