The kitchen crew at PJ’s Grill slings up a menu chock full of American classics. Breakfasts, served all day long, diffuse appetites with egg-based edibles ranging from a one-egg special ($2.25) to a hearty loaded omelet ($6.50). When the sun comes up, PJ’s Grill populates plates with lunch items such as the philly cheesesteak grinder ($7.25) or the juicy quarter-pound mushroom and swiss burger ($6.50), which accompanies a side of steak fries, american fries, or mashed potatoes that obsessively dream about hot oil. Diners can cap off pot roast dinners ($7.25) by nibbling on a deep-fried chocolate-chip cookie or building massive pawns out of used napkins to play extreme chess games on the restaurant’s retro checkerboard floors.
Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
Next to the Fleetwood Bar & Grill is a portal to another world. Here, cold mountains of soft serve swirl toward the heavens and scoops of hand-dipped ice cream bathe in rivers of hot fudge and caramel. Known as the Fleetwood Ice Cream Parlor, this exotic land brims with custom frozen treats, which visitors build from more than a dozen toppings such as pecans, sprinkles, and cookie dough. A list of 24 specialty flavors whisks taste buds to tropical destinations with choices such as banana and coconut. In addition to sating sweet teeth with icy sweetness, low-fat frozen yogurt rattle spines with gleeful shivers, like a birthday gift from Dracula.:m]]
The team at Hog Island Subs stuffs myriad meats and cheeses between fresh bread, creating classics such as BLTs and inventive food that includes a steak sub topped with hot sauce, jalapeños, and banana peppers. Their generous helpings of pork products—especially when thrown into the middle of the ocean—help Hog Island earn its name. Chefs put together subs such as the five-meat italian or the Three Little Pigs, a triad of pulled pork, imported ham, and smoky bacon topped with sun-dried tomatoes. They also bake flatbread pizzas in variations such as the Hog Island Flat, which is topped with cheese, bacon, ham, and pepperoni.
The cooks at Le Kabob prepare an assortment of Mediterranean and Middle Eastern specialties, pairing juicy, charbroiled halal meats with herbal salads and creamy sauces. They grill skewers of shrimp, fry crisp falafel, and roll lamb shawarma into pitas with tomatoes, onions, parsley, pickles, and tahini. Diners can also sip fresh-squeezed juices or rich arabic coffee while seated in the restaurant's ornately decorated interior, or in the sunlight on its outdoor patio.
Cooks at PJ’s Pizza load up pies with fresh roma tomatoes, green peppers, and unique toppings such as pastrami or roasted almonds. Wings leave napkins dappled with spicy barbecue and Jamaican jerk sauces, and 13 types of oven-baked subs can be served in fresh bread, folded into a pizza-style piadina, or smooshed into a glossy presentation folder to impress passing businessmen.