Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
At Buffet City and Hibachi Grill and Sushi Buffet, eaters serve themselves international fare from Mexico, Italy, China, and more. The restaurant's multiple islands of cuisine welcome pairs or quartets to sample a diversity of flavors, ranging from orange chicken and lo mein to dessert items such as cupcakes and tilapia. A hibachi steak bar and grill showcases flame-cooked, Japanese-style proteins that are typically cooked in an open-top container with a 12-foot blowtorch, and sushi rolls sate diners who prefer their fish fresh from the chilly ocean waters.
For more than 35 years, Duke's Drive In has been serving up a menu of house-prepared italian beef, pure-beef hot dogs, and homemade chili. Chow on a polish with fries ($3.75), or tear into horizontal skyscrapers of double chili cheese dogs served with fries ($4.30). Cooked, seasoned, and trimmed on the premises, italian beef ($4.65) is nestled atop Gonnella bread and crowned with sweet and hot peppers, red gravy, and a dashing stetson. Milk shakes ($2.25) or soft-serve cones ($1.50–$1.95) reinforce culinary dichotomies alongside Duke's cups of hot, homemade chili ($3.10)
So established is Circle K that even brand-new vehicles recognize what its red-and-white logo stands for?fuel, snacks, and everything else a car might need to keep powering down the road with its driver. Circle K's story starts back in 1951, when Fred Hervey bought three Kay's Food Stores in El Paso, Texas. Under his guidance, these three little shops grew into the more than 3,000 convenience stores that crouch on our nation's street corners today.
After rolling up to a Circle K, drivers can pump their faithful roadsters full of high-octane fuel and send them skipping through a car wash to experience the cleansing touch of Blue Coral Beyond Green and Rain-X products. Then it's time to step inside the air-conditioned shop for a peek at the provisions. Rows of sodas hibernate behind glass doors, and snacks, candy, and their ATM guardians stand boldly out in the open. Some Circle Ks also offer the Take Away Fresh Caf?, which presents an appetizing lineup of healthy road fare including sandwiches, fruit cups, and fresh-cut vegetables. Drivers can gear up for a long drive with premium coffees or enjoy a cold Polar Pop, whose specially formulated cup keeps drinks colder thanks to the family of tiny snowmen trapped in its foam walls.
During the holidays, Billy Boy's staff strings hundreds of red, white, and gold ornaments from the ceiling panels. Twinkling string lights score the walls, blanketing the restaurant in warmth. This is to be expected from the restaurant’s proprietors, who are committed to creating a cheerful atmosphere all year round, putting that same warmth into their food for more than 35 years.
That warmth starts in the kitchen, amid rising steam, pork ribs, burgers, and polish sausage dogs slow-cook in the wisps of a flaming grill. South of the border favorites such as plump hot tamales are dressed in Billy's Boy's signature chili. Diners can also choose from more than 30 varieties of sandwich, many or which are categorized by locale, such as the Malibu with pineapple, the Texan with bacon, and the Black Hole sandwich, made from the pages of physics textbooks.