The flicker of gas lanterns. The flounce of petticoats. Weekends at country mansions. The spirit of the Victorian era lives on in the imagination and across the grounds of The Stone Lion Inn. Here, leaded glass still lines the bookcases and the tubs all have claw feet. Built in 1907, the secluded mansion's corridors seem like something out of a mayhem, murder mystery?and they frequently are during its regular whodunits.
For all its Victorian-style trappings, guests are still free to eat breakfast at the 200-year-old French table. French-press coffee pairs with a different quiche each day and fresh berries in rum cream. From there, guests might spend the day reading in the library, practicing their pageant walk down the sweeping staircase, or gazebing in the gazebo until they're plum gazebed out.
As evidenced by their shop’s name, the staff at Pioneer Dream Cheesecakery loves making good, creamy cheesecake. But the pastry chefs also have other baking tricks up their sleeves, using their skills to create decadently frosted cupcakes, fudgy brownies, and spicy jars of habanero jelly in festive mason jars. Most of their menu is made up of cupcake flavors, with the rotating weekly selection often including options such as cherry limeade, black forest, and cappuccino with espresso-infused caramel. Alongside their treats, the staff offers a range of teas and Soda Steve’s mission blend coffee.
With a passion for their authentically inspired sauces, the cooks at Roma's Italian Restaurant top virtually all of their entrees with zesty marinara, decadent alfredo, or wine-based lemon sauce. They use vegetables bought directly from farmers’ markets to adorn house-made baked pastas or savory meats sautéed in pure olive oil. When they aren’t using the ovens to bake New York–style pizzas or to cathartically incinerate grueling crossword puzzles, they fire them up to bring meat-filled calzones and house-made rolls to golden-brown fruition.
After a series of kitchen experiments, Jake Wigley finally did it: he created the perfect chili to top Nathan’s brand all-beef hot dogs. Today, Jake rises bright and early each and every day to create and re-create his hard-earned recipe from scratch for his menu of regionally inspired coneys. He piles the Carolina with chili and coleslaw, slathers the Western with the perfect balance of barbecue sauce and cheese, and constructs the classic, famous coney with chili, mustard, and enough onions to make a statue cry. Aside from Nathan’s dogs, Jake also grills brats and ladles chili over spaghetti or directly into bowls for spoon-assisted consumption.
Since the staff members at Home Run Sliders are so dedicated to the art of burger-making, they know how important ketchup is in this construction. That’s why they’ve curated a ketchup bar with more than a dozen types of ketchup and condiments that patrons can drizzle over their sliders. Each hand-packed slider has a name that alludes to baseball—knuckle ball, rookie, sac fly, or just the symbols that a third-base coach uses—though the gourmet toppings make them a far cry from stadium food. The chefs slather the Rounding Third off with guacamole, add a dollop of mac ’n’ cheese to the Babe Ruth, and layer the 89er with a fried egg, bacon, and cheddar. Diners devour the sliders amid vintage baseball decor that includes old posters of Big League chewing gum, pictures of players from the early days of baseball, and a choir of hecklers shouting in Shakespearean English. The eatery even holds a weekly slider-eating contest to see how many American-beef patties and buns challengers can put away.
When U.S. postal workers Les Warfield and Ron Vickers moved from Reno to San Diego in 1976 they shared passion for submarine sandwiches. After a year spent searching for the perfect sandwich proved fruitless, they and their wives decided to open their own sandwich shop—heralded by café tables and a hand-painted sign proclaiming “Sub-Marina” in white letters. More than 30 years later, the small San Diego restaurant has spread, like a friendly Napoleon, to more than 50 locations, implanting the duo’s original California-style sandwiches across the United States and Guam. In each eatery, a crew of sandwich makers assembles subs divided into five classes such as traditional subs, specialty variants made using seasoned meats and condiments, and hot melts stuffed with meatballs or dripping with au jus. They pile meats, cheeses, and produce upon white, wheat, or specialty bread, or heap the same hearty ingredients upon leafy salad beds and into light wraps.