Hungry Howie’s grew into a nation-spanning franchise from a humble start in Taylor, Michigan in 1973, when founder Jim Hearn converted a hamburger stand into a pizzeria. With the help of business partner Steve Jackson––who started as a delivery man at the original location––the two men franchised a decade later and began expanding their delicious operation, eventually expanding to nearly 600 locations spread across 24 states in the 3rd dimension alone. Winner of Pizza Today magazine’s Chain of the Year award in 2004, Hungry Howie’s continues to earn the most attention for its specialty flavored crust pizzas––which infuse dough with a choice of eight seasonings such as ranch or garlic herb––as well as zesty pizza accompaniments such as oven-baked meatball and chicken parm subs.
Frioland keeps the swelter of the Sunshine State at bay with a medley of refreshing and nourishing frozen yogurt flavors and smoothies. Smooth, sweet, and fruity varieties offer something for every palate. Customers can also mix in proteins and other fixings to make their treats more hearty and nutritious without having to sprinkle them with gummy vitamins.
iSushi Caf?'s chefs serve up fresh, vibrant rolls of sushi. But first, appetizers such as conch fritters and tuna tataki make for hearty starters, leading into dragon rolls, Cajun rolls, and crispy salmon tempura rolls that incorporate soft and crunchy textures. This sushi spot also features hot items: there's shrimp teri don and chicken teriyaki. Traditional sake is available as well, perfect for making a toast to the sea and all of its delicious offerings.
The south meets south-of-the-border at Hickory Sticks BBQ, where chefs pair Texas-style barbecue with Mexican staples. The result is a mish-mash of smoked meats, big burritos, and sides that pair well with either style of cuisine. Grill masters rely on a real wood smoker to infuse smoky flavor into baby back ribs, pork, or Texas-style beef brisket that slowly tenderizes over 14 hours. That same smoked brisket can be piled onto a platter with Texas toast or stuffed into fajitas or quesadilas and paired with sides such as plantains and black beans. To wash down all the smokey, spicy food, the restaurant serves margaritas and draft beers at its a full bar, where guests can watch Heat games broadcast on 15 HD TVs and one lonely kinetoscope.
Chef Tuan Truong and his wife, Lien Pham, cook what they know: yellow curries and pho soup from their native Vietnam. But that’s only the beginning. The ambitious duo also draws culinary inspiration from countries across Asia, from the fiery coconut curries of Thailand to the marinated barbecue beef of Korea. Whether their recipes detour to India or Indonesia, the couple works exclusively with organic vegetables and housemade sauces, favoring spices such as fresh cilantro, fragrant lemongrass, and hot chili peppers. They fold tender cuts of beef, chicken, and prawns into a variety of curry, rice, and noodle dishes while pots of tom yum soup bubble on the stove. To craft the Saigon crepe that was lauded by the Sun Sentinel and the Miami Herald, the skilled chefs cook the light batter “until its edges are crisp and lacy,” then stuff it with a mélange of chicken, prawns, chinese mushrooms, and bean sprouts.
Diners sip on warm sake out in the bright dining room, where lanterns made of red, pink, and yellow paper dangle from the ceilings. An accommodating wait staff bustles about the booths and tables, suggesting dishes and taking note of special dietary preferences, such as a fondness for extra spice or a request that all vegetables be cut into the shape of favorite farm animals.
In Grande Pizza's stop-motion commercial, a sorcerous chef?s apprentice gives life to an army of tiny dough men. Rather than do his bidding, the dough men combine to form a towering monster. The door swings open, and a valiant executive chef appears. With a flick of the finger, he transforms the beast into a tasty pizza, eternally condemned to a pizza-box prison. All is right with the world.
It's this appreciation for irreverence and experimentation that has helped the Grande Pizza locations spread across Florida. Ovens in their shops spill scents of steam-laden pastas and hot subs with saut?ed turkey or sausage. Of course, Grande's pizza is the hub around which the menu revolves. Fistfuls of Grande cheese spread across a warm topography of ladled marinara, with some accented by Boar's Head meats. Chefs then scatter on toppings, such as mushrooms and ham, as well as pineapple and feta cheese. Additionally, fresh ingredients anchor recipes of homemade soups, lasagna, sauces, and pizza dough.