The owners and chefs at Santa Fe Cattle rely on old family recipes that demand steaks are aged and cut in-house, rolls are baked fresh each day, and signature sauces are mixed onsite. These touches transform the menu’s casual, regional eats into dishes worthy of John Wayne’s personal dressing-room buffet. Steaks, fajitas, and sliders are plated next to housemade sides of cole slaw, Santa Fe taters, and of course, a bucket of peanuts—which guests shuck directly onto the floor. The peanut shells add character to each one of the restaurant’s 20 locations, which evoke old-west saloons with touches such as brick walls draped in horse saddles and weathered wooden floors.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
IHOP's first pancake was flipped in Toluca Village, California, in 1958. More than 1,500 locations later, IHOP's kitchens still grill their signature pancakes next to a surfeit of omelets, stuffed french toast, and inventive breakfast creations that rival the government's WiFi-compatible biscuits and gravy. Though syrup is IHOP's condiment of choice, diners can squirt ketchup onto an assortment of meaty burgers or french fries that share plate space with country-fried steaks and french-onion pot roasts made with USDA-choice beef. The Euless, McKinney, and Ardmore locations serve their smorgasbords of sustenance 24 hours a day.
Serving fresh and speedy pies across America for more than 50 years, Little Caesars now sates appetites worldwide. Select from 12 toppings to design a sumptuous, made-to-order 14-inch original crust ($5.99 with one topping; $1.30 for each additional topping), or plumb the savory strata of a large cheese deep-dish ($7). Little Caesars' large Hot-N-Ready pizzas ($5) are available to drop-in patrons posthaste, eliminating stress caused by unexpected and hungry houseguests. And, after tasting italian cheese bread ($3.99) and Caesar wings with barbecue or buffalo sauce ($4.99), tone-deaf taste buds find themselves serenading incisors with John Fogerty lyrics.
From the hand-painted signs to the wooden crates and bushel baskets, Star Produce is an old-fashioned farm stand so picture-perfect it could serve as a postcard designed to lure visitors to North Texas. The owners collect fresh fruits and veggies from farmers throughout the area. Though the offerings change depending on the season, customers might stumble upon baskets of juicy grape tomatoes and strawberries and boxes of whole watermelons, yellow squash, and green beans. Occasionally, there are also prepared foods and sweet spreads such as peach butter and honey?also sourced locally after negotiating treaties with local bear populations.