The seeds for Famous Hamburger were planted in 1970 when Feisal Hider?s father gathered his family, left the United States, and returned to Lebanon with the intention of opening the country's first American-style burger shack. This humble shack became a popular attraction, which prompted the name change to Famous Hamburger and cemented a family legacy that would follow Feisal back to the United States. After returning to America, he eventually opened the first stateside Famous Hamburger in 1998, and founded a second location a few years later.
As its name implies, Famous Hamburger specializes in classic American cooking. Burgers arrive topped with everything from portobello mushroom caps and pesto sauce to habanero peppers, hot sauce, and sliced jalapenos. Banana splits and milkshakes reinforce the American theme, appearing alongside the menu's assortment of wraps and melts. The Hider family doesn't neglect their Middle Eastern roots, though. The chefs exclusively use halal meats, which arrive daily and never see the inside of a freezer, and prepare dishes such as falafel pitas and fattoush salads. Furthermore, the restaurants are attached to hookah lounges where guests can relax after their meal and savor one of the more than 30 shisha flavors.
Head Chef Adel Ahmed honed his skills at ritzy hotels and palaces in Egypt, cooking for big-shot business folk, world leaders, and lost tourists before making earthy morsels of kafta or feasts of charbroiled lamb chops at La Marsa. With seven locations throughout Metro Detroit, La Marsa introduces or reintroduces scores of area diners to fresh Mediterranean mazas, kabobs, salads, and lamb chops. The kitchen team whips up La Marsa's signature garlic spread to pair with baskets of fluffy housemade pita at the beginning of each meal, still warm from a tile-lined oven. Friendly servers guide guests through the extensive menu of lamb, beef, chicken or vegetarian dishes. And they weave their way through an interior full of colorful wall murals or Near Eastern artifacts lit by bead-fringed chandeliers, which mentally transport patrons to the sunny shores of the Mediterranean. Additionally, sitting in the eatery's padded booths creates as much unobstructed comfort as snuggling in a zero-gravity environment.
Originally founded in 1936 in Glendale, California, Big Boy’s flagship location initially bore the name Bob’s Pantry after owner Bob Wian. At a diner’s request, Bob piled two beef patties onto a bun to create the Classic Big Boy—an original double-decker hamburger that would become so popular that the small burger stand would eventually grow into a franchise of more than 100 U.S. locations. Legend has it that Bob named the creation after one of his most loyal customers: a 6-year-old boy in droopy overalls who would one day ascend to mascot stardom.
Though the menu has since expanded to include ham sandwiches, homestyle dinners, and breakfast, the eatery still serves its namesake burger stacked high with two patties, american cheese, shredded lettuce, and a special sauce. A large, overall-clad statue stands guard at every location, reminding patrons of the restaurant’s humble beginnings and that children will turn to stone should they not eat enough cheeseburgers.
A stay-at-home mom founded Chelsea TreeHouse, a 9,000-square-foot indoor ?unplugged? play space free of any distracting video games or other electronics. The play area is outfitted with slides, swings, bridges, and a multilevel climbing structure, and basketball hoops allows aspiring players to practice slam dunks within eyesight of parents or guardians lounging in leather seating. During birthday parties, groups of kids can take advantage of amenities such as pizza, balloons, and lemonade. For everyday nourishment, TreeHouse?s full-service cafe replenishes energy with healthy bites such as veggies, yogurt, and cheese while parents enjoy more adult fare, such as sandwiches, salads, soups, and Zingerman?s Coffee.
Mélange's chefs merge European and Asian flavors and presentation techniques to construct a menu of elegant entrees flecked with contemporary American influences. Dishes unite high-quality proteins including Scottish Atlantic salmon and meats marinated with continent-crossing ingredients such as soy, yuzu, and miso, forging a gastronomic alliance as unique as a snowflake-flavored lollipop. A fleet of sushi rolls totes fresh seafood and umami-packed garnishes, and a cellar with more than 1,500 bottles of wine from France, Italy, and California accessorize any mouthful. Mélange's dining area draws inspiration from old Parisian restaurants, with bamboo furnishings bolstering the multicultural ambiance and 10-foot-tall booths fostering intimate conversing and adrenaline-fueled rappelling.
When The Melting Pot originally opened in 1975 just outside Orlando, diners had just three options: swiss-cheese fondue, beef fondue, or chocolate fondue. The restaurant first expanded four years later, when an enterprising waiter at the initial location opened up a new outpost in Tallahassee. Today, the company?now owned by that original waiter, Mark Johnston, and his brothers Mike and Bob?stretches across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also expanded, and patrons can now expect six varieties of hot dipping cheese, paired with salads, meats, and molten chocolate.