At Occasionally Cake, pastry chefs Sabrina Campbell and Marcia Crandall get pretty bold with their cupcake flavors. So it may not come as a surprise that one of their bestsellers is called Everything But The Kitchen Sink. There's a lot going on with this vanilla cupcake—it's filled with peanut butter, chocolate, and butterscotch chips, dipped in caramel, iced with peanut butter frosting, and topped off with Heath bits. Other cupcakes, meanwhile, range from the Fuzzy Navel—an orange cake with peach buttercream—to the Grasshopper, a chocolate truffle cake crowned with mint-Oreo buttercream and capable of leaping several feet if startled. Sabrina and Marcia also craft cakes for special occasions such as weddings and birthday parties.
Drawing on Southern traditions, Red Hot and Blue’s delectable menu satisfies barbecue cravings with smoke-ringed eats and authentic Southern recipes. Pit masters stoke low-and-slow fires kindled by hickory logs to smother top-quality meats in a smoky infusion, granting tenderness and depth of flavor normally only found in funk albums. Like a puppy’s nose, the restaurant’s St. Louis–style ribs come in wet, dry, and sweet iterations, each wooing taste buds with toothsome hunks of meat laced with secret-spice blends and accompanied by barbecue beans and creamy coleslaw ($14.99 for a half slab; $21.99 for a full slab). Fresh-made burgers and sandwiches range from beefy patties heaped with pulled pork and onion-ring straws ($9.49) to golden-fried Delta catfish fillets with tartar-sauce sidecars ($11.99). Cooks slather pulled shoulder with a poultice of Mojo mild sauce before piling its pork onto a soft bun aside Grandma’s potato salad ($7.99). Protein-pairing platters sync sea and land with fried shrimp and ribs ($14.99) or ribs and catfish ($14.99), all of which wind up in the drink thanks to chilly tidal waves of freshly brewed sweet tea.
The flaming, hollering wing-eater painted across the front window at Wings To Go serves as a fair warning to guests: some of the sauces are spicy. Such sauces are listed on the menu under fitting monikers like "suicide", "homicide", and "bar-b-cide" with cheeky captions such as "only on a dare" or "seriously guys, this is not to be used as a substitute for contact lens solution—not even in an emergency." There is, however, an array of milder varieties—including a buttery golden garlic, a sweet honey mustard, and a tangy teriyaki—in the eatery's lineup of 18 signature sauces. Cooks shower these flavorful concoctions onto boneless and traditional buffalo wings, or serve them as dipping sauces alongside crispy tenders and shrimp. They can also whip up seven varieties of chicken sandwiches, as well as philly cheesesteaks with onions and peppers.
Diners can enjoy meals perched on stools in the bright, cozy eatery, or opt for takeout to enjoy wings in the comfort of their home or office via online ordering.
Chefs use grass-fed beef, cage-free chicken, and steroid-free pulled pork that hail from sustainable sources to craft a bounty of tortilla-wrapped treats that take their names from the likes of Caddyshack, Fletch, and Seinfeld. It's this dual mindset of serious food and irreverent attitude that tinges every one of the eatery's southwestern morsels, from the Art Vandalay burrito to the John Coctostan quesadilla. As the kitchen staff crafts their daily batch of guacamole to join the lineup of six zesty salsas, diners choose from a list of more than 20 ingredients to fill out the entree that will soon be conjured before their eyes. Because dishes are made to order, each finds easy customization for vegetarian, gluten free, and low-calorie diets, and the absence of microwaves, trans-fats, and MSG keep eats wholesome. Meanwhile, a complimentary accompaniment of chips and salsa turns portions into full meals faster than an industry-grade blow-up ray.