Fresh fare can be found at Captain Tom's Seafood Restaurant, where visitors seek to sample every seafood dish on the menu.
Serving the opposite of low-fat fare, Captain Tom's Seafood Restaurant is perfect for people who want to indulge.
Whether you have something to celebrate or just need something to take the edge off, the drink menu at Captain Tom's Seafood Restaurant won't disappoint.
Both the young and the young-at-heart will dig the family-oriented menu and ambience at Captain Tom's Seafood Restaurant.
Plan your next big gathering at Captain Tom's Seafood Restaurant — patrons will appreciate the spacious interior, and there's even a private room for special occasions.
Diners who appreciate a no-frills environment come to Captain Tom's Seafood Restaurant in jeans and a hoodie.
You can also have Captain Tom's Seafood Restaurant cater your next event.
Or, take your food to go.
For drivers, a nearby lot is available for use.
An average meal at Captain Tom's Seafood Restaurant will set you back about $30.
At Captain Tom's Seafood Restaurant, you can pay with Visa, MasterCard, Discover, American Express or any other major credit card.
For a down-home Southern feast, J. Peppers Southern Grille has got you covered.
Low-fat choices are not featured on the menu
this place serves the real deal.
Drinks are also on the menu here, so patrons can start the night off right.
Little ones are just as welcome as their parents at J. Peppers Southern Grille.
J. Peppers Southern Grille can provide comfortable seating options for parties of any size.
The patio tables outside of J. Peppers Southern Grille are the perfect spot for a summer meal.
Drift away from stuffy dress-code conventions and dine in comfort at J. Peppers Southern Grille.
Dining out isn't your only option here — pickup is available, too.
Parking is provided in a nearby lot, so diners can easily walk to and from their cars.
Store your bike safely at one of the main bike racks near J. Peppers Southern Grille.
You can take it easy on your wallet at J. Peppers Southern Grille — prices are generally less than $30 per person.
The restaurant serves breakfast, lunch, and dinner, but it's the dinner menu that really draws the crowds.
At Don Juan's Mexican Restaurant — a relaxed Mexican restaurant — you can enjoy a classic margarita and bottomless chips and salsa.
Go ahead and bring your rug rats with you — this restaurant has kid-friendly food and seating.
Don Juan's Mexican Restaurant provides seasonal outdoor seating — be sure to grab a chair before it's too late.
Take note that the restaurant can get a bit loud, so vocal cords and eardrums should be in tip-top shape.
For the tastes of Don Juan's Mexican Restaurant from the comfort of your next party, the restaurant also offers catering services.
Want to enjoy this restaurant without the wait? Get it to go.
Pull into one of the many parking spaces nearby if you choose to drive to the restaurant.
At Don Juan's Mexican Restaurant, you can pay with any major credit card.
So kick back and enjoy some delicious Mexican food at Don Juan's Mexican Restaurant.
You can explore a new and innovative side of Mexican cuisine when you opt to dine at the highly-rated Don Juan's Mexican Restaurant.
For Mike and Terry Schneider, opening the first Loop Pizza Grill franchise more than two decades ago was a culinary hail-mary. The Schneiders had struck gold with their first foray into the restaurant industry—Jacksonville's
popular Applejacks franchise—but that success did not follow them when they expanded to a second location. Saddled with unused kitchen equipment, they came up with a bold idea: double down and create the perfect pizza place.
The Schneiders knew that pizza joints were magnets for the young and hurried crowd, so they set out to craft a menu that would also appeal to the discerning palate. They stocked their kitchen with hand-picked ingredients and used real china to plate their pizzas, fire-grilled burgers, and salads. The couple's gamble paid off and The Loop Pizza Grill was a hit—and it still thrives today. Since opening its first spot in 1988, The Loop has popped up in 14 locations in two states, much like a pizza delivery boy with a very fast bike.
If you're in the mood for comfort food, enjoy a cheeseburger with a mound of golden fries at burger house McDonald's.
McDonald's knows how to make gluten-free and low-fat fare taste great, so stop by for a healthy (and flavorful) bite.
Gather up your friends, coworkers or family members and head to McDonald's for a group meal.
A tad noisy, the burger joint is well-suited for those who don't mind a little extra hustle and bustle.
Feeling a little shy? Carryout is available.
McDonald's has easy parking nearby for diners who wish to drive.
Wake up early to catch a bite of McDonald's' breakfast, or swing by later for some tasty lunch or dinner.
Whether you're a party animal or an early riser, the burger joint will be open to serve you 24 hours a day.
So go ahead and treat yourself to a juicy, mouthwatering burger from McDonald's and satisfy your hunger.
For a creative and innovative burger filled with endless flavors, look no further than the highly-rated McDonald's.
Fill up on fare from Sixty Six Pizzeria Grill and Bar and get a taste of the Kernersville neighborhood.
Toast your evening out at this restaurant with a glass of beer or wine from their lengthy drink list.
Parents, bring your kids along to this restaurant, where you'll find a family-friendly menu and ambience.
Volume at this restaurant can reach upper decibels, so come prepared to raise your voice to be heard.
Carry-out is also available for those who prefer to enjoy this restaurant's cooking from the comfort of their own home.
Driving to Sixty Six Pizzeria Grill and Bar? Check out the nearby parking selections and park with ease.
Sixty Six Pizzeria Grill and Bar's diners can store their bikes safely at the rack around the corner.
Prices are downright affordable at Sixty Six Pizzeria Grill and Bar, with most items well under the $15 mark.
At Sixty Six Pizzeria Grill and Bar, you have the option of paying by major credit card.
As useful as WD40 and much more edible, coconut oil is a powerhouse. In fact, just one jar of the stuff can replace several household staples, from kitchen ingredients to baby wipes. Here’s how to substitute it for 16 total items in 3 rooms of the home:
1. Coffee: Coconut oil is a reputed energy booster. Swallowing a spoonful or two in the afternoon can be a healthful alternative to a cuppa.2. Coffee creamer: Emulsified and poured into coffee, it’s much tastier than (and probably just as nutritious as) that bulletproof stuff.3. Butter or oil (when sautéing): Coconut oil’s high smoke point makes it great for cooking on the stovetop, especially at high heat. Try swapping it in when making stir-fries, scrambled eggs, or pancakes, especially if you like a very mild coconut flavor.4. Oil (when baking): The oil imparts a delicious je ne sais quoi to baked goods—even boxed ones. Use it to give from-the-box brownies an upgrade, and you’ll dream about them for days.5. Condiments: Drop it into quinoa or oatmeal for added nutrients and healthy fats. You can also put it on top of sweet potatoes instead of butter!
6. Moisturizer: It works on your body and your face. It’s naturally SPF 4, so it offers a bit of protection from UV rays, too.7. Leave-in conditioner and anti-static agent: Rub a small amount between your hands and smooth them over your hair to control flyaways.8. Lip balm: It soothes sore, chapped lips, and other skin irritations.9. Eye-makeup remover: Rub it between your fingers until it liquefies, smear it on your lids, and wipe it off with a cotton pad.10. Face wash: Add a little water and rub it in your hands until it foams.11. Hand and foot cream: Massage it into cracked knuckles, or slather it onto your soles and stick them into socks for an overnight soak.12. Shaving cream: It’ll give you a smooth shave, plus additional moisture for your skin.
13. Ouchie ointment: Dab it on cuts and scrapes, which will benefit from its antimicrobial properties.14. Anti-itch cream: Coconut oil reduces itching from bug bites, and helps to calm sunburn, eczema, and cradle cap.15. Diaper cream: A layer on baby’s bottom guards against (and soothes) diaper rash flare-ups.16. Baby wipes: Simply mix it with hot water and pour it over a stack of paper towels that you’ve cut in half. Keep the towels in an airtight container so they stay moist.
Check out more coconut-oil coverage:
Oil Pulling Whitens Your Teeth and (Maybe) Makes You Invincible
The Five Best Uses for Coconut Oil You’ve Never Heard Of
A dainty sweet-potato bourbon cake (seen above). A deconstructed cheesecake topped with a sphere of fruit purée. A crème brûlée decorated with delicate, edible flowers. Ceviche plated to look more like a frothy cocktail than a bite of raw fish. These are just a few of the dishes that Chef Roque Heidler has conceptualized, plated, and posted to Instagram over the years.
Jump to his five tips for food photography.
This Tulsa chef is a bit of a Renaissance man. First and foremost, he works at The Chalkboard, an elegant New American restaurant where he does triple-duty as chef de cuisine, pastry chef, and resident plating expert. There, he quickly earned a reputation for his immaculate desserts, which helped him win the Sweets category in the first annual Taste of Groupon Awards. But that’s just his day job.
Over the years, Chef Heidler’s explored all sorts of facets of the art world. He experimented with street art in his youth, and, early on in his career, he took a two-year hiatus from the food industry to work as a tattoo artist. Today, he’s using those art skills to create the stunning desserts that first caught our attention.
We had the chance to chat with Chef Heidler after he won his award recently. Here are some of the highlights from our conversation.
Turning dining into an adventure
A video posted by Keepin Tha Block Fed (@purpstagram) on Dec 28, 2015 at 4:00pm PST
For Chef Heidler, cooking is all about balancing the familiar and the surprising. “I generally like to do a take on my childhood favorites,” he explained. He starts with these classic dishes and infuses them with “some sort of whimsy” while maintaining their approachability.
Frequently, that whimsy he talks about comes in the form of some sort of sneaky molecular-gastronomy trick, be it dessert gels made with agar or fruit purées transformed into delicate spheres that crack open with the whack of a spoon. Or, consider his take on chocolate pie:
“I got ahold of some methylcellulose and I did this crazy, crazy mad-scientist chocolate pie … that had this strawberry-buttermilk foam and this methylcellulose chocolate filling. [The filling] would be liquid at 70 degrees, but once you heated it up to 140, it would turn into that custard state.” The resulting dessert balanced different temperatures, textures, and flavors—subverting the diners’ expectations about what a classic chocolate pie could be.
How his unique background inspires his food
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 10, 2016 at 8:22pm PDT
An artistic eye pervades everything Roque Heidler does. Though it’s been years since he did any street art or worked in a tattoo parlor, those experiences still give him a unique outlook on food: “I’ll look at flavors sometimes as colors, if that makes any sense. And I plate them out like that. Sometimes I’ll base a whole dish on a color and search for those flavors that go with it,” he said.
But over the years, he’s learned to let the flavors shine as much as the aesthetics. “Like, I mean, if you dig back a little deeper in [my career] ... you’ll see more of that really, really modernistic art on the plate, and I’ve dialed back from that a lot. I kind of learned, you know, you’ve gotta plate to the crowd.”
Working under the constraints of a traditional Lebanese restaurant helped him strike the right balance even more. “I just would take their classic flavors and would try to just distribute it out in that street-art form, like, layers and different takes and elevating it with different textures. But working under that [chef] taught me a lot about not detracting from the flavors so much that you couldn’t tell where it was from.”
Plating food like a pro
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 8, 2016 at 9:26pm PDT
Now that he’s traded in no-frills Lebanese cuisine for fine dining at The Chalkboard, Chef Heidler has a lot more room to experiment with his food’s presentation. But even though he knows that many of his diners will rush to snap and post photos of these beautiful plates, he tries not to let that Instagram culture shape what he does too much.
“I don’t think about 6 o’clock. I don’t think about any sort of clockwise on a plate. I more or less look for that overall balance from a bird’s eye view,” he said. That’s because when a plate is placed in front of a diner, that’s the first perspective they get. And this first impression is important—even if the guest immediately drops down to plate level to snap that perfect piece of food-porn photography.
They say that you eat with your eyes first, so moments like these are vital to a restaurant’s success. But last impressions are just as important as first ones at The Chalkboard. “I love doing the plate ups on desserts because it’s gonna be the last thing that sticks in your mind when you leave,” Chef Heidler said.
Five tips for improving your food photography
When his knack for plating, arts background, and love of Instagram, Chef Heidler is a force to be reckoned with when it comes to food photography. That’s why we took the opportunity to ask him for some of his best tips.
1. Find the best lighting.
Natural light is your friend.
2. Shoot on neutral backgrounds.
Chef Heidler works on gray tables at The Chalkboard, but he recommends photographing your own food on “anything black or white—that’s always going to give another element to your photo.”
3. Combine different textures.
Varying textures form the most interesting compositions. “Try to provide three different textures, be it a purée, be it a frozen element, be it something crunchy. ... That’s what’s going to give you that depth in your dish.”
4. Add some acid to boost the colors.
This is especially true if you’re photographing a dish you cooked yourself. “[Acid] will give you those bright, vibrant colors everybody tries to achieve,” he suggests. This usually means adding lemon juice or white vinegar to a dish to bring out its natural green, purples, or reds.
5. Try different angles.
He explains, “Take a step around, even if it’s like, I don’t know, 6 inches from where you were just at. You might capture a cooler way.”
Don’t roll up to the bar trying to stump Brandon Phillips. Brandon knows his cocktails. And he likes a challenge. As the bar director at Chicago’s The Duck Inn, he’s had more than a few. As he told us:
A neighborhood guest was positive I couldn’t make him an old-fashioned that tasted like a prime-rib dinner. A little beef bouillon, horseradish, Worcestershire sauce, rum, and voilà, the Prime Rib Old-Fashioned was born.
In the video below, hear more on craft, cocktail culture, and good old-fashioned hospitality directly from Brandon, the winner in our inaugural Taste of Groupon Awards for the The Drink Award for the Advancement of Potent Potables.