The quick-serving cooks at Spangles engage appetites in a '50s-themed dining environment, having recently bolstered the menu with a saucy taste of the Far East—Wok 'n' Roll Bowls, which come in three flavors ($4.49 each). The sweet chicken teriyaki and sirloin steak spoon with stir-fried carrots and broccoli on a bed of steamed white rice, and diners longing for legumes can sink their teeth careening into the spicy kung pao chicken bowl crowned with peanuts. Keep thirsty mouths from imbibing ketchup packets by dangling a pair of 32-ounce soft drinks in front of them ($1.69 each). Ten varieties are available, such as tropical punch, green-peach tea, Pepsi, and root beer.
In the cozy kitchen of her Woodridge Drive home, Chef Kelly cooks and freezes dishes of classic comfort food and elegant dishes with fresh, local ingredients. Like a spy's costumes, comestibles change every week; past offerings include French-onion dip ($5 per pound), fajita skirt steaks ($17 for a two-pound slab, serves four), and sweet-and-smoky salmon ($18 per pound, serves three to four). Crock-Pot options, such as barbecue pulled pork ($13 for two pounds) and meatballs ($11 for 1.25 pounds), must simmer in the pot for six to eight hours, long enough to watch plenty of episodes of the hit British TV show 'Allo! 'Allo!. Soups require just thawing, while casseroles must be thawed and baked. For the hassle-freest feast, sweeten teeth on an entire key-lime pie ($13) or chocolate decadence cake ($15).
A chef stands over a flaming tableside teppanyaki grill, twirling his cooking instruments in the air and catching them in each hand. As his audience whistles and cheers, he sears juicy morsels of filet mignon, chicken, and seafood alongside colorful slices of mixed vegetables. Chefs are equally busy behind the sushi counter, artfully arranging more than 100 different types of rolls with fresh tuna, spicy salmon, and crispy shrimp tempura. At the bar, expert mixologists shake premium liquors and juices into cocktails, garnishing them with duos of plump olives and curls of lemon rind. At nightfall as the moon filters in through the skylight windows, the contemporary dining room comes alive with glimmering televisions, lively music, and friends debating the existence of wood nymphs over drinks.
Family owned and operated, Two Brothers BBQ serves up a bounty of barbecue favorites on its menu, with high-quality ingredients and careful cooking uniting to wield savory and saucy sustenance. Relish the wrangling of rebellious wisps of hickory smoke with sliced meats such as beef brisket, turkey, or pulled pork ($6.29 for a half pound, $11.49 for a pound), or slam into a full slab of ribs ($18.99), cooked to perfection over the still-warm coals of found meteorites. For boosters of the bun, Two Brothers' West Wichita and El Dorado locations now offer The Burger Grill, with premium grilled burgers and decalescent dogs filling feast-holds and arriving via optional carhop service. Send your taste buds on a delicious trip back in time to the 1984 of the future with a Big Brother cheeseburger ($5.69), or go for the tubular tastes of the chili dog ($4.99), a quarter-pound kosher dog topped with smoked-brisket chili, onions, mustard, and cheddar. Side dishes (from $1.39 to $1.49/individual, up to $7.49–$7.99/quart) include french fries, corn cobettes, green beans, and scalloped potatoes.
Peachwave Yogurt's self-serve machines dollop a rotating collection of almost 48 frozen flavors into waiting cups before guests trim their creations in fruit, dry toppings, and sweet finishers. Bury key-lime-pie yogurt in graham-cracker crumbs and coconut, or recreate a bite-size confection with cupcake yogurt before weighing finished creations to determine their worth ($0.39/oz.). All of Peachwave's flavors are nonfat, low fat, or no sugar added, allowing health-conscious cheesecake lovers to indulge and eggnog fans to engage in a guilt-free toast after a calorie-burning caroling spree. Peachwave's frozen yogurt also contains calcium, protein, and colon-delighting lactobacteria, unlike traditional ice cream, which often contains ideas for unsuccessful inventions.
Press Wine & Cocktails beckons patrons to share their food with palate-smacking small plates, well-appointed wines, and signature drinks. Swim into a metabolic workday with oysters on the half shell or chef’s choice selections in a mignonette sauce ($6), or get hearty with black-bean soup ($3). Hopeless mollusk romantics still searching for bivalved shell mates can woo the steamed mussels, Prince Edward Island natives who spend their free time relaxing in savory baths of Strongbow cider and cream ($8). As warm-up plates are stripped and stomachs adequately stretched, the feast continues with spontaneous sock removers, such as crispy pork belly with polenta and a sunny-side-up egg ($12), seared scallops in cauliflower risotto ($15), and a 4-ounce beef tenderloin in a saucy red-wine patina and snuggled up to house-cut fries ($18).
Cinnamon's Deli provides casual and speedy eating with an array of sandwiches, salads, soups and baked goods. All sandwiches come in half or whole sizes ($5.59–6.79) on white, wheat, or rye bread. Imaginatively named options include the Angel on a Haystack (turkey, tomato, cheddar cheese, alfalfa sprouts, and honey mustard), Smoke Stack (smoked beef, smoked turkey, and smoked gouda doused in Russian mustard), and the egg salad (egg salad). The vegetarian set can nosh on an eponymous creation of cream cheese, alfalfa sprouts, swiss cheese, onion, lettuce, bell peppers, tomato, and mayo, or dive into a bread bowl of Wisconsin cheese soup ($4.99) and swim around in its gooey waves. No meal is complete without a taste of Cinnamon's baked goods, such as brownies, cookies, and gourmet cakes ($1.19–3.99), which tempt sweet teeth to emerge from their gum caves.