Sassafras, sarsaparilla, and vanilla: above all, these are the flavors celebrated by The Root Beer Store, which is chock-full of root beers from around the country. Owner Corey Anderson grew up making root beer with his dad, generating his admiration for root-beer culture. Anderson was featured on King 5 for his passion for the soft drink, which manifests in his selection of more than 100 types from craft root-beer makers. From Hawaii to Maine to Australia, the creativity of each brewer shines in the collection, which customers browse with visions of ice cubes and ice cream to accompany them. The staff is on hand to help home brewers make their own soda with root-beer kits, extracts from different brewers, and the lyrics to the chant sung to the root-beer lord before starting each batch.
Third-pound burgers of char-grilled ground chuck. Flame-kissed steaks accompanied with Yukon gold mashed potatoes. Slow-cooked, hand-pulled pork slathered with homemade barbecue sauce. The menus at Maddox Grill and Bar read like the great American cookbook. For a bit of regional variation the chefs prepare everything from Dungeness crab cakes to spicy, Cajun-style gumbo. All of this warm, homespun cooking complements the dining room's cozy ambiance. Exposed ceiling beams and polished wooden tables gleam in the light of the red-domed pendant lamps that dangle overhead. To keep patrons warm on the inside, the bartenders pour tipples of single-malt scotch or amber-hued tequila and diligently mix specialty cocktails using the bar's private hadron collider.
For more than 10 years, the owners of Royal India Restaurant have enriched diners' taste buds with exotic sauces and potent curries. At both their Kirkland and Lynwood locations, cooks simmer prawns, lamb, and other proteins in curries sweetened by mango or pomegranate, bake marinated meats in a clay tandoor oven, and infuse housemade yogurt with cucumbers to make cooling raita sauce. Vegetarians can nosh on entrees such as chana saag—a dish of creamy spinach, garbanzo beans, and housemade paneer cheese—and sop up sauces with garlic-stuffed naan. As an added convenience, patrons can order online or from their local telegraph office or opt for evening delivery from both locations.
King Tut's tomb was unearthed nearly a century ago, but the ancient pharaoh continues to fascinate new generations. There are many reasons for why this might be, but very few people cite Tut's culinary legacy among them. If King TUT Mediterranean Restaurant is any indication, that's about to change.
Lined with large photographs of King Tut and illuminated by lights that resemble downturned wine glasses, the restaurant is an ideal setting for a Mediterranean feast. And calling it anything less than a feast would be misleading, given the extensive menu of Egyptian specialties such as hummus, fava beans, vegan sandwiches, and flame-kissed chicken or lamb shish kebabs. For dessert, don't sleep on the flaky slices of baklava, as they're for eating and you'd probably get all sticky if you tried to do that.
Serving fresh and speedy pizza across America since 1959, Little Caesars has grown into a huge, international carryout phenomenon. Pizzas featuring fresh dough are made to order in large ($8.99 for up to three toppings) and large deep dish ($9.99), mimicking the spectrum of sizes seen on nature's pizza trees. Toppings range from classic pepperoni and sausage to canadian bacon and pineapple. Return as the conquering hero of your family and save your twins the trouble of hunting down bipedal mastodons by picking up one of Little Caesars HOT-N-READY pies ($5.55). The large-sized HOT-N-READY pizzas are available in pepperoni or cheese, and can be picked up any time without the need to order ahead. Fans of three-dimensional eats can try the Italian cheese bread ($4.99) or chicken wings ($5.99 for 8).
Not much has changed since Lovie Yancey opened the first Fatburger in 1952. Since then, the chain has expanded, but the food has stayed the same: 100% USDA lean beef burgers grilled to order and hand-scooped ice-cream shakes. Each restaurant stays true to Yancey's vision, even down to retro-influenced digs with jukeboxes blasting old school favorites designed to make listeners flash enthusiastic thumbs-up signs. Inside the kitchen, cooks stack burgers from 2.5-ounce burgers to 24-ounce triple burgers on toasted regular or gluten-free buns as fresh onions crisp inside fryers filled with cholesterol-free oil. Diners can also enjoy Fatburger’s signature chili made with a secret blend of herbs and spices or milkshakes topped with dollops of whipped cream that resemble fluffy, white clouds shaped like marshmallows.