Encased in cinematic trappings, Hollywood Pizza boasts a bevy of themed pizza pies and classic American eats, all within a cozy, kid-friendly environment. Peruse the menu's stomach-sating options before settling on handheld edibles such as jalapeño poppers ($6.49) or the french dip sub, a bunned serving of roast beef smothered with cheese and accompanied by a juicy pool of au jus ($6.99). Those with dough-based desires can opt for Hollywood Pizza's specialty pies, including the Godfather, a twice-baked, cheesy concoction teaming with a loyal legion of pepperoni, canadian bacon, sausage, and veggies ($13.99–$21.99). Choose your own adventure without inconvenient earthquakes and malignant wizards with customizable pies ($7.99–$11.99), or answer your sweet tooth’s incessant smoke signals with a chocolate-chip pizza ($5.99–$7.99). Regular beverages ($1–$3) or those of the adult variety ($2.50–$7) keep thirsty throats well hydrated while hungry eyes catch the latest movies on nearby TVs or gaze at autographed photos of stars that ask for a bite of your pizza when your family’s not looking.
Rich Hicks and Todd Istre are the masterminds behind many a national food concept—from Rich's southwestern taco at Tin Star to Todd's spicy seafood dishes at Boudreaux's Cajun Kitchen. When the duo joined forces to create Mooyah, however, they cleared the tortillas and crawdads from their mind in order to focus on formulating a quintessential American burger.
Today, within scores of Mooyah locations throughout the nation, chefs bustle behind counters, grilling up burgers in accordance to Todd and Rich's formula. Cooks pile lean-beef, turkey, and veggie patties onto white or wheat buns before loading on cheeses and toppings of bacon, fried onion, and avocado. Meanwhile, freshly cut potatoes simmer in fryers, and blenders whirl with ice-cream shakes. Out in the dining room, tabletops and booths sit atop checkered floors beneath walls of chalkboards, where customers can write messages or draw portraits of what they wished they looked like, could they only grow a beard.
San Francisco Bread Co. supplies customers with two things: a menu of comforting café fare, and a place to study, work, or write emails with wireless Internet access. Visitors may find themselves breathing deeply to relish the scent of brewing gourmet coffees intermingling with the aroma of freshly baked breads stacked in deli sandwiches and paninis. Every morning, fresh pastries, such as apple turnovers, danishes, or muffin tops, complement breakfast sandwiches borne on bagels or croissants. Slices of dessert from The Cheesecake Factory satisfy dairy cravings.
The Purple Cow Restaurant injects the classic ‘50s diner with Technicolor tones of lavender, amethyst, and lilac. Booth and counter seating host guests, and a soda jerk concocts hand-dipped shakes, as well as adult-only shakes made with a shot of amaretto, Irish cream, Kahlua, or responsibility. The restaurant’s menu blends comfort food standards including burgers, reubens, and BLTs with spicy soups and salads, while for dessert, the kitchen team whips up malts, ice cream sodas, and sundaes. Polly the Purple cow, the eatery’s mascot, frequently stops by to greet customers and make sure the store’s iconic purple vanilla ice cream is the correct shade of periwinkle.
Though the entrees at The Dixie Cafe make the biggest splash across its menu marquee, they're threatened with gastronomical upstaging by the southern-style eatery's 19 sides and scratch-made gravies. The chicken-fried steak, for example, is a tender, hand-breaded fillet that fully blossoms with flavor only after chefs smother it with cream gravy and cheddar cheese. And the Cajun grilled catfish's down-home taste isn't fully developed until it is paired up with bites of turnip greens, fried okra, or a homemade roll. The classic platter meals take advantage of this by pairing an entree with two sides, rolls, and jalapeño cornbread and can be ordered "light" for a portion that's smaller than the regular size and easier to toss in the air and catch in your mouth.
The grill masters at The Steakhouse cook up an endless supply of skewered meats in the style of the churrascarias of their native Brazil. Like knights at a tailgate party, servers bear swords laden with top sirloin, pork ribs, and other flame-kissed proteins, and diners eat until their hungers have been completely sated ($25.99 for endless dinner). Not to be outshone by meaty morsels, the salad bar proffers gourmet veggies and sides, such as hearts of palm, artichoke hearts, and caprese salad. Freshly baked brazilian cheese bread mops up savory meat juices, and roasted pineapple with cinnamon and sugar regales diners with stories of spring breaks spent in Candy Land. At night during the warmer seasons, guests can venture to the outdoor patio to enjoy meals amid fresh air and dim candlelight.