Connected by an asphalt web of highways, state roads, and thoroughfares, blocky yellow signs gleam nonstop, casting a dandelion glow from the words “Waffle House.” The booths at the eateries fill 24 hours each day with the aromas of sizzling pork chops, Jimmy Dean sausage, and endless mugs of coffee. Line cooks brown shredded potatoes on a grill as waiters shout back in a language all their own for hash browns “smothered,” “covered,” or “topped”—served with onions, cheese, or chili, respectively. Angus burgers and steak melts share space on the rippling-hot surface at all times of day, allowing tired drivers to stop for food when they are on a long journey or just listening to an 11-hour drum solo on the radio. The first Waffle House switched on its lights in 1955, and some menu items still bear the names of Waffle House staff of the past, including Bert's chili from Dallas and Alice's iced tea.
Roosters is both a popular stop for Kentucky sports fans and its players—it’s not unusual to spy one of the university’s basketball players perched at a table, wiping his hands after downing a large basket of wings. It's these wings, fried in soy oil with no trans fat and doused with 1 of 11 sauces, that command the most attention on a menu full of hand-breaded chicken fingers, thick burgers, and oven-baked subs. Their sauces run the gamut of heat, from mild teriyaki to medium-hot sweet thai chili to the Super Killer, the sauce that delivers more kick than a Rockette on a caffeine buzz.
Walls paneled in blond wood to match the tables and floors recall a modern-day Old West saloon, with a stone fireplace standing tall at one wall. After seeing a big win on one of the flat-screen televisions lining the walls, diners can take advantage of the lofted ceilings to create a victory pyramid.
With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company?s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as peach perfection and strawberry whirl to more indulgent creamy treats, including peanut butter moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbread that pack only about 320?420 calories each.
We are a small family owned business that strives to give our customers quality service in a cozy environment. Our shop is like no other and we many exciting things to come. We offer a large selection of books, beautiful one of a kind hand-made Art pieces, gifts and refreshments. We look forward to your visit.
Every morning, bakers at Great American Bagel sift dough from scratch, season batches with dozens of flavors, and steam bake bagels to chewy perfection. With enough options to satisfy Oscar Wilde during his terrible twos, the menu features more than 20 bagel flavors, such as jalape?o cheddar, cinnamon sugar, and blueberry, as well as house-made cream-cheese varieties such as salsa and walnut raisin. In addition, coffee is available to complement robust munchies, from egg sandwiches and pizza bagels to made-to-order deli fare.
Supervised by owner and native Neapolitan Leonardo Capezzuto, staff at Leonardos Italian Cafe serves up specialty pastas, pizzas, and grilled paninis in a “casual and unfussy” atmosphere praised by the Lexington Herald-Leader. Hungry hands can pluck pizzas by the slice ($1.75) or fling 14-inch disks festooned with a single topping ($8.99) into waiting mouths or nearby frisbee-golf baskets. Alternately, forks can swirl up specialty pastas such as the penne amatriciana ($6.99), which spackles penne pasta with house tomato sauce, caramelized onion, and bacon. A savory chicken breast roosts on a nest of spaghetti in the chicken parmesan ($6.99), and the turkey panino ($5.99) slides poultry and gouda cheese betwixt basil-lined bread halves and sheets of fresh tomato. To prevent the sweet sorrow of spoken goodbyes, end-of-meal mouths can stuff themselves with the literal sweetness of sicilian cannoli or tiramisu ($3.99).