Oly Burger's grill gurus unite Angus beef and bun to create a menu of traditional and specialty sandwiches. Starting with a chopped-steak patty, the Oly Deluxe bacon cheeseburger comes piled with peppered bacon, choice of cheese, and Oly sauce ($5.49), and the Oly Heads to the Ranch burger lassoes a fried egg and rounds up American cheese, all while wearing a bacon bolo tie ($5.99). White-meat co-stars include the Oly Gets Peppered grilled-chicken sandwich ($5.99) or a trio of Alaskan Amber–cod morsels accompanied by Francophone fries ($7.99). Sides such as onion straws ($2.49+), sweet-potato waffle fries ($2.49+), and tater toddlers ($1.49+) complement Oly's roster of hand-held eats, and more than 10 flavors of ice cream shakes tremble in excitement at the prospect of meeting an A-list celebrity straw ($3.99).
While Menchie's private-label frozen yogurt flavors populates more than 230 shops throughout the world, the Seattle and Olympia locations are both family affair. Inspired by their daughters' love of frozen yogurt, the franchisee now welcome guests from across the region to try their hands at do-it-yourself desserts. Both stores feature the same self-serve setup. Inside a simple bowl or a waffle cone, guests can start construction of their own dessert or a fast-melting statue of themselves by choosing from 14 rotating flavors pulled from roster of more than 100 possibilities. Creations then move to a toppings bar, where more than 55 edible adornments including fresh fruits, candies such as popping boba and mochi, and warm syrups await. Along with classic fro-yo flavors such as cookies 'n' cream and chocolate, guests can also add a tangy bite to desserts with sorbets in flavors such as pineapple whip and pink lemonade. Menchie's team also caters to a host of dietary needs, offering non-fat, low-fat, dairy-free, gluten-free, vegan, Kosher, and no-sugar-added options.
Before teaming up in 1953, Burt Baskin and Irv Robbins were seasoned business owners with their own ice-cream shops. The words “unusual varieties” shone high above each shop, signaling their respective owners’ passion for anything but an ordinary dessert experience. When the two got together, it was natural that they’d adopt the theme of “31 flavors,” one for each day of the month. Since then, Baskin Robbins has introduced more than 1,000 flavors and opened shops with more than 5,800 franchise owners worldwide. Even their little pink tasting spoon has become a staple as a way to make flavor browsing an event by allowing guests to try specialties without paying cash or chicken-based trade for the privilege.
At Puccinis Venetian Subs, chefs place grilled meat, cold cuts, fresh veggies, and melted cheese between toasty loaves of french bread. Flattop grills pepper ears with appetizing sizzles and sprinkle noses with savory notes of thinly sliced beef. Finished products pair nicely with piping-hot fries served plain or smothered in buffalo sauce.