At Suan Thai Bistro, chefs introduce guests to the diverse and flavorful cuisine of Thailand, treating them to a spread of noodles, coconut-milk curries, and salads made with fresh veggies, pork, poultry, beef, and seafood. Nestled into cozy chairs of dark, varnished wood and black leather, guests feast on plates of papaya salad, pad thai noodles, or spicy red, green, and yellow curries. Paintings and statues of Buddha, leafy tropical plants, and lotus petals infuse the dining space with Southeast Asian accents, while walls colored in a dusty earth-toned orange and soft, warm light promote a sense of calm. Each dish is a blend of bright colors and rich textures, with slices of mango, morsels of duck, and steamed spinach and bell peppers peacefully cohabiting with lime garnishes, crushed peanuts, or scoops of rice noodles.
Since 1992, the kitchen crew at each locally-owned The High Nooner locale has mastered the art of adding flair to its gourmet sandwiches by mixing savory flavors?such as stuffing, horseradish, avocado, and bacon?with proteins to create signature creations. Each sandwich and salad is created from scratch to order, ensuring no reuben, cheesesteak, nor grinder holds a grudge from when you accidentally called it ?Mom? yesterday. Those who wish to build their own sandwiches can choose from seven proteins and six types of bread before pairing them with sides and desserts.
Slate-gray walls and eight flat-screen TVs encircle a group of simple, black tables inside McClain’s Pizzeria, allowing the chefs’ signature item to act as the eye-catching decoration. The culinary team hand-tosses dough, including a gluten-free option, each and every day. Pies are then slathered with housemade sauce and layered with a bevy of toppings, including staples such as pepperoni, green peppers, and mushrooms, and innovative treats, such as buffalo chicken, pineapple, and real Italian fedoras. Customers can order their pies in three sizes—10”, 14”, and 18”—or skip the slices all together and go for a crispy calzone. Aside from their doughy feasts, McClain’s slakes appetites with five types of sandwiches, four salads, and jumbo wings tossed in a zesty buffalo sauce and washed down by a selection of on-tap brews.
According to a June 2012 profile in The Pacific Northwest Inlander, Donna Byrd spent months simmering sauces over her kitchen stove and recruiting family members and friends for taste tests. After those months of experimentation, clear winners emerged and those champion recipes hold a place of honor in the Byrds' restaurant, Noodle Works. Guests order their vegetables, meats, and tofu stir-fried in a teriyaki sauce tinged with pineapple or a sesame and ginger-laced mustard sauce. Then, they watch chefs place the sizzling feast onto a bed of rice or yakisoba noodles to create a dinner in a bowl or onto a bed of rose petals to create a romantic dinner in a bowl. Visitors can pair noodle bowls with domestic and imported beers while taking in a sports game on television screens mounted on the walls.
Flamin' Joe's loves chicken wings, slinging the pub staple in increments of anywhere from 6 to 200 bone-in and boneless wings accompanied by an array of sauces and seasonings. Aside from each family-friendly location's over 20 HDTVs, special-recipe sauces, ranked from the mild Naked to the extra-hot Widow Maker, provide zesty alternatives to milder rubs and sauces such as orange-ginger, mango-habanero, and huckleberry barbecue. Draft beers, such as PBR and Full Sail, also complement sandwiches such as The Hangover burger, a juicy burger topped with an egg, bacon, american cheese, and Joe's code 3 sauce. Flamin' Joe's hosts special events throughout the week, such as trivia competitions every Wednesday night.
Froyo Earth's yogurt is packed with live and active cultures, which customers then pack into biodegradable cups, and then into their bellies. This health- and earthy-friendly snack comes in a rotating selection of flavors such as huckleberry, root-beer float, and kiwi-strawberry sorbet. After swirling their chosen flavors into the cups, customers can shower frozen peaks with toppings that range from fresh berries to candy, nuts, and Hershey's syrup. Then, the cashier weighs new creations to fill out an accurate birth certificate and determine the price based on its weight. Customers can take their treat to go or savor it amid Froyo Earth's local and global artwork.