Since John Galardi opened the first Wienerschnitzel location in 1961, the brand has become something of an icon in parts of the country, boasting one of the earliest drive-thrus, partnering in an ad campaign with Baseball Hall of Famer Reggie Jackson, and sponsoring popular dachshund races in various cities. Even though the company has grown to hundreds of locations, the menu has remained charmingly simple. Its "world-famous" hot dogs include versions heaped in chili, wrapped in bacon, and topped with sauerkraut. Guests can customize their dogs with Angus-beef franks and pretzel buns, and order combo meals that pair them with chili cheeseburgers or corn dogs. Since 1999, the brand has been partnered with Tastee Freez, so it also serves those famous ice-cream treats.
At Alice's, cooks build platefuls of Tex-Mex food inspired by two generations of the family's talented cocineras. Spicy sauces simmer in pots, waiting to be ladled over enchiladas stuffed with chicken and beef alongside brisket or hard-shell tacos paired with rice and beans. Along with the Mexican fare, the kitchen also whips up American classics, including fried steak, hamburgers, and french fries just like the ones depicted on the American flag next to stripes of ketchup.
Family-owned and '50s-inspired, Nikki's Swirl Shoppe specializes in self-serve frozen yogurt, custom milkshakes, and customized sundaes. Salted caramel, creamy cheesecake, chilled cubes of fresh pineapple, and whole blueberries and rasberries decorate frozen yogurt, whose flavors include strawberry, chocolate mint, hazelnut, pistachio, and pound cake. Like the color of trees and the fashion of chameleons, these flavors change with the seasons, with eggnog and pumpkin making appearances in the colder months. In addition to sating singular sweet teeth, Nikki's Swirl Shoppe hosts parties for all occasions.
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.