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.
Beneath the glimmer of flat-screen TVs, Fleetwood Bar & Grill’s tables display classic American, Mediterranean, and south-of-the-border dishes alongside pours of specialty cocktails from the full bar. An all-day breakfast menu catalogs such signature plates as Hippie Hash hash browns and omelets. Twenty-four flavors of ice-cream shakes, floats, and malts can satiate families’ little ones, and specialty martinis and spiked milkshakes cool the craws of fully grown, of-age humans. Vibrant red walls and framed photographs complement the warm dining atmosphere, and rows of flat-screen TVs allow customers to keep up to date on current sports games, news stories, and groundbreaking vegetable-slicer infomercials. In the near future, Fleetwood will be expanding their bar to nearly double its size. Though not included with this deal, Fleetwood offers happy hours and buy-one-get-one specials daily.
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.