John Galardi started serving franks at the original Wienerschnitzel in 1961, and enterprising cooks in more than 350 franchise locations have gone on to doll up original, turkey, and beef dogs with an inventive array of toppings. Chili, kraut, pickles, pastrami, and other fixings leap onto handheld fare or become fresh characters in novels scrawled on napkins. Beneath chilly whorls of Tastee Freez ice cream, the eatery's menu shivers with soft-serve cones, sundaes, and shakes.
Run by husband-and-wife duo Hien and Amber, the Doughnut Deli serves up an array of fresh, artisan donuts and long johns. Flavors run the gamut from s’more to bacon maple, topped with a syrup frosting, sliced bacon strips, and bits of a lumberjack’s spare flannel. You can also build your own donut and top it with candies or cereals including M&Ms, pretzels, caramel popcorn, and Cocoa Pebbles.
Every Friday, from 9 p.m. to midnight, stop by for a hot blueberry donut; make it a la mode with a scoop of french vanilla ice cream. In addition to its signature treat, the deli also offers fresh sandwiches, croissants, sodas, coffee, and juices. With advanced notice, Doughnut Deli is happy to work with custom orders or special requests.
SUBA gets its East-meets-West feel from housing two master chefs under one roof: Executive chef David Santiago Sr., an expert in contemporary Spanish cuisine, brings experience from SUBA NYC and Boqueria in New York, while chef Shane Hollinger infuses sushi creations with flare from his native Hawaii. The menu features Spanish classics such as paella SUBA, a mingling of rice with fresh clams, mussels, shrimp, squid, chorizo, and more ($22), as well as reinventions of old classics such as the toro burger, mixed with chorizo and saucified with spicy mango salsa and habañero mayo ($9). Like a double major in biology and football, the signature sushi rolls combine unexpected ingredients, as exemplified by the light my fire roll's mixture of spicy tuna, cream cheese, tempura jalapeño, mango honey, and actual fire, as it comes flambé to the table ($14). Mark Richmond's Japanese tattoo-style art completes the eclectic ambience, making a visit to SUBA as tasty for the eyes as it is for the buds.
Established in 1957, David’s Burgers strives to take a common, mundane meal and turn it into something extraordinary. Founders David Alan Bubus opened this burger restaurant as an extension of his father’s craft as a butcher. Honing his skills at the Jonny Jacobs Meat Market of Little Rock, David became a master at choosing only the best cuts of meat for his burgers. They display their US Choice award proudly in an old-school butcher’s case. They do everything the way it should be- grinding the meat by hand each morning to insure maximal flavor and juiciness, and cutting their fries manually to give them their crispy perfection.
A flavorful fusion of art, music, wine, and cuisine, Red dishes up a menu of contemporary American fare, organic coffee, and boutique vinos. Diners can train monocles upon the vibrant artwork adorning the walls while fixing forks into a specialty spicy quinoa pilaf served with either sautéed veggies ($11) or grilled chicken ($12). A tasty selection of gourmet burgers served with sweet-potato fries quells insurgent hungers ($9–$12), and a seared sesame ahi tuna topped with a miso vinaigrette swims succulently into the savor sectors of humans and gilled mariners alike ($18).
Chefs at the brand-new Aura Thai evoke Thailand's lush tropics with a menu of modern, fragrantly spiced dishes. Inside the dramatic burgundy dining room, groups of diners dunk beef and vegetable pot stickers ($6.95) in tangy sauce or settle for layups in soy sauce. Boat noodle soup with beef or pork buoys rice noodles and chinese broccoli in savory broth ($6.95), and the fried catfish ($12.95) dons a robe of thai chili and cilantro fit for a mad king. A sweet and tangy curry sauce accented with pineapple and basil pigments white rice in the classic Aura duck curry ($9.95). At meal's end, flurries of spoons dip into the Aura Thai parfait ($5.95), with its layered blend of coconut sticky rice, ice cream, and deep-fried banana. Aura Thai's chefs are happy to convert most entrees into vegetarian-friendly dishes upon request.