The cooks at Sammy’s reinvent American diner classics by piling 1/3-pound beef patties with unusual ingredients and blending numerous varieties of pie into gourmet milk shakes. Burger behemoths include Ben's Big Belly Burger, with a meaty base that hides beneath swiss cheese, grilled onions, grilled pineapple, guacamole, teriyaki sauce, and mayonnaise. Other treats include the Hey Nikki You're So Fine grilled-chicken sandwich and the Something About Mary, a black-bean patty caught in a farcical love hexagon of sautéed onions, pepper jack, pico de gallo, avocado, lettuce, and tomato.
In addition to concocting signature pie shakes in flavors such as mint Oreo and four different types of cheesecake, the team at Sammy's blends smoothies, regular shakes and malts, and cupcake shakes in flavors such as spiced carrot cake with cream-cheese frosting. Alongside the reformed diner fare, Sammy's regularly serves up live music events and a hip, relaxed atmosphere.
The year was 1968. Just four days after the Purple Turtle had opened its doors, high-school senior Clark Evans joined the ranks of the kitchen’s burger-flippers. A quick study, he spent his days learning the ropes of the restaurant business. Eleven short years later, he bought the eatery from original owners Lloyd and Linda Ash. Now, though decades have passed, the kitchen team still prepares fast-food classics with the same attention to detail that helped Clark launch his career. The cooks cut fillets of halibut by hand for fish ‘n’ chips, slice fresh onions for onion rings, and grill burgers to order rather than pulling them from a cryogenic freezer. They also understand the value of an honest dessert, sweetening postmeal moments with shakes, banana splits, and ice-cream cones.
Whipped cream tops each shakes at State Street Grill, an Americana-obsessed restaurant. Chefs put the classic accessories on their vanilla, chocolate, and strawberry shakes after serving housemade fries and specialty burgers made from ground-beef patties that are always fresh and never frozen. Texas burgers come with jalapeños and pepper-jack cheese, and Boston burgers feature classic sautéed mushrooms, onions, pastrami, and cheese. Beyond their core burger and shake offerings, the eatery's kitchen team prepares a kids' menu with corn dogs, grilled cheese sandwiches, and sliders, the food most likely to be thrown at 90 miles per hour during a baseball game.
Customers can choose from three kinds of barbecue sauce which glaze the hickory-smoked meats at Rocky’s Rib Shack: a Carolina-style mustard sauce, a spicy Texas-style sauce, and the eatery’s signature Kansas City–style sauce. That last dressing, dubbed Rocky’s Sauce, is a tomato-based paste that's prepared 24 hours in advance and composed of 15 different ingredients. These sauces add a savory glint to many of the restaurant's slow-cooked creations—ribs, piles of pulled pork, brisket, and brisket burgers, all available here for your scratch 'n' sniffing pleasure.