Chili Dog Café smothers 100% beef hot dogs in made-from-scratch chili and other delectably exotic toppings. The basic chili dog ($3.49) ships these house specialties mouth-ward in a single bread-canoe, while regionally themed dogs sate both hunger and wanderlust. A Chicago dog bears Windy City flourishes of tomato, relish, a pickle spear, mustard, onions, and peppers ($3.99), and internationally inspired eats employ the sauerkraut-flecked flavors of Germany ($3.49) and the spicy, guac-tinged tastes of Mexico ($3.59). Non-sausage sandwiches include the fried chicken sandwich ($5.29) and the big Texas burger, mounded high with bacon, onion rings, jalapeños, mustard, and BBQ sauce ($8.69). Chili can be added onto any menu item for $1.49, or served in a cup ($2.99), bowl ($4.49), or exfoliating mask.
For anyone who loved waking up to a big bowl of cereal and Saturday morning cartoons, Serios for Cereal is a dream come true. This coffee house with a twist provides a relaxing atmosphere with local art, music, and free WiFi, but instead of coffee, they specialize in cereal. The menu lists 50 name brand cereals along with five specialty and hot cereals. Patrons can also pick organic, vegan, and gluten-free options and add a touch of individuality with a choice of 30 toppings including gummy bears, apple slices, and blackberries. For the truly innovative, Serios for Cereal lets imaginations roam free, creating editable artworks such as Fruit Loop-topped muffins and Pop-Tarts drizzled with chocolate swirls in the shape of Starry Night.
The sun has only just risen over the city of Lubbock when the chefs at Catalina's Restaurant begin whipping up breakfast dishes: burritos stuffed with chorizo and egg, tender chicken-fried steak, and pancakes showered in syrup. By the time the sun is high in the sky, the chefs have turned their attention to cheesy chili rellenos, crunchy tacos, and other Tex-Mex specialties. Their guests dig into dishes out in the colorful dining room, where the walls are decorated with vivid murals of Mexican street scenes.
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the double cheese prime rib to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the honey-bourbon chicken, Baja-chicken, and small black-angus-steak subs or all flatbread sandwhiches. Quiznos' Toasty Bullets and Torpedoes offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbread Sammies, soups, and salads round out Quiznos' varied menu.
When bartender Larry Raikes moved from Buffalo, New York, to Jacksonville, Florida, in 1982, he couldn't find a single sub—so he stopped mixing drinks and started making his own sandwiches. From that single sub shop, Larry's Giant Subs has mushroomed into an international fount of sandwiches. For each order, sandwich-makers pair provolone cheese with black Angus USDA–choice extra-lean roast beef, 98% fat-free ham, or other meats displayed in a 6-foot deli case. They also pile slices of all-natural, charcoal-grilled chicken breasts onto their signature bread, which is shipped in daily from Costanzo's Bakery in Buffalo.
Inside the shop, a huge statue of King Kong—the shop's mascot—towers over guests, secretly helping young diners to make their sandwich selection in exchange for bananas, and New York–theme memorabilia serves to remind them of their subs' heritage. For hosts and hostesses supplying their own ambiance, Larry's Giant Subs caters platters, 3-foot subs, and 6-footers that feed up to 30 people.
Throwing a frozen patty onto the grill is one way of making a burger, but the culinary team at Wild Burger Grille prefers a more hands-on approach. That's why they shape every patty themselves from Reserve-Choice Black Angus beef before crafting specialties such as the Jalapeno Burger?a medley of spicy peppers, chipotle mayo, and brown-sugar-pepper bacon. Of course, they also let patrons customize their own burgers?whether they want one dusted with a parmesan-and-garlic blend, served without a bun, or tossed like a Frisbee directly into their mouths.
Wild Burger Grille's DIY approach extends far beyond its namesake sandwiches. In the kitchen, chefs also make the sauces from scratch, cut the fries by hand, and whip up batches of chili to smother hot dogs. Dessert offerings receive equal treatment, from the cookies and cheesecake made in-house to the signature milkshakes, which blend local Blue Bell ice cream with spirited mix-ins such as Kahlua and Absolut vodka.