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.
Naji’s Pita Gourmet stocks and cooks Middle Eastern foods of all kinds in their combination bakery, grocery store, and restaurant. The bakery is populated by warm and soft preservative-free pita bread, which bakers ship all across the country or turn into crunchy pita chips. In the restaurant, that same pita cradles tender slices of shawarma and gyro meat, dives into plates of hummus, and wraps up crunchy falafel. Patrons can try to mimic Naji’s fare at home after a stop at the grocery store to pick up olives, grape leaves, spice bends, and cardboard cut-outs of the cooks.
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.
The chefs at Matthew's Bar & Grill fire up a sizzling menu of barbecue classics amid an energetic sports bar. Diners can swap crispy appetizers to head off the meal, whether tearing into fried butterfly shrimp or heating up gums with breaded jalapeños stuffed with cream cheese. Similarly, sauces—from hot barbecue to tangy lemon pepper—douse flocks of chicken wings to paint a gustatory rainbow when shared between dual or quadruple orders. As pulled barbecue sandwiches and entrees emerge, smoky aromas spark palate salivation like a Fourth of July cookout at Pavlov's laboratory. Grilled chicken slathered in barbecue sauce and cheddar cheese crowns crunchy nachos, and sides, such as sweet-potato fries and onion rings, score Tetris wins in near-full bellies.
Cantina encapsulates the rollicking atmosphere of a neighborhood taqueria in a spacious restaurant, as well as on a moving truck. Whether you visit the shop or chase down the food truck, you'll find a menu of churrasco, cuban sandwiches, fish burgers, and flour tortillas with savory cargos—braised pork, roasted vegetables, and farm-raised tilapia among them. The guacamole is homemade, as is the Screamin' Gringo hot sauce (served on request). Patrons can also pick up a sports pack for their group on game days. These packages gather snacks such as tacos, garlic fries, and churros and are perfect for serving after a few competitive rounds of seeing who can fit a football in their mouth the fastest.
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.