Since it was established in 1952 as Alta's Place, Ann's Restaurant has weathered a lot of change. It switched locations; it was destroyed in a fire in 1987 and then reborn; and its seating capacity has expanded from 13 to 100 over the years. But in spite of all this change, the menu is still comprised of American classics just as welcomed in 1952 as they are today. Breakfast plates brim with omelets, buttermilk hot cakes, and biscuits and gravy. During lunchtime, the menu includes grilled tenderloin sandwiches, tuna melts, and half-pound double cheeseburgers.
Whether with a Super Mario Kart–themed birthday cake, a holiday cake shaped like a pile of wrapped gifts, or cupcakes with perfectly swirled buttercream frosting, the bakers at Let Them Eat Cake turn dessert into edible works of art. They create personalized designs for cupcakes and cakes to suit any occasion, such as weddings, holidays, or birthday parties. They also ship cakes to customers outside of the area, ensuring their safety with layers of bubble packaging, plastic wrap, and a bodyguard who rides along inside the box.
Enzo Pizza’s chefs blend their own alfredo and marinara sauce to create a pink sauce they pour over penne noodles in a house-special dish. Their homemade alfredo sauce also clings to fettuccine noodles and sautéed chicken breasts. Behind a counter that's visible to patrons, they pile sausage, pepperoni, ham, bacon, and meatballs onto a thin-crust meat-lovers pizza or hide meat inside the stuffed double-pizza crust. They also serve pizza by the slice with toppings that, like most college majors, change daily.
Since its very first Cajun style chicken emerged from a deep fryer in 1993, Krispy Krunchy Chicken has exploded into 900 locations in 27 states. Cajun tenders, jambalaya, and boudin bites travel from skillets onto forks, and the menu's chicken-and-sides combos let guests customize their own plates. The jambalaya's coins of sausage, which are legal tender in Louisiana, complement zesty heaps of red beans and rice alongside traditional sides.
Flavors from the Bajio region of Central Mexico add a savory twist to the south-of-the-border fare served at Bajio Mexican Grill. Traditional spices from this mostly rural lowland region besprinkle proteins such as sweet pork and shrimp sautéed in honey butter, which chefs wrap in tortillas or hide under their toques to prepare for winter. Many plates arrive at tables garnished with Bajio's signature mango salsa for a final splash of sweet.