Tropical Smoothie Café cools down overheated inner-beings with its all-natural smoothies—forged from real fruit and bursting at sippable seams with energy. Plunge into a 24-ounce low-fat fruit smoothie ($3.99), sweetened with your choice of turbinado sugar or Splenda. Flavors include the strawberry, banana, and pineapple blend of Paradise Point, the blueberry, strawberry, and banana oasis of Blue Lagoon, and the delicious dawnbreak of Sunny Day, which is packed with mango, banana, orange, and kiwi. If teeth start to grumble about having nothing to do, guests can chomp a satisfyingly solid slab of sustenance with one of Tropical Smoothie Café's sandwiches, wraps, or salads. Tear into a bistro sandwich ($6.29) such as the turkey guacamole, or gnaw on a grilled flatbread ($3.99) such as the Caribbean Luau, which is bedecked in chicken, mozzarella, pineapple, romaine, and jamaican jerk sauce. Make amends with mouths for last summer's exhausting gum-chewing marathon with the Paradise Combo ($9.99)—which throws down the gauntlet of appetizing with a smoothie of your choice and any toasted wrap, bistro sandwich, or gourmet salad plus chips or fruit. Menus and prices may vary slightly at different locations.
It was 1962 when Nick Pascarella tested his new theory for grilling the perfect steak. In his mind, open flames created the best tasting beef, so doubling the amount of flame could only make it better. This hunch resulted in Nick's signature Flamekist?think flame-kissed?technique: he grills steaks on the top and bottom simultaneously so they quickly develop an even sear, which locks juices in the center. Since then, this concept has been embraced by an ever-expanding empire of Western-Sizzlin steakhouses that encompasses more than 75 locations scattered across 17 states.
At each location, the cooks grill sirloin, rib-eye, and T-bone steaks. They season the meats with Western-Sizzlin's secret blend of spices?known as Gold Dust?which the cooks keep in a secret puzzle box. To accompany these hearty cuts of beef, they fill buffets with hot and cold side dishes, salad fixings, freshly baked breads, and desserts. Additionally, their bacon cheeseburgers, fried shrimp dinners, grilled chicken sandwiches, steaming hot baked potatoes, and other homespun classics help round out the menu's selection of family-style cooking.
Cody’s Café’s menu touts hearty American fare that runs the gamut from made-to-order breakfasts to a host of thick sandwiches and juicy burgers for lunch. A stack of one, two, or three golden pancakes makes for an elegant hat ($2.29–$4.79), and Logan’s big breakfast ($5.99) suits up two eggs any style to impress fresh hash-brown debutantes with warm complements of biscuits and steaming country gravy. For lunch, patrons can confirm the length of a footlong shih tzu with super footlong hot dogs ($4.79) slathered with rich chili, cheese, mustard, and onions, then sample Cody’s old-fashioned cheeseburgers, available in regular ($4.59) or double ($5.99). To sustain vegetable fueled go-karts, customers can also partake in dinner salads ($2.99) or veggie plates, available in combinations of three ($4.59) or four garden residents ($5.59).