All it takes is a single bite for a diner at Raul's Striper Cafe to be transported to the country. Flaky biscuits drenched in gravy, fluffy pancakes, and overstuffed breakfast burritos help start mornings with a bang, while chicken fried steak makes lunch-goers full enough to cancel dinner. Brunch is also offered for those who can't decide between breakfast or lunch.
Slice into the menu with a cool, cold sandwich such as the veggie sub, with your choice of three cheeses and avocado, the salami-turkey-provolone, or the ham-salami-capicolla-pepperoni-provolone. Load a gastronomic cargo carrier with a medium fountain drink ($1.59) or chips ($0.99), or turn on the mouth heat with a stomach-warming griller, such as the 12-inch New York steak ’n’ cheese ($4.99–$8.99) or the 8-inch barbecue pork ($6.99). Any sandwich can also be made into a wrap starting at $5.99).
Monsoon Burgers' convex rotating grill flame-broils its menu of burgers to customers' desired temperatures, and then, it clothes them in California flavors. The signature Monsoon burger hosts a cultural soiree of mushrooms, bacon, and homemade guacamole atop a 100% ground beef patty ($9.79), and the chicken avocado burger sizzles its chicken breast beneath a cool avocado umbrella, topping it in jack cheese or any of five other dairy hats ($8.25). Monsoon Burgers also adds variety to vegetarian diets with three different kinds of garden burger ($6.39–$7.75), best devoured with a side of garlic fries ($1.35+ with burger, $3.59 side) or fried zucchini ($3.99). A condiment bar lets proprietary lunchers put their personal stamp on a burger, minus the hassle of finding a notary public, with two types of lettuce, three types of onions, tomatoes, pickles, jalapeños, and olives.
As natural light floods in through Main Street Yogurt's floor-to-ceiling windows, self-serve machines swirl rotating flavors of dessert-inspired frozen yogurts augmented by more than 75 add-ons. Guests amble up to 1 of 10 taps to fill cups or yogurt-fueled mopeds with varieties such as dulce de leche, cookies 'n' cream, red velvet cake, or fruity blends including blueberry and mango. Next, the custom toppings bar, filled with treats such as house-baked brownie pieces, fresh fruit, and nuts, sends bite-size sherpas up fro-yo mountains. Because each visit allows up to two punches, patrons can treat a friend, date, or an easily bribed tax auditor.
True to its name, I-80 Cheesesteaks resembles the kind of joint one might happen upon on a long highway trip. Red-trimmed booths line the walls, with canvas prints of steel girders and overpasses viewed from the sky hanging above them. But the cheesesteaks are anything but run-of-the-mill road food. Chopped ribeye steak goes into every chewy roll, infused with sodium-free sauce and onions, peppers, and mushrooms. Other staples at the restaurant include wings tossed in Hot-Hot I-80 sauce and burgers named for local roadways.