Founded in 1954 by James McLamore and David Edgerton, Burger King rapidly expanded from humble beginnings as a lone burger joint to more than 12,400 locations across 79 countries today, making it the second-largest fast-food-hamburger chain in the world. Its signature burger?the Whopper sandwich?consists of flame-broiled, quarter-pound beef patties crowned with a miniature fedora and a fully customizable array of toppings such as tomatoes, onions, and dill pickles. Focused on continual improvement, the chain recently reinvented the fries that accompany each value meal, outfitting the spud slices with a thicker cut of potato for a fluffier texture on the inside and crispier golden-brown exterior. A spread of decadent desserts including dutch apple pie and Hershey pie keeps sweet teeth from elongating into fangs, and made-to-order breakfast sandwiches clasp eggs, american cheese, and bacon, sausage, or ham between two halves of a flaky croissant to round out the speedy menu.
When Bob Candice opened Candicci's Italian Restaurant in 1980, he wanted to re-create the intimate ambiance and authentic cooking of restaurants he admired in New York's Little Italy. To do this, he hired Chef Rodney Leadbetter to forge a menu of classic and innovative pasta, seafood, chicken, and veal dishes, all enriched with fresh herbs and produce, nutty Italian cheeses, and salty cured meats. As a special treat, Chef Rodney sometimes dishes up his signature risotto, which bursts with so much flavor that the staff declared him the "King of Risotto" despite the Prince of Parmesan being the rightful heir. All of his mouthwatering masterworks find their way to a rustic, butternut-hued dining room, where staffers routinely light votive candles to cast a soft glow on guests' tables and booths.
Almost 100 years ago, Peter J. Oberweis found himself with a surplus of milk. Rather than throw it out or freeze it into popsicles, Peter began selling it to his neighbors, an endeavor that was so popular that he began a milk-delivery service in 1927. Fast-forward to today, and Oberweis Dairy still delivers glass bottles of creamy milk to doorsteps. The small family-owned dairies that produce milk exclusively for Oberweis pledge never to use artificial growth hormones, therefore imbuing craft cheeses, super-premium ice cream, and yogurt with fresh, unobstructed taste. Oberweis partners with other like-minded companies to deliver such items as certified-humane Phil’s Fresh Eggs, Chuckanut Bay Foods cheesecake, and Connie’s Pizza to homes or to sell them at the company’s various retail locations.
The fun and friendly staff at the locally owned sports bar serves up hefty portions of an eclectic selection of American fare to hungry sports fans and hopelessly lost Sartre scholars alike. Start with a stack of ultimate nachos, and flirtatiously fight with a dashing date over the last chip topped with queso, olive, jalapeño, guacamole, meat, and chives ($8.29, substitute blackened chicken for $1 extra). Or indulge an indecisive friend with an appetizer combo platter loaded with potato skins, toasted ravioli, cheese wedges, chicken strips, and a Tex-Mex roll ($12.99) before moving on to the main course. Krieger’s eclectic menu, packed with pizzas ($8.49+), salads ($4.29+), pasta ($8.95+), sandwiches ($8.49+), and wraps ($7.99+), offers something for even the most picky eater in your fantasy croquet club. A beefy bacon cheeseburger ($8.49) and St. Louis–style ribs basted in smoky barbecue sauce ($13.99 for a half rack) satisfy humankind's primal desires for handheld meats, and a veggie wrap with lemon-ranch sauce ($7.99) gives herbivores their own excuse to eat with their hands. Krieger's boasts a full bar and room for more than 200 boisterous fans to catch the Little League championships and other games of interest on the 30-plus televisions peppered throughout the eatery.
Superbly balanced flavors and creative presentation characterize the dishes on Manee Thai's menu. Take advantage of lunch specials such as soy-basted broccoli and a ginger and mushroom medley, with choice of chicken, beef, pork, tofu, or vegetables ($7.99). Meals are sided with a spring roll, crab angel, and daily soup. More elaborate entrees (chow mien, fried rice, and the Manee Thai noodle), are available for $8.99. For later cravings, pique stomach rumbles with appetizers ranging from fried tofu ($4.95) to Thai beef jerky ($7.95). Broth-based noodle-and-rice bowls (from $9.95), salads, and wok noodles make tempting main courses, or try a selection from the specialties menu. From Thai shrimp tempura ($16.95) drizzled in sweet-and-sour sauce to sea bass plated with steamed veggies ($19.95), the authentic offerings cater to a variety of specifications, allergies, and phobias.
Panda Palace fuses artful noshes with foreign favorites in a menu of authentic Chinese fare, focusing on delicacies drafted from Sichuan and Shanghai. Adventurous eaters can pack for trans-Pacific swims by filling swim trunks with steaming pork egg rolls ($1 each), and then floating around while hustling up some fresh shrimp-fried rice midjourney ($5.39/small, $7.20/large). Regular takeouters can gnaw on time-tested tasties, such as the beef with broccoli ($7.50), and more ambitious eaters can hang fang on a half-serving of peking duck ($15.99).