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).