Fast, fresh and friendly!! Delicious hot dogs on a stick cooked fresh to order, refreshing ice cold lemonade made at least every two hours...it doesn't get any fresher than this!! Also serving some awesome vegetarian menu items!
After selling his Brazilian import store, Brazilian-born J.R. Lopez opened Braza Grill, a rodizio-style steak house reminiscent of the barbecue restaurants in his home country. Servers tote skewers loaded with pork sausage, garlic-infused tenderloin, and other meats from table to table, offering unlimited portions and variety to hungry diners. An open fire pit cooks the bacon-wrapped chicken and pork loins along with pineapples for a sweet sidekick. Patrons can stretch their legs and nonchalantly loosen their belts during trips to the hot and cold buffet stocked with pastas, salads, and a brazilian black-bean stew called feijoada, according to CityWeekly.
With its traditional Hawaiian plate lunches, sandwiches, and salads, Hawaiian-owned Pounder's brings a delicious whiff of the Pacific to mostly landlocked north-central Utah. Its simple menu features a carnivorous cornucopia of grilled meaty treats made fresh daily. Pundits of porcine and poultry products can savor the kalua pork, a pile of pulled pork slow-cooked to luau-worthy perfection, and four different chickeny preparations, including chicken katsu, a chicken breast lightly breaded with Japanese panko and served with delectable katsu sauce for dipping. Beefy fare includes the kalbi marinated beef short ribs and the protein-packing Loco Moco, a seasoned hamburger patty smothered in a bedlam of eggs and brown gravy, full of sound and fury, signifying nothing.
Frosty Frog helps cool sun-soaked families with 38 flavors of shaved ice and an assortment of Dippin’ Dots ice cream. Fill an ice cup ($2.25–$3.75) with classic fruity tastes of watermelon, grape, or strawberry, or vow to remain faithful to sunscreen over a frosty dollop of wedding-cake ice. For a sophisticated treat, opt for pink-champagne shaved ice, or, if you need to contact your inner child to learn of the locale of your lucky crayon, snag a serving of Ninja Turtle or Barbie ice. Adventurous patrons can doll up any flavor with a dose of "toxic waste," described as sour by most tongue scientists, or they can flap their mouth wings into the future for a heap of Dippin' Dots, flash-frozen into teeny ice-cream beads ($3.50/serving).
Spark's lunch menu offers an inspired selection of modern culinary treats to enjoy among the eatery's modern décor and soaring ceilings. Commence the meal by revisiting the meaty candy shops of yore with fried pork lollipops—juicy pork cuts coated with jalapeño tartar and orange sweet chili and served with lemon soy vinegar dipping sauces ($8). For a main bite, grab a gourmet grilled white-cheddar-cheese sandwich served on sourdough bread, lightly smothered in onion-sherry marmalade, and begging to be dipped into its side of tomato-parmesan soup. For dessert, climb up to the rafters and swan dive into a mound of refreshing sorbet ($5).
Every pitted pita at Pita Pit comes with your choice of flavorful vegetables and toppings, and you can even build your own—although you'd best leave the actual construction to Pita Pit's pita pit crew, who can skin, field-dress, chop, and fold your pita in a the blink of an eye. Exercise your mastication muscles on any of the Lebanese-style pita-ria's meatiest contenders: the Dagwood, with turkey, ham, and roast beef ($6.39); the chicken souvlaki with greek-seasoned chicken ($6.39); or the Philly with grilled onions and mushrooms ($6.39). Vigorously vegetarian options abound as well, including the hummus ($5.59) and the Garden, which packs a farm's worth of tomatoes, cucumbers, green peppers, and anything else that grows roots and is not human hair into its warm, bready folds ($5.59). There's even a breakfast menu (the Morning Glory contains scrambled eggs, avocado, grilled peppers and onions, and sauteed tomatoes, $5.89) and a healthy menu, which somehow finds a way to cut even more calories and fat from the already healthy regular menu, particularly if you ordered a build-your-own triple-cheese and bacon pita deep-fried in chocolate.