The cherry-red Diners, Drive-ins and Dives convertible idles beside a giant rooster statue in the Gizzard City parking lot. Inside the diner, Food Network's Guy Fieri stands over a deep fryer, a full burger battered in his gloved hand. With a sizzle and a grin, Guy drops the entire creation into scalding oil, yielding Joe's Gizzard City's newest creation, the Triple D burger. After spending years battering chicken in his grandmother's secret blend of ingredients, co-owner Joe Bristol Jr. decided to experiment with the hot oil, and now deep fries hot dogs, Oreos, and even whole burgers. But the eatery isn?t called Gizzard City for nothing. Pressure cooked in garlic and celery powder until tender, Joe's namesake chicken gizzards arrive to tables cloaked in Cajun spices or crowded into the cheese-filled confines of an omelet.
Hesitant diners begin to sample gizzards, cautiously at first, but then letting forth happy sighs that reverberate off neon beer signs, a projection TV, and a weathered wooden bar. The staff operates on the same irreverent attitude that led them to deep-fry a Twinkie, joking with one another and playfully asking guests to help with the dishes. Booths the deep red hue of a lobster with lost cue cards cradle lingering patrons who chat with Joe Jr. about his numerous Tennessee Country Music Association awards.
Professional pizzasmiths at Riedy’s Pizza cobble together homemade dough, 100% natural mozzarella cheese, and their signature sauce in the creation of custom pies. Guests divvy up slices of Riedy’s Super Deluxe pizza, in which 12 meat and vegetable toppings satisfy finicky food pyramids ($10.99–$22.49). Deliberate over your own toppings ($1.50–$1.75 each) to stuff inside the deep-dish Chicago-style pan pizza ($9.99–$11.99), or eschew mozzarella in favor of the tortilla, meat, and refried beans of the house burrito ($7.99–$8.99). Other alternative offerings include the vegetarian submarine sandwich, served on a fresh-baked italian loaf sized to quell any given appetite ($4.99–$8.99).
During the learn-to-skate sessions at The Summit's 176,000-square-foot sports complex, aspiring ice skaters aged 4 and up will bolster their balance and polish their edgework in a series of 10 sessions, each comprised of a 40-minute instructional period and a 20-minute practice period. Former NCAA hockey player Steve Greenberg and his well-trained staff help wobbly first-time gliders coast with confidence across the rink. After training sessions, wannabe Gretzkys, Kwans, and Spiderman on Ice extras can show off their new moves with two passes for open skating, which include skate rental. See the The Summit's calendar for open skate times.
Each day, Marco's churns out freshly concocted sauces and house-made dough to construct an assortment of palate-pleasing pies. The menu offers a strategic conglomeration of carnivorous delicacies, whimsical veggies, and a gooey triumvirate of cheese. With 17 different toppings to choose from, meat moguls can make their selection from eight different types of meat, ensuring enough protein to conquer a hoard of bloodthirsty Visigoths intent on sacking the Imperial LEGO forum. Lettuce and Lotus-eaters, meanwhile, can enjoy the vegetarian bliss of discus dressed in accessories such as peppers, olives, onions, pineapple, or mushrooms. But first, regardless of diet, Groupon holders can inform their bellies of pizza's imminent arrival with a trumpeting herald of cheezybread: warm, fresh-baked slices of bread laboring under three layers of melted cheese, topped with garlic butter and served with a side of dipping sauces.
The culinary maestros at The Embassy Grill please palates with hefty portions of Italian and Lebanese eats. Patrons extinguish midday hunger fires with lunch grub such as sandwiches packed with hummus ($4), falafel ($5), and beef kabob ($6), or they feast on Italian plates of meatball-laden spaghetti ($7) and chicken alfredo ($8). Dinner diners can savor the eatery's signature kabob combination, a charbroiled trio of beef kabob, chicken kabob, and kafta laid atop a bed of rice ($13), or try the kibbee nayee, which blends raw, lean meat with cracked wheat, onions, and special kibbee spices ($12). Finger-friendly fare like thin-crust and deep-dish pizzas dye digits a saucy crimson hue (starting at $8), and elegant small plates called mezza ($4–$7) teach monopolistic oil barons how to share.