Creamy curries, drunken noodles, and barbecue eel and fried shrimp helped earn Stir Fry Cafe runners-up nods in both the Best Asian and Best Sushi categories for Knoxville News Sentinel?s Best of 2012 list. Teriyaki chicken and spicy noodles stand on plates beside walls decorated with art from local artists. Wine and beer flow freely at the black-and-white checkered bar, which also served as the base for Stir Fry Cafe?s attempt at crafting the longest fish taco in known space.
Atlanta Bread bakes more than a dozen varieties of fresh breads to frame a menu of hearty sandwiches and savory soup dippers served within its casual, WiFi-enabled café. The ABC Special signature sandwich places a bounty on the heads of four notorious lunchmeats—roast beef, turkey, pepperoni, and honey-maple ham—which can only be collected by the wrangling prowess of provolone and french baguette ($6.99). With applewood-smoked bacon strip-mined across a ciabatta bun, the Bistro Chicken Press detonates a palatable explosion of taste ($6.89). The Chopstick chicken salad appeases greens-craving taste buds with an incongruously appetizing pairing of leafy romaine lettuce and crispy chow-mein noodles ($6.99). Book meals a play date with one of five freshly brewed flavors from Italian coffee titan Lavazza ($1.79 for a grande), or save space for a cup or bowl of soup du jour, which varies depending on which jour is in season.
Amid red-and-white checkered tablecloths, a canopy of team pennants, and TVs playing episodes of The Andy Griffith Show, Dixie Barbeque owner Alan Howell serves up a wide-ranging menu of succulent southern barbecue. The pulled-pork sandwich ($5.19 for a regular; $6.35 for a large) bundles up with a side of rolls, slaw upon request, and E.T. Red barbecue sauce, mesmerizing mouths both human and Martian. Or order a sandwich plain and douse it with a choice of sauces, such as Alabama White, South Carolina Gold, and the understated Sauce from Hell.
Since the first Fuddruckers opened its doors in 1980, the eatery has unabashedly proclaimed its signature sandwich to be the world's greatest hamburger. Thirty years and 140 franchised stores later lend some real weight to that claim. Using 100% USDA all-American premium cut beef, freshly baked buns, and a garden's worth of crispy vegetables on each burger, Fuddruckers has revolutionized the hamburger in North, Central, and South America. Their menu also includes a slew of specialty burgers and meats.
Waiting in the wings stands a supporting cast of American mainstays, including their hand-blended milkshake and the the oatmeal raisin cookie, and families tuck into the classic drive-in delights alongside a host of arcade games and sports memorabilia as classic tunes play over loudspeakers.
In 1937, Vernon Rudolph founded Krispy Kreme in Winston-Salem, North Carolina, with the first location on South Main Street in Old Salem. Seventy-seven years later, his secret doughnut recipe lives on within hundreds of Krispy Kreme locations, serving premium sweet treats across the globe.
The entire doughnut-making process, which customers can view up close and personal at many of Krispy Kreme?s outposts, begins with fresh ingredients and ends with the click of a fluorescent sign bearing the words, "Hot Doughnuts Now." From the original, mold-breaking glazed doughnut to newer doughnut varieties, such as Chocolate Iced with Kreme Filling, Glazed Raspberry Filled, and Glazed Chocolate Cake, each round dainty pairs with piping-hot coffee for a compact snack.
Rather than prescribe burger recipes to diners, Burger Bar's menu invites them to build their own sandwiches in five steps. The first and most essential choice, of course, is that of the patty; the kitchen's grills constantly sizzle with beef, chicken, turkey, and portobello-mushroom patties. Diners can choose to top their burgers with one of six cheeses, four of 18 toppings, and a sauce such as chimichurri, garlic aioli, or barbecue. The staff recommends pairing the burger with a handcrafted cocktail, milk shake, or nice lungful of oxygen.