The patty sculptors at Your Burger hand-form locally raised beef, Alaskan salmon, and vegan-friendly veggies into juicy patties crowned with a farmers’ market’s worth of local produce. Available at a buffet, toppings such as crisp onions, cool lettuce, and plump tomatoes hide and enhance certified Angus or grass-fed patties, just as footie pajamas both hide and enhance the existence of a person's flippers. Sides of sweet-potato fries and onion rings round out casual American meals, as staffers blend up creamy hand-dipped shakes and scoops of Edy's ice cream, providing a more pleasantly frosty epilogue than a cryogenically frozen narrator.
Just as Your Burger's patties outpace stereotypical burgers, its decor transcends typical quick-service eateries. An exposed stone divider cordons off the open kitchen, allowing guests to watch their meals being flipped as they recline near the purple-and-orange Edy's counter.
Royal Kabob Indian Cuisine celebrates the culinary traditions of its namesake country with lamb and chicken dishes that share menu space with eight vegetarian entrees. Cooks prepare chicken and shrimp in a traditional clay oven alongside five varieties of naan, including garlic and masala.
Zaxby's menu of chicken-centric comfort fare demolishes cravings with its roster of eight hefty Meal Dealz. The Kickin' chicken sandwich kindles chicken tenders with Zaxby's popular Tongue Torch wing sauce, muffling the ensuing crackles between two slices of texas toast that are thicker than War and Peace after a Thanksgiving dinner. More flame-sensitive taste buds can indulge in the chicken-fingers-sandwich meal, which serves up chicken fingers with milder Zax Sauce on a toasted bun. Flanked by a side of celery sticks and ranch, boneless and buffalo wings set appetites aflutter with one of nine intoxicating sauces, including teriyaki and hickory barbecue. Cooks slice up all-white-meat poultry for the chicken-salad sandwich, layering it with lettuce and tomato inside a cushiony casing of honey-wheat bread. Golden crinkle fries and a 22-ounce fountain drink accompany each meal, calming the nerves of chickens preparing to make their table debut.
A big pink pig hovers above Fat Boys Bar-B-Q, intent on its job of catching the eyes of all who drive by on Murfreesboro. Beneath his porcine gaze, cooks brush racks of ribs with zesty sauce, pull pork and chicken for sandwiches and platters, and slow smoke beef brisket. Sides of house-made potato salad, corn bread, and fried okra accompany plates of catfish, sauce-covered rib tips, and brisket quesadillas. To ensure that no freezer ever goes hungry, Fat Boys Bar-B-Q makes its meats available by the pound.
Since its first restaurant—literally a small, converted shack—opened in 1980, Uncle Bud's has filled its menu of Southern-style eats with golden-brown morsels of fried catfish, chicken, and shrimp. Succulent strips of chicken are breaded by hand before plunging into the deep fryer, and everything from catfish fillets and frog legs to wild-gator tails pile onto dishes such as the Bayou platter. The scent of fried po’ boys fills the dining area, which is decorated with license plates and vintage camping supplies, where patrons can happily slake their hunger or pack up carryout containers with family-size helpings large enough to feed an entire terracotta army.
Country Star Cupcake Experience sets sweet teeth smiling by fulfilling orders for fresh-baked, beautifully decorated cupcakes and delivering them straight to their customers’ doors. Every morning, confectionery experts mix, blend, bake, and frost 25 flavors inspired by country-music stars with ingredients gathered from local farms and dairies. Banana and Nutella strike up an unlikely friendship with bacon in the Midnight Elvis cupcake, a combination that has inspired its fair share of gaudy Vegas imitators. Flavors of strawberry and rhubarb lend the Pink Cadillac cupcake its namesake hue, and The Gambler cupcake’s marshmallows and graham-cracker topping invoke cozy evenings spent beside a roaring cake oven.