Despite the establishment's lack of interior dining space, the menu printed beneath Dixie BBQ's walk-up window reveals the vast scope of its barbecue selection. Chefs slather slabs of ribs in tangy sauce and plate hunks of smoked chicken, pork, and beef. They also serve up a dozen sides, including fried pickles, baked beans, and hot fries, a customer favorite.
At Sweet Pea's Frozen Yogurt, guests take control of their frozen-yogurt creations at the self-serve stations. They swirl the frozen dairy treat into cups, combining flavors such as birthday cake, peanut butter, and white-chocolate mousse. Guests can then top their custom icy dessert with a variety of toppings, such as fresh fruit, cereal, and candy.
In the kitchen at Amigo Mexican Restaurant, it all goes back to the tortilla. After wrapping itself tightly around marinated and sautéed beef, chicken, or shrimp, the humble breadstuff reconfigures itself into myriad dishes from a menu of both traditional and inventive Mexican cuisine. Large tortillas bursting with beans and veggies welcome dollops of sour cream and cheese, whereas their smaller counterparts submerge themselves in enchilada sauce or embrace the buddy system as part of more than 30 combo platters. House specialties do occasionally veer away from the famous flatbread; the Guakimaki burger combines Angus steak with a healthy spoonful of the kitchen’s signature made-from-scratch guacamole. That same guac also enhances the flavor of traditional platters of golden chimichangas and flame-kissed fajitas. In addition to listing out prospective feasts, the menu also denotes low-carb options, which helps diners keep track of their nutritional intake while still eating like royalty.