Fried oysters and blackened mahi-mahi top list of regional favorites at restaurant decorated with homespun sayings that dates back to 1938

Smoked hams seasoned with a dry rub that was developed more than 10 years ago and pan sides make Easter dinner memorable

Sandwich assemblers pair fresh ingredients to create innovative flavor combinations & vegetarian-friendly fare

Puerto Rican cuisine such as signature mofongos pair with imported sodas to loosen lips & limbs for karaoke & salsa classes

Eco-conscious Mexican fare showcases humanely raised meats & organic beans, with each dish available in vegetarian form

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

20 sauces & seasonings coat handspun wings served alongside burgers & wraps at sports bar with multiple TVs

Meat that's sliced daily joins cheese & veggies in toasty Panini & New York–style subs, plus internationally inspired wraps & salads

Modern pan-Asian fare excites taste buds alongside customizable Chinese & Thai noodle dishes, rice plates & curries

Cooks nourish hunger with 22 different salads, 12 specialty sandwiches & daily lunch specials in Five Points or Huntsville Botanical Garden