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.
Mansour Zand, owner of Willow Creek Inn, has transformed an early 20th-century farmhouse into a venue for fine dining. He's facilitated this change through an internationally inspired approach to cooking as well as design. Using fresh produce and herbs from his own garden, he composes plates of European-style chicken, fish, and beef. This ever-changing cuisine is most often served in the formal dining room, which is adorned with lace drapes and antique furniture, or at the intimate chef's table, where groups of up to 16 can take in views of the countryside and watch the chef prepare the meal. Larger parties, meanwhile, take root on the open-air terrace or in the garden pavilion.
Mariachi players serenade guests inside Don Pedro Mexican Restaurant. The musicians float from table to table as waiters deliver burritos, enchiladas, and tacos stuffed with meats and cheeses. House specials include fajitas and deep-fried chicken milanesa with a cactus salad. Those wishing to sample bites from north of the border are satisfied as well with Don Pedro's selection of burgers, sandwiches, and steak.
At Players Casino Sports Bar, customers can chow down on tasty bar favorites as they play blackjack, keno, and deuces wild machines for real cash. The kitchen serves up bar favorites such as bacon-cheddar tots, pizza, and crab cakes, and dozens of flat-screen TVs occupy the walls and flood the airwaves with professional sports broadcasts.
This sunlit, primarily New York–inspired eatery is infused with southern hospitality, serving up fresh, savory cuisine ideal for casual lunchers and geographically torn taste buds. Soups rotate daily, starting the week with broccoli and cheese and concluding with Friday's creamy potato ($2.98 for a small, $3.95 for a large). Gold-rushing appetites can hop aboard the California panini, a bread wagon packed full of turkey, spinach, cheddar cheese, and avocado ($4.25 for a half, $6.50 for a whole), and New York–deli purists can pledge allegiance to a Reuben, a trusted committee of corn-beef, sauerkraut, swiss-cheese, and thousand-island-dressing dreams standing firmly on a foundation of pumpernickel ($6.75). Add a side salad, such as the verdant garden salad ($2.95) or the sweet spring salad ($3.95), to grant green Jell-O a natural friend on your personal food pyramid.
The chefs use their two spatulas with breathtaking ease—their every move honed by countless hours spent over a flat-top grill. Chopped veggies and pieces of steak, chicken, and seafood brown over the sizzling grill as the chefs prepare meals to order. The bite-size morsels are doused in soy or teriyaki sauce and sent out into the dining room of Sake Express as curlicues of heat dance above the plates. Relaxing in bright-blue booths, guests can feast on chicken or steak while challenging their reflection to a staring contest in the eatery’s oversized mirrors, flanked by panels of red-and-black latticework on the walls.