As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s Pizza has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments.
In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
When Wild Bill's Cheesesteaks & Grill proprietor Wild Bill set forth from his homeland of California to travel the country after college, he fell in love with true philadelphia cheesesteaks. When he returned from his voyages, he decided to bring the beloved sandwich to the West Coast, which cartographers have recently proven does not have a Philadelphia. Now his shops import Angus rib-eye steak and other ingredients from the city of Brotherly Love to assemble authentic cheesesteaks, down to the Amoroso rolls and choice of american, provolone, wiz, or pepper jack cheese. Bill's favorite, the bacon-laden Bruno, is named after his hometown of San Bruno.The menu includes other cheesesteak variations as well as classics. Non-steak options include hot dogs and burgers, with 10 types of sides from fried pickles to sweet-potato fries. These hearty portions unite with Newcastle Brown Ale and frosty mugs filled with Blue Moon and other brews to form a tasty foreground while games air on the eateries' TVs.
A beautiful flower and a lucky number. Looking for an auspicious beginning to life as restauranteurs, the culinary minds behind Lotus 8 combined these two elements into a name. Like its title, the restaurant's cuisine is a combination, too, blending authentic Chinese flavors with plenty of contemporary twists. Nothing here is precooked or parachuted down as a care package from the kitchen of Air Force One–chefs prepare dishes to order using fresh seasonal ingredients and less salt and oil than traditional Chinese cooking. The result is a menu packed with popular entrees, such as honey walnut shrimp, sizzling black pepper beef, and Mongolian lamb. Lotus 8 also boasts a special tasting menu with dishes crafted from the chef's secret recipes.
Burgerocity's menu evokes one ideal of hearty American grub: meaty beef patties on buttery buns, Chicago-style hot dogs topped with relish, and fries smothered in Texas chili. Each burger upholds the restaurant's strict sourcing standards, culled from 100% Hereford beef raised on a grass-and-grain vegetarian diet and free from hormones and fillers. Sides round out meals with fries hand cut from Idaho-grown spuds and shakes made with homemade chocolate ice cream. Aside from beefy burgers, the bill of fare bursts with modern takes on diner favorites, from the vegetarian Nutty Burger—made with almonds, cashews, and pumpkin seeds—to sandwiches with ingredients such as all-natural chicken, smoked tri-tip, or grilled pastrami.
A piping hot pocket of corn dough stuffed with tender pork and slathered with verde sauce and cheese. This is the homemade pork tamale at Felipe's Mexican Restaurant, and what a sight it is to behold. The dishes on Felipe's menu have stayed the same for the most part in its 30 years of existence. Since Paul and Adela Lee—who met while working there—took over as owners in 1988, they have updated the menu but only slightly. They also moved the original restaurant to its current location and opened another in Folsom. One thing hasn't changed, however. Crowds still come from all over to try Felipe's famous tamales and chimichangas.
The chefs at DJ’s Grill and Deli know that some of the culinary world’s greatest triumphs have been sandwiched between two slices of bread. As such, they follow suit, stacking juicy, charbroiled burger patties, deli meats, and fresh veggies into burgers, sandwiches, and cheesy melts. To pump up the flavor, they top these handhelds with a variety of toppings, such as sweet teriyaki sauce and grilled pineapple. They also serve up burger and corndog kids' meals to sate the pintsize appetites of children and retired astronauts looking to fit into their first spacesuits.