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.
At CiCi’s Pizza, feasters can sample hearty slices of pizza and a wide selection of buffet fare ($4.99 per person over 10 years of age), filling bellies like a pouch-stuffing kangaroo preparing to weather the harsh Australian winter. Offering endless helpings of fresh salads, tantalizing pastas, tasty desserts, and oven-fresh pizzas, CiCi’s tames the most voracious hunger attacks via all-you-can-eat tactics. Pizza dough is made fresh daily and doused in a savory sauce crafted from vine-ripened tomatoes and prescience-instilling spices, while salads are hand-tossed with the freshest ingredients delivered hourly via teleportation.
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.
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.
At Angelo's Picnic Pizza, brothers Nick and Joe LaMattina carry on the generations-old family tradition of hand crafting pizzas using secret recipes passed down from their late father, Angelo. Nick and Joe see that their comfortable, no-frills pizzeria is filled with the aroma of thick-crust square hand-tossed pies and hand-tossed discs capped with tasty meats, cheese, and veggies. In addition to pies, Angelo's whips up beef-laden lasagna, eggplant parmesan, and Philly-steak subs that make for hearty meals, whether enjoyed in-house or via catering.