The Factory bakes sizzling pizza pies and assembles an assortment of specialty ice-cream dishes in a classic checker-floored parlor atmosphere. Cooks paint Hunt Brothers pizza ($9.49/large) in selections from a palette of toppings, and Hunt Brothers wings ($2.79/5 pieces) play pranks on unsuspecting taste buds using buckets of zestily flavored heat-sauce. A specialty sundae puts out flavor fires with creamy scoops of Blue Bell ice cream slathered in syrups and more ($4.25). The Factory’s thick blended milkshakes cover a five-part flavor spectrum, from the familiar chocolate to the unsettled and constantly plotting conspiracy theories about melting that come with Mocha Madness ($3.45). To avoid overheating, hot dogs lazily recline on soft buns, appreciating the cool balm of relish and mustard ($1.50). Customers can also call in orders for pizza and wings and may request to speak to specific food items if they're available.
Cook's Place styles hot dogs with flare inside a dining space steeped in 1950s nostalgia and decorated with old 45s and neon lights. The iconic scrambled dog presents two chopped red hots slathered with beanless chili, onions, pickles, mustard, ketchup, and oyster crackers ($3.75), and the naked dog ($1.25) resists bread-induced claustrophobia. Those looking to stray from encased offerings may shovel third-pounder grilled burgers ($3.25) or chicken-salad sandwiches ($1.49) into throat canals, and toss in onion ring ($1.49) lifesavers. Hand-spun shakes are served thick, like an entire set of children's encyclopedias nailed together ($2.50).
Persnickety's skilled mane-master Maria Foust can snip, highlight, and charm the most distraught bristles, frizzies, and Medusa head-snakes. Maria senses your innermost hair-yearnings, then directs her careful scissors in tune with your thoughts and dreams, letting her creative forces flow wildly onto your scalp for a haircut, shampoo, and style ($45 for women, $25 for men, $15+ for kids) that revolutionizes the way you look in the mirror—inside and out. A highlighting service ($135) draws attention to a customer’s favorite strands, while back-talking fuzz may be made an example of with a waxing ($10+). Maria works with each client to customize his or her look, leaving patrons ready to receive unprompted compliments or have a yacht named in their honor.
The fuss-free barbecue emperors at Smokey Pig have ruled over their oak-and-hickory-infused meat kingdom for more than half a century, gifting flavor-laden masterpieces to all those who flock into their domain. The lean, finely chipped pork begins its mouth-pleasing odyssey in a blaze of glory on an indoor open pit, harkening back to a simpler time when pterodactyls kept their word and mammoth fur wasn’t so expensive. Excite taste buds with the genteel barbecue sandwich, dressed in the house barbecue sauce and a fine slaw hat ($2.95). The Old Timer plate boasts 6 ounces of barbecue placed under the watchful care of three no-nonsense bread slices ($6.05). A team of wisecracking side orders—including brunswick stew, potato salad, and baked beans ($1.39+)—provides scrumptious backup for main courses while doling out an endless string of rib-tickling one-liners.
Sushiko Japanese Restaurant is open daily for lunch and dinner serving a lengthy list of sushi including favorites like the California roll, tuna roll, calamari roll and eel roll. You’ll find all the nigiri dishes such as tuna, scallop, red snapper and shrimp, to name a few. There are also a number of delicious sashimi combos. The food is always fresh and well-prepared by skilled chefs. The appetizer menu offers some unique selections such as the seaweed salad, seared tuna and the baby octopus salad. If you love yellowtail, try the Arizona roll which includes avocado. The Philly roll has smoked salmon and cream cheese, a house favorite. There are many specialty rolls for those enjoy something a bit different. Sushiko Japanese Restaurant is located at 3461 Macon Road, Columbus, Georgia.
Inside HoneyBaked Ham, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff makes the signature bone-in hams one at a time and glazes them in the shop.
To go with the meats, the kitchen whips up classic side dishes and desserts, such as the sweet-potato souffl?. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.