In 1937, something hot, delicious, and glazed rolled through the sleepy town of Winston-Salem, North Carolina. Seventy-five years later, Vernon Rudolph's secret doughnut recipe lives on within the hundreds of Krispy Kreme locations scattered across the globe as well as within the Smithsonian Institution National Museum of American History, where Krispy Kreme is heralded as a 20th-century American icon.
The entire doughnut-making process, which customers can view up close and personal at many of Krispy Kreme?s outposts, begins with fresh ingredients and ends with the click of a fluorescent sign bearing the words, "hot doughnuts now." From the original, mold-breaking glazed doughnut to newer doughnut varieties, such as chocolate ice Kreme, glazed raspberry, and glazed chocolate cake, each round dainty pairs with piping-hot coffee for a compact snack easily tucked into a pocket or clown shoe.
Char Hut has been a family affair for the Cammisa crew since they opened the first hamburger haven in 1976, and it continues to be today. Now the original founders and their children, daughter-in-law and nephew operate four locations across Florida, each serving up a hearty menu of juicy, char-grilled meats and diner-inspired sides that live up to the eatery's mantra "one bite says it all."
Dressed in a distinct green, yellow, and red awning, Char Hut restaurants invite diners to kick back as they sink into traditional American eats. Chefs oversee the transformation of their signature 1/3 pound burgers from bare patty into char-grilled delights dressed in 18 different toppings, such as cooked mushrooms and hot relish sauce. They also turn up the flames to char-grill hot dogs, chicken, and yellow fin tuna while cooking sweet-potato fries in 100% pure vegetable oil. To quell unstoppable appetites or prepare for a dinner party with a family of sasquatches, diners can stock up on specialty platters of Latin-style palomilla steak with plantains or chili with cut up hot dogs served over rice.
The menu at Scruby's BBQ is authentic Southern through and through, but the ribs have an unexpected source: Denmark. The country's pork is widely held to be some of the highest quality in the world, and Scruby's pitmasters find that it's their best bet for optimal age, weight, and meat content. The chosen ribs make their way to an open brick pit along with dry-rubbed chicken, brisket, turkey, beef, and, of course, more pork, where they slowly drink in the smoke of black jack oak.
Once they're fall-off-the-bone tender, the ribs are slathered with home-made sauce?deemed good enough to "eat it on crackers" in a 2011 SunSentinel review?and char-grilled until they acquire a sweet, caramelized crust. Then it's time to slap them on a plate and surround them with any of a dozen sides, all made from scratch or nostalgic helpings of macaroni and cheese. Desserts are made in-house, too, including peanut-butter pie and fruit-filled banana-split cake.
The chefs at Argenti Pizza adorn their deep-dish pizzas—dubbed Argenti-style pies—with such creative ingredients as blue cheese, eggplant, pimientos, and chicken alfredo. The family-friendly eatery also piles plates high with spaghetti, ravioli, or chicken parmesan, their savory aromas mingling with karaoke tunes on Friday and Monday nights. At the other end of the pie spectrum, thinner New York–style crusts bake to a golden brown before being eaten or subbed in during frisbee golf.