Toshiro Japanese Express concocts affordable, authentic Asian fare prepared in the hibachi cooking tradition. Battered shrimp, served with a homemade tempura sauce ($4.50), is a crispy preamble to main-amble noodle dishes, which combine soba (thin noodles) or udon (thick) with an ample ecosystem of broccoli, cabbage, onions, carrots, and mushrooms ($5.95). Diners can feast their eyeteeth on meaty hibachi entrees, including tender teriyaki-chicken morsels ($5.50), served with vegetables, fried or steamed rice, and the house soup, while dividing their other 10 senses among the sleek, honey-glazed paneling of the casual eatery. An array of scrumptious sauces ($.25) stands ready to complement grill fare with zesty tastes of ginger, teriyaki, or asian sesame, while tots can munch kid-friendly fare like chicken fingers and appendage-less hibachi steak.
The culinary authors at Utage Athens Sushi Bar compose compelling nonfiction masterpieces about tasty Japanese cuisine. The 10-piece lobster-roll dish, a maki plate, weaves avocado, cucumber, lettuce, and masago into a flavorful fabric of deep-fried lobster ($12.50). Utage stultifies hunger with 26 varieties of authentic raw nigiri, one for each human sense.
WhipLash prepares a menu of healthy, creative cuisine. Hogging the culinary spotlight are the café’s Break-Neck pizzas, all prepared on a thin, crispy house-made crust topped with house-made pizza sauce and caramelized cheese. Taste the Athens Classic’s ham-and-italian sausage ($17 or $22) or crunch into the ground beef and jalapenos waiting on top of the Old Mexico ($14.50 or $18.50). Hearty sandwiches such as the mango chicken ($7.50) and the B.L.A.T. (bacon, lettuce, avocado, and tomato) ($7.50) keep mouths from wandering off between bites, and pasta salads provide a delicious alternative to the disappointing experience of eating pasta or salad by itself.
Cuisine Type: Barbecue
Most popular offering: Family pack
Delivery / Take-out Available: Takeout only
Number of Tables: 11?25
Outdoor Seating: Yes
Parking: Parking lot
Handicap Accessible: Yes
When Travis Dickey opened the first Dickey's Barbecue Pit in Dallas in 1941, he kept his menu small and simple, only cooking up beef brisket, pit hams, and barbecue beans, which he sold alongside potato chips, beer, bottled milk, and sodas. Dickey smoked all of his meat in-house, a practice that put his eatery on the map and one that his sons, Roland and T.D. Dickey, still rely on today.
The menu has expanded since Travis?s time behind the grill, offering plates and sandwiches that brim with nine kinds of barbecued meats, including spicy cheddar sausages, pork ribs, polish sausage, and Texas-style beef brisket that?s chopped to order. Several types of baked potatoes are piled high with meats and cheeses, which diners can wash down with a gallon of tea or Dickey's signature 32-ounce big yellow cup of soda. Staying true to the same spirit of hospitality, cooks always include a buttery roll; a homestyle side such as jalape?o beans and fried okra; dill pickles; and free ice cream with every meat plate.
Athens native Emily Ullrich began cultivating a fervor for food at an early age, spending her youth cooking southern-style dishes under the guidance of her grandmother. At age 16, Emily took a job at the local Hawthorne Drugs’s soda fountain, working there intermittently before taking charge and transforming it into a full-service restaurant 12 years later. Visitors to the drugstore can meander into the restaurant’s intimate dining room, where apple-green and azure walls and antiques create a welcoming household kitchen atmosphere. The eatery’s menu of classic and specialty sandwiches placed it among the top local restaurants at Taste of Athens 2012, and its signature Brunswick stew landed it in the list of finalists for the Flavor of Georgia 2012. If the scent of baking cheesy biscuits and roasting authentic Cuban sandwiches don’t inspire nostrils to belt out the chorus of Yankee Doodle, the dexterous chef welcomes guests to suggest their own creations from kitchen ingredients.
More than 100 million hungry stomachs are filled each year at this group of hearty steak-buffet restaurants spread across 35 states.