The Back Yard Burgers story begins more than 25 years ago in the small town of Cleveland, Mississippi. It was here in 1987 that Lattimore Michael first began making homemade burgers in his grocery store. Before he knew it, the popularity of his burgers began to skyrocket, and a year later Lattimore was able to open the flagship Back Yard Burgers location. Fast forward to present day, and the crew at each Back Yard Burgers still serves up 100% North American Black Angus beef burgers and sandwiches cooked to order. They charbroil signature creations such as the barbecue bacon cheeseburger, a 1/3-pound patty topped with hickory-smoked bacon, american cheese, and barbecue sauce, as well as signature chicken sandwiches. Angus beef chili and 100% beef hot dogs round out the menu, complemented by hand-dipped shakes and malts just like grandma used to make and grandpa used to hide in his underwear drawer.
HuHot Mongolian Grill's cooks specialize in the stir fry. They work before a truly enormous grill, searing meats, noodles, and veggies in glazes of 12 Asian-inspired sauces. Rather than concoct the recipes themselves, though, they leave the specific composition of each dish up to the customer. Diners choose a protein and accompaniments such as bean sprouts, broccoli, and cilantro, as well as sauces that range from mild hoisin to a searingly spicy barbecue sauce called Khan's Revenge.
Because it's physically wedged into the vertical side of a cliff, Undercliff Grill & Bar enjoys a naturally majestic setting that makes its massive, topping-stacked burgers look almost small in comparison. Inside the restaurant, sloped wooden ceilings covered with memorabilia help cultivate a cozy, cabin-like environment that's perfect for savoring the menu's homestyle array of omelets and biscuits, chicken-fried steak, and Frito pie.