When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecued beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality and, ultimately, the number of customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked onsite, and except for the addition of spicy cheddar sausage in 2011, the menu has remained largely the same for the last 50 years.
Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.
Herban Renewal's suds-savvy staff handcraft all-natural body fresheners using garden-grown herbs, premium vegetable oils, and refined sea salts. Banish germs and odiferous epidermal elves with a 6-ounce bar of fragrant soap ($6) or an aloe-based body wash, which can come in the sweet-smelling aromas of mint, rose, and lavender ($1–$8). Lotions saturate the skin with emollients and herbal extracts to shepherd fleshly hulls into a state of soothing replenishment ($1–$16). Shelter children’s sensitive skin from irritants and rash-inducing rubber-ducky venom with the Sweet Cheeks line of infant cleansers or the playful Livi.Lu.Lu line of skincare products designed for adolescent girls and including lotions, balms, body mists, and shower gels.
Inventive combinations of locally sourced ingredients typify the fresh dishes that emerge from the kitchen at Zookini's. The cranberry burger brandishes ground beef mixed with dried cranberries and cream cheese, while the marinated margarita chicken rests on thick slices of ripe tomatoes. Pastas are all made in-house and serve as the foundation for the Zoo-preme carbonara and fettuccine alfredo. The eatery's eco-conscious, community-centered mentality carries over into the building itself, which is partially made from recycled materials, and the dining room walls bear the work of local artists.
The swift patty-flippers at Mr. Burger fling a menu of made-to-order comfort fare that span the flavor spectrum, from juicy burgers and hand-battered chicken to sweet sundaes and ice-cream floats. Their bounty of burgers is home to the palate-popular mushroom and swiss burger ($3.09) and the hickory-smoked burger ($2.59), both of which can be teamed with a side of tater tots ($1.19+) or curly fries ($1.99) to mute high decibel belly bellows. The chicken fried steak dinner arrives smothered in gravy and shares plate estate with texas toast, crispy fries, and fresh salad ($6.09). A large malt shake is as brawny and sweet as a bodybuilder playing Candy Land ($3.19), while the hand-squeezed cherry limeade deliciously dampens parched jugulars ($0.89+).
Dedicated to transforming ordinary human beings into solar-powered pictures of health and wellness, the organic food and vitamin supermarket conjures a lunch menu of fresh sandwiches and hearty salads. Midday munchers can unwind from a stressful morning of business meetings and stapler fires with a chicken sandwich with avocado and sprouts ($6.95) or the zesty special tuna salad seasoned with curry and sprinkles with nuts and dried fruit ($6.95).
The menu at Gatti’s Pizza catalogs thin-crust pies, original disks, and deep-dish masterpieces, including one-topping pizzas ($5.99) and a selection of signature pizzas. Customers can construct their own circular meal ($9.99+) by selecting crust style, size, and toppings, or satisfy their stomachs with options such as the barbecue-chicken cheese-and-sauce saucer, which lays bar staples on a bed of dough ($9.99+). Those opposed to meat can dig their teeth into a large vegetarian sampler, which whirls together a bounty of smoked provolone, mushrooms, bell peppers, onions, black olives, and diced tomatoes ($9.99+). The Meat Market ($9.99+), meanwhile, gluts the palate with pepperoni, sausage, canadian bacon, burger, and extra roundness.
The meat maestros of Renee’s Rib Shack cook their ribs in the smoke of smoldering apple wood, regularly slathering on layers of homemade sweet or spicy barbecue sauce. Reject the invasion of metric measurement systems with a half-pound slab of tender spare ribs ($5.95) that cling to the bone just long enough to belly flop into open mouths. Sandwiches, such as the pulled pork ($3.50) or the half-pound double burger ($4.49), round out a menu of American-style eats and roost upon fluffy buns like mother geese roost upon nests filled with the rough drafts of nursery rhymes. Assist ribs and sandwiches with their utility bills by recruiting roommates such as a 6-ounce side of bubbly mac ‘n’ cheese ($1.49) or a pile of cornbread ($0.30).