Local 463 Urban Kitchen serves tasty American-style cuisine.
Ready for a drink to unwind? At this restaurant, you can pair your meal with something from their full bar.
No need to splurge on a babysitter — tots will be right at home chowing down at this restaurant.
Gather up your friends, coworkers or family members and head to Local 463 Urban Kitchen for a group meal.
Surround yourself with the wonderful weather at your next night out at Local 463 Urban Kitchen.
Local 463 Urban Kitchen wants guests to dine in comfort, so save that stuffy suit for another date.
Catering from Local 463 Urban Kitchen will take your party to the next level.
The food's ready when you are. Come on in or carry out.
In addition to street parking, there is a lot right around the corner, so finding a space shouldn't be an issue for drivers dining at the restaurant.
Prices are a bit on the higher side, so this might be a good pick for a special night out.
Isn't it time you indulged in the old classics of American food? Stop by Local 463 Urban Kitchen to have a bite of deliciousness.
When you're feeling hungry, come satisfy your hunger with some tasty and trendy American eats from Local 463 Urban Kitchen.
The pitmasters at Tays Barbeque have been barbecuing meats the old-fashioned way since the 1940s, when Millard Taylor opened first started serving up St. Louis-style ribs to the people of
Columbia, Mississippi. What does "old fashioned way" mean? At Tays, it means hand-coating meat in a special dry rub, then letting it smoke for hours over a hickory-wood fire until the ribs are tender enough to break in half. The rest of the menu—comprised of recipes from two barbecue-loving families—gets just as much love and attention. Chefs smoke
sausages and hot wings, compile pulled pork sandwiches, and carve up beef brisket for sale by the pound. All of Tays meats are served dry unless otherwise requested, and each is paired with two sides, like coleslaw or mac-n-cheese, a slice of bread, and a choice of original or spicy white barbecue sauce. Of course, man cannot live on smoked meat platters alone, which is why the chefs also serve up sweet helpings of banana pudding and peach cobbler, made fresh daily and topped with a choice of vanilla ice cream or an entire ham.
Kick back, relax and enjoy cafe classics at The Mermaid Cafe.
Drinks all around! Pair your dinner with a beverage from this restaurant's full bar.
Warm weather brings out The Mermaid Cafe's highly coveted patio seating.
Gather up your friends, coworkers or family members and head to The Mermaid Cafe for a group meal.
The Mermaid Cafe is completely informal — dress as you see fit (and are most comfortable).
Dining out isn't your only option here — pickup is available, too.
For the tastes of The Mermaid Cafe from the comfort of your next party, the restaurant also offers catering services.
A nearby parking lot is readily available for The Mermaid Cafe's diners.
The Mermaid Cafe makes bikers feel at ease with the multiple storage racks outside.
Prices are a bit on the higher side, so this might be a good pick for a special night out.
When you're in the mood for some American classics, head on over to The Mermaid Cafe and indulge in some great eats.
You can't beat the classics. Stop in at Chili's for some good home American cooking.
At Chili's, your large or small group can be seated quickly and comfortably.
At this restaurant, you can work your arms a little. Pick up the food yourself and carry it out.
If you need to feed a big crowd, Chili's also offers catering services for parties and get-togethers.
Waiting can feel like forever, especially when you're hungry. Spare yourself time spent in the parking search and dine with us. We've got space available for you and your car.
Cyclists will also appreciate the plentiful space to lock up their bikes outside the restaurant.
If you don't want a night that will cost you an arm and a leg but you do want a delicious meal, come to Chili's.
Breakfast, lunch, and dinner are all served at Chili's, so come by whenever it fits your schedule.
The friendly staff at Chili's are ready and waiting to cook and serve your favorite American meal.
Chicken just the way you want it (fast and tasty) is the star of the menu at Chick-Fil-A in Madison.
Gluten-free and low-fat is the name of the game at Chick-Fil-A, where eating healthy, flavorful dishes is of utmost importance.
Great food is best enjoyed comfortably, so Chick-Fil-A encourages less-than-fancy attire.
Or, take your grub to go.
Chick-Fil-A is known for serving great food, and they are able to serve it at your next event with their excellent catering.
Looking for a deal on parking? Free parking is easily accessible in the parking lot next door.
Chick-Fil-A's diners can store their bikes safely at the rack around the corner.
Wake up early to catch a bite of Chick-Fil-A's breakfast, or swing by later for some tasty lunch or dinner.
At Chick-Fil-A you can get in and get out, and their chicken is sure to satisfy.
So stop by Chick-Fil-A and enjoy a quick and delicious meal before your next meeting.
Creamy cheeses and fresh meats are plentiful at McAlister's Deli, a deli sandwich hub.
Fill up on healthy eats at McAlister's Deli, a local restaurant.
On warmer days, you can take advantage of McAlister's Deli's al fresco patio seating.
Don't sacrifice comfort for style — McAlister's Deli's dress code is business casual, so guests can look and feel great.
Some say walking is the greatest thing in life. This restaurant knows it's carryout.
McAlister's Deli will even bring the amazing food from their kitchen to yours.
At McAlister's Deli, you won't have to worry about circling the block multiple times to find parking.
McAlister's Deli offers outdoor bike racks for cyclists.
With food so tasty, you'll want to have breakfast, lunch, and dinner here...and you can go right ahead as McAlister's Deli serves three meals a day.
McAlister's Deli awaits your next visit to their fabulous deli when you're in Madison.
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.