A homegrown success story with a slew of awards and nearly 40 years of history, Popeyes has introduced its menu of Louisiana eats to taste seekers around the globe. Rather than downloading low-quality, unsatisfying meals through the Internet, packs can pick up Popeyes’ family-style meals, pairing eight pieces of Cajun fried chicken with four buttermilk biscuits and a side of award-winning rice and beans ($16.99). A po boy stuffed with crunchy shrimp ($3.49) makes a splash in lunchboxes, and chicken nuggets ($2.49 for six pieces) surf into mouths on waves of refreshing sweet tea ($2.99/gal.).
Guided by their insatiable sweet teeth, founders Danna and Adam outfit Menchie's with a rotating menu of more than 65 eclectic frozen-yogurt and sorbet flavors alongside 40 delectable toppings. Guests can fill a 12-ounce dessert chalice with live active cultures in flavors such as Reese's peanut-butter cup, watermelon tart, and coconut, or opt for low-carb flavors such as butter pecan, pistachio, or whole-wheat toast. A buffet overflowing with toppings, which include locally grown fruit, embellishes frozen-yogurt peaks with heapings of mini caramel cups, cookie dough, and fresh blackberries.
Tasty Casian presents its patrons with a mouth-pleasing mélange of Vietnamese and American flavors spread throughout a broad, eclectic menu. Start the mouthcapades with an appetizer of spring rolls, which incarcerate rice noodles, cucumbers, cilantro, and your choice of meat and seafood within the air-tight prison of tasty rice paper ($3.95). Or begin with a crawfish and crab dip ($5.95) that completes its crustaceous course with a complement of shrimp chips. A charbroiled Korean-style beef rib ($8.95) sends carnivores to protein paradise, and a selection of Vietnamese-style sandwiches ($6.95) and po' boys stuffed with catfish or shrimp ($7.95) save indecisive diners from tricky fork-versus-chopstick choices. Homesick Cajun cravers can also chew away their blues with the Mama Special, which tops a starchy stratum of white rice with a layer of fried catfish and American cheese, all crowned by crawfish etoufee ($9.95).
Having tossed more than two billion wings in its franchise's history, Wingstop’s chefs have perfected the art of sizzling chicken until its outsides crunch and its insides are tenderized before drizzling wings in one of nine flavors of sauce. Wingstop's menu brims with digit-delectables and succulent sides such as bourbon baked beans ($1.59+), which simmer with rich and hearty flavors. Both boneless and original wings ($6.29 for 10 wings) come flavored with your pick of nine sauces, including hickory smoked barbecue, hawaiian, teriyaki, and atomic, which is spicy enough to finally melt away the icicles stuck on one's mustache. With three kinds of dip ($0.69 each), diners can temper Cajun-sauce-drenched wings with cool ranch dip, or introduce the zesty lemon-pepper sauce to a blue-cheese dip. A combo plate packages two chicken-fillet sandwiches, seasoned hand-cut fries, and a 20-ounce soda for on-the-go eats ($7.69).
Properly equipped for post-meridiem merriment, the multitalented staff at Mango's juggles freshly-picked bouquets of colorful daiquiris while balancing an armful of premium liquors and draught beers. Sloshing out improbable libations such as the Island Shocker and Crazy Mango daiquiris ($4.50–$9.50 by size), these sweet slush-slingers grease gumption in time for karaoke Tuesday. Portable parties are available in the form of gallon-sized, take-home daiquiris ($25), best handled with a friend so one of you can carry the Chumbawamba-blaring boom box.
The chefs at Arzi’s Express Greek and Lebanese Cafe infuse fresh vegetables and cuts of meat with the bold flavors of the Mediterranean. Split a vegetarian helping of stuffed grape leaves, bursting with aromatic spices and perfectly cooked rice, or celebrate Hellenic innovation with warm pita and a vat of Grecian cucumber-and-garlic dip served inside a Trojan horse. Entrees include platefuls of succulent meats, such as the house-specialty sampler, a blissful marriage between chicken shawarma and gyros paired with feta salad and hummus, or a broiled lamb shank topped with a dollop of mint jelly. Comestible comrades can untangle chicken, shrimp, or gyros from creamy pasta dishes, as miniature diners salivate over the pintsize pitas gracing the kids' menu, or review their off-shore investments over a cup of turkish coffee.