In 1978, brothers Eugene and John Jett lent their name to the sign above their pizza shop in Sterling Heights, Michigan. In the more than 30 years that followed, they’ve lost one of the Ts but gained more than 200 franchises across the country. Jet’s Pizza churns out thin-crust rounds and signature square-shaped pies in hearty deep-dish form. The eight-corner deep-dish style lets each member of a dining octet enjoy a slice of corner crust without fearing the paper cuts inherent in triangle slices. After loading pizzas with heaps of meats and veggies, guests have the liberty of flavorizing their crust for free, choosing from eight options such as garlic, sesame seed, Cajun, or poppy seed. To augment pies, Jet's chefs whip up triple-cheese turbo sticks filled mozzarella, cheddar, and romano as well as regular and boneless wings draped in hot or sweet sauces.
The New York Butcher Shoppe's high-quality meats star in the filet meal, which consists of two 8-ounce certified Angus beef choice filets, two locked and loaded baked potatoes, a bag of spring mix, and a French baguette. The shop's butcher buffs use beef from the country’s very best Angus programs and skillfully wield steak-shaped cookie cutters to produce well-marbled, tender, and consistent muscle patties cut to each customer’s order.
T J's owner and former Atlanta Flames hockey player Tim Ecclestone founded his restaurant on the fact that, for decades, sports fans have gathered to enjoy big games over burgers, hot wings, and beer. He spent one of those decades helming Timothy John's, a Sandy Springs party spot, and has dedicated two more to running his current show?T J's Sports Bar & Grill. There, a kitchen works overtime on game nights to sling a menu of char-grilled burgers, piled-high sandwiches, and pizzas to throw at the mob of 60-odd televisions when the ref makes a bad call. Behind the bar, bartenders kick open the kegs and pour tall glasses of Miller Lite, Budweiser, Coors, and Michelob Ultra, all represented by bright neon signs mounted on the eatery's walls.
Under the guidance of the Sarma brothers, who own and operate Haveli Indian Cuisine, the chefs take care to turn out traditionally crafted Indian dishes that showcase tender lamb and chicken baked in clay ovens. Each geographic region of India has its own variation on common recipes, and Haveli's menu mirrors this broad culinary scope. Plates of vegetarian saag paneer spice up spinach cooked with cubes of cheese, and fiery vindaloo entrees send bites of shrimp or chicken blazing across taste buds. Platters of rich curries and sides, such as freshly baked roti or samosas, keep the lunch buffet packed for people on a break from work or spelunkers searching for something that's truly bottomless.