The chefs at Chopstix top their artistic maki, sashimi, and hand rolls with vibrant caviar and crunchy tempura flakes, entertaining guests who dine at the sleek, black sushi bar. Behind the kitchen's doors, chefs quickly sauté meats and seafood on their hot hibachi grill or on the stove, the enticing aromas of tangy teriyakis and saucy curries wafting to customers as a prelude to arriving meals. In fairer weather, diners may choose to sit outside on the restaurant's patio or remain inside at large banquettes with plenty of room for leg stretching.
Mulligan’s 52 flat-screen TVs, 108-inch projection screen, and full bar set a sudsy, sports-circled backdrop for classic American dining. Pair one of 40 beers with one of the burgers to enjoy a game with the Babe Ruth, 6 ounces of beef on a kaiser roll ($6.89), or the Michael Jordan, a 12-ounce patty topped with chili, jalapeños, and mixed cheese ($8.99), both served with seasoned fries. On the menu built by Mulligan's executive chef, traditional dinner entrees draw delicious inspiration from across America, with St. Louis–style pork slathered in Jack Daniels honey-barbecue sauce to fill out a full Rusty's rack o' ribs, ($18.99), and Fernando's fajitas sating Southwestern appetites with beef or chicken, tri-colored peppers, onions, and flour tortillas ($13.99).
In a village, even a small business can be called upon to fill several different roles. To serve the area's demand for a casual lunch eatery, an upscale but still deeply southern dinner spot, and a kid-friendly family restaurant, Erin's decided to become all three. During weekdays, light streams into the snug brick house with a chimney at each end as families stop in for salads topped with seasonal fruit, sandwiches bearing Virginia bacon, and kids' meals that add healthy touches to hands-on favorites. Later in the week, evenings unlock a smaller menu of southern standards gussied up to suit any special occasion, surrounding pork chops and crab cake sandwiches with cheddar grits and fresh produce.
The restaurant is attuned to its community in other ways, too: ?We take our menu cues by what?s going on in the community like Movie Night, Farmer?s Market, and the Festival of the Grape Wine Festival,? manager Suzanne Cline told Powhatan Today. When the weather's warm, guests enjoy this bounty from tables dotting a front patio, flanked by enormous shade trees and a leisurely gravel drive. Occasional live music drifts through the eatery while helping diners chew more rhythmically.
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When Ronn Teitelbaum opened the first Johnny Rockets location in 1986, his goal was to create a restaurant where people could escape the postmodern blues of everyday life and experience a taste of time-honored Americana. The name itself is a nod to this ideal—it combines the star of a classic American fable, Johnny Appleseed, and a classic car, Oldsmobile’s beefy Rocket 88. The chain now makes itself at home in America's cultural landmarks, including Yankee Stadium and the Flamingo Hotel.
During dinners at the famous burger joints, you’ll see signs of simpler times, starting with the cooks and servers—dressed head to toe in white, including white paper hats, they look like they’ve fallen out of a wormhole from the 1950s ready to sling shakes and cook up some eats. Behind a stainless-steel bar lined with red leather stools they tend to their traditional diner fare, including burgers and melts with sides such as chili-cheese fries and onion rings. Riding sidecar to each meal is a collection of hand-dipped and hand-spun floats, shakes, and malts topped with whipped cream.
To chefs at 3 Guys Pizza Pies aren't ones to cut corners. Each day, they knead and stretch scratch made pizza dough and grate fresh, whole milk mozzarella cheese. When they aren't busy doing that, they're chopping up veggies sourced from local farmers or sourcing quality meats like pepperoni, seasoned philly steak, and andouille sausage. But that's just the prep work?once the delicious ingredients are in place, the cooks set to work crafting specialty pizzas like the garlic-laden Vampire Killer or the pineapple- and jalapeno-topped Angry Hawaiian Guy. But no creation tops the Fireman, a pie covered with a choice of grilled or fried chicken and house-made buffalo sauce that's so hot, it arrives at the table with ice water and a public service announcement by the local fire chief. Beyond pizzas, 3 Guys' chefs also whip up oven baked pastas and sub sandwiches, along with tempting sides like garlic knots and deep-fried cheese bites.
When the Felicos first immigrated to New York City from Italy, they had no way of knowing theirs would one day become one of the most recognized names in the sandwich industry. The first in the line, Papa Felico, started the business with a wooden cart from which he sold Italian candies and roasted peanuts. His son Dominic continued the family tradition by eventually taking to the streets of New York selling Italian sausages from a cart. But it was the current generation of Felicos that turned the business toward Italian sandwiches. Also originally sold from a cart, those sandwiches became so popular, the business was forced to expand in order to meet demand. Now Dominic's has locations scattered across not only New York, but also Pennsylvania, Virginia, and Washington, D.C. That's all thanks to a simple menu of well-crafted sandwiches with steak, chicken, pastrami, sausage, or other Italian stuffings.