The team at Mack Avenue Diner forges a menu of melts, fish, steak, and burgers amid an ambience of Americana, with checkered tiles and cushy bar stools. Warm up with a tasty tuna melt, which simmers under a ceiling of gooey American cheese ($5.99), or enjoy the chicken fajita salad–chicken breast, onion, tomato, and chedder cheese served with grilled pita bread ($6.99). A portabello quesadilla wrap is rendered scrumptious by an adhesion of spinach, tomato, and melted cheddar ensconced in a grilled flour tortilla ($6.59), and six burgers display the virtue of layers, such as the half-pound ground round ($5.29–$5.79).
According to The Big Salad, there are more than 17 million gustatory possibilities, and a quick look at their build-your-own salad menu makes it clear they aren't exaggerating. Customers start by selecting their base greens—baby spinach, iceberg, or romaine lettuce. Next, they choose up to seven toppings from options including artichoke hearts, black olives, edamame, sliced beets, mandarin oranges, and unlimited oxygen molecules. Folks can the build in flavor layers with five kinds of cheese, seven sorts of dried toppings, and more than two dozen dressings including sesame ginger, chardonnay chenin blanc, Mexican ventural, and blueberry pomegranate. For salad-weary guests, the shop extends their democratic process to their wraps, and offers a pre-designed selection of sandwiches ranging from a Thanksgiving sandwich to a meat lover's classic italian.
Rex's Deli heaps meats from New York and Chicago onto deli sandwiches and doles out generously portioned comfort-food classics. The 1-pound T-Rex sandwiches anchor the menu, their density of corned beef, pastrami, or a combo of both creating a gravitational pull capable of holding napkins and small cars in orbit. Flaky Icelandic cod is hand-dipped and fried to a golden crispness, and corned beef cooked fresh daily shares the limelight with cabbage on a dinner plate or goes solo between a bread back-up band. For breakfast, the new york strip steak and eggs supplies a propulsive dose of protein to fuel a day of hunting down telemarketers to thank them for their generous offers. Diners can hop on the establishment's free WiFi as they indulge.
The cooks at Dan Good Pizza understand that everybody has their own favorite style of pizza, so they load their menu with seemingly limitless options. They start with a base of five crust varieties: thin and crispy flatbread, hand tossed traditional, round or square pan pizzas, Chicago-style deep dish, or gluten-free. They then decorate the dough canvas with sauces and any combination of their 34 toppings. Tried-and-true creations come in the form of specialty pies, including the Mediterranean, which is topped with spinach, red onion, marinated tomatoes and feta cheese. To complement their pizzas, they offer cheddar and bacon bread sticks with a garlic and herb cream cheese spread and jumbo bone in butter-parmesan and jamaican-jerk wings, which come by the piece for convenient sampling.