Iguana Wanna's chefs have been cooking up a hearty menu of Mexican specialties peppered with some carefully curated American selections for five years. In between Thursday’s corn beef and cabbage special and Taco Tuesdays, they fill bellies with chile rellenos, burritos, meaty burgers, and generous pastas during lunch and dinner service. These diverse feasts can be enjoyed in Iguana Wanna's dining room or on their expansive patio.
Step inside Whirlows to sink teeth into Ryan's pulled-pork sandwich served on grilled wheat or ciabatta bread and stacked with hardwood-smoked pork drenched in barbecue sauce and buried underneath cheddar cheese, garlic mayonnaise, lettuce, tomato, and onion ($7.45). Barbecue ribs, smoked tri tips, and oven-roasted turkey can all be partnered with palatable pairables like mac ’n’ cheese, mashed potatoes, barbecue baked beans, and coleslaw ($10.99 each). Order an entree salad topped with grilled salmon to dive forks into a sea of mixed greens, red onions, carrots, tomatoes, cucumbers, and beans ($10.99). Grilled burgers fill mouths with mounds of blue cheese and bacon strips to pique your hunger tooth and activate dormant burger glands at the base of your skull so that your jaw unhinges a little ($6.95).
After Vernon Rudolph acquired a closely guarded doughnut recipe from a New Orleans pastry chef, he couldn't keep the secret to himself. He opened up shop in 1937 to share the yeast-raised delectables with the world, thus marking the birth of Krispy Kreme.
Today, step into any Krispy Kreme shop and you can see the doughnuts progress on their journey from formless dough to circular confection. The entire process plays out through plate glass windows: the raw dough is shaped into disks, the disks rise in a heated oven, the plumped doughnuts then drop into the fryer where a conveyor belt speeds them along their journey. After cooling on the belt, the original doughnuts pass through a ribbon of glaze. Like a doughnut-shaped bat signal, a neon sign lights up the sky to announce the emergence of fresh, hot Krispy Kremes.
Fact: the cooks at Fats Grill & Bar once assembled a 222-pound cheeseburger. Although you can't order this bovine behemoth off the regular menu, its size is a testament to the filling portions at the neighborhood sports bar. 16" pizzas come topped with an assortment of toppings, from the traditional basil, spinach, and tomato of the margarita to more adventurous pies such as the barbecue chicken. The half-pound Fats burger may not tip the scales at 222, but becomes extra filling when topped with two slices of cheese, red onion, dill pickles, and special sauce. Diners wash these gargantuan meals down with domestic drafts, often while watching a football game.