From Our Editors
While its menu is a nostalgic throwback to simpler times, American Roadside’s physical locations are a nod to a sustainable American future. They boast ecologically amenable fixtures such as reclaimed barn siding on walls and chairs made from recycled materials. The kitchen team, however, flame-grills each premium beef burger anew, before piling them with a variety of toppings, such as housemade chili, pepper jack cheese, and bacon. Sandwiches pack everything from Carolina-style barbecued pork to grilled chicken, while all-white-meat chicken tenders present a breadless option and Roadside wings tossed in barbecue, Mild Fire, chipotle, or Blazin’ Hot sauce present a flammable option. Fries, onions rings, and mac 'n' cheese accompany meals, which can be washed down with one of the eatery's handmade milkshakes. Beer and wine also make an appearance on the menu.
When Rich LaVecchia first started the American Roadside franchise in North Carolina, he appointed his 8- and 13-year-old children as chief taste-testers. Today, he pays them—and kids across the country—back by donating a portion of all burger sales to American Roadside charities, such as Classroom Central and the Autism Foundaton of the Carolinas.