With multiple varieties at each location, there are enough options to pleasantly coat any mozzarella-covered tongue in tasty toppings. Veggie fans will appreciate the veggie supreme, dotted with mushrooms, green peppers, onions, black olives, and tomatoes. For feasters who can't decide between this or that, the super combo comes stocked from crust to crust with Canadian bacon, pepperoni, mushrooms, onion, black olives, and extra cheese. Offerings vary by location, so consult the menu at your nearest location before ordering.
The Smiling Moose Deli has been a Colorado tradition since 2003. Born in Edwards, CO nestled in the Vail Valley, the Smiling Moose has grown into 13 restaurants in the state and 1 in Wisconsin. We are extremely excited to announce that we will be expanding into Montana, Texas, Indiana, and South Dakota in 2011!
Si Senor skillfully serves a menu abundant with delectable Mexican fare. The Si Senor breakfast sates hungers built while squeezing full-size bricks into legos with two eggs, home fries, two tortillas, green chili, and a choice of crispy bacon or spicy chorizo ($7.25). Lunch seekers can munch on the burrito sampler plate, a medley including four 6-inch burritos ($9.75), and the make-your-own combo allows diners to mix and match items to create a dream team of hunger-conquering eats ($9.95). Cultures collide with the mexican hamburger, a flour tortilla filled with hamburger steak and beans strewn with cheese, lettuce, and tomato and served with rice ($8.75). A range of kid-friendly eats ($4.95) is also available to keep bored tots from starting careers in commercial real estate.
At the halcyon ‘50s-style drive-in, skate-clad carhops greet autos and their hungry charioteers with trays full of classic casual fare and frosty drinks. Diners bask in the bun-ensconced beauty of a single-patty burger or convince gullible taste buds they’re seeing double with two sizzling slabs of premium Angus beef from the local beef barons at Steele’s Meat Co. Chicken sandwiches arrive grilled or breaded, and hearty BLTs hug crisp bacon, fresh lettuce, and juicy tomato between thick cuts of texas toast charred in the shape of the Alamo.
Smashburger isn't just the name—it's the way chefs grill every burger. First, they form never-frozen, 100% Angus beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. The chefs then sandwich each slab in an artisan bun and turn it into one of an array of standard burgers or locally inspired specialties unique to each market. This handcrafting approach typifies everything else the chefs do, from blending handspun Häagen-Dazs shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded to 160 restaurants in five years, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
Baby back ribs; hand-cut fries and hand-battered onion rings; pork slow-cooked for ten hours. This is just a taste of the ways the grub at Miller's Grille exceeds your typical pub fare. Far from the greasy, once-frozen food, this eatery takes its cuisine seriously. The barbecue sauce is made according to an original recipe, the veggies are fresh, and 95% of everything that comes from the kitchen is made from scratch. That includes some menu items such as fish and chips, brie and bacon burgers, and grilled salmon. Everything washes down easily with a pint or pour from the drink list, which not only includes brews, but also martinis, margaritas, mojitos, signature house cocktails, and wine. Miller's Grille also offers a private event room that can hold up to 100 people at a time.