The Pastry Shoppe is located in the wonderful city of Morrow, Georgia. We specialize in designer cupcakes with a listing of over 22 to delicious flavors. Our Strawberry Cornell is our number one seller, a vaniila cake topped with cream cheese mixed with fresh strawberry puree add to a non dairy whipped topping.
The creative folks behind the counter at Sammich Lab like to experiment. Only instead of beakers and microscopes, they have a kitchen full of fresh, organic ingredients at their disposal, including exotic meats, vegetables, and an arsenal of different spices. Their mixing and matching, slicing and spreading has led to inventive sandwiches, such as the jerked yard bird, a medley of char-grilled chicken, house slaw, sweet and spicy sauce, and fried plantains. But instead of serving such creations with a periodic table for guests to memorize, Sammich Lab also kicks out handcrafted desserts, soups, and home-style sides, such as baked mac and cheese and stuffed collards.
VN Pho Vietnamese Restaurant's prix fixe package allows groups of diners to pick from its menu's crunchiest appetizer rolls, most savory pho noodle dishes, and most refreshing bubble teas. Diners begin by choosing between the beach-going crustaceans stuffed into shrimp spring rolls or the fawningly polite minced pork packed into fried egg rolls. Pho noodle bowls, such as the noodle soup with eye-round steak and meatballs, contain winding layers of white-rice noodles topped with thin slices of beef, all swimming in a slow-simmered beef-and-bone-marrow broth and grabbing at flavorful life preservers of cilantro and green onions. Flood your mouth with succulent straw-borne mango, coconut, or green-tea flavors while sipping greedily from bubble teas, whose smooth-tasting liquidity leads economists to theorize that the tea’s deliciousness has become detached from its ingredient value.
The chefs behind Cravings American Bistro please palates and eyes with elegant arrangements of hearty American and seafood fare, escorted to tables atop simple china. Begin a night of lively discussion and synchronized digestion with a choice of six appetizers, including lobster mac 'n' cheese smothered in truffle oil, jumbo broiled crab cakes swimming in sweet-chili aioli, and house-rubbed ribs glazed with a mango barbecue sauce. Seafaring entrees such as the tropical, pan-seared Island grouper and the spicy, fettuccine-laced shrimp Diablo occupy tables with sunken-treasure-finding tips before succumbing to the white noise of chewing. Ravenous carnivores can opt for a 12-ounce new york strip steak—a choice cut of Montana strip loin accented with fingerling potatoes and asparagus stalks that double as stylish stirring sticks for a date's martini.
Originally opened as the Top Hat Drive-In in 1953, Sonic has grown into a burger-franchise mecca that today operates out of 3,500 locations across the country, making it the nation’s largest chain of drive-in restaurants. Sonic specializes in made-to-order American classics—including burgers, hot dogs, milk shakes, and marshmallow Ford Thunderbolts—which customers order and receive without ever having to leave their cars. Unique menu items include toaster sandwiches stacked on thick slices of texas toast, as well as the brand’s signature tots and fresh limeades.
Sonic’s numerous awards include a 2011 Zagat survey ranking it among the top-five fast-food restaurants in three categories: Best Value Menu, Best Milkshake, and Best Drivethru. The benevolent eatery has also donated more than $2 million to public schools throughout the country through its program [Limeades for Learning](http://www.sonicdrivein.com/About/Community, which helps to fund educational projects and retirement plans for classroom guinea pigs.