Though the entrees at The Dixie Cafe make the biggest splash across its menu marquee, they're threatened with gastronomical upstaging by the southern-style eatery's 19 sides and scratch-made gravies. The chicken-fried steak, for example, is a tender, hand-breaded fillet that fully blossoms with flavor only after chefs smother it with cream gravy and cheddar cheese. And the Cajun grilled catfish's down-home taste isn't fully developed until it is paired up with bites of turnip greens, fried okra, or a homemade roll. The classic platter meals take advantage of this by pairing an entree with two sides, rolls, and jalapeño cornbread and can be ordered "light" for a portion that's smaller than the regular size and easier to toss in the air and catch in your mouth.
It's not just cars that get refueled at Road Runner's convenience stores and gas stations. Road Runner's in-house Rudy's Grill serves juicy hamburgers, ice-cold drinks, and desserts that sate the hunger of humans and anthropomorphic cars alike. The shops can be found all across Texas and Arkansas. After guests fill their bellies and gas tanks, they can take their car through the high-tech car wash for a sparkling new shine.
In 1956, residents of North Little Rock began catching mouthwatering whiffs of smoked ribs and chopped pork. Those aromas emanated from a spot called Lindsey's Bar-B-Q. Stepping inside, they found the source: a pit master named D.L. Lindsey Sr. Today, his son Donnie Lindsey II and his wife Eleanor carries on the family tradition at Lindsey's Hospitality House, located just a block away from his father's former eatery.
Lindsey II prepares many of the same specialties his dad served, including smoked chicken and racks of ribs paired with sides, such as glazed carrots and black-eyed peas. Patrons can relax in the dining room or arrange a catered feast in the restaurant's banquet room, which comfortably seats more than 200 people.
Green, leafy bamboo stalks reach from the floor to the ceiling at Lemongrass Asian Bistro, lining a bright yellow wall that contrasts from hanging red lamps. Therein, the wait staff ferries about artfully plated dishes, such as pineapple-marinated chicken served with bell peppers in half of a hollowed-out pineapple. Red and green curries coat servings of duck, beef, pork, chicken, or tofu, and seafood shines in jumbo shrimp flash-fried and topped with a caramelized cheese sauce.
Curry in a Hurry invites hungry guests to slow down and taste from an ample menu of classic Indian cuisine. The vibrant menu presents a range of colorful dishes, many of which roast in a clay tandoor oven to achieve their ideal level of succulence—chunks of lamb and beef kebab, to name just two. This eatery—like King Edward the Confessor—is named after its core competency, but it also barbecues many of its cuisines. Mounds of tomato curry can join plates already bursting with lentils, potatoes, or cauliflower. The kitchen team also dresses many of its creations in thoughtful combinations of exotic spices, and their naan adorned with garlic or spinach can complement any entree.