For more than 50 years, the staff at Arnie's Dog House has steamed classic Vienna beef hot dogs, Polishes, Italian beef, and other sandwiches and their focus on what's on top of the bun is just as important as what's inside of it. Toppings crown any meal choice, and include ladles full of chili cheese or the Chicago-style treatment for a hot dog, with sport peppers, dill pickle spears, and tomatoes on top. Arnie's toppings are so popular, they even come as a standard part of many menu items: cheese fries get more interesting with a sprinkling of bacon, and tamales come with gooey chili. Side items including fried pickles, cheese sticks, and funnel-cake fries help round out the menu. The team cooks up these favorites in addition to other items such as loose hamburgers, corn dogs, Italian sausages, and pizza puffs for meals to be eaten in house or delivered to your door still sizzling, cooking meals quicker than even the competitors of the Lunch Lady World Championship Games.
The grill gurus at Charleyhorse Restaurant sizzle a menu of sandwiches, entrees, and burgers within sports-centric dining digs. Wax handlebar mustaches over plates of Rollie cheese fingers carved from 40-pound blocks of mozzarella and cheddar cheese before they’re served with a side of marinara sauce ($9). Buffalo shrimp wraps brim with grilled shrimp, tomatoes, and cheddar jack cheese ($9.87), and burgers such as the Smarty Jones, piled high with bacon, cheddar cheese, and fried egg ($9.69), can power patrons through a marathon session of viewing marathon blooper videos. Large appetites may sample entrees such as the pot roast with beef, potatoes, carrots, and onions ($11.95), or nosh on Charleyhorse's malty basket of Carlton fish ‘n’ chips ($10.37).
Prior to arriving at tables, the wings at Brewski's Wings and Things bathe in one of 12 sauces, which range from Dijon honey to parmesan and pepper. It's fair to say the sauces have a kick since even the mild buffalo sauce is called "mild hot" and the hottest flavor goes by the name "hotter than super hot." Aside from wings, diners nosh on chicken tenders, half-pound steak burgers, and nachos loaded with beef, beans, jalapeños, and guacamole. A cartoon rooster named Roscoe, the eatery's brew-holding mascot, makes multiple appearances on the menu and in the dreams of children who want to grow up to be a chicken who drinks responsibly.
N'awlins Crab House charms taste buds with southern snacks and seafood steeped in Cajun and creole culinary traditions. Diners can investigate three menus as they search for edible pearls in oysters on the half shell ($15.95/dozen). Crawfish creole sates veggie cravings with tomatoes, celery, and colorful peppers ($15.95), and marinated sirloin medallions ($15.99) reward carnivores by supplementing USDA Choice beef with a half-dozen prepared-to-order shrimp. Guests may customize the Captain's platter ($23.95) by pairing snow-crab legs and a broiled lobster tail with poached, sautéed, or charbroiled prawns. Growing po boy sandwiches devour catfish, blackened mahi-mahi, and other seafood staples ($8.95–$13.95), emerging from the kitchen with crunchy batter exoskeletons and the power to lure mermaids into timeshare seminars.
The Wetzel name wasn’t always a source of pride. As a kid, Rick Wetzel grew accustomed to hearing, “Hey Wetzel, you pretzel!” on the playground. But the teasing inspired a quest for the tastiest soft pretzel, one that eventually blossomed into Wetzel’s Pretzels. After years in Nestle’s marketing department, Rick and coworker Bill Phelps channeled Rick’s soft-pretzel recipe into a chain of shops. They make hand-rolled, oven-baked pretzels that sit for only 30 minutes before being sold or chucked, an example that might be in the dictionary under "fresh," if Babe Ruth using his bat as a pool cue weren't already there. And though the buttered and salted Wetzel’s Original still occupies a spot on the menu, a flurry of imaginative flavors fills its other slots, from Sinful Cinnamon to Jalaroni, a cheesy pretzel scattered with pepperoni and jalapeños.