Owner Patcharapa Landis serves up traditional Thai recipes amid dark wood paneling and framed Thai artwork. Natural light shines on curry dishes embellished with coconut milk, bamboo shoots, and basil leaves, as well as pan- and stir-fried noodles topped with shrimp and pork. Japanese influences also make their way onto tables in the form of classic sushi rolls wrapped in delicate sheets of seaweed. To choose between desserts such as cheesecake tempura or fried bananas, patrons can quickly post a survey for friends and spiritual mentors via the eatery's free WiFi.
Since the first Logan's Roadhouse opened in Lexington, Kentucky in 1991, the restaurant has grown to more than 200 locations, bringing its grilled roadhouse food as far west as California. At each location, the floors of which are typically covered in shells from the buckets of peanuts at each table, eaters can carve into top sirloin and pull apart baby back ribs that have been slow roasting for eight hours. The grilled grub is complemented by beers, cocktails, sweet teas, and sides, such as baked potatoes, coleslaw, and mac 'n' cheese.
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.
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.
The owners of Deli Delicious say "No puny sandwiches here!", but the prodigious size of their subs doesn't mean they sacrifice the quality of their ingredients. Their menu include a wide variety of hot and cold subs, all assembled with house-baked bread, which is then topped with fresh, locally-sourced ingredients. Visitors can drop by and treat themselves to classics like ham & turkey or BLTs, or sample more unique offerings like the Monterey Ranch Chicken or BBQ Tri-Tip. All of these can be augmented with a variety of tasty salads and side dishes. Deli Delicious also caters for special events such as parties and work functions.
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.