Dickey?s Barbecue Pit has smoked beef brisket in-house nearly every night since 1941, painting each morsel with a tangy house-made sauce. Pulled pork, turkey breast, and polish sausage round out the menu with meals that are heartier than a burrito wrapped in Paul Bunyan?s plaid shirt. Boxed lunches and catered buffets brim with homestyle sides such as coleslaw, mac 'n' cheese, and jalape?o beans. Once the last pickle has been crunched and the last finger has been licked, guests can savor one of the restaurant?s most cherished traditions: a vanilla cone, on the house.
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.
Though she was a successful restaurateur in her home country of Estonia, Sigrid Bratic could not shake her dream to share her beloved recipes with the United States. In 2004, she took the plunge, moving to Florida and opening the first Little Greek Restaurant. Enter restaurant entrepreneur Nick Vojnovic. Nick was so dazzled by the eatery??its locally sourced produce coupled with a friendly ambiance?that he decided to help Sigrid take Florida's Greek-food scene by storm.
Today, Little Greek is a thriving franchise, with 18 locations in Florida, Arkansas, and Texas. Each of these restaurants serves Sigrid's recipes, which include housemade hummus, meat and rice dolmades, grilled-chicken pitas, and baklava.
Taste buds do the talking when it comes to making a burger, chicken sandwich, or grilled cheese at Cheeburger Cheeburger. That’s because customers, rather than cooks, design what's for dinner. After selecting a base—whether an all-natural Angus burger, a chicken patty, a veggie patty, or a type of cheese—customers deck it with their choice of 29 complimentary toppings such as roasted red peppers, steak sauce, and chopped garlic.
Customers can also build their own salad or garden diorama with a choice of 24 salad fixings. Freshly gilded fries and onion rings round out entrees. For dessert, cooks blend Edy’s Grand ice cream with syrup and candies to create 1 of 1,258,000 possible shake flavor combinations. Thanks to its neon color scheme and oldies music, the restaurant brims with a vintage ambiance.
Inside the historical Mathis Building, a Spanish Mission?style structure completed in 1929 on the eve of the stock-market crash, the air of Cellar 220 fills with aromas from throughout the globe. Cellar 220 serves a menu of fresh and healthy cuisine anointed with regional flair, combining traditional dishes such as Roma tomato and mozzarella flatbread with balsamic drizzle with items such as salt and pepper pork with asparagus and creamed cabbage with bacon or fettuccine alfredo with blackened chicken. Throughout the menu, the chefs rely on local, seasonal ingredients, ensuring that every inventive dish bears a wholesome freshness and an Arkansas accent.