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Smoky jerk chicken, honey-maple yams, fried cabbage and seasoned rice rolled in a wonton wrapper and fried.
Ahi tuna marinated and rolled in sesame seeds; seared and served atop Japanese-inspired deviled eggs. Finished with fried onions and white sauce.
Chorizo sausage blended with Gouda pimento cheese and other Mex-Italian cheeses. Served hot with flash-fried flour tortilla slices.
Fluffy baked potato stuffed with marinated sirloin, sauteed onions, peppers, mushrooms, cheese, butter, sour cream and a drizzle of our red wine au jus.
All-beef mini burgers topped with cheddar cheese on Hawaiian rolls. Served with fries.
Alaskan salmon Creole-style croquettes served with creamed grits and a fried green tomato. Garnished with Creole remoulade.
Breaded cod fillet, fried and wrapped in mini corn tortillas with lettuce and tartar sauce. Served with fries.
12 grilled chicken wings seasoned in TFA special seasoning.
Inspired by New Iberian (LA) heritage. Loaded with seafood and sausage. Topped with steamed rice.
Iceberg wedge, tomatoes, bacon, bleu cheese crumbles, red onion, corn, chopped asparagus, okra, leeks and lima beans. Served with our house balsamic vinaigrette.
Leafy mixed greens with red onion, tomato, cucumber, hard-boiled egg, shredded cheese, croutons and choice of dressing.
Classic Caesar salad with homemade croutons, Parmesan cheese and classic Caesar dressing. Topped with fresh grilled salmon.
Marinated tuna steak seared and served atop a bed of mixed greens, asparagus and tomatoes with ginger dressing. Prepared with coconut oil.
A chicken leg portion marinated in a sweet and spicy ginger sauce, fire-grilled and basted in our signature peach moonshine barbecue sauce. Served with smashed potatoes and vegetable stir-fry.
Tender spaghetti squash roasted with garlic-infused oil. Served with seasoned roasted vegetables including tomatoes, shiitake mushrooms, onion, cauliflower, bell peppers, carrots and broccoli. Vegan friendly.
Sirloin marinated in red wine and seared with leeks, corn, tomatoes and red onion. Poured on a bed of flash-fried tortilla chips and bleu cheese crumbles.
Our signature New Iberia gumbo gravy over grits.
Wild caught salmon grilled with TFA jerk apricot glaze. Served with seasoned rice and grilled asparagus. Prepared with coconut oil.
Fresh ground beef stuffed with smoked Gouda, grilled and topped with peppered bacon, sauteed onions and peppers and more Gouda. Served with fries.
Sliced turkey, ham, bacon, lettuce, tomato and mayo on toast. Served with chips and a pickle spear.
A portobello mushroom cap stuffed with chopped fresh vegetables, mozzarella and Parmesan cheese.
Seared pork chop topped with a fried apple ring and pickled red onion. Served with black-eyed peas over steamed rice.
Served with fresh strawberries and amaretto whipped cream.
The best peach cobbler ever. Period. Served with vanilla ice cream.
By Palmetto Cheesecake Company.
Menu for The Food Academy provided by Allmenus.com
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