Since founding Riverside Pizza in Lawrenceville in 1999, Al and Sandy Thompson have expanded their pizzeria business to a total of nine locations across the Atlanta area. The Thompsons oversee each shop, ensuring that pizza chefs top the day's dough with homemade sauce and real cheese grated by real cows. Besides loading pizzas with everything from sausage and mushrooms to barbecue chicken, the Riverside crew assembles roast beef, club, and Italian–style sandwiches alongside caesar and greek salads.
If 1967 was the Summer of Love, 1969 was the Summer of Pizza. At least it was for 12-year-old Keith Appling, who helped his father open the original Dooley?s Pizza. Although Keith eventually left town for a baking and military career that spanned 30 years, he returned to his roots in 2010 by launching Dooley?s Southern Stone Pizza Kitchen. Using high-protein flour and spring water, Keith and his fellow cooks make all their hand-tossed dough from scratch. From there, they add the diner's choice of more than 40 customizable ingredients?which range from house-made tomato sauce to sun-dried tomatoes and avocado?then bake each pie "on the stone." The culinary team likewise crafts more than 15 specialty pizzas, including the Florentine?Alfredo based with chicken, spinach, fresh garlic, and mushrooms.
In 1937, Vernon Rudolph founded Krispy Kreme in Winston-Salem, North Carolina, with the first location on South Main Street in Old Salem. Seventy-seven years later, his secret doughnut recipe lives on within hundreds of Krispy Kreme locations, serving premium sweet treats across the globe.
The entire doughnut-making process, which customers can view up close and personal at many of Krispy Kreme?s outposts, begins with fresh ingredients and ends with the click of a fluorescent sign bearing the words, "Hot Doughnuts Now." From the original, mold-breaking glazed doughnut to newer doughnut varieties, such as Chocolate Iced with Kreme Filling, Glazed Raspberry Filled, and Glazed Chocolate Cake, each round dainty pairs with piping-hot coffee for a compact snack.
At Goad Barbecue Company, barbecue sauce is considered an accessory. That's because the culinary team, headed by general manager Michael Goad, relies on an hours-long, slow-smoking process to imbue meat with juicy flavor. Those savory proteins?sliced brisket, pulled pork, chopped chicken, and Thanksgiving-flaunting turkey?are then piled atop sandwiches, dished out into combo meals, or packaged by the pound. Goad's team makes a handful of other comfort-food entrees, too, including smoked meatloaf and tender pork ribs. The restaurant accompanies its meaty mains with classic southern sides, such as jalapeno corn muffins and mashed potatoes.
Welcoming guests from all walks of life, Red Sky Neighborhood Grill invites families to its booths, friends to its barstools, and coworkers to its tables to dine on a wide selection of American favorites. In the kitchen, cooks carve 14-ounce rib-eye steaks, fry shrimp, and grill Atlantic salmon. Sets of four mini cheeseburgers attempt to contain a house specialty sauce, and half-pound Angus burgers bathe in barbecue sauce topped with bacon or hoist melty pimento cheese. Guests enjoy all of this in an earth-toned dining room featuring a sprawling, colorful mural of hot air balloons filled with air from the mouths of politicians.
The kitchen at 786 Kebab & Curry overflows with bold Indian flavors bursting from curries, tandoori chicken, and other pan-Indian dishes. Patrons can stop in to sample veggie curries, chickpeas, or paneer in a creamy tomato or spinach sauce, as well as vivid orange bowls of butter chicken or chicken tikka masala. 786 Kebab & Curry also nods to its American home with fusion veggie burgers such as the Punjabi potato burger with raita sauce and burger fixings. Customers can mop up extra sauce with plain or garlic naan or use the bread as an envelope to mail tasty Christmas cards to friends.