Live jazz musicians play on Thursday, Friday & Saturday evenings as diners enjoy Southern classics made from family recipes

Chefs assemble customizable thin- & stuffed-crust pizzas in-store with fresh dough & toppings before sending them home in bake & serve trays

Executive chef Chad Rasmussen bakes tender Boston lobsters, delivered daily, for seafood kettles served to elegant two-floor dining room

BYOB eatery with free parking hosts platters of goat cheese in spicy marinara, slow-cooked, marinated lamb & Cajun-spice-laden catfish

House-prepped naan & skewered meats & veggies soaked in yogurt marinade are seared in tandoor oven at temps reaching 500 degrees

Slow-roasted prime rib & 45-day aged wood-fired steaks cut on premises join local produce atop white-cloth-covered tables

Locally sourced American cuisine such as spicy crab cakes, extensive wine list & weekend brunch presented by Michelin award-winning eatery

Chef Mark Adams & staff melt parmesan cheese over chicken & top plates with shrimp scampi complemented by imported wine

Fajitas sizzle in skillets, tamales hide fillings in cornhusks & tacos tuck meat into house-made tortillas at family-friendly restaurant

Flame-broiled kebabs & crisp falafel from authentic Israeli recipes send tendrils of steam toward lofty ceiling & chandeliers