For some people, the colors of red, green, and white evoke Christmastime. For regulars of Anaheim Chili, though, they just mean lunch. The red, green, and white chilies are but 3 of 10 different kinds on the menu, which lists each stew's baseball-card-like stats: base, spice, garnishes, and heat. The bases range from the home-style chili's ground beef and kidney beans to the pesole's dark-meat chicken and hominy. Toppings may include onion, cilantro, and sour cream. The large selection begs for mixing and matching—thankfully, you can order a triple cup meal and dip your spoon into three different kinds of chili during a single meal.
Balancing out the restaurant's specialty bowls is a host of appetizers and burgers, as well as baked or fried chicken wings. Mindful of its obsession with heat, the menu features a seasonal watermelon salad, whose mixture of fruit and mint counteracts fiery bites better than chili served a la mode. Draft and bottled beers also cool down taste buds with sips of Blue Pants Brewery and Straight to Ale.
The staff at Dinner by Design strips mealtime of its time-consuming components by shopping, chopping, and cleaning up for you. When visitors arrive at the kitchen for a session scheduled online, they find all the fixings for fresh, healthy meals already sliced, diced, and awaiting further preparation. After donning an apron and glancing at recipe cards, customers pile the quality ingredients into complimentary containers as they chat with fellow chefs to distract them while they steal their spatula. After patrons put the finishing touches on their chosen number of entrees, each portioned to accommodate individuals or families of varied sizes, they load them into a basket or cooler from home and stow them in their freezer. Meals can later be warmed in the oven according to included instructions, which usually indicate a cooking time of about 30 minutes. For eaters in a hurry, the staff keeps a Take and Bake freezer stocked with entrees, sides, and desserts ready for pickup, or delivers them directly to dinner tables.
Rolo's opened in 1991 as homage to a train trip taken by Huntsville restaurateur Chuck, and his son, Rolo. Reportedly, the two were on the way to New Orleans for a football game, when Rolo looked to his father and said, "Trains keep attention for the kids and the grandparents." A light bulb went off in Chuck’s head––he would open a homestyle restaurant paying tribute to the train-riding days of yore. He'd call it Rolo's Cafe.
In a burst of whistles and chugs, a multicolored model train can be seen rounding a wooden track suspended high above the dining room. The locomotive circulates the aromas of lightly fried pond-raised catfish, juicy grilled steak, and housemade peach cobbler. Breakfast biscuits arrive to tables saturated in signature chocolate gravy for pairing with sugar-cured ham and fresh hush puppies. After polishing off a slow-smoked pork chop, patrons can make choo choo noises on train station-style wooden benches, or peruse the room's vintage train signs, framed articles, and photos of locomotives.
Springing from the mindparts of CEO and founder John Kunkel, Lime Fresh Mexican Grill combines the tasty flavor of Mexican fare with a dedication to healthy eating and responsible food sourcing. After cutting its teeth in the mean streets of Miami's South Beach, Lime Fresh spread its delicious message across the country, stuffing organic beans, colorful veggies, homemade salsas, and humanely raised meats into tortillas made from non-GMO corn and flour. Chefs grill quesadillas, roll burritos, and sizzle fajitas before customers' eyes, and they can easily convert each item on the menu into a vegetarian-friendly feast or a makeshift futon. As guests content themselves with mouthfuls of flavorful tacos, fresh salads, and cheesy scoops of nachos, Lime Fresh Mexican Grill's dedicated staff works hard behind the scenes to build strong community relationships through contributions to local charities and nonprofits.
The friendly staff at MaggieMoo's Huntsville churns dozens of creamy flavors fresh each day before enhancing frozen creations with inventive mix-ins and toppings. They power through shivers to fold nuts, candy, and fruit into ice cream varieties such as chocolate banana, and sprinkle sugary toppings over ice cream pizzas, one of MaggieMoo's signature creations. Aside from other avant-garde dessert offerings—which include ice cream cupcakes—the staff slings frozen favorites including cones, creamy milkshakes, and ice cream cakes.
Occasional appearances by Miss MaggieMoo, the business's iconic cow, delight customers. She also lends her services to fundraising efforts for local schools and charities.
The chefs at Mama's American Table take their motto of Something for Everyone to heart, preparing meals ranging from burgers and sandwiches to pasta, pizzas, and chicken enchiladas. Signature dishes include the Big Mama sandwich, a toasted ciabatta roll piled with thinly sliced ham and swiss cheese, and Big Mama's signature salad, with grilled chicken, mandarin oranges, strawberries, gorgonzola, and croutons. The staff also mans a full bar featuring a selection of 20 different beers on tap, about the same number of beers it takes to fill up The Incredible Hulk's beer stein. Mama's American Table does not disappoint dessert-hungry diners, either—warm plates of old-fashioned bread pudding topped with caramel sauce and whipped cream round out the food roster.