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.
Not much has changed at Jones Fish Camp since Bryant and Viney Jones opened their Maiden restaurant in 1952. It's still run by the same family, with Bryant's grandson Garrett Goodson at the helm and his immediate family as support staff. Even more importantly, Jones Fish Camp still uses the very same recipes that have made it such a popular local destination for the past 60 years. All of the fish here is hand-breaded to order?something that will never change, thanks to some dedicated long-time customers who even put up a fuss when Garrett considered changing the booths. One good thing that's different? Now, diners have the option of ordering their fish broiled instead of fried.