Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
The name says it all. Bike Stop Cafe offers guests a place to stop in for stimulating coffee beverages and two-wheeled adventure chariots. The staff rents out comfort and hybrid Jamis bicycles, which, in turn, patrons can use for a stroll down nearby Katy Trail. The sandwich- and wrap-making team, meanwhile, prepare organic, vegetarian, and vegan fare with ingredients from the cafe's patio vegetable garden. And baristas distill ingredients such as espresso, caramel, and free WiFi into drinks.
Rotten Apple Pub & Grill invites patrons to ?eat, drink, and be rotten? with its slate of frothy brews and pub-style bites such as housemade potato chips and fried pickles. Diners tackle half-pound burgers topped with chili or deep-fried jalape?os and pull bottles from ice-filled buckets on a patio beneath a green, pitched roof. Indoors, laughter and live-music licks fill the air as Rotten Apple hosts bands, bingo nights, and William Tell look-alike contests.
The foodsmiths at Beef Eaters Restaurant, which was ranked the number-one restaurant in RV parks and campgrounds in 2005 (http://www.motorhomemagazine.com/output.cfm?ID=2191645) by MotorHome magazine, prepare a bountiful menu(http://www.beefeatersonline.com/menu-wines.php) of steak and seafood for dinner, sandwiches and pastas for lunch, and wines. The dinner roster sates sullen stomachs with a duo of pan-seared Tenderloin Tournedos, tastily accoutered with tomatoes, mushroom, and a pool of burgundy wine sauce that it collected while twisting around the kitchen at wind speeds of 178 mph ($19.99). Seafood arrives hand breaded and deep fried with the jumbo shrimp or sautéed in the case of the tilapia, which simmers under a fresh coat of lemon cream sauce (each $16.99).
Undertow Restaurant serves up its succulent seafood and tasty American fare just a block from the banks of the Missouri River. Chefs deep-fry maritime appetizers such as jalapeno-stuffed shrimp poppers, and pizzas made to order can serve as warm, fragrant baby blankets in a pinch, with toppings such as bacon and green peppers. Undertow Restaurant accommodates nocturnal revelry, keeping its doors open until 2 a.m. on Thursdays, Fridays, and Saturdays.
Simply great, fire made dishes that are made of REAL ingredients, not processed this, processed that. Try the BEST Crab Rangoon hand rolled in our kitchen. All sauces are scratch made and meats hand cut to produce the finest, freshest, and fast casual food you've ever had - leave the burger for the weekend, try us today!