For more than 20 years, Giuseppi's Pizza and Pasta has been answering the calls of pizza-craving innards with a menu chalk full of Italian eats. With homemade sauce concocted of tomatoes from California, and dough made in-house daily, the eatery creates meals as fresh as Will Smith in the '90s. Start the fresh feast with the tomato cheese garlic bread, heartily sprinkled with fresh roma tomatoes, provolone, mozzarella, and parmesan ($5.50), or corndog bites served with a side of honey mustard ($5.95). The feta, kalamata olives, artichokes, and tomatoes give the Jimmy the Greek pizza a Mediterranean twist, and the fresh mushrooms, onions, green peppers, and black olives lay tucked under hand-tossed dough in the Macaboli calzone like a sleeping child under their covers or a bald head under a toupee ($7.50). For a more portable plate, on-the-go munchers can clasp hold of the Weggiedilla, a sandwich creation stuffed with marinated baked chicken, bacon, cheeses, onion, barbecue sauce, and homemade ranch ($7.95), or the meatball parmesan hoagie ($7.50).
Before journeying into patrons' bellies, the organic and fair-trade coffees and mochas at the Corner Perk are roasted locally and ground just before being brewed. To avoid confusion and offending tall people, the Corner Perk sizes their imbibing treats in plain English: a 12-ounce Lil', a 16-ounce Big, and a 20-ounce Biggest. The coffee selection includes international varieties such as the mild Columbian Huila peaberry, the medium Ethiopia harrar, and the bold Malawaii Wowwee. Those in need of stronger pick-uppers can also dabble their taste buds in hot or iced Americanos ($1.90 Lil', $2.30 Big, and $2.60 Biggest) and Mochas ($3.10 Lil', $3.60 Big, $3.90 Biggest). Great for saving syllables and helping a yeti through a 12-hour workday, ice-blended frappys ($3.35 to $4.35) are made with Ghirardelli chocolates and come in coffee, caramel, mocha, and white mocha flavors. While beverages or smoothies can quench customers' thirsts, a wide selection of breakfast and lunch sandwiches can amuse bored teeth.
International flavors and 17 vibrant cocktails color 9 Promenade's creative menu of gourmet tapas, pizzas, and salads. Chefs dexterously craft bite-size plates under high-powered microscopes, braising chorizo in red wine ($8) and coupling slivers of blackened ahi tuna with a made-to-order version of tartare drizzled in cilantro-soy sauce ($12). The Rock Lobster ($9), a martini blended from whiskey, black-raspberry liqueur, and cranberry juice, blushes against the bar's gray walls like an embarrassed bride, and listless stomachs perk up with the Breakfast salad ($9), a bed of spinach piled to the leafy heavens with bacon, garlic toast, and an over-easy egg. The restaurant's doughsmiths also engineer a selection of gourmet pizzas ($12–$15) mounded with eclectic toppings such as tequila-marinated tomatoes, crab, and shaved steak.
Originally opened as the Top Hat Drive-In in 1953, Sonic has grown into a burger-franchise mecca that today operates out of 3,500 locations across the country, making it the nation’s largest chain of drive-in restaurants. Sonic specializes in made-to-order American classics—including burgers, hot dogs, milk shakes, and marshmallow Ford Thunderbolts—which customers order and receive without ever having to leave their cars. Unique menu items include toaster sandwiches stacked on thick slices of texas toast, as well as the brand’s signature tots and fresh limeades.
Sonic’s numerous awards include a 2011 Zagat survey ranking it among the top-five fast-food restaurants in three categories: Best Value Menu, Best Milkshake, and Best Drivethru. The benevolent eatery has also donated more than $2 million to public schools throughout the country through its program Limeades for Learning, which helps to fund educational projects and retirement plans for classroom guinea pigs.
On a warm August day in 1938, a father and son unveiled the first sample of what was to become Dairy Queen, selling 1,600 samples on the first day, a feat as unheard of as a dragon that breathes ice. Its ensuing prolific expansion was fueled by its frozen treats, which propelled the dessert shop from 100 stores in 1947 to 1,446 in 1950. Today, their dessert recipes remain largely unchanged, and Dairy Queen has added hearty grilled hamburgers, hot dogs, and fried chicken to its menu. Dairy Queen's enormous dessert menu boasts treats ranging from soft-serve cones and blizzards filled with cookies to takeaway ice-cream sandwiches and cakes.