Classic barbecue flavors abound at Randy’s House of Bar-B-Que, where cooks rub pork shoulders and brisket with a special seasoning blend before sending them into the smoker. They also smoke chicken and racks of ribs, adjusting cooking temperatures to unlock the meat's flavors while retaining natural juices. Sides of slaw and baked beans round out meals, which are served picnic-style, while afterward guests can enjoy desserts such as Who Dat's famous gooey butter cake. Visitors can also enjoy a full bar and live music every Wednesday and Sunday afternoon.
For licensed massage therapist Tina Bratten, communication is key. Each session begins with a consultation that gives Tina a chance to analyze the clients medical history to determine the source of lingering tension. With that information, she tailors massage techniques the individual's needs. Guests can find relief from stress with flowing Swedish strokes, or address lower-layer aches with firm deep-tissue pressure.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,350 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options such as the eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs and slicing it into bite-size nuggets. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. Auntie Anne's also reaches out to the community through fundraising opportunities.
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the prime rib mushroom and swiss to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the pork-cuban, Baja-chicken, and veggie-caprese subs. Quiznos' Toasty Bullets and Torpedoes offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbread Sammies, soups, and salads round out Quiznos' varied menu.
Chefs at Jonny's Pizza and Pasta slather sweet red sauce onto homemade dough, creating a brightly colored canvas for fresh Italian sausage, pepperoni and 18 other customer-chosen toppings. After a spell in the oven, these custom pies arrive at tables sizzling and, at the Fairview Heights location, can be devoured in the glow of big-screen TVs. Along with specialty pizzas, which can showcase other sauces such as alfredo, barbecue, or garlic-butter, chefs also layer lasagna, bake mostaccioli, toss freshly-cut mixed salads, and stuff footlong sub sandwiches with hearty fillings.
Hanley's features a motley menu of locally sourced dishes made fresh and served in a sleek, casual setting. Sate crisp cravings with a starter of Hanley's homemade onion rings ($6.99) or the calamari ($8.99), sprinkled with Creole seasoning and guarded by a remoulade sauce. Stone-fired pizzas come in a variety of tongue-shades, such as cheese ($9.99), pepperoni ($10.99), and Hanley's pie ($12.99), which gently lulls a slew of grilled shrimp onto a creamy bed of spinach-artichoke dip accented with salsa. Hanley's burger ($9.99) piles grilled onions, mushrooms, sundried-tomato relish, and goat cheese atop a half-pound hunk of meat, while the pan-seared tilapia ($15.99) pairs up with sundried-tomato-basil butter to create a tongue-pleasing team capable of disintegrating blandness with one swift bite. Other favorites include the grilled pork tenderloin ($16.99), Romine's crispy fried chicken ($29.99 for 20 pieces), and a dessert of caramel gooey butter cake ($5.99) served with Bailey's ice cream. All foodstuffs are best counterbalanced with Hanley's own specialty ale or a sweet dreamsicle martini ($7), which—like a Twister date night—combines the sugary flavor of youth with the obvious perks of adulthood.