This cozy, unpretentious pizza shop furnishes parties and cozy nights in with repasts of wings, pasta, and pizza pies. Slices of pizza come embellished with selections from more than 20 toppings and sauces including pineapple, sauerkraut, white sauce, and ground beef. The shop’s Pizza Man sandwich delivers the flavor a pizza in convenient handheld form, much like a calzone or pizza in a hot dog bun.:m]]
Originally opened as the Top Hat Drive-In in 1953, Sonic has grown into a burger-franchise mecca that today operates out of 3,500 locations across the country, making it the nation’s largest chain of drive-in restaurants. Sonic specializes in made-to-order American classics—including burgers, hot dogs, milk shakes, and marshmallow Ford Thunderbolts—which customers order and receive without ever having to leave their cars. Unique menu items include toaster sandwiches stacked on thick slices of texas toast, as well as the brand’s signature tots and fresh limeades.
Sonic’s numerous awards include a 2011 Zagat survey ranking it among the top five fast-food restaurants in three categories: Best Value Menu, Best Milk Shake, and Best Drive-Thru. The benevolent eatery has also donated more than $2 million to public schools throughout the country through their program Limeades for Learning, which helps to fund educational projects and retirement plans for classroom guinea pigs.
Cal Chadwick opened up Cal's Market & Garden Center in 1961, just down the road from his family home and corn farm. Like a 99-year-old earthworm, Cal felt a deep connection with the land, building a greenhouse and tree and shrub nursery before passing down his business to his daughter, Carina, and her husband, Bryan. Today, avid gardeners, farmers, and amateur horticulturalists work hand-in-hand with the friendly, knowledgeable staff at Cal?s to pick out evergreens, plot vegetable gardens, and plan landscaping projects. With the help of personal shoppers, clients can stock up on hanging baskets, bulbs, and soils for creating a fragrant flowerbed. Cal's also offers personal gardening services, including planting, weeding, designing, and maintaining your plants.
Inside The Buzz Coffee & Café, the scent of just-brewed organic coffee mingles with that of creatively flavored waffles. Chefs blend Carbon's Golden Malted Waffle Batter with sweet morsels such as chocolate chips, berries, and cinnamon, or mix in savory ingredients, such as the Hot Mama's brown sugar and bacon or the Western's cheddar and ham. The menu also offers hot and cold sandwiches and wraps, as well as fruit smoothies and tea drinks.
Cooks at Pita Plus Sandwich Grill wake up early every morning to grill steak, roast turkey, slice fresh hand-selected vegetables, and boil stockpots to prep for the day. Drawing on family recipes and classic sauces from the former Jimmy’s Lemon Tree restaurants, the cooks slice roasted, unprocessed gyros and stack cranberry-turkey sandwiches with swiss cheese, house-made berry spread, and bacon just like they would in their secret kitchens.
bd's Mongolian Grill combines do-it-yourself dining with the communal experience of collaboratively yanking out a giant radish that’s blocking the town's water supply. Guests can create their own stir-fry meal in one bowl for lunch ($7.99 for vegetarian, $8.99 for meat and seafood, $9.99 for stir-fry with soup and salad, and $12.99 for unlimited stir-fry with soup and salad) or dinner ($10.99 for vegetarian, $12.99 for meat and seafood, and $14.99 for unlimited stir-fry; all stir-fry dinners include complimentary access to the soup and salad bar). Choose from myriad meats, a variety of vegetables, a smorgasbord of sauces, and a slew of spices. Pair chicken with bean sprouts and pineapple in a stir-fry you'll deem the "Chicken with Bean Sprouts and Pineapple," or combine calamari with egg, peppers, peanut sauce, and chili powder for a meal you'll name after yourself—the "Peter Fonda." With ingredients assembled, guests will pass their stir-fry bowls on to bd's Mongolian Grill's expert grillers, who will give the appetizing assortment a trial by fire on the restaurant's large, flat grill. After the sustenance ceases to sizzle, diners are free to take their customized cuisine back to the table, where they can determine their prowess in patchworking together palate-pleasers and inflating their own egos with compliments to themselves.