Restaurants in Spanish Fork

Hickory Kist inspires handheld architecture with its open-ended lineup of half-sandwich building blocks that layer veggies, cheeses, and up to two meats between bread bookends. Lunching duos and quartets can mix and match toppings for a crafty creation that pits tangy banana peppers against their sweet green cousins or pairs crunchy sprouts with equally crisp lettuce. Ham, salami, and turkey join up to split sating duties while american- and swiss-cheese generals hand down edicts to their provolone and pepper jack troops. Furthering the finger-food festival, Miss Vickie’s bagged crunchables run the potato-chip gauntlet from barbecue to salt and vinegar, as waves of Pepsi soft drinks crash onto satisfied stomach shores.

The cooks at Firehouse Burger grill up scrumptious beef patties enlivened by free toppings and paired with a panoply of creamy milkshakes. Duos and quartets each select any one-patty burger from the eatery’s menu, which includes options such as the Ladder 41 bacon cheeseburger slathered in barbecue sauce and loaded with onion rings. After picking a base, patrons pile on opulent free toppings such as lettuce, tomato, and freshly minted 20-dollar bills. Hose down hearty bites of burger and crisp french fries with a 21-ounce fountain drink or an 8-ounce cherry, apple, or lemon milkshake. Diners can relax in the venue’s outdoor seating area and listen as the wind whispers winning lottery numbers into attentive ears, or they can admire the full-size fire truck that stands sentinel-like outside the eatery, lending it its name.

At Poor Boys BBQ & Dawgs, cooks prepare racks of ribs, beef brisket, pulled pork, and beef hot dogs, slathered in a choice of six of their own barbecue sauces. Barbecue plates or sandwiches are accompanied by selections from more than a dozen sides, including macaroni and cheese, fried okra, onion strings, and sweet potato fries.

Rather than mimic the creole flavors of Louisiana, cooks at Boudreaux's Bistro ship seafood and other ingredients straight from the state. They then incorporate those fixings into from-scratch dishes, from shrimp simmered in tomato creole sauce to pasta tossed with alligator sausage. Starting with New Orleans french bread, the Boudreaux’s team even puts its own spin on po’ boys, tossing in fillings such as roast beef and sliced turkey.

Cajun-spiced fries and hushpuppies can accompany main dishes, while desserts such as fried beignets coated with powdered sugar end meals on a sweet note. Each southern-fried feast unfolds inside Boudreaux’s sunny dining room, which surrounds diners with black-and-white shots of Louisiana, LSU banners, and the occasional haunting by the Spirit of Jazz.

At Lotsa Motsa Pizza, pie slicers assemble custom creations from a menu of 13 toppings or choose poultry-centered combinations such as chicken-bacon-ranch or buffalo chicken to eat in-house or on the go. Pizzas range from an 8-inch edible Frisbee ($3.89+) to a 16-inch behemoth ($13.39+) large enough for multiplayer games of musical forks. Salads are equally customizable with a lush spread of toppings ($3.99+ for small), and pepperoni and cinnamon enliven breadsticks ($2.99–$5.19). Like a bashful suitor, the calzone ($7.99) keeps most of its positive qualities on the inside for fear of coming across as too cheesy.

Fast, fresh and friendly!! Delicious hot dogs on a stick cooked fresh to order, refreshing ice cold lemonade made at least every two hours...it doesn't get any fresher than this!! Also serving some awesome vegetarian menu items!