Hot Dog on a Stick Founder Dave Barham opened his first Hot Dog on a Stick in Santa Monica in 1946, and the company has since burgeoned into an employee-owned franchise that's more than 100 eateries strong and spans 11 states. Best known for a 100% turkey hot dog dunked in corn-bread batter made from Dave's mother's recipe and cooked in soy oil, Hot Dog on a Stick also pioneered the dipping and be-sticking of mild american and spicy jalapeño jack cheese. Smiling employees in red-, white-, and blue-striped uniforms with, as Dave put it, "a splash of lemonade," hand over cherry, lime, sugar-free, or original lemonade that they make fresh every two hours by squeezing Ventura County lemons until they cry.
Drive Thru Philly curbs hearty appetites with mammoth philly steak or chicken sandwiches constructed on soft hoagie buns. Patrons can moonwalk up to the counter or motor through the convenient drive-thru to adorn a beefy behemoth with a choice of accouterments. Cheese-slice aficionados opt for provolone, while old-school, Philadelphia-trained palates prefer their cheese sauce, like their child prodigies, in "whiz" form. Five choices of toppings, such as grilled onions or mushrooms, complement meaty bites, and jalapeño relish adds fuel to mouth fires. Famished individuals or two hungry diners and their doppelgängers can also bedeck four sandwiches with various condiments, including mayonnaise, ketchup, and fry sauce.
Hogi Yogi and Teriyaki Stix band together to level a.m. and p.m. cravings with speedily served meals. Breakfast sandwiches and omelets come piled with egg, cheese, and morning-time meats such as bacon, ham, and sausage, and breakfast burritos envelop chosen mélanges in the protective embrace of paternalistic tortillas. A side of french toast awakens mouths, and two sausage links complete the final wall of a Lincoln Log cabin. Teriyaki Stix's bowls of Asian flavor come steaming over rice, such as the hot-and-spicy chicken bowl, which is marinated to tongue-singeing perfection. Breaded orange chicken is tossed in zesty signature orange sauce, and the curry bowl's potatoes, carrots, and onions form a stew around teriyaki chicken spiced with savory seasonings. A pair of spring rolls tucks into tummies' remaining corners, leaving guests more satisfied than tabby cats in laundry hampers filled with yarn.
The chefs at Red Maple Chinese Cuisine craft perfectly portioned dim sum alongside Chinese specialties, and have helped earn the eatery praise in the Salt Lake Tribune. Peruse the menu before electing the sizzling house special, in which an ensemble of shrimp, scallops, chicken, beef, and pork take a bow as chefs bring down a curtain of house brown sauce ($11.95). General tso’s chicken deployed from Northern China conquers cravings with sweet and spicy flavors ($9.95), and kung pao chicken pairs vegetables with roasted peanuts, red peppers, and a spicy sauce ($8.95). Children recoup energy after shingling the roof of a couch fort by selecting entrees from the kids' menu, while adults contentedly slurp seafood soup alongside bamboo pitch ($10.95) in a spacious, gold-inlaid dining room.
For the Bryan family, barbecue sauce is in their blood. Their tradition of award-winning barbecue began over a century ago, in 1910, when Elias Bryan's family faithfully followed him from Cincinnati to Dallas, where he opened the original Bryan's Barbeque. The restaurant established a firm following, which led Elias’ son, William, to open his own restaurant. It was there that the third-generation Bryan, William "Sonny" Jennings Bryan Jr., learned how to properly smoke brisket and concoct tangy, spicy sauces. In 1958, on February 13—the exact same date on which Elias and William opened their eateries—Sonny served the first rack of ribs in his newly opened Sonny Bryan's Smokehouse.
The small chain now shares its spin on traditional Texas barbecue across Utah and Dallas. Sonny Bryan's original barbecue sauce spices up its savory pulled meats and ribs, which have been devoured by U.S. presidents, famous entertainers, sports legends, and A-list animated Disney characters alike. Sonny's seasoned chefs also cater heaps of fresh brisket and smoked chicken to parties and events.
Sonny Bryan's Smokehouse has been on the culinary radar since 1989, snapping up awards and publicity from People magazine, Food Network, the Travel Channel, and The Barbecue Bible. The modest barbecue joints have also earned some highbrow epicurean chops through a 2006 Zagat rating and a 2000 James Beard Foundation award for Culinary Excellence and Achievement.