Iron Chefs Hibachi & Sushi Bar invites customers to immerse their senses in a comfortable dining environment enhanced by a menu brimming with fresh sushi rolls and hibachi dishes. Behind the long, dark bar, sushi chefs ensconce fresh seafood with steamed rice to create intricate rolls. Guests gather around the center grill to watch hibachi chefs prepare meals with feats of culinary coordination.
Like any great Italian meal, made-from-scratch dishes at Spaghetti Warehouse are created from family recipes passed down for generations. Using fresh ingredients ranging from ricotta, romano, and mozzarella cheeses to house-made tomato sauce and Italian sausage, chefs labor for up to three days to prepare batches of their 15-layer signature lasagna from scratch. The menu also offers perfectly al dente pasta, bottomless soups, and 12-layer chocolate cakes to share with family and friends.
It?s that feeling of togetherness that people love about Spaghetti Warehouse, a feeling that is only enhanced when the drinks start flowing and the air is punctuated by the sounds of laughter as kids play retro games, such as The Claw prize-grabbing machine. To reach their table, guests commonly have to step through two doors: the front door of the restaurant and the door of the antique trolley parked inside. Since its inception in 1972, the Italian eatery has merged the functions of kitchen and museum. Artifacts such as grandfather clocks, factory flywheels, and circus billboards surround diners as they delve into Italian creations.
With 45 locations, the aromas of hot soup and freshly baked bread greet customers across the nation as they approach Souper Salad's overflowing display of crisp salad greens and freshly prepared hot selections. Menus for the buffet change daily, but can include albóndigas soup, Tuna Skroodle pasta salad, A-MAIZE-ing cornbread, and other dishes. Dine-in guests are free to fill their bowls with their favorite soups and chilis, build their own salads from a plethora of crispy greens and tangy dressings, and see how much soft-serve ice cream they can pile atop a single cone. Patrons can also make a visit to the taco bar or flatbread pizza zone, and gluten-free, vegetarian and vegan options are available.
Husband-wife duo Ed and Andy Prikryl opened Dairy-Ette in 1956, luring droves of diners who piled into booths and parked their cars at drive-in stations to feast on classic American burgers and hot dogs. More than a half-century later not much has changed at this eatery, whose "juicy, old-fashioned hamburgers" were crowned in the Dallas Observer as 2011's best burger; in the same printed breath, the paper praised the homemade root beer, which flows from the same tap it did when the diner first opened. The cooks stay true to the restaurant’s original recipes and menus, pouring chili atop hot dogs, hand-cutting fries, and piling seafood baskets high to keep fingers well-greased for impromptu air-piano recitals.
A vintage neon sign beckons drivers to pull beneath a red and white awning for carhop service, or park in the lot and duck inside the retro interior to take a seat by the original soda fountain at the diner's bar. After guests slurp up the final dregs of old-fashioned ice-cream sodas and floats from their frosted mugs, a cashier rings them up on the original register, which still accepts seven-dollar bills.
Each day, Piece of Cake's bakers work from time-tested family recipes to whip up more than 20 flavors of cake batter. From this batter they craft cake balls and pops in such flavors as cinnamon roll and chocolate-covered strawberry as well as strawberry shortcake cupcakes. A deep roster of flavors ranging from peanut-butter-chocolate twist to maple bacon makes Piece of Cake desserts a go-to menu item for a variety of special occasions such as baby showers, birthday parties, and birthday-party reenactments.