Hailing from Kingston and backed by 25 years of culinary experience, chef Derrick Anderson infuses each of Top Taste’s fresh Jamaican dishes with zesty herbs and authentic spices. Nosh on a whole turkey drenched in flavorful jerk sauce ($6.95/pound) or temper your fowl with fillings with the jerk-chicken salad ($4.29). The calaloo and salt fish mixes terrestrial greens with seafood ($7) to great biosphere-melding effect. On Tuesdays, Wednesdays, Fridays, and Saturdays the restaurant serves up border-bending Jamaican-style Chinese plates including chicken fried rice ($8.25 large) and butterfly shrimp ($10.50). Seating in the eatery is limited, so guests can pick up orders and enjoy them at home or in the camouflaged confines of an overgrown shrubbery.
In 1937, something hot, delicious, and glazed rolled through the sleepy town of Winston-Salem, North Carolina. Seventy-five years later, Vernon Rudolph's secret doughnut recipe lives on within the hundreds of Krispy Kreme locations scattered across the globe as well as within the Smithsonian Institution National Museum of American History, where Krispy Kreme is heralded as a 20th-century American icon.
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 ice Kreme, glazed raspberry, and glazed chocolate cake, each round dainty pairs with piping-hot coffee for a compact snack easily tucked into a pocket or clown shoe.
It took a decade of setbacks and toil, but "Farmer Bob" Petrucci and his family diligently transformed a mundane cornfield in the Redland growing region into a rich cornucopia of exotic tropical produce from equatorial lands ranging from Thailand to Brazil. The farm's bounty includes the arrestingly colorful yet surprisingly mild dragon fruit, sweet lychees, and tart kumquats, as well as rarer fruits such as canistel and tamarind, which launch culinary odysseys free of Poseidon–related detours. Fresh Gardens offers tours of its spacious grounds replete with fruit trees as well as seasonal U-pick opportunities throughout the year.
In 1954, Shakey's Pizza Parlor was created out of founder Sherwood "Shakey" Johnson's love of ragtime music, pizza, and fun. The eatery often incorporated live music and family-friendly arcade games into the mix, a tradition its descendants still hold today. At locations all across the United States and Mexico, beer flows from taps and pizzas emerge piping hot from the oven, the same way they did in 1954, a time when pizza and beer had just been invented by NASA scientists. Each location also cooks up crispy fried chicken and baskets of Mojos—lightly battered, sliced potatoes—to complement the pizzeria fare.
Miyagi Sushi Bar & Grill's menu brims with Asian-inspired eats and fresh fish rolled into succulent sushi. The chopstick-ready morsels range from the salmon skin hand roll ($3.75) to the elaborate Miyagi roll, in which spicy tuna, black tobiko, shrimp tempura, cucumber, and cream cheese huddle together beneath a delectable drizzle of tempura flakes, eel, and avocado ($15.95). Visitors craving cooked comestibles can dive into stir-fries, salads, or prepped dishes such as the Tsunami teriyaki with flaky red snapper stuffed with shrimp, crab, fish eggs, and scallions ($16.95). Reward taste buds for not playing with their Nintendos during dinner with an ice-cream-covered gourmet cheesecake tempura ($6.45), or feast eyes on the restaurant’s modish décor, full of clean lines and crimson walls.
The sandwich smiths at Broadway Subs mold hot and cold mounds of meat, veggies, and cheese into an extensive menu of New York–style subs. Punch cards equip eaters with eight opportunities to turn any 6-inch sub into a hearty lunch or a meaty boomerang, with interior options that include cold cuts of salami, ham, and provolone on the house special italian sub. Cooks pack plate space with a side of pasta salad or coleslaw for the 6-inch sub meal, and can cosset any 6-inch sub fillings in a white-flour, spinach, or wheat wrap upon request. The 12-inch sub meal meets foot-long stomachs with Philly-style USDA Choice beef or a choice of chicken, including grilled, barbecue, cajun, and honey-mustard options.