Chef Jonathan Mah is out to prove that it doesn’t take an army to run a restaurant. Mah, who started working in the food industry before he was old enough to drive a car, runs SideStreet Burgers all by himself as the head chef, dishwasher, waiter, and cashier. He does have a little help, though—his dad, who also runs his own one-man restaurant, is often on hand to give advice.
There are a few simple steps to ordering the perfect SideStreet burger. First, place orders with Mah at the counter and then wait a few minutes while he sizzles up beef or turkey patties and tops them with a cheddar-, mozzarella-, and parmesan-cheese blend, sautéed onions, or a fried egg. Next, head to the toppings bar to dress burgers to the nines with veggies, housemade sauces, and sesame-seed cufflinks. Finally, enjoy your creation—and sides such as garlic potato wedges or cincinnati chili—at a pair of wooden picnic tables inside the dining room.
Aromas of marinated T-bone steaks hitting the grill alongside caramelizing onions, bell peppers, and tomatoes waft from the kitchen of El Amigo toward guests sipping margaritas in the dining room. In the kitchen, cooks prepare their full menu of Mexican dishes including burrito, fajita, and enchilada mainstays alongside inventive house specialties such as pork ribs deep fried to a golden brown and cooked with red hot sauce. As meals progress and patrons continue to take bites of nachos or secret notes, they sip imported or domestic beers, wines, and specialty margaritas in raspberry and peach.
The pizza chefs at Johnny Brusco’s pack a menu full of saucy dough disks, which can be customized with a lineup of fresh veggies and meats. Warm up appetites with an order of garlic knots, which come tinged with a crisp golden brown color and carefully tied by an accomplished Eagle Scout. The restaurant's skilled pie personnel sling large New York–style pizzas in a full regulation size of 16 inches. Add personality to your pizza without the hassle of assigning it a Social Security number by decking the crust out in any of 15 regular toppings, which include minced garlic, pineapple, or zesty italian sausage.
The Neighborhood Grill’s kitchen team expertly prepares home-cooked breakfasts and lunches; flipping stacks of pancakes onto plates with city or country ham and carefully attending to hot plate lunches. For breakfast, the cooks transform eggs into fluffy omelets and pile them onto a Poor Man’s Plate that serves them on a split biscuit with gravy, sausage, and cheese. At lunch, slices of texas toast clasp fried bologna, club sandwiches, and patty melts. Other stacked fare includes chicken with honey mustard or spicy sauce and half-pound burgers with barbecue sauce and homemade slaw. The staff takes particular pride in its coffee and tea, so patrons can either perk up with java or be British by imbibing tea—because all British people drink tea at all times, even when they’re drinking coffee.
Within a wooden barn with bright-red shutters, Old Style Bar-B-Q ovens smoke up barbeque classics and southern-style specialties. Since Rick and Carla Dlugach first opened its doors in 1976, the restaurant has blossomed into a full-service dining area with a 100-seat private banquet hall and a takeout seating area. Bowls of homemade chili, slabs of ribs, and barbeque sandwiches partner with sides such as turnip greens and coleslaw. Regulars recommend sealing the meal with a fraction or whole number of southern pecan pie, an alternately crunchy and gooey dessert made from a classic recipe. Western décor adds a saloon vibe to the dining room, while a delivery window allows customers to enjoy meals without leaving the seat of their car, truck, or ferret-drawn bobsled.
At K & J Food Express, the aromas of fast food greet guests when they enter. Behind the counter, the fryer sizzles with pieces of chicken and okra, and pots of jambalaya or red beans and rice percolate flavor as they stew. Sandwiches are stuffed with barbecue pork or steak, and a picture of the eatery's jambalaya on the counter spans several feet, which means you can swim in it.
Say it with Strawberries grew out of love for my wife, Tangela. I found that she loved chocolate covered strawberries. The offerings were so limited. Personalized berries were not available. So, I started to dip my own. In 2009 Say with Strawberries was opened. With our Prices and Variety, ALWAYS Say It With Strawberries!