At Teddy's Burger Joint, cooks form beef patties by hand, grill them over open flames, and garnish them with fresh ingredients. It's a simple, three-step process that yields juicy burgers at a reliable tempo. The piping-hot burgers come in various configurations, whether topped with bacon or loaded up with nacho cheese, jalapeños, and chopped tomatoes and then stuffed into a piñata. For a fuller meal, the burgers can sidle up to french fries or thick-cut onion rings as well as soda or local beers. Hot dogs, griddled sandwiches, and ample desserts round out the menu.
In 1953, Shawnee, Oklahoma played host to the very first Sonic, a drive-in diner replete with carhops on roller skates who served classic burgers, fries, and tater tots. Now, more than 50 years later, Sonic is the biggest chain of drive-in restaurants in America, a title that's fueled by its signature toaster sandwiches, its foot-long, quarter-pound coney dogs, and its 398,929 possible combinations of frozen beverages. The restaurant's original dishes remain largely unchanged and silent, and new additions, such as breakfast burritos and a rotating selection of shakes, keep diners on their toes.
The restaurant doesn't just feed bellies?for more than 15 years, it's fed the minds of Oklahoman youth with academic enhancement programs, and its national Limeades for Learning program works to advance educational opportunities for youth throughout the country.
The first thing you want to do with a hot pizza is dig in, but if you're so inclined, go ahead and count the pepperoni first. Donatos promises that every pepperoni pizza, sized large or larger, will have at least 100 slices of lean pepperoni spread across the pie. That's just one of the many flourishes that Donatos, founded in 1963, has used to distinguish itself from the rest. There's also its Edge to Edge promise: a guarantee that every pie will be loaded from one end to the other with toppings, from said pepperoni slices to family-recipe sausage to fresh, hand-cut veggies. Donatos' formula seems to have worked, as the once small Italian eatery now spans the nation with more than 150 locations.
Beyond its classic pizzas, Donatos offers many specialty pies, including its chicken spinach mozzarella and Mariachi beef. Each is framed with naturally smoked, aged provolone cheese on top and cornmeal-encrusted dough, from a 50-year old recipe, below. Donatos even offers gluten-free pizzas on its signature Udi's crust. For those searching out other Italian fare, the menu features robust stromboli stuffed with meats and cheeses, and hearty subs. And for dessert, Donatos creates its warm cinnamon brick-street bread, an oven-baked loaf of artisan pull-apart bread with cinnamon spread, streusel, and vanilla icing.
HotBox Pizza’s cooks adorn three varieties of hand-tossed dough canvases with six savory sauces, cheeses, and 26 toppings to create a menu of dine-in, takeout, and delivery pies. The signature HotBox combines double spicy pepperoni and banana peppers, and Big Al’s Fredo fights off pernicious poultry cravings with a combination of chicken, roma tomatoes, fresh spinach, and banana peppers. Aspiring pizza architects can blueprint their own pies by laying down traditional, thin, or multigrain foundations and selecting from six varieties of sauce-carpeting. Doughy disks simmer with mozzarella, ricotta, Wisconsin cheddar, or fontina cheeses to hold down up to four toppings such as pepperoni and artichoke hearts. Circle-eaters can also save room in their knapsacks or hollow shoe-heels for fresh salad and bundles of breadsticks that come with nacho-cheese, pizza, ranch, or garlic sauce, and wash down stubborn bites with refreshing slurps of soda.