The Hub Car Wash & Diner pays homage to Route 66 with an expansive, nostalgia-filled wall mural and an auto shop dedicated to old-fashioned service. At the facility's nucleus, staff members man a ‘50s-style diner counter where visitors can order breakfast and lunch while their vehicle undergoes washing and detailing services. Using wash tunnels and bare hands, the cleaning crews help to revamp cars, motorcycles, boats, RVs, and semitrucks. They deluge paint in soap, water, and protective spells as visitors peruse the gift shop's wares or take in the scenic view of Pikes Peak from the outdoor patio.
The Joint has a simple mission: 'to improve people's lives with routine and affordable chiropractic care.' Their team of skilled chiropractors operate on an appointment-free basis, helping to ensure that people can receive treatment despite busy schedules, and membership programs help to keep costs low.
Borriello Brothers Pizza didn't just copy New York-style pizza?they imported it. Owned by New York natives, the pizza joint pays tribute to the city's staple, craftting their pizzas with attention to detail. Their sauce comes from California tomatoes, they only use 100% real whole milk mozzarella cheese, and they layer their pizzas with sausage made from prime cuts of pork. The result is a pie that grew out of original New York recipes, just as the city's skyscrapers sprout from cracks in the sidewalks. In addition to traditional NY-style pizzas, they serve Sicilian crust pizzas, and feature signature pies with toppings such as Genoa salami, sliced steak, and baked ziti. The menu also incorporates calzones, pastas, and other Italian specialties.
Though they established Mollica's Italian Market & Deli in 1987, Dom, Toni, and Jerry Mollica rely on recipes that date back much further, to a time before Julia Child invented cooking. After emigrating from the Italian city of Pescara in the 1800s, Tony DeAngelis—the father of Toni and grandfather of Jerry—devised his own recipe for sausage, which he later passed down to Toni and Jerry.
Each day at Mollica's, this same sausage still finds its way, unadulterated, onto the buns of sandwiches and doughy bases of thin-crust pizzas. Mollica's kitchen staff also stacks Italian rolls with cured meats and cheeses, crafts rustic lasagna and manicotti, and builds pizzas and calzones with ingredients such as artichoke hearts, sun-dried tomatoes, and pesto.
When Travis Dickey opened the first Dickey's Barbecue Pit in Dallas in 1941, he kept his menu small and simple, only cooking up beef brisket, pit hams, and barbecue beans, which he sold alongside potato chips, beer, bottled milk, and sodas. Dickey smoked all of his meat in-house, a practice that put his eatery on the map and one that his sons, Roland and T.D. Dickey, still rely on today.
The menu has expanded since Travis?s time behind the grill, offering plates and sandwiches that brim with nine kinds of barbecued meats, including spicy cheddar sausages, pork ribs, polish sausage, and Texas-style beef brisket that?s chopped to order. Several types of baked potatoes are piled high with meats and cheeses, which diners can wash down with a gallon of tea or Dickey's signature 32-ounce big yellow cup of soda. Staying true to the same spirit of hospitality, cooks always include a buttery roll; a homestyle side such as jalape?o beans and fried okra; dill pickles; and free ice cream with every meat plate.
Founded by local brew maestro Jason Yester, Trinity Brewing serves fresh food and beer amid a people- and environment-friendly atmosphere. Drawing on his years of experience as former brew master at Bristol Brewing Company, Yester personally crafts a variety of staple and seasonal brews, such as the Sunna Belgian Wit or the 12.5% ABV Farmhouse Nocturnum Saison. With a thundering beerfall of more than 30 taps, Trinity Brewing surrounds 6 to 10 original creations with about 27 offerings from signature breweries such as Avery, Dogfish Head, and New Belgium. The kitchen keeps the brew munchies at bay with a full menu that appeals to vegetarians, meatitarians, gluten-free gourmets, and ascetic Antarctic ice temple monks. Juxtapose a well-aged Stop Making Sense eisbock with appetizers such as the authentic belgian fries ($5) and Awaken bison jerky ($5). For heartier hungers, try a mediterranean wrap ($6) or sink your moistened molars into the holy mole enchilada ($9) or the falafel with house-made tzatziki sauce ($9).