Spicy Pickle complements it's eponymous cured cucumbers with a suite of sandwiches, soups, salads, and more, all built with care and fresh ingredients. Feel free to punish stubbornly unmelted cheeses with a panini, featuring fresh foccacia bread piled high with toppings and pressed until delectable in a hot griddle, or nosh an un-pressed sandwich on a ciabatta roll. Menu options span from the Santa Cruz sandwich, its roasted turkey surrounded by avocado, corn relish, cheddar cheese, and chipotle mayo ($7.45), to the South Side panini, which finds gruff roast beef forced out of retirement for one last mission with wise-cracking pepperoncinis, red onions, lettuce, tomatoes, cheddar, and horseradish mayo ($6.75). Alternately, a fleet of salads awaits commission in entree and side-salad sizes (from $3.25), alongside soups (from $3.25), personal pizzas (from $6.95), and build-your-own sandwiches ($7.35).
Cuisine Type: Buffalo-style chicken wings
Handicap Accessible: Yes
Number of Tables: 5–10
Parking: Metered street parking
Most popular offering: Seasoned wings
Delivery / Take-out Available: Yes
Outdoor Seating: No
Pro Tip: Famous for our signature seasoned wings, with an additional 11 flavors to choose from
After two decades in the barbecue business, Anthony Yates has boiled his recipe for success down to some pretty simple ingredients: great wings, great sauces, and hot honey biscuits. He founded a whole restaurant based on serving this iconic meal in his hometown of Atlanta. Thus ATL Wings Your Way was born. Business flourished, and soon Mr. Yates began to open franchise locations. He kept the signature dishes consistent, exporting his recipe for lemon-pepper, teriyaki, ranch, and honey-barbecue sauces to each new kitchen. He also sent along his favorite recipes for fried okra and, perhaps most importantly, honey biscuits: sweet, fluffy sides that require no toppings to enjoy.
Along the bar, giant concrete vases house bouquets of aged wood that slither up toward the ceiling, reaching for the blown-glass lamps that hang above. Out on the patio, guests coz up on a sofa with a glass of wine; even when the weather is cool, tall pillars protect an open flame that projects radiant heat across the outdoor lounge.
The modern decor presents a pleasant contrast to the authentic, traditional greek cuisine. During lunch and dinner, the vast menu is home to classics, such as whole roasted sea bass and spanikopita, as well as American-influenced plates of fries sprinkled with feta. Live music and drink specials enliven the atmosphere Thursday–Saturday, with regular guests playing jazz or bouzouki, a traditional Greek string instrument that's strummed like a guitar.
Devised by Cliff Young, the renowned restaurateur and host of PBS’s Out to Eat, the Pechanga Food Truck Festival summons more than 40 mobile food vendors to dish up an eclectic array of gourmet cuisine and equally flavorful culinary conversation. Nationally recognized restaurants park next to chefs from local nomadic eateries, such as Mustache Mike’s Italian Ice, Crepe’n Around, and Pie ‘n Burger.
Guests can tote their own lightweight folding chairs and leashed pets as they peruse the fleet of four-wheeled eateries and wash down the samples at an onsite beer garden. The epicurean revelry culminates in the People’s Choice Award, bestowed upon the vendor that receives the most votes from patrons and traffic police.
After a wrong turn to Philadelphia led him to a transcendental encounter with a cheesesteak, Charley’s Grilled Subs’ eponymous owner opened his first sub shop on Ohio State University's campus in the late 1980s. More than two decades later, Charley’s slings philly-steak subs and gourmet fries in more than 300 locations around the world. Classic cheesesteaks join barbecue-cheddar, sicilian, and chicken configurations on the hearty menu alongside grilled deli subs and salads topped with seared meats. Crispy golden fries invite crumbles of bacon and dollops of cheese, ranch, and other deluxe toppings, washed down with sips of lemonade freshly squeezed from lemons, kiwis, strawberries, and 1958 Edsels.
Carne asada is a specialty at Tukan Grill: you can get it in taco form, topped with creamy guacamole, or even tossed over french fries, covered in shredded cheese. But one of the most popular ways to have it is as a fajitas plate. The menu here goes beyond asada, though: like the mess hall at the United Nations, it seamlessly blends culinary styles, with dishes such as the Mexican lasagna, made with shredded chicken, tortillas, and homemade tomatillo sauce, and the surf and turf burritos, stuffed with steak and shrimp. You can also enjoy hearty breakfasts of huevos rancheros or saucy chilaquiles, or have a dinner of tortas al pastor and pair it up with frosty beers and margaritas.