Each Wood-N-Tap restaurant’s kitchen serves a menu of casual American food that ranges from burgers and sandwiches to pasta, pizza, and entrees. The eatery partners with farms from New Jersey to Maine to cultivate 100% all-natural meats for their homegrown burgers, which feature tender hormone-, steroid-, and antibiotic-free meats such as Wagyu beef, bison, free-range turkey, and pork. Chefs grill entrees including swordfish and bourbon-marinated grilled sirloin, as well as signature items such as mac ‘n’ cheese pizza and Bar Bites sliders constructed with bison, Angus beef, turkey, or a baseball.
Wood-N-Tap blossomed from the fitting combination of its owners’ skills—Mike scouts the locations, Phil markets the brand, and Wil and Kenny manage the daily operations of the various locations. More than a decade ago, after forging a friendship as strong as oak and a partnership as strong as steel-reinforced oak, the crew opened the first Wood-N-Tap location in 2002—and they have expanded to seven locations and counting.
Kneading fresh dough each day is the first step that Checkers Pizza's cooks take when preparing their savory pies. Next, they toss the dough by hand, creating a scrumptious bed for mozzarella cheese, housemade sauce, and an assortment of fresh vegetables and meats. The Checkers Challenger pizza, for example, is loaded with pepperoni, mushrooms, sausage, onions, beef, and peppers. They also pile sausages and italian meats onto bread for grinders. The spot is known for quick, friendly service as well as satisfying eats.
There is no "behind the scenes" at Three Amigos Mexican Taquiera; instead of toiling in the back of a kitchen, the restaurant's cooks pile steak, grilled vegetables, and other fresh ingredients into tacos, burritos, and quesadillas as customers watch. Patrons can customize orders with toppings such as fresh lime juice or an assortment of housemade salsas.
Although it may have fallen out of Top 40 rotation in the 70 years since it was sung by a burger-shop owner’s barbershop quartet, the song “When the Red, Red Robin (Comes Bob, Bob, Bobbin' Along)” lives on in the legacy of a Seattle-based burger joint. The Red Robin franchise has spread its wings far and wide, now serving locations throughout North America with sustainably grown, environmentally conscious burgers and sides that marry classic American flavors with savory twists such as onion straws or bruschetta. Most of the shop’s fire-grilled burgers, chicken sandwiches, and entrees come with a side of bottomless steak fries, allowing patrons to soak up the juicy Whiskey River barbecue sauce, melted blue cheese, and edible fedoras that top the menu’s varied eats. The staff are happy to help patrons pair their sandwiches with one of the full bar’s microbrews or specialty mixed drinks, keeping glasses filled while athletic superstars battle it out on the eatery's big-screen TVs.
During the sweltering summer of 1984, former Philadelphia firefighter Bob Tumolo decided to open the first Rita's Water Ice, naming it after his wife. The specially formulated treat fueled Rita's growth, expanding the family-run business to more than 500 franchised locations nationwide. Despite the incredible expansion, each Rita's stays true to the company's origins by mixing their Italian ice according to Bob's original recipe. Their most famous dessert, the Gelati, features layers of his signature Italian ice between two giant dollops of custard, combining flavors such as mango with vanilla or introducing recently emigrated Swedish fish to vanilla or chocolate. Rita's also promotes community awareness with regular fundraisers for organizations such as Relay for Life.
Housed in a transformed 1880’s paper mill, The Adams Mill bears the name of international paper extraordinaire Peter Adams. Today, the multilevel red-brick building is a spacious restaurant, pub, and banquet facility, inviting guests to dine on appetizers such as baked brie, crab cakes, or fried calamari amid those exposed-brick walls. Diners can move on to light entree salads—such as waldorf or cobb—or sample fish and chips, burgers, buffalo-chicken wraps, or other upscale pub classics. Other entrees include teriyaki chicken, 12-ounce new york sirloins, or baked shrimp stuffed with a meta filling of shrimp, scallop, and crabmeat. The restaurant also offers gluten-free selections such as steamed salmon and pan-seared chicken, as well as vegetarian options such as vegetable risotto and zucchini parmesan. And if you’re at Adams Mill during a big game, feel free to grab a seat at the bar, where there are several flat-screen TVs.