Currently celebrating its 25th anniversary, Popeyes remains the flavorful lovechild of Cajun and Creole cooking, serving up a wide-ranging menu. Connoisseurs of crispiness can stick with Popeyes’ famous New Orleans–style fried chicken meals ($4.49–$6.89) surrounded with savory sides ($1.59–$3.79) such as warm flaky biscuits, red beans and rice, coleslaw, mashed potatoes, Cajun rice, and more. Otherwise, slather some livers and gizzards ($2.99–$5.49) onto a biscuit and eat it, temporarily imbuing you with the chicken’s mighty strength and ability to smell time. Avian-averse appetites can feast instead on a shrimp po’ boy combo ($6.19) with a pecan pie ($1.49) or Mississippi mud pie ($1.99) for dessert. And to keep your famished family from impeaching you and electing a new parent, quell multi-person appetites with bona fide family meals ($10.49–$30.99).
Since 1957, HiBoy Drive-In's retro neon palace has been grilling and frying meals on the go. The classic quarter-pound HiBoy burger ($4.50) stacks a quarter-pound patty with basic burger accoutrements, including the secret-recipe HiBoy sauce, kept in a vault guarded by braver sauces. Crisp onion rings ($3.19) and crunchy pickles ($3.19) emerge from the fryer, ready to be washed down with a sweet peach Nehi float ($2.79).
The first IHOP—the dream of founders Al and Jerry Lapin—opened in 1958 in Toluca Lake, California, and was originally dubbed the International House of Pancakes. Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001.
Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.
While Butterfly Kisses Baking's staff avidly serves its local customers by decorating cakes, cupcakes, and cookies, the people they most proudly cater to are military troops. The shop allocates 20% of its profits to providing care packages for servicemen and women abroad. They build those funds by enticing customers with the sweetness packed into their various treats, which include peppermint-bark cupcakes, lemon sugar cookies, and cake pops themed after the flavors of cereal, cookies, and candy bars. Bakers are on hand to help clients create custom desserts including themed cakes that might light up a child’s face on his birthday or fondant scenes so real you’d consider buying a time share there.
In 1963, Vita and Jay Totta opened up their cozy café with a small counter, three tables, and four booths. Within three years, the couple’s following of loyal diners had overgrown their modest space, and they expanded to a larger location with more than twice the seating capacity of the original café. Another steady increase in popularity led the Tottas to create V's Italiano Ristorante as it stands today, which includes a spacious dining room, three private banquet rooms, a lounge, and an outdoor patio. When designing and building the restaurant in 1971, Jay—a professional architect—focused on creating an Old-World atmosphere where guests could enjoy everything from Sunday brunch to romantic candlelight dinners with their tax auditors. Patrons may also venture out to the restaurant's garden patio, where they'll eat by a stone waterfall and under the vines of a grape arbor originally planted by Vita's father.
Although Salvatore’s has changed hands three times, it never once strayed beyond the Garozzo family’s reach. Founded in 1991 by Mike and Alfio Garozzo, the restaurant bore the name Garozzo’s until 2003 when Alfio’s son—Salvatore “Sam” Garozzo—took over as full owner. Sam made several interior and exterior renovations, but he kept his family’s rich culinary traditions intact through a chronicle of Mad Libs and a menu of rich pastas, homemade gnocchi, and sautéed veal entrees. Sam’s vivacious personality earns the restaurant nearly as many loyal customers as the flavorful cuisine, as he makes an extra effort to check up on his customers throughout their meal.