Like its name, Wagon Wheel Restaurant’s menu and interior pay homage to simpler times. Tiffany-style stained-glass lamps cast a golden glow over hearty cuts of filet mignon, stuffed chicken breasts, baby back ribs, and the other unimpeachably traditional American eats that fill out the comforting, honest menu. As they dine, guests can relax, allowing their eyes to wander over the deep oxblood walls hung here and there with photographs and paintings of pure natural landscapes, wagering with their tablemates whether the images are real places or pictures fished out of Bob Ross’s dream catcher. Across from the dining area, distressed wooden posts and dangling metal steins highlight the spacious, u-shaped bar. Occasionally, Wagon Wheel plays host to local bands that perform classic rock or the kind of simple folk tunes that require at least one band member to bang a washboard against a drum.
"Just like home," reads the motto at El Tipico Sabor. Even if patrons don't hail from Latin America—where the menu's culinary influences come from—they're sure to think of their own homes when the meals' freshness and homemade style hits their palates. Dishes prepared with care at the BYOB restaurant include grilled skirt steak, mashed plantains heaped with chicken or pork, and empanadas.
You wont find any freezers at Mad for Chicken. The chefs shun frozen ingredients, prizing instead fresh, made-to-order meals that highlight organic chicken with no artificial fillers, preservatives, or hauntings. They fry the tender morsels twice in soybean oil and then brush them with a soy-based garlic sauce. This careful preparation extends to the rest of menu’s offerings, as the staff tosses french fries in parmesan and oregano and enhances dishes with more than a half-dozen homemade sauces.
Quiznos' toastmasters fix a fleet of submarine sandwiches using butcher-quality meats, fresh toppings, and an array of artisan breads, which they artfully assemble as you watch. Signature subs (up to a $6.49 value, though prices may vary by location) come straight from Chef Zach Calkins's gourmet cookbook. The protein-packed prime rib & peppercorn swims with sautéed onions and mozzarella, and each Baja chicken sandwich—like a bouquet of roses set on fire—fuses the sweet and the smoky. The turkey ranch & swiss arrives piled high with lettuce, tomatoes, and red onions, and a convivial quartet of cured meats bathes in red-wine vinaigrette upon the classic italian sub. Feel free to trap condiments between nine-grain wheat, rosemary parmesan, italian herb, or italian white breads, or avoid the bun concept entirely by either ordering one of five chopped salads, such as the classic cobb, or ordering your secretary to send bread's calls straight to voicemail.