The hotdog hotshots at Hot Diggity Dog! pile a slew of flavorful toppings on savory franks, crafting a customizable carryout menu of artful, unconventional hotdog creations. Lunching duos can gnaw upon a specialty dog combo including a signature frankfurter creation, chips, and a soda. Guests can confer with staff or their spirit guides to select toppings or can choose from a gallery of preset masterpieces such as the Big Tex, a steaming dog slathered in bacon, cheddar cheese, barbecue sauce, coleslaw, and a pickle. The West Virginian arrives bearing a load of chili and coleslaw, and the Famous N.C. sports sprinklings of shredded barbecue chicken, cheddar cheese, and an onion ring. Situated in front of the historic Willoughby House and near the spot where Chester A. Arthur's muttonchops challenged Grover Cleveland's mustache to a duel, Hot Diggity Dog! tends to midday cravings from 10 a.m. to 2 p.m.
Colorado Grill's chefs bustle within a renovated century-old movie theater, serving up sizzling Southwestern plates made from scratch. Diners scoop up starting bites of white-cheese blanco dip with chip trowels, presumably in search of the long-buried white-gold loot of dairy conquistadors. The Pueblo Platter then corners tongues with a triple threat of Mexican eats, including a cheese and onion enchilada, a beef burrito, and a crispy beef taco. Poblano-pepper and onion squires help the carne asada's grilled steak into a cloak of monterrey jack cheese before toasty tortillas armor the ensemble, and the grilled devils shrimp, sautéed in chipotle butter and flanked by morsels of bacon, challenges Southwest veggies to a fiddling contest for their souls.
The Purple Cow Restaurant injects the classic ‘50s diner with Technicolor tones of lavender, amethyst, and lilac. Booth and counter seating host guests, and a soda jerk concocts hand-dipped shakes, as well as adult-only shakes made with a shot of amaretto, Irish cream, Kahlua, or responsibility. The restaurant’s menu blends comfort food standards including burgers, reubens, and BLTs with spicy soups and salads, while for dessert, the kitchen team whips up malts, ice cream sodas, and sundaes. Polly the Purple cow, the eatery’s mascot, frequently stops by to greet customers and make sure the store’s iconic purple vanilla ice cream is the correct shade of periwinkle.
At The Steakhouse, experienced chefs from Brazil roast a menu of more than 12 meats over open flames, serve imported cheeses, and bake fresh bread daily with flour from Brazil. Servers appear tableside wielding cuts of top sirloin, bacon-wrapped chicken breast, or smoked sausages impaled on swords and then shaved into plate-sized portions or busts of Teddy Roosevelt. Duos accompany a helping of garlic steak with fresh mozzarella or savor the house specialty picanha with black beans from the side bar’s selection of 20 salads and meal accompaniments. To cap off the dinner, diners relish the popular roasted pineapple, sprinkled with cinnamon, sugar, and dreams grown in Candy Land.
San Francisco Bread Co. supplies customers with two things: a menu of comforting café fare, and a place to study, work, or write emails with wireless Internet access. Visitors may find themselves breathing deeply to relish the scent of brewing gourmet coffees intermingling with the aroma of freshly baked breads stacked in deli sandwiches and paninis. Every morning, fresh pastries, such as apple turnovers, danishes, or muffin tops, complement breakfast sandwiches borne on bagels or croissants. Slices of dessert from The Cheesecake Factory satisfy dairy cravings.