For a menu preview, try crab cakes and green tomatoes served with tangy remoulade ($6.99), or eschew appetizers for the surf and turf, an 8-ounce rib eye or 10-ounce sirloin char-broiled and served alongside shrimp and vegetables ($14.99). For some prototypical southern culinary comfort, wrap yourself in a full rack of tender, meaty smoked baby-back pork ribs ($15.99), or grill your way to glorious stomach-sating with the low country shrimp and grits, a Carolina classic that pairs a dozen grilled shrimp with a luscious bed of cheesy grits ($7.99).
The culinary artisans at Giano’s Italian Deli masterfully douse succulent meats and fresh veggies in house-made sauces and dressings to populate a menu teeming with hearty sandwiches, pastas, and pizzas. Diners step up to the counter to place their order or receive a mystical fortune-telling, as a sandwichsmith constructs a lineup of 12 phalange-fillers including the house-made chicken salad sandwich ($4.99) or the robust muffuletta ($4.99/6”; $9.99 for 12”), which showcases a trifecta of ham, salami, and provolone smothered with fresh olive salad ($4.99). Created on-site from scratch, marinara sauce covers Italian pasta plumes, including five-layer lasagna made from fresh ground beef, ricotta, provolone, and mozzarella ($8.99) or gooey cheese ravioli ($7.29). Meat abstainers can thrive on vegetarian options such as eggplant parmesan topped with marinara and provolone ($8.49) or a 12-inch Veggie Lovers pizza ($13.99), perfect for sharing with culinary comrades or practicing python impressions by engulfing it in one bite.
Super Suppers' class schedule is boiling over with fun, apron-wearing-tunities for the entire family. Fans of flavor enhancing will feel right at home during the sauce-making class (scheduled for Saturday, September 25 at 2 p.m), which hones in on the proper preparation of critical condiments such as classic béchamel, basic roux, brown gravy, tomato sauce, and deglazed drizzlables. Those that prefer their fare rolled like a mobster's carpet can partake in the sushi-making course (Thursday, September 30 at 6 p.m.). Or, strut into the holiday season with a level head and balanced belly by learning to save time and cut calories during a healthy eating course (Tuesday, October 12 at 6 p.m.). Kid-focused classes are also scheduled regularly, and vegetarian options are available upon request (you can discuss dietary options when calling to reserve your class slot).
Yolo Dessert Bar reanimates tired taste buds with a spectrum of stimulating sweets that are prepared fresh daily. The lineup of post-meal sweet-tooth satisfiers includes the salted caramel gelato, a glaciated artisanal cream augmented with sweet, yet savory cassonade ($3.75–$5.75). Those looking to keep their shadows slender can snag the strawberry-cake yogurt, a frozen ambrosia of fruity and saccharine tastes ($0.45 an ounce), which is just one of the many delectable low-fat options available. Yolo also serves coffee and espresso all day to accompany its array of cupcakes, tarts, and sorbets. Customers can personalize most dishes by decorating their chosen sweet with a variety of toppings or by autographing it with a permanent marker.
Each morning, the family staff at JoJo’s Diner on Broadway grinds fresh Black Angus beef into quarter-pound patties and prepares breakfast sausage. They also create their salads, desserts, and backyard spacecraft from scratch. From 7 a.m.–3 p.m., hungry passersby can stop in for the sausages and simultaneously served breakfast and lunch staples, including eggs, pancakes, burgers, and hot dogs.
In today's chatter-heavy world, delicious secrets rarely last a day, let alone more than a century. Yet according to LA Teen Festival magazine, the Anaya family behind Pinches Tacos has managed to guard its coveted mole recipe for more than 120 years. The sauce's undisclosed ingredients have transferred from bough to bough of the Anaya family tree, passing through the generations alongside methods for hand making tortillas, marinating carne asada, and blindfolding tour groups that walk through the kitchen. The authentic eats have also made the trip from Mexico to California and Alabama.
The Homewood location is owned by Ty Taylor, whom befriended the Anayas while living in Hollywood and moonlighting as an actor. Running his own Pinches location brought him back home to his native Alabama after years out West in the restaurant and entertainment industry. “I love reconnecting with friends I haven’t seen in twenty years,” he told the Homewood Star last year. “Friends stop by weekly to say ‘hello’ and share a drink. It’s great to be back in a neighborhood surrounded by new and old friends.”
The Star also reports that the restaurant's name comes from the Spanish slang for cook, "pinche," which Pancho Villa would reputedly shout whenever he craved a taco meal. Today, the tacos on the Anayas’ menu would have made Pancho beg. They come cradling everything from slow-broiled and citrus-scented pork to shrimp and cactus, exploring the full possibilities of fresh ingredients and authentic Mexican combinations. Burritos, tortas, and sopes round out the list of street-food staples, carrying with them everything from Angus beef to oaxacan cheese.