Famous Gyro George's food-slinging chefs follow the cooking instructions listed on a menu that has dishes for every meal of the day. Sate egg cravings with a big breakfast platter of two eggs, two big pancakes, and four pieces of sausage ($6.99), or partake in lunch-focused fare with a famous philly gyro, which collects grilled mushroom, onions, and swiss cheese and stores them in the welcoming folds of a homemade pita ($6.99). A double-cheeseburger-deluxe combo slams two hamburger patties with lettuce, onion, tomato, and cheese, and balances the plate with fresh-cut fries and a fountain drink ($5.99). Dine post-dusk at one of George's 24-hour restaurants, which are open 24 hours a day in honor of Mark McGwire's age in 1988. Click here to view each location's hours.
The Grille celebrates its heritage with its extensive Greek-inspired menu. Disguised Spartans can whet their whistles with appetizers, which include seven types of meatballs (each $7.95). California meatballs arrive adorned with fresh mango salsa and mozzarella, and the greek meatballs don a feta-cheese suit with diced tomato cuff links and an oregano cummerbund. Entrees round up a herd of burgers, subs, pizzas, and pastas, and the grill gifts gastronomers with Greek delights such as the mediterranean platter, which includes chicken or pork skewers, three spanakopita, and tzatziki ($12.95), or Greek-style chicken breasts that arrive sporting a toga made from mozzarella, feta, tomatoes, and oregano ($12.95). Though this Groupon only includes up to $60 dollars worth of items, diners may quaff off the drink list, suavely swilling a signature martini ($7–$9) or debating the merits of NASA's new manatee-astronaut program over a mojito ($8.50–$8.75).
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 pick up from the drive through or receive from skating car hops 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 Milk Shake, and Best Drive-Thru. The benevolent eatery has also donated more than $2 million to public schools throughout the country through their program Limeades for Learning, which helps to fund educational projects and retirement plans for classroom guinea pigs.
The culinary crew at Bianca's Ristorante Italiano crafts batches of sauce, meatballs, and sausages fresh daily from family recipes that have been handed down from one generation to the next. Chefs hand-toss dough for pizzas and calzones before pairing each chewy base with homemade marinara. Signature dishes such as lobster and linguini in roasted-red-pepper cream sauce or Gianna’s lasagna—a 20-year-old family tradition—arrive at diners’ tables alongside a basket overflowing with more italian bread than a Sicilian billionaire’s wallet. The restaurant also features a banquet area, lounge, and outdoor patio where families can gather to carry on their own traditions.
Totis Lucky's menu highlights some of the best cuisine from Mexico and Italy. Chef Julio de la Pena crafts every burrito, fajita, and baked ziti from scratch. According to an article published March 20, 2012 in the Miami Vanderhaven, one of the restaurant's most popular dishes is the chicken chimichanga. Chef Pena makes this dish with his own blend of seasoned chicken, beans, lettuce, tomatoes, and onions, finishing it off with an ample portion of guacamole and sour cream.
Mike Santosuosso got into the restaurant game early. At age 15, he left his father’s bar business to work in a pizza shop, where he learned all the tricks of the trade and secret handshakes he needed to open up his own pie joint only a few years later. Now, Mike collaborates with his wife, Debbie, to create an authentic Italian dining experience, loading their menu with homemade ravioli, tender cutlets of veal, and fresh-from-the-grill steaks. They also whip up pizza dough from scratch every day, before layering it with fresh tomato sauce and toppings such as meatballs, artichokes, and imported romano cheese.