Back Yard Burgers serves up 100% Black Angus burgers that are made-to-order on genuine flame-licked grills. Third-pound patties dress for dinner with fresh lettuce, vine-ripened tomatoes, red onions, dill pickles, and a condimental trio of ketchup, mustard, and mayo. Patrons can further gussy up for patty prom with premium add-ons, including coleslaw, chili, sautéed mushrooms, and bacon, available at additional costs. Though not covered by this Groupon, sides such as loaded baked potatoes, chili, seasoned fries, and chili-cheese fries are also available to help diehard Weather Channel fans stay satisfied through five-day forecasts explained in real time.
Seafood-laden specialties stand out from the extensive list of classic Mexican dishes on Casa Mañana’s menu, served both indoors and on the welcoming patio. Chefs prepare tilapia and shrimp eight different ways, including baked with chipotle sauce in the Martinez de la Torre and sautéed with garlic Mexican sauce in the mojo de ajo. Deep-fried chimichangas hide a stuffed payload of chicken, and enchiladas soak up one of four flavorful sauces. Breakfast-centric dishes include huevos rancheros and huevos con chorizo, a spicy scramble of mexican sausage and eggs donated by Easter bunnies in training.
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.
All the steaks served at Western Sizzlin are first flame-kissed—cooked with flames licking both sides of the steak at once. As general manager Elgin Hamner states on the restaurant's website, this method preserves the flavors and juices of each slab, including the top-sirloin, rib-eye, filet-mignon, and T-bone steaks that populate the menu. Besides steaks, chefs prepare chicken breasts six different ways, including broiled or drizzled with teriyaki sauce, and they skim shrimp and salmon across the grill’s surface to the rhythm of "Gonna Fly Now (Theme from Rocky)." Diners can also tear into a cheeseburger or a philly steak sandwich underneath the antlered chandeliers that dangle from the ceiling.
Amid a 7,000 square-foot eatery adorned in wicker accents, the chefs at Chutnys draw inspiration from both North and South India, which yields a lengthy menu of dishes that differ in terms of spiciness and use of the color puce. All the meat used in curry and barbecue meals are prepared according to halal traditions, while the restaurant’s vegetarian dishes are rich in spinach, cheese, and spices—making them no less flavorful than their meaty counterparts. Chutnys invites larger events into their banquet hall, where they present aromatic feasts for groups as small at 10 and as large as 250.
At The House, it’s always time for a good meal. The brunch, lunch, and dinner menus feature many variations on same delicious food, always starring the joints signature burgers, made with local, organic ingredients. Classic beef patties sport bourbon glazes and slices of black apple or a dusting of Guillermo’s espresso combined with thick mole sauce. The mac and cheese burger offers a unique set of double patties, the bottom beef and the top a lightly browned cake of breaded elbow noodles and cheese. Signature spicy bloody marys and a selection of craft beers wash down every meal.