Uncle Bucks serves up casual Southern fare and American classics beneath motorcycle-laden décor. Menu entrees playfully dubbed “Hoofs, Feathers, and Fins” include tender cuts of beef, chicken, and genetic ancestors of the ichthyosaur. Chefs slice up the hand-cut rib eye ($18.99) to order before sizzling them over an open flame in a blackend, Cajun, or steak seasoning. Guests can satiate seafood hankerings and deeper understandings of Jules Verne literature with the tilapia fillet ($11.99) grilled to succulence in the confines of an iron skillet. More than 20 burgers creatively reinvent the frontiers of hand-held eats with preparations such as the Smokin’ Stogie wrap, which rolls up smoked sausage, grilled chicken, bacon, and jalapeños ($7.99).
At Mambo Grill & Tapas, precise preparation is just as essential to the bar's mojitos as it is to the kitchen's slow-cooked pork. The staff rejects premade sour mix in favor of their own tangy formula, and squeezes the lime juice onsite instead of simply shopping for lemonade and dyeing it green. The resulting citrusy sips pair well with the venue's Cuban entrees. From plantains stuffed with picadillo—ground beef, veggies, and potatoes cooked in housemade tomato sauce—to hand-cut beef fillets and pan-seared salmon, these dishes display a mastery of the balance between spice and sauce.
From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers’ exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location’s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
Apple Baking Company's signature treat, the Ugly, is a soft, icing-coated pastry that comes blasted in sweet flavors such as apple, blueberry, chocolate chip, raisin honey, or raspberry. With today's deal, mouth mountaineers can explore a dozen apple Uglies' saccharine ridges before powerfully chomping down into their tender, doughy centers. Those looking to paint the town or taste buds red can opt for a dozen slices of cherry-flavored Cheerwine cake, a rich confection made from Cheerwine soda and whose white crème coating sparkles against a red backdrop at parties, backyard barbecues, and Stonecutters Club honorary banquets.
The Stamp Mill Cafe fills its menu with hearty, traditional American entrees. Cooks hand press burgers before topping them with provolone cheese or dressing them up Carolina-style with chili, onions, coleslaw, and mustard. They also sizzle up queen-, king-, or jester-cut prime rib, as well as pork tenderloin soused in a paprika-seasoned sauce.
Rustic wooden tables and chairs dot the raised outdoor patio and the main dining room, where a shelf decorated with teakettles and decorative platters runs the length of the crown moulding. The Stamp Mill Cafe hosts special events throughout the month, such as wine tastings, weekly live bluegrass performances, and Shakespearian-style recitations of the menu.
Lovingly tended by proprietors and master winemakers Tommy and Amie Baudoin, the idyllic fields of Morgan Ridge Vineyards yield delicious, fruity batches of handcrafted vino. Six varieties of grapes sprout from the fertile grounds, including classics such as chardonnay and merlot and rarer fruits such as sangiovese and seyval blanc. Within the newly built winery, stout oak barrels house a harvest of 1,500 cases of wine per year, and a tasting room welcomes guests with warm, comfortable hospitality. Regular tours explore the vineyard’s rolling hills and neat rows of plants before retiring to the tasting room, where patrons sample the fruits of the Baudoin's labor by drinking their wines and trying on their work gloves.