Made-from-scratch recipes and fresh ingredients have been setting The Original Pancake House apart from its breakfast-spot competition since 1953. That's when its owners established an all-day empire committed to ingredients such as pure hard-wheat unbleached flour and butter made from fresh sweet cream.
Today, The Original Pancake House cooks across the country still construct scrambles and omelets from fresh Grade AA eggs. Powdered sugar lines the rims of oven-baked dutch baby pancakes, and granny-smith apples simmer in oven-baked pancakes (two of more than a dozen styles of pancake on the menu). Even the toppings are made in-house, including whipped cream, specialty syrups, and sauces. To complement these flavors, staff fill cups with fresh-squeezed orange and grapefruit juices and coffee blended specially to match the Original Pancake House's menu and upholstery. Although each location takes on the local charm of its surrounding city, all of them share in common a homey atmosphere that welcomes families with perks such as color-in place mats and kids' menus.
Name aside, The Original Pancake House isn't just a breakfast spot?in fact, it stays open for at least two meals a day, or six if you follow most doctors' advice to take a small pancake break every few hours. The savory side of the menu holds sandwiches piled with thick-cut meats, caesar salads, and savory crepes stuffed with cheese and veggies.
Although each of their dishes is made without gluten, animal products, or refined sugar, Green Wave Cafe proves that raw, vegan food can tempt palates. The eatery earned laurels in 2010 for being the Best Raw Food Restaurant according to the New Times Broward-Palm Beach for flavorful dishes "that actually satisfy." Among such edibles is a vegan chocolate ice cream that tastes close to "the real thing."
All dishes are made onsite daily, and the only cooked dish on the menu is the soup of the day. The hummus sandwich is made from chick peas sprouted in pure ionized water. The lettuce taco boats, which the staff calls one of its most popular dishes, include with housemade guacamole and vegan p?t? rich with Mexican seasoning. Raw-food enthusiasts can also fill their baskets at the Monday farmers' market or earn raw-food certification with cooking classes.
From behind the counter at Le Délice Crêpes & Ice Cream, servers stuff fresh crepes with fruit, chocolate, and other sweets. They also scoop ice cream and sorbet, plate chocolate croissants and macarons, and pour hot coffee. Natural light spills through the windows, lending the space a cheerful vibe.
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, resulting in nearly 600 locations spread across 24 states in the 3rd dimension alone. Almost 40 years after its start, 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.
For the Vilarino family, opening a restaurant wasn't just an opportunity to celebrate their Cuban heritage. It was their shot at surviving in America after fleeing the Communist regime of their home country in 1980. And in the 30 years since they opened the first Las Vegas, they've found plenty of success, adding a dozen more locations along the way.
Perhaps it's the authenticity of the food that people have fallen for, as Las Vegas Cuban Cuisine's menu is an ode to classic Cuban recipes. There's a Cuban sandwich, of course, paired with plantain chips, as well as ropa vieja—shredded flank beef that's marinated in garlic, peppers, onions, and bay leaves and topped with a tomato sauce. Even the selection of beverages includes Caribbean-style drinks, such as pineapple soda and cafe con leche.
The saloons of yesteryear didn't usually stretch across12,000 square feet. But at Cowboys Saloon, a modern take on the watering holes of the Old West, visitors have plenty of space to dig into a hearty meal, grab drinks from one of three full liquor bars, or kick up their spurred heels on the 2,000-square-foot dance floor. Live concerts, weekly events, three pool tables, and a mechanical bull help the saloon attract passersby and extroverted tumbleweeds to its tables.