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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). Small dishes are tempting, too, such as the Loaded Baked Potato Tots filled with cheese, bacon and green onions and served with sour cream. 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.