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.
Since 1992, the kitchen crew at each locally-owned The High Nooner locale has mastered the art of adding flair to its gourmet sandwiches by mixing savory flavors?such as stuffing, horseradish, avocado, and bacon?with proteins to create signature creations. Each sandwich and salad is created from scratch to order, ensuring no reuben, cheesesteak, nor grinder holds a grudge from when you accidentally called it ?Mom? yesterday. Those who wish to build their own sandwiches can choose from seven proteins and six types of bread before pairing them with sides and desserts.
The Daily Grind Downtown's down-to-earth menu partners classic café comfort foods with locally roasted brews from Craven's Coffee to equally satisfy eaters seeking a quick energy boost or a three-latte power lunch. Early-morning eats include scrambled egg-topped sandwiches ($4.50) and wraps ($5), as well as fresh-baked muffins, scones, and bars ($2.00–$2.50) for fast-breaking breakfasters. The Daily Grind Downtown's midday meals traverse a terrain of soups, salads, and sandwiches—bovine-ovores can clasp lips around the Paulsen panini ($5.50), an effusion of roast beef and horseradish aioli, whilst poultry lovers can take refuge in the robust Mediterranean arms of a Greek chicken wrap ($5.50). Enjoy a wholesome horn-of-plenty with the stately health nut salad ($5.25), stuffed with cukes, carrots, craisins, apples, sunflower seeds, sprouts, greens, and the nodding approval of a Richard Simmons VHS.
Opa!'s menu encourages mouth fanfares with its devastatingly handsome assemblage of Greek mezes and dishes, Italian pastas, and brick-oven-baked pizzas. Try the brandy-licked flaming saganaki (Greek kasseri cheese, $8.95) or a flagon of beef or cheese ravioli, crowned with marinara, fresh garlic, and mozzarella ($9.95). Marinated souvlaki chicken and lamb skewers appear floating on a cloud of rice with Greek salad ($15.95), and from-scratch pizzas provide discful delight in 12-inch, 14-inch, and 16-inch sizes. The chicken à la pesto features a thick, soft, light crust, decorated with creamy house-made pesto ($16.95 / $20.95 / $23.95), and the Romana unites capicola with prosciutto for a flavorful foray into the world of boot-shaped cured meats ($17.95 / $21.95 / $24.95).
In the tasting room of Bridge Press Cellars and Emvy Cellars, guests can indulge in samples or purchase bottles of their varietals, including pinot blanc, chenin blanc, and an array of blends. Wines are served aside hummus platters and cheese plates featuring seasonal fruits, smoked almonds, and salami. On the first Friday of each month, the wine bar showcases new artwork and live music.