Sonic's easy-to-use On The Go application sniffs out the closest Sonic locations using entered zip codes before directing web-surfers to the restaurant's menu where they can remotely order their favorite combos for pickup. Computer and mobile device users can hover their clickers over a variety of palate-popular classics, such as the hefty SuperSonic bacon double cheeseburger, which doubles as an anchor during boat cruises and vanquishes hunger with a 100% all-beef patty, American cheese, ripe tomato, and shredded lettuce ($3.99; $6.69 for combo). After placing orders, customers can drive up to their chosen Sonic location and haul away loots of chili-cheese-topped coneys ($1.99), jumbo popcorn chicken ($4.19), Wacky Pack meals for kids ($2.99–$3.19), and ice cream for sating sweet teeth and rubbing on overheated jaw muscles.
With a Middle Eastern flair, Eat This! Deli & Grill's menu showcases a simple yet tantalizing list of quick eats. Hungry customers can stop in to sample cheeseburgers, philly cheesesteaks, and greek salads. Meals are augmented by meat-and-cheese-laden fries and sweet bites of baklava, a traditional Middle Eastern dessert layered with phyllo dough, nuts, and syrup sourced from the local syrup well.
Walk-ins Welcome: Yes
Good for Kids: Yes
Staff Size: 2?10 people
Parking: Parking lot
Handicap Accessible: Yes
If you get a shipment of steaks, seafood, or chicken from Texan's Choice and don't end up cooking the all-natural proteins right away, you don't need to worry about them still tasting good. That's because they're vacuum sealed or in latex butcher bags?and flash frozen in the case of the seafood?which ensures they stay fresh. In fact, Texan's Choice owner Steve Montague guarantees his products for taste, tenderness, freshness, and lack of freezer burn for one year and will replace your product if you're not satisfied, no questions asked or private detectives hired.
When it's time to whip up a juicy Texas T-bone, a delmonico rib eye, an Italian bruschetta chicken breast, wild-caught scallops, or breaded Cajun shrimp, Texan's Choice's cooking instructions ensure you properly thaw and cook everything to optimal taste.
Though the loaves you buy off the shelves at Wildflower Bread Company might be warm from the oven, they might not have been made fresh that day. That's not because Wildflower uses frozen dough—rather, its bakers are firm believers in slow-rising bread, letting their handcrafted dough rise for 16–24 hours before it ever sees an oven. So every morning, dough mixed and hand-shaped the previous day is worked into one of 18 styles of bread. The house specialties include classic baguettes, rye bread sprinkled with pasilla chilies, pretzels, or loaves worked through with rosemary and sea salt. These breads can be bought by the loaf or enjoyed as the anchors of a gourmet sandwich, an edible soup bowl, or a side for salad or pasta. The bakers also make room in their ovens for scones, tarts, and cakes, taking care of their customers' sweet teeth so they can stop chaining the table sugar to the coffee station.
It’s hard to imagine now, but once upon a time, people actually had to go to the photo lab and wait days to see how their pictures turned out. One such lab sat at the corner of 32nd Street and Shea Boulevard in Phoenix, but with the dawn of digital photography, its days were numbered. The lab finally closed down in the early '90s, and city culture soon took over—it first became a coffee house and neighborhood hangout, and later a hip urban café and espresso bar. This latest incarnation is called 32 Shea, and some of its defining characteristics are as old-school as monochrome photography. Take the coffee, for example: the beans are roasted locally and the flavor syrups are homemade with seasonal ingredients. When night falls and the café transforms into a trendy restaurant, flickering candles lend an air of timeless romance to meals of creative bruschetta, toasted-ciabatta sandwiches, and crispy lavash pizzas. Of course, there are plenty of ultra-modern touches designed to attract Phoenix’s hipster set. Among the most notable are a sleek bar made from 100-year-old reclaimed wood and a drive-through window that lets car-bound diners can take the café's gourmet cuisine to go.
Bret Pont honed his meat-carving skills for 25 years as a Valley Grocers butcher before buying 50-year-old Hobe Meats, he told the Arizona Republic. Behind the counter, Pont helps customers locate and prepare the ideal meat by elucidating the qualities of strip steaks, rib-eye roasts, and other cuts of USDA Prime and Choice beef. Each option originates from cows that dine exclusively on corn, grass, and chocolate-dipped strawberries. All of the shop's meats are untouched by preservatives, growth hormones, and antibiotics. This policy extends to pork and chicken, which contain neither sodium nitrates nor fillers. When fed the shop's raw, natural pet foods, dogs have been known to teach themselves new tricks.