opened in 1998; vow to only use the finest ingredients and prepare each dish with an infusion of passion and creativity; all dishes are made from scratch
Tiramisu lady fingers soaked in Italian espresso infused w/ brandy, layered in scratch-made mascarpone, dusted w/ cocoa powder, topped w/ raspberries & mint leaves
strive to use local, organic ingredients when available; made from Straus Family organic dairy products; tastes are served on metal spoons saving over 500,000 plastic spoons from filling landfills every year
Fried Chicken Po'Boy kettle fried chicken nuggets on a bun w/ mayo & dijon mustard, Sriracha lime aioli, arugula, pickles, Roma tomatoes & pickled onions
Wild Mushroom Cobbler best seller; appetizer: shitake, crimini & oyster mushrooms in a savory reduced cream, baked in the wood-fired oven w/ cheesy biscuit atop; looks good
Wood-Oven Roasted Oysters local kumamotos w/ a roasted onion & smoked chili beurre blanc; "some of the best oysters I've ever had" -Guy Fieri
Spaghetti Meatballwich sliced meatballs topped w/ marinara sauce, mozzarella in between 2 slices of spaghetti "bread"; served w/ side of marinara sauce; looks good
Catellis Ravioli meat or cheese filling with butter garlic, Domenica's sauce or meat sauce; Guy had meat filling w/ Domenica's (butter-garlic) sauce; "this is one of the best raviolis I've ever had"-Guy Fieri; looks good
family-owned originally opened in 1935, closed in 1991 and re-opened in 2010; Chef Domenica Catelli is a recurring judge on Iron Chef America, a guest on CBS News and Oprah and Friends, with Dr. Oz on XM radio, an expert for WebMD.com and has been featured in Southern Living Magazine, WebMD magazine and Oprah.com; brother Nicholas Catelli used to work in Guy Fieri's restaurants
opened in 2001; family owned & operated restaurant specializing in Yucatecan food, maintaining the authentic flavor of this original Southeast Mexican Cuisine
