Qdoba's burrito baristas handcraft a catering menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients for a taco, nacho, or burrito bar. Qdoba's culinary crafters craft succulent fillings for burritos, tacos, nachos, and quesadillas, including protein-packing choices, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available. Taste the gooey flavor accents of the signature queso sauce, a three-cheese blend with roasted poblanos, tomatoes, and jalapeños, the pinto or black beans simmered in cumin and onion, or the creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Tortilla chips with salsa bar and desserts complete each catered event, and customers can opt for burrito-boxed lunches and any add-ons.
Whether you lack teeth, time, or a taste for chewing your fruit, Smoothie Creations can whip you up a drinkable feast that'll help keep scurvy at bay while working out the cheek muscles necessary for blowing powerful raspberries. To concoct a sturdy smoothie, start with a foundation of either ice cubes, low-fat yogurt, or soy milk. From there, the creative control rests in your hands, mind, and panting tongue. Elect a preconceived potion such as a Pineorange Pleaser, combining pineapples and bananas with a collision of orange and pineapple nectars, or opt for a Mo Chafee fusion of house coffee and decadent chocolate to attack the day with the fury of a gentle, focused tornado. In the event that your desires require an undiscovered pairing, the friendly smoothie sorcerers at Smoothie Creations will gladly mix a custom creation from available materials.
Mizu’s sushi bar is supplemented by a full kitchen, and together create a menu with more than 80 pan-Asian items. From the sushi bar, patrons can begin with appetizers of tuna tartar before ordering one of 22 specialty rolls, such as the Stop Light with tuna, avocado, mango, and a small camera on the side that records anyone who speeds through eating it too fast. The Mexican roll is a spicy blend of tempura shrimp, tuna, jalapenos, chili sauce, and eel sauce in a green soybean wrap. At lunch and dinner, guests can create their own combination meals with nigiri, maki, or sashimi.
In the kitchen, chefs prepare plates of dumplings and veggie tempura to whet appetites for Japanese-style entrees such as teriyaki and udon noodle dishes. Donburi rice bowls are filled with deep-fried chicken or pork, and the traditional nabemono, or hot pot, is filled with a combination of potato noodles, veggies, thinly sliced beef, tofu, and an egg. Asian flavors reappear on the dessert menu, which includes banana tempura with honey and green tea or red bean ice cream.
Originally opened as the Top Hat Drive-In in 1953, Sonic has grown into a burger-franchise mecca that today operates out of 3,500 locations across the country, making it the nation’s largest chain of drive-in restaurants. Sonic specializes in made-to-order American classics—including burgers, hot dogs, milk shakes, and marshmallow Ford Thunderbolts—which customers pick up from the drive through or receive from skating car hops without ever having to leave their cars. Unique menu items include toaster sandwiches stacked on thick slices of texas toast, as well as the brand’s signature tots and fresh limeades.
Sonic’s numerous awards include a 2011 Zagat survey ranking it among the top five fast-food restaurants in three categories: Best Value Menu, Best Milk Shake, and Best Drive-Thru. The benevolent eatery has also donated more than $2 million to public schools throughout the country through their program Limeades for Learning, which helps to fund educational projects and retirement plans for classroom guinea pigs.
Pappou's Family Restaurant doesn't play coy about its do-it-yourself ethic and family-centric ethos. According to Cleveland.com, owner and chef George Sevastakis enlists his wife, sister, and children to tend to the restaurant, serving up Greek, Italian, and American dishes. Despite his duties as owner, George still makes time to prepare the desserts and baked goods himself and tends a garden where tomatoes, green beans, strawberries, and cucumbers grow. In addition to its Greek staples and seafood favorites, Pappou's serves breakfast pizzas in the mornings, topped with scrambled eggs, bacon, and peppers to differentiate them from traditional pizzas, which are only topped with scrambled eggs.
Foodgazi offers a diverse range of culinary classes devoted to unleashing the delicious power of farm-fresh, unprocessed meals incorporating as many organic and locally produced ingredients as possible. Foodgazi's savory, unforgettable vegetarian and vegan dishes run the gamut from convenient, casual fare to more involved culinary preparations. The Healthy School Lunches class (Thursday, August 19, 7 p.m.–9 p.m.) teaches the preparation of healthy, gourmet brown-bag fare for young scholars, and may include such offerings as sweet fruit kebabs, tempeh tuna salad with kale, and sweet potato chips. Two upcoming classes, Hearty Home-Style Italian and Pizza with Pizzazz, will dispense the ancient wisdom of whole grains and tomato viscosity, as well as how to toss pizza dough high enough to thoroughly frighten A.P. Astronomy students. On the other hand, the Foods for Entertaining, Holiday Eats, and Holiday Cookies classes are perfect for harnessing the sweetness of the holiday season without the nutritional guilt.