It's amazing what man can do with modern technology. Two or three years ago, people had to walk, drive, or both to pick up groceries—but not anymore. Peapod delivers all your grocery-store needs to your doorstep. Just choose your groceries at Peapod's online store from the comfort of your home, an airport lounge, the library, another grocery store, or any other WiFi-capable location, and await your Peapod delivery your way: on your favorite couch, chair, bed, table, or floor. The days of fighting through narrow aisles or carrying cumbersome heavy items (GMO giant turnips, milk barrels, etc.) are over. Carrying groceries through the rain and then up three flights of stairs? Never again.
The path through Hibachi Grill Buffet has six checkpoints. The first two are at the salad and fruit stations, where travelers can fill plates with colorful, healthy foods that start meals off on the right foot. An international flair accents the next three stations, with one dedicated to Asian cuisine, another to American cuisine, and yet another to Italian cuisine. Before heading back to the table, eaters can finish off trays with selections from dessert station’s sweets, which typically include self-scoop ice cream. In addition to these six buffet stations, Hibachi Grill Buffet has an area with sushi and an area where cooks grill meats as they’re ordered.
In 1937, Vernon Rudolph founded Krispy Kreme in Winston-Salem, North Carolina, with the first location on South Main Street in Old Salem. Seventy-seven years later, his secret doughnut recipe lives on within hundreds of Krispy Kreme locations, serving premium sweet treats across the globe.
The entire doughnut-making process, which customers can view up close and personal at many of Krispy Kreme’s outposts, begins with fresh ingredients and ends with the click of a fluorescent sign bearing the words, "Hot Doughnuts Now." From the original, mold-breaking glazed doughnut to newer doughnut varieties, such as Chocolate Iced with Kreme Filling, Glazed Raspberry Filled, and Glazed Chocolate Cake, each round dainty pairs with piping-hot coffee for a compact snack.
The sandwich engineers at Rammy's Sub Contractors infuse savory breadstacks with house-made chipotle mayo and horseradish mayo. Meat mavens slow-roast Italian beef to lay the foundation for sandwiches including the Rammy's Radical, which houses a potent triumvirate of pesto, garlic spread, and provolone cheese. Guests can order at a counter backed with orange and black construction stripes, then settle into booths to dig into gargantuan oven-baked sandwiches with the help of tableside forklifts.
Sweet Baby Ray's slow-smokes and cooks savory barbecue comestibles for lunch and dinner. Stuff your socks with wet-wipes and begin with an appetizer of fried calamari ($8.99), served with fresh lemon and house marinara, or skip ahead to a half slab of oxford-blouse-staining baby-back ribs ($14.99 at dinner, $12.99 at lunch). A pulled-pork plate ($12.99 at dinner, $10.99 at lunch) is seasoned in a house-made rub and smoked for up to 12 hours before being hand-pulled and served up with Sweet Baby Ray's signature barbecue sauce for a stomach-grumble-snuffing meatsperience. If meaty isn't your cup of sports drink, order up a plate of smoked tomato rigatoni ($10.99), penne pasta bathed in house marinara and topped with parmesan cheese.
Shelby Campbell’s executive chef Carolyn Stec decorates plates with a menu of upscale twists on classic pub fare. An extensive beer list supplies sudsy refreshments and fuel for conversations about moon lassoing with bottles ($3.25–$6.25) and pints ($4.25–$5.25) that complement any entree, including the Steak Shelby’s ($18.95) a 12-ounce rib eye basted with wild-mushroom butter and served with fried onions and mashed potatoes. Pizzas ($7.95–$18.95) create saucy foodscapes with seven types of cheese, seven varieties of meaty morsel, and fruits and veggies to stoke palate imaginations. For bellies seeking an old standby, the hearty Shelby burger ($8.95) dresses for the occasion in applewood-smoked bacon, caramelized onions, and a choice of cheese, with a mushroom-butter cummerbund.