Tunes pour from the jukebox at The Dirty Duck Bar, where bartenders help customers forget their thirsts and hearty grub slakes hunger. At the bar, frothy beers and mixed drinks command attention, with a selection that includes feel-good spirits in terms of their production: the bar proudly serves Idaho’s American Harvest organic spirit, for one, which is produced using sustainable agricultural methods and wind power. While barkeeps dispense drinks and help guests learn the proper knot for a cherry stem, the kitchen churns out classic pub fare from bacon cheeseburgers to pizza.
Fatburger's gourmet burgers come in a range of sizes, including the 2.5 oz. single-patty "baby fat" burgers ($2.79) to the XXL 16 oz. twice-stacked "double king" ($7.19), with other more moderate options also available. Made from 100% lean beef, Fatburger's gourmet burger combos start at $5.59, and all of the grilled goodies come topped with fresh veggies, while optional add-ons (79¢–89¢ each) are available for a custom chow-down. Plop a scoop of chili on your burger and cover it with a slice of cheese for a decadent dining experience, or create a breakfast-themed burger with bacon and an egg. Fatburger's chicken sandwich ($5.19 alone or $8.99 for combo; grilled, fried, or spicy) and turkey burger ($4.59 alone or $7.99 for combo) offer awesome alternatives to bovine-based meals, and veggieburger options are also available. Homemade onion rings ($2.99) or skinny fries ($2.09) act as lovable sidekicks for your brooding, misunderstood burger without a cause, while a sweet Maui-banana or cookies-and-cream milkshake ($3.89) can double as the slightly greasier Olivia Newton-John it wins during the final musical number.
On average, it takes one year to invent a sandwich that meets the standards of Jason's Deli—countless combinations of breads and filling won't ever leave the test kitchen. Those that do follow a strict set of rules: no artificial trans fat, no high-fructose corn syrup, and flavors that come from freshness rather than additives. The results can be bitten into at hundreds of locations across America. At each, difficult choices abound between reubens and spicy-ranchero chicken wraps, or between a turkey club and a New Orleans-inspired muffaletta, spread with a family-recipe olive mix. Even those who don't want a sandwich still have to make tough decisions when they approach the salad bar brimming with organic fixings.
Despite the difficulties of selection, Jason's Deli prioritizes convenience. Its stores have organized a list of gluten-sensitive selections as well as healthy kids' meals, which come with sides of organic carrots or apples as opposed to other restaurants' deep-fried lard balls. The company also advocates for emotional health as fervently as it does nutrition—its Leadership Institute hosts workshops for employees on topics ranging from conflict resolution to finances to ethics.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
Voted the Best Burger of 2012 by Westword, Juicy Burgers & Dogs doesn’t skimp on quality, using never-frozen meat, fresh veggies, and artisanal buns in its delectable offerings. Baked with organic rye flour, white and pumpernickel buns surround preservative- and filler-free patties with the perfect amount of open-flame char and mouthwatering juiciness. Guests can pick 100% fresh ground beef, Colorado ground lamb, or Red Bird Farms chicken breasts to fill the buns, adorned with spreadable sharp cheddar cheese or slices of Tillamook cheddar, as well as slabs of fresh veggies. Guests can also sink teeth into a juicy dog, choosing from a classic Vienna all-beef hot dog, char-grilled Kobe jumbo dog, or Sheboygan-style wisconsin beer brat. Main courses are accompanied by french fries, cut throughout the day from kennebec potatoes and fried in pure canola oil, and Häagen Dazs milk shakes, made solely from the milk of Danish-speaking cows.
Ling and Louie’s menu is a happy mash of American staples (salads, sliders, steak) and Asian delights (pad Thai, honey-walnut chicken, miso soup). Even if you’re not gastronomically adventurous, you’ll find a dish to please your palate on the menu. Start with the ahi lettuce wraps: crispy cups filled with cilantro, garlic, ginger, tropical salsa, red onions, water chestnuts, and a sweet Asian dipping sauce ($8.99). The Evil Jungle Princess shrimp—spicy shrimp that's wok’d with green beans, fresh veggies, Thai basil, and mint and served with a signature peanut-red-curry glaze ($14.29)—will tempt seafood lovers. Vegetarians and omnivores alike can gorge on Louie's lo mein, a heap of yakisoba noodles stir-fried with your choice of vegetable, pork, or chicken ($9.99). You’ll also find both gluten-free and kids menus, as well as a kids-free gluten menu that contains all wheat and no children.
After spending years working for Dominos Pizza, Vince Schmuhl decided that he could do a better job of preparing and delivering quality pies to people's homes. He challenged the nationwide chain's dominance in the region by founding the first Blackjack Pizza on June 29, 1983.
Although delivering oven-fresh pies within 30 minutes was still a major goal for Schmuhl, he emphasized the importance of quality ingredients using sauce made from freshly packed tomatoes as well as hand-tossed dough that never sees the inside of a freezer or cryogenic chamber. This dedication to quality and speedy service allowed Blackjack Pizza to not only survive, but also thrive over the decades. The chain now includes more than 40 stores operating in four different states.
In addition to offering seven signature pies, Blackjack Pizza also allows customers to build their own order from crust to toppings. A choice of up to four savory, tangy, and piquant sauces form the base, topped with any of the 3 available cheeses, 7 meats, and 10 freshly diced vegetables. Regardless of the toppings, Blackjack Pizza respects the potential danger of food allergies by ensuring that none of its pies ever contain traces of MSG, peanuts, or peanut oil.