Though ghosts may or may not still haunt the halls of the old Meade County Jail, the ambrosial scent of pizza certainly fills the air, drawing living visitors to the ancient hoosegow. Housed in a weathered brick early 20th-century building that once famously locked up Hank Williams Sr., Jailhouse Pizza surrounds its guests with rich history. Its rickety metal cell doors and old-school vintage advertisements mingle with the wanted posters, faded photographs, and antique appliances such as 2009 cell phones found throughout the restaurant. Toppings such as classic pepperoni, olives, or sausage dot the landscapes of pizzas, as well as inventive flourishes such as spicy buffalo sauce, baked spaghetti, or sliced fried chicken. Tangy marinara and creamy cheese meld in oven-baked calzones and Stromboli, examples of the eatery's many Italian options.
A playfully spooky atmosphere permeates space, whether there's a birthday party with a private sleepover amid the century-old jail cells or a hunt for clues of the mysterious resident ghost, Bigsby. The Prisoner's Pardon Pizza Challenge dares truly courageous visitors to participate in a 60-minute two-person race to finish a 30-inch pizza, with winners earning a free meal and their picture on the coveted Hall of Fame.
Built at the turn of the 19th century with stone bought from Abraham Lincoln’s father and situated on 650 acres of pristine woodland, this antique-filled former mill charms diners with a quaint atmosphere and a menu of comforting cuisine. For lunch, feast on the famously fulfilling fried chicken, double breaded and served with a cream gravy ($6.99), or partake in the popular Kentucky Hot Brown, an open-faced turkey-and-ham sandwich smothered in rich mornay sauce, topped with tomato and bacon and broiled to a scrumptious sizzle ($8.99).
Every day, Snappy Tomato Pizza’s cooks mix high-protein flour in 60-quart mixers to create the fresh dough that gives the restaurant’s pies their signature taste. They adorn each round pizza crust with mozzarella cheese, fresh vegetables, and sauce crafted from the tomatoes of select California growers. They carefully separate tomatoes by acid content, with only the best ones used for sauce and the worst ones saved to throw at any smug looking teenagers. Oven-baked hoagie sandwiches, Tyson chicken wings, and cinnabreads topped with cinnamon streusel and vanilla icing round out the full menu.
Connected by an asphalt web of highways, state roads, and thoroughfares, blocky yellow signs gleam nonstop, casting a dandelion glow from the words “Waffle House.” The booths at the eateries fill 24 hours each day with the aromas of sizzling pork chops, Jimmy Dean sausage, and endless mugs of coffee. Line cooks brown shredded potatoes on a grill as waiters shout back in a language all their own for hash browns “smothered,” “covered,” or “topped”—served with onions, cheese, or chili, respectively. Angus burgers and steak melts share space on the rippling-hot surface at all times of day, allowing tired drivers to stop for food when they are on a long journey or just listening to an 11-hour drum solo on the radio. The first Waffle House switched on its lights in 1955, and some menu items still bear the names of Waffle House staff of the past, including Bert's chili from Dallas and Alice's iced tea.