Only the boldest, hungriest diners dare take on A&G Burger Joint’s Creature Burger—a gigantic tower of meats, toppings, and pickles weighing in at more than four pounds. But if these intrepid eaters can polish off the hefty burger—along with a pound of fries—they are rewarded with a t-shirt, plaque, and $20 gift card.
The Creature Burger is the brainchild of chef Alex Parra, who also extends his culinary expertise to a variety of more diminutive burgers. Deep in his kitchen, the skilled chef showers Angus beef patties with imaginative toppings, such as housemade barbecue sauce, fried egg, and roasted poblano peppers. Alex invites guests to invent their own burgers from a selection of five different buns, patties, cheeses, and sauces, encouraging them to come up with a name, back-story, and favorite Beatles song for their original creations—such as “Mustard-Yellow Submarine”. Out in the retro dining room, glasses of craft brews clink over plates of truffle fries between black-and-white walls speckled with old-fashioned pin-up artwork.
What originally began as a modest shop in the back of a home in Santiago de Cali has morphed into Sandwich Qbano, a sandwich chain with locations across Colombia and Florida. The eatery churns out wraps, salads, and sandwiches such as the italiano, the teriyaki, and the classic cuban.
Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
Featured on Waterfront News and WSVN, Mandarin Gourmet Donut Shoppe is known for its organic, tasty donuts, which are fried in trans-fat-free oil until light and fluffy. Today's deal lets patrons sample Mandarin's gourmet goods with a variety box of 12 donuts, six filled and six unfilled. Treat injectables include caramelized apple pie, guava and cheese, and marshmallow crème custard. Filling-free flavors are equally decadent but less offensive to texture monogamists, and include raspberry glaze, white chocolate, and dark chocolate espresso drizzle. You'll also get 12 donut dots, which come donned in scandalously sheer gowns of glaze and no socks. Delivery is available within metropolitan Miami-Dade County.
Italian dinner hosts never allow their guests to leave the table until buttons are bursting and plates are spinning precariously on rods. This intense passion for food paired with a welcome-to-the-family attitude generates the perfect semolina storm from which today's deal was spun. For $15, you get $35 worth of Italian cuisine and drinks at Kaliapy's in Pinecrest. As casual as it is fine, the family-operated establishment has been inviting hungry guests to dine in a capacious yet cozy setting since 2006. Bring your whole entourage and reap the benefits of combined powers—parties of four or more can use two Groupons.
Vn + Cf + Mw. A chemical equation likely to baffle scientists, unless they're familiar with Chill-N Nitrogen Ice Cream's periodic table of flavors. Then they'd know that the "equation" translates to vanilla ice cream, chocolate fudge, and marshmallows?resulting in a sort-of s'more sundae that should be kept far away from campfires.
Chill-N's science-class vibe is inspired by the ice cream itself, which the shop creates by flash-freezing ice-cream or yogurt with pure nitrogen. Customers start by picking either ice cream or yogurt as the base, then flavor it with natural ingredients like pure vanilla or some of the 60 pounds of Nutella that Chill-N goes through each week. They also get to blend in any of the nearly 20 mix-n's on the periodic table, including little-known elements such as gummy bears (Gb) and Pop Tarts (Pt). The shop mixes it all together, then adds a hefty blast of liquid nitrogen. Because everything is frozen so quickly, it produces ice crystals much smaller than any you'll find in mass-produced ice cream and incorporates almost no oxygen, resulting in a thick, silky mixture that the Miami New Times called "the creamiest ice cream you'll have in Miami."