Fried spuds are the primary focus at Potato Corner, where customers can pair their favorite potato product with various flavors and dipping sauces. Choose from original fries, spiraling loopy fries, puffy tater tots, or crispy potato chips before adorning fried tubers in one of four flavors: barbecue, cheddar, chili barbecue, or sour cream and onion. You can also make a meal of it by adding chicken tenders, opting for a chili cheese baked potato, or eating fries off of fancy china you brought from home.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
House of Louie's extensive dinner menu is largely built around traditional Chinese dishes such as sweet-and-sour almond duck, sizzling beef, white sauce shrimp, and broccoli in oyster sauce. To complement the menu’s wide range of flavors, bartenders pour red and white wines from California, Taiwan, and Japan or serve up cool shots of soy sauce.
The restaurant can get a bit crowded around lunchtime, but visitors always make room for the three servers who cart daily creations around the dining room. Diners of age can imbibe from the establishment's full bar and reserve the available banquet room for gatherings or events.
There’s no knotty problem in life that can’t be easily untangled by cathartically twisting strips of fluffy dough. At least, that's what Anne and Jonas Beiler discovered when they offered free counseling services for struggling couples and families using funds earned at their fledgling pretzel stand. Although they didn't initially expect customers to fall in love with their labyrinthine treats, Auntie Anne's pretzels quickly caught on, expanding to more than 1,150 locations in 22 countries.
Auntie Anne’s caters to a variety of dietary needs with a select number of pretzel products. Its baking mix doesn't contain any animal or dairy ingredients and can be ordered without butter. However, Auntie Anne's advises people with nut or gluten allergies to abstain from consuming its products or catapulting them into a neighbor’s pool.
Though he couldn't have known it at the time, Adam Caldwell arranged what arguably could be considered one of the most successful first dates in modern history. He not only ended up marrying his date, Danna, but also had such a memorable time with her in the frozen-yogurt shop that the two of them were eventually inspired to start their own. They opened Menchie's Frozen Yogurt in California in 2007, and within just a few years, found themselves with a family of hundreds of thriving stores sprinkled all around the world.
As the Menchie's brand grew, Adam and Danna kept a simple mission in mind: to make their customers smile. An adorable cast of animated characters is featured throughout the stores, including on the colorful spoons, and customers can have fun creating endless frozen-yogurt combinations. There are more than 100 rotating yogurt flavors, and the selection includes eight versions of vanilla. Of course, there are plenty of toppings as well, displayed in help-yourself bins filled with fresh fruit, nuts, cereal, and candy.
The yogurt is made from fresh milk from a Canadian dairy. All the yogurt is kosher, and certain flavors accommodate vegan and gluten-free diets.
Tucked away in the kitchen of each Paris Baguette, bakers trained in French techniques craft buttery, flaky croissants and tart crusts, and their success at this has earned attention from the likes of the New York Times. In addition to pastries and sweets such as mocha rice balls, the bakers knead bread for their namesake baguettes and yeasty creations that hold an Asian twist, such as red-bean-paste-filled donuts. The experts also create fondant-cloaked cakes that venture beyond classic flavors into green tea, cappuccino, and sweet potato, delighting partygoers bored of the same laminated sheet cake that makes its appearance at each year’s birthday celebration.
To wash down these treats, patrons sip cups of java or more exotic drinks such as wheatgrass and black-sesame lattes, persimmon smoothies, and bubble tea. At lunchtime, many locations layer sandwiches, filling hungry stomachs with croque monsieurs and baguettes stuffed with chicken and pesto.