The police aren't on to him––yet. But Capone can't leave anything to chance. He's bullet-proofed the hardwood floors with sand. He's dug secret tunnels, and rigged escape hatches on the roof. Despite his preparations, though, he never feels quite secure. With a final glance over his shoulder, he heads to the stone patio to kick back some contraband suds with Dillinger.
A lot of stories like this one fly around High Point restaurant, where the digging of the tunnels in the basement may or may not have been funded by Al Capone. Though these rumors are gospel to owners Ron and Jama Turner, they make sure that their eatery offers visitors more than just stories. Listed on the National Register of Historic Places, the three-story compound brings to mind a quaint ski lodge with its large courtyard and verdant hedges. Inside, the dining room is flooded with natural light from large bay windows, and a floor-to-ceiling stone fireplace sits atop the original 1920s hardwood floors.
Then, there's the food. At dinnertime, dark wood tables populate with fresh seafood and steaks in wine and butter sauce. The menu also bespeaks bayou influence, with zesty preparations of jambalaya, crawfish, and New Orleans–style barbecue shrimp. While spooling seafood pasta around their forks, patrons can question servers about High Point's catering services or question the owners about whether the fountain out front was ever used by Capone to make homemade gin.
For Blair Butler and Clayton Cutler, moonshine was just the beginning. When the pair opened Tenn South Distillery in 2011, their goal was to craft the age-old Tennessee spirit in small batches based on traditional methods. Once All Purpose Shine hit shelves, the duo's goals expanded. That's when Blair and Clayton began crafting oak-barrel-aged whiskey, vodka, and gin. Additionally, the pair homebrews flavored moonshines, perfect for mixing into drinks or adding extra shine to already brilliant patent-leather boots. Open throughout the week, the brothers-in-law invite visitors to check out the process and taste the final results during tours and tastings.
Tennessee State Park Restaurants has eight eateries under its umbrella, all of which can be found in scenic locales sprinkled across the state. Park-goers can take a load off after a long day of hiking and sightseeing to dig into different specialties. Each spot offers a unique menu?Cumberland Mountain specializes in catfish on Fridays, whereas Pickwick Landing combines Southern cuisine with views of the water.
During the evening, 3 Brothers Deli and Brewhouse exudes the warm glow of an after-hours hangout, one where friends congregate and the faint din of chatter spills out into the parking lot every time the front door swings open. But it wasn't always this way. According to BoroPulse.com, just 100 days after brothers Rob and Eric Fortney opened their first Italian deli, it burned to the ground. Rather than throw in the towel, they spent half a year retooling and plotting a grand reopening that surpassed all their earlier ambitions. And this is what they came up with. The rebuilt and expanded 3 Brothers Deli and Brewhouse beckons loyal regulars to sip 1 of more than 60 beers or premium spirits while tackling a massive signature hoagie or pasta dinner. In a back room, a salacious lamp inspired by A Christmas Story illuminates a small collection of arcade games, including a pinball machine and a miniature bowling game designed to be played with tiny balls or unripe plums. In addition to these fun-filled diversions, the pub entertains guests throughout the week with a schedule of live music, open mic nights, and other events.
Smashburger isn't just the name?it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Angus beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market. This handcrafting approach typifies everything else the restaurant does, from blending handspun H?agen-Dazs shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded to 160 restaurants in five years, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
The Marble Slab Creamery sensory experience begins by just walking past the storefront, where the buttery scent of fresh-baked waffle cones drifts out into the air. Gourmet ice creams are freshly crafted on site from Marble Slab’s original recipe, enticing customers’ eyes with a rainbow of colours. Once clients have made a flavour selection, they choose from a smorgasbord of mix-ins, from fresh fruit to nuts to candy and crumbled cookies, which an ice cream chef then hand-folds in atop a frosty marble slab before packing the finished custom-designed flavour masterpiece into a house-made waffle cone.
In addition to procuring handheld treats, Marble Slab Creamery can send creations home in a variety of other formats, such as ice cream cakes, cupcakes, and hand-packed half-litres, or in the capable hands of a catering team for sprucing up special events such as corporate get-togethers or school functions with portable marble slabs or sundae bars in tow.