Flying Rhino floods taste sensors with a sumptuous selection of fresh-roasted coffees, handmade chocolates, and natural fruit-smoothie purees. Flown in from all over the world, Flying Rhino's specialty coffees feature arabica beans that are grown in high-elevation areas, imbuing them with deep flavor and fearlessness of roller coasters. Roasted in-house, the bounty of brews includes the popular, rich, and velvety Rockin’ Rhino blend ($9.25/8 oz.), the nutty, chocolatey, and citrusy organic Bobolink ($7.25/8 oz.), the sweet, northern Italian-style Jungle Jive ($9/8 oz.), and more. Caffeinated-beverage sippers enjoy specialty drinks such as lattes, espresso, and chai tea. Flying Rhino also harnesses a variety of smooth and creamy chocolates from Guittard, a company that works directly with cacao-bean farms and disgruntled Wonka employees, to create a selection of high-quality, preservative- and wax- free chocolate made with fresh cream from a local dairy. Sink teeth into the gooey goodness of handmade chocolate salted caramels ($5/fourpack) or mellow in the mouth-melting flavors of lush aztec truffles ($1.75), coated with a chocolaty shell, stuffed with a rich, dark chocolate ganache, and tinged with cinnamon, nutmeg, and ancho chili powder ($1.75 each). Sandwiched between a cocoon of dark, milk, or white chocolate, turtles are infused with toasted pecans nesting amid a sweet bed of viscous caramel ($2.50 each), and handmade english toffee ($9.95/half-pound) makes for a satisfyingly crunchy, chocolaty treat for any Easter or Boxing Day-in-July celebration.
Like a metamorph in the Witness Protection Program, Ice Restaurant & Bar has undergone several name changes and taken a number of forms. It began as a coffee shop and later grew into a restaurant called Eddy B's before settling on its current incarnation--a nightclub where the furniture is clean and angular and the cool gray walls are peppered with modern art. Guests dig their forks and teeth into towering club sandwiches, lightly breaded lake perch, and hearty grilled steaks and pork chops.
To reach their table at Spaghetti Warehouse, guests commonly have to step through two doors: the front door of the restaurant and the door of the antique trolley parked inside. Since its inception in 1972, the Italian eatery has merged the functions of kitchen and museum. Artifacts such as grandfather clocks, factory flywheels, and circus billboards surround diners as they delve into signature plates of 15-Layer Lasagna or hand-rolled meatballs. Apart from the items they've amassed, each of the buildings also has a particular history, from the one-time ice-manufacturing plant in Columbus to Memphis's Civil War munitions depot. Given their storied pasts, it's no surprise that several of these venues house their own ghosts—at Houston's warehouse, for example, elevator lights have been known to flicker, objects are mysteriously found in new locations, and a lady in a white gown is said to roam the restaurant.
Yet the main attraction of the place is the delicious food. Like any great Italian meal, made-from-scratch dishes are created from family recipes passed down for generations via email. Guests devour the perfectly al dente pasta, crispy calamari, bottomless soups, and 12-layer chocolate cakes while dining with family and friends. It’s that feeling of togetherness that people love about Spaghetti Warehouse, a feeling that is only enhanced when the drinks start flowing and the air is punctuated by the sounds of laughter as kids play retro games, such as The Claw prize-grabbing machine.
Like a camera obscura built around a dinner table, Home Slice Pizza stays forever focused on its cuisine. Within the brick-lined establishment’s kitchen, chefs toss and fire large and extra-large thin-crust pizzas topped with ingredients as classic as pepperoni and anchovies or as original as artichoke hearts, seasoned steak, and A1 sauce. Under this flavor ornamentation lies the pizzas’ true foundation: cheese. Blends of mozzarella, feta, ricotta, cheddar, parmesan, and romano provide a solid base for creative ingredient combinations and add a gooey warmth to every bite. Not content to be confined to pizzas alone, cheese also douses orders of pan-baked cheese bread and supports focaccia subs flecked with herbs and stuffed with hot ham, turkey, bacon, and veggies.