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The Colonnade Restaurant Review: The Colonnade, founded in 1935, maintains its tradition of buying fresh seafood daily from nearby markets. The menu is swimming with entrées that reflect a Southern emphasis---from fried farm-raised catfish to fried chicken and fried flounder. North Carolina rainbow trout, tilapia and Gulf of Mexico grouper are also available, or try the tropical chicken breast (orange-marinated boneless breasts, charbroiled, served over rice pilaf and accompanied by the restaurant’s special orange curry dipping sauce). The Colonnade offers a modest wine list---less than a dozen whites, less than a dozen reds, with a mix of U.S. and global labels. Scratch-made desserts range from standards like strawberry shortcake and Key lime pie to a creative fried cheesecake: a fried tortilla shell stuffed with banana cheesecake and rolled in cinnamon sugar, drizzled with caramel sauce and served à la mode.