The interior of Buck's Pizza resembles a cross between a cabin and a cozy sports bar, a place where inviting wooden paneling surrounds patrons watching sports on TVs and projection screens. However, one look at the menu’s second page and diners are quickly reminded that it’s a pizza place. The menu lists 22 specialty pizzas made with homemade pizza dough, which range from simple pepperoni pies to the more complex CBS Special with cheddar cheese, bacon, and rib-eye steak. Pizzas are served with hearty salads, chicken wings are slathered in a choice of 11 sauces, and hoagies are stacked between two slabs of homemade bread. For more intimate gatherings, guests can reserve Buck’s private party room.
Since 1950, the family-owned Whataburger chain has served up its iconic burgers and fresh, made-to-order meals with a commitment to excellent customer service. In addition to lunch and dinner, the North Central Alabama-area restaurants' 24/7 hours and fully fledged breakfast menu have made them popular destinations for early morning and late-night dining.
Besides the classic Whataburger, the modern menu includes options such as the jalapeno and cheese Whataburger, the Whatachick'n sandwich, and the Whataburger Jr., which is a regular Whataburger that doesn't know how to tie a tie. The breakfast selections remain rooted in hearty tradition, with crispy chicken strips covered with honey butter and served atop biscuits. Additionally, signature Taquitos are warm tortillas stuffed with ingredients such as scrambled eggs, sausage, bacon, potatoes, guacamole, and grilled vegetables.
In 2009, CityVoters named Fox Valley the Best Seafood restaurant in Northern Alabama. Launch an elegant feast with a cup of cream of crab soup ($5.25 per cup) with curry and coconut milk. Or try the fried eggplant pirogue ($12.75) stuffed with lump crab and gulf shrimp and topped with fried Apalachicola oysters. Once your tongue's toes are wet, submerge the rest of your taste buds in the flavors that lie on a plate of pecan-fried gulf red snapper ($23.75) with shrimp etouffée and rice. If you're looking for fare that's more likely to walk in a straight line when pulled over, opt for a turf-born protein such as char-grilled New Zealand lamb ($25.75) with fried polenta and bourbon mint-julep sauce.
Although bread is a necessary element of any sandwich, it?s the filling that truly makes a sandwich a sandwich. At PT's Grille and Deli, chefs make their sandwiches by stuffing bread with house-made chicken salad, pimento cheese, crispy bacon, sauerkraut, and sliced avocados. Chefs start their days making fresh salads, including coleslaw and potato salad, each packaged in convenient grab 'n' go or grab 'n' stay a while containers. Sandwiches are likewise made fresh to order.