The cooks at the Classic Diner serve up hefty portions from a menu of American diner fare. The chefs employ organic ingredients, depending on how often Organic Man heroically barrels into town. Hands shake pans at sunrise, sifting egg and veggie skillets ($7.95 each), such as the Denver—a mountain of two basted eggs supporting a rumbling avalanche of potatoes, ham, and onions rolling down its succulent side. A surly pile of roast beef donning a cheddar-cheese hat, armed with jalapeño sharpshooters saunters by a trembling posse of french fries in the Texas roast grill ($8.95). Fingers grab at saucy barbecue-baby-pork ribs braised in lager ($14.95) and blue-cheese crumbles complement the 14-ounce peppercorn steak ($22.95). An extensive list of drinks, including wines, beers, martinis, and cocktails, chase bites down gullets with more velocity than an oiled watermelon blazing down a waterslide.
Every ingredient on a signature burger at Blue Star Burgers is preselected except for the most crucial: the patty. Besides two beef options – 1/4- and 1/2-pound patties, respectively – Blue Star offers chicken breast and portobello burgers. Upon these patties rest the signature burger's tasty toppings, from the Heartburn's smoked bacon and chili to the Health Nut's baby spinach and avocado.
Of course, Blue Star's grill masters happily relinquish all the decision-making to diners with their build-your-own burgers. After picking a patty, it's up to you to choose from four toasted buns, five cheeses, and 20-plus toppings and sauces, including sunny-side-up eggs and brown mustard. Certain toppings, such as truffled mushrooms and jalapeno peppers, can even be "meatloafed," which is Blue Star shorthand for mixing ingredients into raw patty and having a Betty Crocker look-a-like cook it.
Besides burgers, the Blue Star menu includes tasty treats ranging from chicken fingers to sweet potato fries tossed in a house blend of herbs and spices. Burger buns, fries, and sandwiches can even be prepared gluten-free.
You wont find any freezers at Mad for Chicken. The chefs shun frozen ingredients, prizing instead fresh, made-to-order meals that highlight organic chicken with no artificial fillers, preservatives, or hauntings. They fry the tender morsels twice in soybean oil and then brush them with a soy-based garlic sauce. This careful preparation extends to the rest of menu’s offerings, as the staff tosses french fries in parmesan and oregano and enhances dishes with more than a half-dozen homemade sauces.
Pizzas at Big E's Pizza & Wings come in one size: a hefty 18 inches. Cooks pile each slice with medleys of vegetables and sausage, or inventive ingredients such as baked ziti and eggplant parmesan. They prepare the All American Pie by topping it with bacon, french fries, chopped hamburger, American cheese, and onion rings, as well as by keeping one hand over their hearts and a single tear in their eyes. They also whip up non-pizza-related items, including eggplant parmesan, italian subs, cheeseburgers, and wings drenched in one of six sauces.
They maintain a BYOB policy, allowing patrons to pair the drinks of their choices with their meals, and kitchen staffers keep their ovens burning until 3 a.m. Friday and Saturday night.