When shaping the menu of Rodeo Restaurant and Bar, owners Trent Baker and Chris Robbins pulled inspiration from snapshots of their lives as Southern-raised children. The Cajun, Southwestern, Tex-Mex, and barbecue recipes inspire feelings ranging from sipping fresh lemonade on a sun-bleached cedar porch to watching young boys pelt each other with fallen pecans from the tree in the backyard. Each dish is assembled with authentic ingredients including roasted corn, thick molasses, ripe chilies, cumin-scented black beans, and pickled Stetsons. In addition to lunch and dinner specialties, Rodeo Restaurant and Bar features a list of specialty cocktails and martinis, as well as beers and wines from Southern vineyards and microbreweries.
The chefs at The Manor, a trendy nightclub fused with an upscale restaurant, craft a menu of surf-and-turf and elegant fusion cuisine. Diners can catch seaborne centerpieces such as the chili-rubbed firewood salmon ($10.95) and release them into the brooks, bayous, and unmanned water parks that comprise the human body’s 80% H2O makeup. Grilled Korean-style short ribs backstroke in a citrus-soy-chili marinade before basking on plates ($11.95), and the raspberry seared scallops partner with mixed greens that add to pulchritudinous stomach-wall gardens ($11.95). Diners can chase bites down esophageal tunnels with drinks, including Grey Goose–driven concoctions such as the Godiva-laced orange espresso martini ($12).
The sandwich sculptors at The Painted Pickle stack hearty portions of fresh ingredients between soft and tasty slices of diverse bread. Traverse the meat mountains and Dijon deltas that populate The Painted Pickle’s deli menu, and colonize a top-round roast-beef sandwich ($8.95), a hot corned-beef sandwich ($8.95), or the roasted-chicken-breast sandwich ($8.95), served with your choice of potato salad or coleslaw. Each of its croissants are concocted fresh daily, just in time to shelter orphaned spinach and feta ($5.95) or egg, ham, and cheese ($5.95). Breakfast barons can pair a piping-hot Lavazza coffee ($1.50 medium, $1.75 large) with a hot bagel ($0.85), and proud chefs can munch the pastry cigars ($2.75) to celebrate the birth of a healthy muffin ($2.95). Feel free to nosh the handheld edibles on its clean, relaxing outdoor patio, within the deli's cool-green confines, or in the furniture store to which it’s connected. For dinner, reservations are required.
Named after the owner's sassy feline CEO, Lola's Healthy Pet Cafe helps pets look and feel their best with cat and dog grooming services and a storefront packed with holistic food, treats, and supplements. Bringing more than a decade of grooming experience to Lola's, owner Kelly strives to give each pet personalized attention by scheduling a limited number of appointments each day. Though she specializes in doggy facials and massage, Kelly is armed with the skills and tools to spruce up both kitties and all breeds of canines, readying them for shows, everyday living, or immediate romps in backyard mud puddles. To keep families' furry companions as healthy on the inside as they are adorable on the outside, Lola's Healthy Pet Cafe purveys brands of food and treats comprising natural and holistic ingredients.
Bailey's Bistro specializes in omnivore- and vegetarian-friendly comfort fare prepared with organic ingredients. Atop tables clad in dark-magenta cloths, beer and wine flank plates of organic sirloin burgers, pastas slathered in homemade sauce, and house-made vegetarian chili. Occasional strains of live music pipe through the restaurant's sound system, soothing visitors with acoustic guitar or challenging them with acoustic synthesizer. Bailey's Bistro also entertains patrons with karaoke, DJs, and theme nights.
Featured on WSVN's Style File, Crepeteria adds a touch of American flair to classic French cuisine with an eclectic menu of sweet and savory crêpes filled with fresh fruits, deli meats, or vegetables. Start mornings off right with the breakfast special, a crêpe-wrapped mélange of ham or bacon, egg, and melted swiss, or swap it for a sweet beginning by wrapping the wafer-thin pancake around vanilla ice cream or a bowl of cereal. The crêpe craftsmen also fold the delicate dough around an assortment of customer-chosen toppings, such as peanut butter and jelly, or sliced apples, raw honey, and melted brie, all of which may be washed down with fresh cups of hand-roasted, small batch Savannah's PERC coffee.