Scoops and Burgers celebrates classic American comfort food in its menu of burgers, hot dogs, and creamy frozen custard. You're free to put your own spin on these old favorites, too: hot dogs can be dressed with more than a dozen toppings, including celery salt, chili, and jardinière, and the kitchen has six different renditions of the hamburger. The cooks here also give gourmet flourishes to classic sandwiches: the grilled cheese oozes with feta and fontina and comes with sides such as fresh housemade potato chips. For dessert, try frozen custard in a shake, float, or sundae.
As highlighted in Cleveland Daily Banner, owner Frank Kolhouse hopes to establish Scoops and Burgers as a community hub: every Tuesday and Thursday, the restaurant hosts live gospel singers to promote local ministries. The dining room has an old-timey allure: the walls are lined with old vinyl records, and a floor-to-ceiling mural features vintage cars and other relics of the pre-Segway era.
In the midst of ever-multiplying chain eateries, Gabriel's Pizza embraces its status as a mom-and-pop pizza joint. Though the restaurant boasts patio seating and exposed-brick walls, owners Charley and Allen Eisenmenger generally avoid frills and instead focus on perfecting a menu that brings together New York’s thin-crust pizzas and Chicago’s deep-dish pies. Their fresh dough never sees the inside of a freezer or kitchen igloo, and it takes on a whole new layer of taste when chefs coat it with the restaurant's signature sauce. They top specialty pies with USDA-certified meats and produce largely sourced from a Charleston vendor, gracing dough with accessories ranging from classic pepperoni to rich artichoke hearts. The chefs also craft entrees such as baked spaghetti and ravioli.
Pizza Hut opened in 1958 and continues to sling its famed hand-tossed-, pan-, thin-, and stuffed-crust pizzas alongside a menu of snack-ready eats. Aspiring pizza artisans can build their own pizzas ($3.25+ for a personal pan), choosing from any of the protein-packed meat toppings including pepperoni, ham, pork, beef, italian sausage, bacon pieces, and chicken. Use veggie toppings to augment a meaty meal, or craft a rounded garden cornucopia of mushrooms, green peppers, onions, black olives, diced tomatoes, and jalapeños.
Locally grown fruits and vegetables fill Aubrey's Restaurant's menu across seven locations in eastern Tennessee. In addition to Southern recipes for buttermilk fried chicken and pulled pork, the kitchen also stirs housemade pimento into a savory dip and marinates chicken in lemon and lime. Old-fashioned patty melts and other sandwiches join pastas such as the Rattlesnake linguine, with grilled chicken, spinach, green peppers, and Southwestern alfredo that are charmed into stillness with the twirl of a fork. Desserts, such as the chocolate turtle cake with Hershey's chocolate and Breyers ice cream, help top off each meal.
Peruvian-born chef Pilar Albernas and her family opened Ají Peruvian Restaurant in 2011, naming the eatery after the Peruvian word for "pepper." True to their name, Ají imports many varieties of peppers to flavor its authentic cuisine. Maize tamales steamed in banana leaves, Peruvian rotisserie chicken, and Andean corn salad with fresh cheese and an herb dressing are among the kitchen's specialties. Many dishes can be made vegetarian or vegan, and at the end of meals, diners can sweeten palates with desserts such as picarones—Peruvian donuts made with Andean squash and sweet potato.