SONIC is the largest chain of drive-in restaurants in America. With modest roots as a hamburger and root beer stand founded in 1953 in Shawnee, Okla., called Top Hat Drive-In, the name was changed to SONIC in 1959. The first drive-in to adopt the SONIC name is still serving customers in Stillwater, Okla. and today the chain
Situated a garlic knot's throw from the oceanfront, Italian Touch Restaurant combines the comfort of Italian classics with the modern ambience of its chic dining room. Beneath geometric lamps and surrounded by funky wall art and deep-red walls, white tablecloths showcase steaming bowls of lobster ravioli in a creamy sauce and slabs of meaty lasagna crowned with bubbling mozzarella. Out on the outdoor patio, the wait staff ferries the Italian Touch Platter for Two, a mélange of grilled chicken breast, homemade sausages, and wild salmon flanked by al dente penne and a crisp garden salad.
Behind their storefront's wood sign and bright red door, Jimmy Flynn's Celtic Snug's bartenders pour cold pints of Guinness to complement hearty Irish stews, seafood, and meat crafted fresh daily. Each morning, chefs whip up black pudding for traditional Irish breakfasts and then use Guinness to enhance the flavours of later day offerings such as bison burgers and barbecue pulled pork sandwiches. In addition to draft brews, Jimmy's crew can also fill glasses with local and international red and white wines.
Creamy textured walls, Celtic-themed paintings, and panoramic views of the White Rock Harbour wrap around the eatery's cozy confines. The dining room also hosts occasional performances from live musicians and special events such as whisky tastings with James Joyce's ghost.
In 1999, Freshslice Pizza founder Ray Russell set out to combine the once-separate worlds of pizza-by-the-slice joints and speedy pie delivery. Each ready-made slice or delivery pie is created with a dough recipe that's seven years in the making, with a wholesome multigrain base with a crispy texture unheard of in run-of-the-mill pizzas made with boring white dough or pickled Frisbees. At each of the restaurant's 70 British Columbia and Ontario locations, customers can pop in for a few takeout slices, select a feast from the litany of suggested topping combos, or craft their own creation from three different sauces, 20 different toppings, and a variety of cheeses. In addition to savoury slices of pizza covered in combos such as pesto, spinach, ham, and mozzarella, customers can dine on morsels of baked lasagna, sweet cinnamon sticks, or other pizzeria fare.
Inspired by the marriage of Frida Kahlo and Diego Rivera—two Mexican artists with two very different aesthetics—brother-and-sister team Antonio and Rocio Pina opened Frida’s and filled its menu with a combination of classic Mexican fare and new, regional cuisine. Recipes on the ever-changing menu come from the Pinas’ frequent visits to Mexico. Chefs douse burritos and enchiladas with chipotle chilies and dark chocolate sauce. Chicken, steak, and seafood arrive at tables in a myriad of zesty dishes, and meat-free fare includes crepes stuffed with sautéed veggies. An outdoor patio offers ample sunshine during meals while the restaurant’s interior is decorated with dark-wood accents, decadent chandeliers, and jewel-toned seating which pay homage to the work of its namesake. In addition, a floor-to-ceiling display of more than 280 bottles of tequila, cognac, and wine divides the bar and dining room and can only be passed through via osmosis.