Sonic boasts a hunger-obliterating menu of burgers, coneys, shakes, and more—all delivered straight to your road vessel by graceful roller-skating carhops. Settle burger-craving stomachs with a supersonic cheeseburger ($4.64), or craft a creative meal out of sides such as chili-cheese tots ($2.69), the cheesy jalapeño poppers ($3.23), and onion rings ($2.50/large), which, like engagement rings, symbolize love and taste better when dipped in ketchup. If crumb-covered palates need a cleansing, swallow a Sonic signature limeade ($1.50/medium) or a slush ($1.50/medium) in any combo of classic flavors, such as cherry, grape, watermelon, or orange. Once eaters have ordered, the all-American feast will arrive balanced atop the head of a roller-butler. Customers are welcome to feast right there in their cars or savor their selections on Sonic's outdoor patio.
The menu at Chicora Alley fuses the sweet, tangy flavors of the Caribbean with the smoky, savory flavors of the South, resulting in a collage of tropical plates and down-home favorites. The vibrant flavors of the menu encourage guests to mix and match cuisines—start with an appetizer, then dig into one of mom's cream cheese chicken enchiladas or a black Angus shredded brisket taco, with 7 different salsas to choose from. On weekends, Chicora Alley offers a Sunday brunch with a variety of items, such as huevoes rancheros, breakfast burritos, and country breakfast.
The kitchen dishes out classics such as jerk chicken with fried plantains, but also cooks up unique creations. The shrimp burrito, for example, wraps eggplant, plantains, spinach, goat cheese, and jerk shrimp in a massive tortilla. Even the sauces constitute intriguing combinations, boasting names like ketchupeno and honey butter, a sweet spread that has to be painstakingly churned from honeybee milk. The restaurant's penchant for unexpected pairings even affects the live entertainment. On any given night, performances by bands range from Caribbean reggae to Southern jazz to Bluegrass. During the warmer months, patrons can enjoy the music and great food in the outdoor seating area complete with firepit, where games of cornhole or ring toss can be played. For younger guests, there is a kids play area with kids tables.
Four Seasons Restaurant and Catering slings flavorful Chinese food for any occasion, from low-key family meals set to one of the eatery's live musical performances, to a romantic feast before a high-school prom. In the kitchen, chefs sear up juicy rib eye and new york strip steaks in hot woks and craft crunchy housemade egg rolls as starters. After firing up their hibachis, they skillfully roast chicken, shrimp, and steak over the charcoal grills to pair with fried rice and egg-drop soup. They can also prepare meals free from gluten, carbs, or centuries-old curses for guests with dietary restrictions.
Sweet Catherine's mission is to serve up Southern food just the way grandma made it. Owners Genie and Michelle do so by gathering fresh ingredients (often from local farmers) and making the food from scratch at their spot in the historic Fountain Inn. During lunch, diners can dig into familiar favorites such as chicken salad, grilled cheese with bacon, or a burger topped with house-made pimento cheese. Sunday brunch pairs these lunch items with classic breakfast dishes in buffet form.
Bucky’s BBQ owner Wayne Preston honed his craft at a young age, spending boyhood afternoons in his father’s meat-packing plant and Wednesday nights preparing suppers for his local church. Word about Wayne’s saucy ribs and pulled pork spread shortly after he founded his own roadside barbecue stand, forcing him—like the barbecue-sauce barons of years past—to expand his operations to new frontiers. Today, each of Bucky’s four locations fashions heaping plates of never-frozen Boston butt, tender chicken, and St. Louis–style ribs in the traditional country style: hand-rubbed with secret seasonings and slow-cooked over a smoky fire of hickory chips. Five house-made sauces garnish slices of juicy meat served alongside traditional sides of baked beans, coleslaw, and sweet potatoes. When they aren’t dishing out meals in the restaurant, Bucky’s tireless staff serves parties, formal events, weddings, and flash mobs as large as 1,500 people with fully catered barbecue feasts.
Fu of Kyoto's chefs speedily serve up a delectable roster of traditional sushi rolls and Japanese entrees. Tongues can practice for the main meal by first unwrapping pork or vegetable dumplings ($3.15) and ponder why the eight-piece Rainbow roll's tuna, salmon, and cucumber ($4.39) haven't been added to the visible-color spectrum. Teriyaki-infused bites of chicken ($4.95) or eel ($6.85) caper through fried rice in one of Fu's rice bowls, and the hibachi-grilled fillet steak and jumbo shrimp ($8.99) spurn the centuries-old feud between their families by courting in a thicket of vegetables.