Foxfield Bar and Grille's flame wizards sizzle up locally grown ingredients to create sumptuous spreads, and professional pourers furnish chalices with a wide variety of cocktails, wines, and beers. A three-cheese panini ($6.50) swaddles a trifecta of provolone, cheddar, and swiss cheeses, and a plate of local shrimp and grits ($7.50) come crowned with house-made gravy—an even more delicious dressing than its cousin, garage-made gravy. A smoked salmon-and-cream-cheese bagel ($7.25) tenderly tackles appetites with the assistance of capers and red onions. In addition to specially selected wines, beers and sake, Foxfield's bartenders concoct a menu of classic and specialty cocktails such as the acai-spirit-based ave maria ($6) and the french kiss vodka martini ($7) made with Chambord and pineapple.
To enjoy graham crackers and sour Skittles, one typically must chew. But at The Hookah Spot, those flavorful sensations waft over palates during hookah-smoking sessions in a spacious lounge. From arabian coffee and hawaiian punch to housemade blends, more than 25 shisha flavors can fill The Hookah Spot's elegant glass-bodied pipes. Plumes of smoke drift toward the chandelier-adorned ceiling of the lounge, whose flat-screen TVs and black-and-white-striped walls surround hardwood floors and comfy couches.
Trained in the art of sausage making, German-born Wilfried Huller put his skills to use by opening a butcher shop in 1968. The business expanded into a restaurant and moved its current location, where mugs sing glassy songs in toasts over brimming plates of Wiener schnitzel and spaetzle. A German-style buffet sets forth an endless parade of steam, which hints at meats free of MSG, mixed with fistfuls of spices, and smoked over natural hardwood. Cool suds spill forth from bottles and taps, fueling revelry with honey-hued wheat beers from Franziskaner and Maisel. The onsite butcher shop sends homemade sausages with guests eager to enjoy them in the comfort of vacationing neighbors' kitchens.
SakiTumi's menu of sushi and international grilled grub is crafted from fresh, high-quality ingredients. The culinary curtain rises for opening acts of edamame ($4), which recite moving soliloquies of soybeans and pink Hawaiian sea salt. The Cali roll ($5) serves up an exciting head-on collision between Osaki crab, avocado, and cucumber, while the rainbow roll ($15) presents a palatable spectrum of crab, salmon, and tuna that leads to golden gems of eel. The Fire Island roll on soy paper ($14) is a SakiTumi specialty, featuring tempura shrimp and avocado, topped with diced tuna pieces that are mixed with a sassy sriracha sauce. A variety of grilled goodies are sensitive to recovering fish fiends, who can sink their mouth bones into the meaty Kobe burger ($12) or brawl with the Sapporo steak ($18), which comes armed with asparagus spears and a mashed potato posse.
Solstice Kitchen owner and executive chef Ricky Mollohan takes pride in crafting creative seasonal menus while working closely with local suppliers to ensure ingredients are as fresh as possible. Start taste buds tingling with a table-side beef tartare served with parsley-caper salad, worcestershire, black pepper, red-wine mustard, and Manchester Farms quail egg ($14), before moving on to indulgent entrees such as olive-oil-seared wild salmon tamed with horseradish-black-pepper cream, wild-mushroom and goat-cheese risotto, port-wine reduction, and a salad made from friendly local herbs ($19). While Solstice boasts an expansive wine and cocktail list, guests who prefer a familiar libation are welcome to tote their own favorite potent to the restaurant's cozy yet modern dining room for a $15 corking fee, or the equivalent value in cubic zirconia. Dinner is served Monday through Thursday from 5:30 p.m. to 9:30 p.m., Friday and Saturday from 5:30 p.m. to 10:30 p.m., and Sundays from 5:30 p.m to 9 p.m.