In 1964, brothers Leroy and Forrest Raffel banded together to come up with a new restaurant concept. Arby's took off almost immediately on the coattails of its hallmark roast-beef sandwich and the founders’ idea of providing customers with fast, quality food. Over the company's 48-year franchise history, its foundational pièce de résistance of thinly sliced, juicy beef has been served in a many permutations, and continues to be popular today, served at more than 3,500 stores in North America. Today’s menu still ignites appetites with traditional beef sandwiches, plus hot and seasoned curly fries, fresh-chopped salads, and desserts good for richly capping off meals or bribing any bridge trolls on the way home.
Though the indoor space at Youssef 242 exhibits an understated elegance with neutral colors and modern furniture, it's the outdoor areas that really shine. Guests can dine on the patio beneath a canopy of twinkle lights or on the fresh green lawn shaded by a cluster of trees. Friday night wine events invite diners to gather around the outdoor brick fireplace and pull up one of the comfortable sofas or armchairs while snacking on an array of small plates and listening to live music.
The food is still the star of the show, though. Prime filet mignon with edamame succotash stand out on the dinner menu, while parma ham and fig jam take the wood-fired pizza to the next level. More than 40 wines populate the drink list, and if that's not enough, diners can choose from more than 400 full bottles, which vary in price to fit any budget and come from an impressive selection of West Coast wineries.
Like a good book, the frozen-yogurt flavors at Frogurt can transport you to another time and place: there are flavors from exotic locales, such as Hawaiian pineapple and Tahitian vanilla. There?s a hint of summertime in their pink-lemonade sorbet, too, and it?d be easy to imagine celebrating your birthday in a cryogenic chamber with the birthday-cake-flavored frozen yogurt. Every day, 10 of these flavors occupy self-serve machines set against Frogurt's colorfully tiled walls. Many of them are sugar-free, low-fat, nonfat, or dairy-free and provide a healthy boost of probiotics. Feel free to personalize each serving with any of more than 95 kinds of toppings, such as peanuts, fruit boba, berries, and even breakfast cereals; at the register, you?ll be charged by the ounce.
Revolution Ale House pairs more than 24 draughts with craft pizzas and sandwiches crafted from locally-sourced ingredients. Classic pizza ingredients share crust space with more eclectic choices, such as cracked egg, curry sauce, barbecue pork, and a sweet beer glaze. Sandwiches include a Bleu cheese-stuffed burger and pita stuffed with veg-friendly falafel that's made in-house. The chefs also muddle the line between sandwich and pizza with the creation of the Reuben pie, a crust topped with mozzarella, slaw mix, corned beef, and 1000 island dressing.
Proving that variety is the spice of life, the chefs at Sacura Japan roll 35 different sushi rolls. That includes specialty rolls such as the Spicy Family roll, which lives up to its name by topping spicy tuna and spicy salmon with spicy crab. Other popular dishes include hibachi chicken, beef, shrimp, or vegetables glazed with teriyaki sauce and served with rice. To wash everything down, the restaurant whips together eight flavors of bubble tea, a drink that temporarily replaced regular tea during the Boston Tea Party.
In the kitchen at Mario?s Pizza, chefs heap cheese, steak, and sun-dried tomatoes onto oversize New York?style and sicilian pizza crusts. A white pizza covered in ricotta cheese, fresh garlic, and mozzarella reminds taste buds of eating a delicious snowman, and comes in sizes ranging from 10 inches to as large as 24 inches. Baked pasta and sandwiches, such as a philly steak, round out the menu.