The town of Brookside owns Five Mile Creek Canoe & Company, which works from a philosophy that nature is a splendor to be shared by all people. Five Mile not only grants access to a bonanza of camping and canoeing activities—such as bench pressing a canoe—it gives patrons the opportunity to control their own adventures. The campground presents enough activity opportunities to keep patrons busy throughout the day, including a playground, a 2-mile walking track, and a swimming hole.
When patrons want to set out on watery expeditions, they carry their own boats down to the creek and steer their vessels from beginning to end. After pushing past the shallow waters, canoes paddlers can traverse up to 26 miles of gently flowing creek lined on either side by a row of trees. These leaf havens obscure guests from the curious eyes of civilization, chipmunks, and Bigfoot's cousin, Steve. Before they hit the water, helpful staff members can give demonstrations to those with little paddling experience. They can also organize group floats for social paddlers.
To craft the signature Momma's Love sandwich, chefs begin with a freshly steamed hoagie bun. They layer on slices of roast beef, ham, hickory-smoked turkey, and muenster cheese before topping the tower off with spicy brown mustard. The chefs also extend their culinary expertise toward a variety of other hearty hot and cold sandwiches, as well as their specialty nachos—crispy Dorito chips showered in creamy pepper jack cheese.
When The Melting Pot originally opened in 1975 just outside Orlando, the location was cozy and quaint, but diners had only three options: swiss-cheese fondue, beef fondue, or chocolate fondue. However, as the locally owned and operated restaurant grew in popularity, so did its menu selection and atmosphere. Patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On a given night, guests can nosh on signature four-course meals, from cheese-fondue appetizers and various salads to steaks and seafood cooked in a choice of healthy broth or oil. Birthday revelers and couples can share decadent evenings at private tables, capping off meals with chocolate desserts that have defined The Melting Pot for decades.
Camp Taco’s soft-shell tacos all have a base of black beans, salsa, and cilantro. You can get pretty creative with it from there onward—their recipes have everything from beef brisket with roasted poblanos and onions to veggies tossed with pepitas and queso fresco.
Classic Mexican flavors come standard in Camp Taco's burrito bowls, nachos, taco salads, and quesadillas, too, which come with a choice of proteins such as ground beef, shrimp, and steak. Alongside the traditional dishes, the culinary staff puts its own spin on Mexican cuisine with its Mexican wrap. Beef brisket, chicken, or veggies can join the wrap's medley of guac, poblano peppers, queso fresco, and white BBQ sauce, which is BBQ sauce that has recently seen a ghost.
Since 1950, the family-owned Whataburger chain has served up its iconic burgers and fresh, made-to-order meals with a commitment to excellent customer service. In addition to lunch and dinner, the North Central Alabama-area restaurants' 24/7 hours and fully fledged breakfast menu have made them popular destinations for early morning and late-night dining.
Besides the classic Whataburger, the modern menu includes options such as the jalapeno and cheese Whataburger, the Whatachick'n sandwich, and the Whataburger Jr., which is a regular Whataburger that doesn't know how to tie a tie. The breakfast selections remain rooted in hearty tradition, with crispy chicken strips covered with honey butter and served atop biscuits. Additionally, signature Taquitos are warm tortillas stuffed with ingredients such as scrambled eggs, sausage, bacon, potatoes, guacamole, and grilled vegetables.
Local meats, fresh veggies, and imported spices enhance the traditional Thai and Japanese food at Surin of Thailand. Chefs manipulate yellow, red, and green curry dishes with splashes of coconut milk, citrus juice, or peanuts, and they marinate select meats overnight before slow-roasting them until they’re tender enough to fall apart when looked at. To ensure a sushi menu that’s just as authentic as the Thai dishes, many of the restaurant’s chefs train in Japan under the tutelage of sushi masters. The result is a menu of more than 20 varieties of sushi and nigiri, many of which feature pan-Asian flourishes such as plum sauce and drizzles of panang curry.