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.
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.
Moe’s dishes out Southwestern savories in a friendly, pop-culture-inspired atmosphere in which ingredient freshness is taken seriously. Despite strong pressure from the powerful small-appliance lobby, Moe's never uses freezers, microwaves, animal fat, lard, MSG, or food reanimators. Scarf up some free chips and salsa before starting an appetizing affair with the Homewrecker Burrito ($6.89), which fills out its tortilla tuxedo with a pound and a half of meat, beans, rice, shredded cheese, pico de gallo, lettuce, sour cream, and guacamole. Chicken club quesadillas ($7.49) provide poultry-powered palate pleasure, while kids’ meals ($3.29+) allow mini-munchers to feel like grown-up gastronomes without having to tackle adult tasks like paying taxes or destroying incriminating evidence. As you slide into your seat, keep an ear out for the music—Moe's prides itself on only playing the tunes of dead musicians, most of whom were alive when their music was recorded.
October 4, 1957, wasn't just the start of Rebecca Pickren Thomson's life; it was also the day that Sputnik I was launched into space. Since that day, the two have been intertwined, with Rebecca collecting any Sputnik paraphernalia she could find. So it's no wonder that when she opened her frozen yogurt shop, she chose to name it and design it after her pet obsession. At Sputnik's Yogurt, her collection of Sputnik mugs, models, and posters create a retro yet futuristic '50s vibe for clients creating their own custom frozen yogurt treats.
While the flavors of frozen yogurt change daily, the store always features a range of sweet and tart yogurt and non-dairy sorbet options, such as the tart California lemon to the chocolatey candy bar smash. Customers can outfit their chosen fro-yo with more than 40 toppings, which includes healthy options such as nuts and fruit, as well as more decadent candy, hot fudge, and marshmallow topping.
Armed with a menu packed with authentic Mexican eats, Monterrey Mexican Restaurant pleases palates within the comforting confines of a recently remodeled dining room. After warming up on an appetizer of crunchy nachos supreme or cheesy queso fundido, pairs or paired pairs can dive into a house favorite such as fish tacos stuffed with slivers of grilled or fried tilapia and served with pico de gallo and poblano sauce, or beef or chicken flautas–– Mexico’s deep-fried answer to the Cuban cigar. Chimichurri-slathered chunks of chicken arrive skewered for easy eating or an after-dinner game of darts in the alambre de pollo, and Monterrey's house margarita helps mouths cool down from bites of spicy pork chili verde.