When Roger and Mary Dombrovski took over the Herges' meat market in 1975, they never could have predicted that their small family-owned butcher shop would still be going strong more than 30 years later and peddling their wursts far beyond the Foley city limits. The main order of business during their humble beginnings was processing sausages and preparing pizza toppings, but the Dombrovskis have expanded to include barbecue, organic, and halal meats to their lockers. They ship to home cooks, restaurants, and lazy wolves across the country, and provide an unconditional satisfaction guarantee with every order.
The first IHOP?the dream of founders Al and Jerry Lapin?opened in 1958 in Toluca Lake, California, and was originally dubbed the International House of Pancakes. Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001.
Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.
Each whoopie cake is made from fresh ingredients daily. We take a lot of pride in our baking. Each gourmet cream filling is delicious and we have five flavors to choose from, including Oreo Cookie Cream, Mint Oreo Cookie Cream, Banana, Vanilla and Chocolate Cream.
The Mexican Village Too! pillages hunger with a menu loaded with authentic tacos, fajitas, and burritos. Consume culinary mosaics such as the Mexican chalupa, which ensconces a crispy corn tortilla in an avalanche of delectable fillings and speckles the masterpiece with black olives and shredded cheese ($6.95). Recruited for their unparalleled packing abilities, former professional snowball fighters turned seasoned chefs display peaceful consolidation with tightly rolled chimichangas, stuffing a large flour tortilla with meaty fillings and frying the palatable parcel to a crispy golden finish ($9.25 each).
German-born Brigitte Olson is known as a wunderkind restauranteur in St. Cloud, according to an interview on AM 1240 WJON's website. She's been working at and running various restaurants in the area since the 1960s, providing people with tasty comfort food and German favorites. She confesses that she has a particular way of doing things—chairs must always be pushed in when they're not in use and napkins have to be carefully placed on the table after they're folded to resemble Abraham Lincoln—but her meticulous style is embraced by her employees. In fact, some of them have worked for her and her family for 30 years.
Though Brigitte now spends a lot of her time basking in the Florida sunshine, she still ventures up to St. Cloud during the summer months to see how things are going at Brigitte's Cafe, which is currently run by her children. They follow in their mom's footsteps and serve welcoming comfort food, such as egg dishes, tater tots, and meats laden with savory gravy.
"Sloppy joes are not made right?this is made right," declared a happy diner on Taste of America with Mark DeCarlo after relishing a bite of Maid-Rite's signature sauceless sandwich. Though it was first made in 1926 by Muscatine butcher Fred Angell, Maid-Rite's cooks continue to wow diners with this amalgamation of crumbly ground beef?from cows raised in the Midwest?wrapped in a warm bun. The juicy masterpiece comes wrapped in paper with a spoon on the side for scooping up any runaway morsels or for dueling with a lunchmate for the last sip of their chocolate malt.
The menu has expanded since Calvin Coolidge's presidency. It now includes a smattering of barbecue, salads, and more solid sandwiches, but it's still served up amid classic-diner d?cor. There are even several newer variations on the original sandwich, including one topped with tangy blue cheese and the Italian-Rite, made with italian sausage, marinara, sauteed peppers and onions, and mozzarella.