Opened in 1949 as Zesto Drive-In, Zesto flips, fries, and scoops a variety of bun- and cone-moored treats. Succulent hamburgers with pickle and onion luxuriate between the crispy edges of their buns ($1.04), and jumbo, double- and triple-jumbo cheeseburgers ($1.78–$3.75) test the structure of meat and carbohydrate architecture. The quarter-pound Big Hug burger meal embraces cheese, mayo, bun, and the nearest weeping child to murmur words of delicious comfort alongside a medium fry and drink ($5.32). Crispy seasoned fries await cheddar cheese ($2.89) and chili ($3.89), and refreshing soft-serve ice cream cascades into cones ($0.75–$1.78) and swirls itself into shakes ($2.10–$4.44). When called upon by helpless citizens, the Zesto menu strips away its burger exterior to reveal an armory of hot dogs, sandwiches, slushies, and sundaes.
La Sombra perks up tired taste buds with a bevy of beaned beauties alongside an assortment of savory stomach fillers. Caffeine cravers can stock up on cups of brewed coffee, sips of espresso, and slurps of lattes, all of which sport the café's small-batch-roasted beans ($1.25–$4.47). Those craving more solid states of matter can peruse La Sombra's menu of breakfast and lunch edibles, including the breakfast egg sandwich, which comes with your choice of sausage or bacon nestled between the doughy arms of a croissant or english muffin ($3.50), and the tuna-stuffed pita, donning a charming crown of alfalfa sprouts ($6.45). Eaters can also always opt to skip the arduous task of chewing for the audibly pleasurable duty of slurping with the soup of the day ($3.50 for a cup, $4.50 for a bowl).
Included in Rand McNally and USA Today’s annual “Best of the Road” list of top local destinations, Penny Lane Coffeehouse beckons travelers, commuters, and café denizens alike with its organic, fair-trade coffee and other steamy sips. Sleep-fogged cerebellums perk up with java and a dollop of organic cream or milk squeezed from 100% organic milk berries. Yellow-, orange-, and red-toned walls hung with artwork flank a chalkboard menu of liquids free from the viscous grasp of corn syrup. Patrons can absorb the sounds of classic rock, jazz, and old-school hip-hop or retire to the couches of a cozy reading corner with a fully laden bookshelf maintained by a caffeine-fueled book imp.
Anthony Christian started cooking for his family as a kid and, after years of practice and experimentation, finally opened Anthony's Heavenly Cheesecake in 2011. His recipe collection now contains more than 50 varieties of cheesecake that can be ordered whole with a few days notice, and his shop always stocks a selection of slices each day. This shop is unique in that it serves up both sweet and savory cheesecakes, ranging from classic chocolate to crab.
Since 1987, the bakers at Just Cookies have tirelessly dreamt up new variations of their made-from-scratch namesake. Those brainstorming sessions have resulted in eclectic flavors that range from white peanut butter and blueberry muffin to preservative-free sugar cookies topped with handmade icing. But they have also yielded alternative cooking methods, such as the popular no-bake chocolate oatmeal and no-bake peanut butter cookies. Despite the cookie stand’s name, its baking team dabbles in other sweet treats, including cookie cakes and made-from-scratch brownies. To accompany each sugary bite, Just Cookies stocks a diverse selection of soft drinks, including freshly brewed tea and energy drinks.
At Lorenzo's Bistro and Bakery, the bakers make their own dough from scratch for crusty breads baked on the hearth. Every day, visitors can stop in for the warm baguettes, challah, and french bread, as well as daily specials such as Sunday's cracked-wheat loaves.
But the bread is just the start of the culinary journey, which executive chef Wess Rose executes with an eye toward contemporary American dishes and Euro-American influences. Elegant steak, seafood, and pasta join surprise touches, such as the chefs' take on a louisville hot brown—smoked shaved turkey breast atop fresh challah bread topped with tomatoes, cheddar jack mornay sauce, crispy bacon, and chives. Charbroiled salmon fillets glisten with raspberry barbecue glaze, and marinated portobellos and vegetable medleys stuff puff pastries to create vegetable wellingtons, which are topped with pesto and feta.
In the restaurant's foyer, the staff mans a market where people can grab cups of coffee or pick up ready-to-eat entrees to take home. In addition to the breads, customers often drop by to pick up muffins, scones, and sandwiches for meals on the go that are tastier than oatmeal in a tube.