In 1978, brothers Eugene and John Jetts lent their name to the sign above their pizza shop in Sterling Heights, Michigan. In the more than 36 years that followed, they?ve lost one of the Ts but gained more than 300 franchises across the country. Jet?s Pizza churns out thin-crust, hand-tossed rounds and signature dish pies. The 8-Corner pizza lets each member of a dining octet enjoy a slice of corner crust without fearing the paper cuts inherent in triangle slices. After loading pizzas with heaps of meats and veggies, guests have the liberty of flavorizing their crust for free, choosing from eight options such as garlic, sesame seed, Cajun, or poppy seed. To augment pies, Jet's chefs whip up triple-cheese turbo sticks topped with mozzarella, cheddar, and romano as well as regular and boneless wings draped in hot or sweet sauces.
In 1937, Vernon Rudolph founded Krispy Kreme in Winston-Salem, North Carolina, with the first location on South Main Street in Old Salem. Seventy-seven years later, his secret doughnut recipe lives on within hundreds of Krispy Kreme locations, serving premium sweet treats across the globe.
The entire doughnut-making process, which customers can view up close and personal at many of Krispy Kreme?s outposts, begins with fresh ingredients and ends with the click of a fluorescent sign bearing the words, "Hot Doughnuts Now." From the original, mold-breaking glazed doughnut to newer doughnut varieties, such as Chocolate Iced with Kreme Filling, Glazed Raspberry Filled, and Glazed Chocolate Cake, each round dainty pairs with piping-hot coffee for a compact snack.
Smoothie King co-founder Steve Kuhnaubegan mixing fruit, nutrients, and proteins in the late 1960s, in a successful attempt to assuage his own health conundrums. By 1973, he?d begun selling vitamins alongside his health-boosting concoctions, and soon, more than 600 Smoothie King locations were operating worldwide. Today, the shop?s patrons customize real apple, mango, and banana smoothies with sundry health-bolstering mix-ins. More than 70 blendable multi-vitamins, minerals, enzymes, nutrients, and amino acids fortify frosty smoothies, helping bodies to stay healthy or lift semi-trucks. Snacks such as veggie chips and high-protein cookies augment shakes in both health and deliciousness.
Embodying the spirit of the Big Easy, New Orleans Bar & Grill hits the mark with a menu of seafood-heavy Cajun cuisine served in a lush, festive environment inspired by Mardi Gras. From the exterior, the stucco-and-arches structure looks more like a stately hotel or mansion. Inside, exposed brick arches, flourished of soft purple lighting, an elegant black staircase hint at additional decorative splendor. But it's the menu that steals the show, like a desperate high schooler asking a play audience for homework help. The menu's contents include fried alligator, peel-n-eat shrimp, and whole crawfish.
A common stereotype of Mexican food is that all the dishes are pretty much the same. Try telling that to the chefs behind San Luis, San Luis II, and Casa Vallarta, who have produced an eight-page menu of traditional favorites and house specials. Chefs plate up the carne asada especial, a tender sirloin steak marinated, then grilled, and garnished with Mexican cheese, cactus, and chili toreado. Seafood dishes include San Luis seafood, a mixture of shrimp, fish, and octopus grilled over rice. Complementing entrees are two styles of margaritas, beer, and wine.
Not ones to miss a chance to throw a party, the organizers of Wine & Dine Auctions turn their events into entertaining and educational experiences. Beer and wines from local vineyards pair with steak dinners, which are prepared on charcoal grills onsite so participants can gather cooking tips from the chefs. Next, guests wander over to the auction, where they bid on exclusive, high-grade cuts of meat and other gourmet food items, with minimum bids starting at about 75% off the retail cost.