Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
Every day since “Daddy Dave” Leatherby Sr. and his wife, Sally, opened the first Leatherby’s Family Creamery 30 years ago, the shop has been churning out fresh ice cream layered in sweet sauces straight from the candy kettle. Milk, cream, and sugar form the base of Leatherby’s more than 45 flavors, which range from staples such as chocolate and strawberry to more exotic varieties including mocha almond fudge and spumoni. Inspired by family recipes that date back a half-century, these frosty treats come in cones, shakes, malts, and sodas, as well as in heaping sundaes and banana splits, the largest of which tips the scales at 54 ounces. Leatherby’s menu has expanded over time, and includes savory options such as sandwiches, burgers, soups, and salads.
Urban Dog and Sausage serves up encased meats armed with innovative flair and premium ingredients. The menu stars Vienna Beef–brand sausages, flown in from Chicago, that range from the aptly named Chicago Dog with all the fixins ($3.69) to the breakfast-breaking Brunch Dog, a freshly grilled frankfurter topped with fried egg, smoked bacon, and yellow mustard ($3.79). For patrons who prefer to sate their juicy, carnal cravings sans link, Urban boasts a single burger option, Royale with Cheese ($4.09), and for those who crave sans carnal cravings, the Nhot Dog, a meatless frank dressed with grilled onions and yellow mustard ($3.19) is offered. On the sausage end, Urban outputs The Govna, a beer bratwurst covered in dusseldorf brown mustard, with a choice of grilled onions or sauerkraut ($4.19), and which pairs properly with sides including coleslaw, potato salad, or chili ($1.49 each), or the diner's signature urban fries ($2.49 for a shareable size).
Handicap Accessible: Yes
Staff Size: 2–10 people
Parking: Parking lot
What makes your business stand out?
We have classes for all ages and teach everything from recreational to high-performance fencing. We have also produced many national and international champions.
What inspired you to start this business?
Fencing is great for developing great motor and mental skills. It teaches kids to be responsible and respectful on and off the strip. Working with kids and making them Champions is why we run this business
Is there anything else you want to add that we didn't cover?
What’s your favorite part about your job?
Teaching new fencing and life skills every day.
At Hybrid Fitness, an 8,000-square-foot facility, Sean Tribble, a purple belt in Brazilian jujitsu, assists by teaching his grappling art. Personal trainer Amanda Staudinger rounds out clients' training regimens with a cardio cross-training class designed to get participants in fighting shape, with strong limbs, a powerful core, and hands replaced with bricks.
Hybrid fitness tones both adults and children, and its instructors often take their classes outside. Hybrid offers fun Zumba classes, which tone bodies to the beats of Latin music, as well as muay thai, brazilian jiujitsu, boxing, and fitness conditioning.
The chefs at DJ’s Grill and Deli know that some of the culinary world’s greatest triumphs have been sandwiched between two slices of bread. As such, they follow suit, stacking juicy, charbroiled burger patties, deli meats, and fresh veggies into burgers, sandwiches, and cheesy melts. To pump up the flavor, they top these handhelds with a variety of toppings, such as sweet teriyaki sauce and grilled pineapple. They also serve up burger and corndog kids' meals to sate the pintsize appetites of children and retired astronauts looking to fit into their first spacesuits.