As an iconic American brand, A&W stands for good times had over classic American food & treats.
It all started in 1919 at Roy Allen’s Root Beer stand, celebrating the return of World War I veterans.
After partnering with Frank Wright, the good times never stopped, as A&W became the first major food franchise, growing along with the country over the course of the next several decades.
Today, A&W remains a place for friends, families & communities to gather over the simple pleasures of great food & great company.
We make quality food fresh just for you!
Our Burgers are cooked-to-order with your choice of toppings, & our Hand-Breaded Chicken Tenders are 100% all-white meat, lightly breaded, & cooked to juicy, mouth-watering perfection.
Our Root Beer is still made fresh in our restaurants with real cane sugar - top it off with our creamy vanilla soft serve for one of our signature Root Beer Floats!
Wasilla's Bruins Espresso is a well-organized and well-stocked grocery store, providing you with all of your food and beverage needs.
You can never have too much water on hand, so grab a bottle or two from Bruins Espresso.
Next time you're in a rush, check out the amazing TV dinners available here to get you going out the door.
Bring out your Italian side in the kitchen and create a yummy pasta dish with some noodles from Bruins Espresso.
When you need your coffee or tea fix, the selections from Bruins Espresso will certainly come in hand.
If rushing out the door is your morning routine, be sure to pick up a box of cereal for a quick and easy breakfast solution.
Produce like this is not just nutritious...it's delicious, too!
Soup, vegetables, fruit, these are just a few of the canned items available here.
Yogurt, cheese, milk? Do some or all of these sound great to you? Be a dairy fan and purchase some dairy products. They will keep you happy and healthy.
Bruins Espresso offers a range of classic and signature breads, all of which are fresh and baked to perfection.
Dial down your thirst with some delicious drinks that are both refreshing and cool.
If you can't take the heat, stay out of the kitchen...or at least don't spend a lot of time in it. The frozen food here is a great way to whip up a meal in minutes.
Not only is fish great for your heart, but it also packs a punch in the flavor department, so get to grilling!
Add a little more flavor to your meals with their quality selection of spices and seasonings.
Make sure you always have the ingredients to make a delicious dessert on hand.
For an upgrade to your meals, you'll definitely want to test the fine meats for purchase here.
Feeling hungry and creative? Fix up a tasty meal or salad with some oil and vinegar from here.
A healthy and light snack from Bruins Espresso is a great way to keep your energy up throughout the day.
For patrons' convenience, nearby parking is readily available.
So stop by Bruins Espresso in Wasilla today for all your grocery needs.
Your taste buds are calling for some down home American cooking from Turkey Red.
Toast your evening out at this restaurant with a glass of beer or wine from their lengthy drink list.
This restaurant is great for families with kids.
Sized just right for big groups, the private room at Turkey Red would be an ideal pick for your next birthday party or family gathering.
Diners who appreciate a no-frills environment come to Turkey Red in jeans and a hoodie.
For those in a rush, the restaurant lets you take your food to go.
Throwing a big party? Count on Turkey Red to provide top-notch catering with the same great dishes you love.
Street and lot parking is simple near Turkey Red.
Turkey Red offers parking for all diners, including those who travel by bike.
Prices at Turkey Red typically stay below the $30 mark, so you can afford to bring along a friend or a date.
Turkey Red provides morning, afternoon, and evening service, so you can easily find time to dine.
A hearty salad, juicy burger, or classic chicken — all of your favorite American dishes will be made fresh when you head to Turkey Red.
So enjoy a casual dining experience at Turkey Red and load up on some classic American dishes.
So what are you waiting for? Come see what the highly-rated American food at Turkey Red is all about.
Warm up with a better coffeehouse brew at Vagabond Blues, a cool, off-the-beaten-path coffee shop in Palmer's Palmer neighborhood.
Gluten-free and low-fat are not one in the same, but this place serves them both.
Parents, bring your kids along to this coffee shop, where you'll find a family-friendly menu and ambience.
Weather permitting, come enjoy a wonderful meal outside at Vagabond Blues.
Vagabond Blues will be able to accommodate your large party.
Wireless Internet access is available for no charge at Vagabond Blues.
Take note that the coffee shop can get a bit loud, so vocal cords and eardrums should be in tip-top shape.
No need to be formal, business casual will pass.
Store your car on the street or in a nearby lot at Vagabond Blues.
At Vagabond Blues, diners can make use of the safe bike rack.
$15 can't buy you much, but it can buy you an amazing meal at Vagabond Blues.
Vagabond Blues has menus for breakfast, lunch, and dinner — just pick your favorite meal and head over.
The trendy coffee Vagabond Blues serves up will certainly leave you wanting more.
Vagabond Blues serves up freshly brewed coffee, so make your way over and enjoy a good cup of Joe.
BLT, club, veggie, and more...Krazy Moose Subs serves sandwiches in Wasilla's Wasilla neighborhood.
This restaurant is great for families with kids.
Eat outdoors Krazy Moose Subs (weather permitting) with their beautiful patio seating.
Parties of any size can easily be seated at Krazy Moose Subs.
Whether you're coming from work or a ballgame, the dress code at laid-back Krazy Moose Subs is come-as-you-are.
Or, take your food to go.
Love the food so much you want to serve it at your next soiree? No problem — Krazy Moose Subs offers catering.
Those driving to Krazy Moose Subs can choose to find street parking or leave their vehicle in the nearby lot.
Store your bike at a nearby rack and enjoy a bite to eat at Krazy Moose Subs.
You won't break the bank at Krazy Moose Subs, with a meal typically hovering below the $15 mark.
Short on cash? No problem. Krazy Moose Subs happily accepts all major credit cards.
Chow down on breakfast, lunch, or dinner fare at Krazy Moose Subs — they're open for all three meals.
So if you're looking for a quick meal on the go, just pick up a delicious sandwich from Krazy Moose Subs.
After years of managing other people’s restaurants, Tinker Berson realized a long-cherished dream by opening her own deli, where a menu of lunches and all-day breakfasts stuffs diners amid verdant potted plants and climbing vines. Clients opt for the simplicity of staff-conceived deli creations or engineer their own, choosing a bread base, favorite condiments, meat such as pastrami or roast beef, cheese, and veggies to match the size of their appetite or one-up a lifelong rival sandwich eater. Breakfasts beckon morning diners with similar creative possibilities as well as quick bites, such as a veggie burrito or belgian waffle drizzled with syrup and topped with strawberries. Fresh salads and real-fruit smoothies with optional Red Bull boosters infuse meals with sweet vitamins, and the onsite espresso bar jump-starts brainwaves with handcrafted caffeine hits that ready minds for Jeopardy tournaments or memorizing the dictionary. Tinker's Rainforest Deli stocks catering trays with vegetables, sandwiches, or assorted meats and cheeses that can feed up to 35 partygoers.
As useful as WD40 and much more edible, coconut oil is a powerhouse. In fact, just one jar of the stuff can replace several household staples, from kitchen ingredients to baby wipes. Here’s how to substitute it for 16 total items in 3 rooms of the home:
1. Coffee: Coconut oil is a reputed energy booster. Swallowing a spoonful or two in the afternoon can be a healthful alternative to a cuppa.2. Coffee creamer: Emulsified and poured into coffee, it’s much tastier than (and probably just as nutritious as) that bulletproof stuff.3. Butter or oil (when sautéing): Coconut oil’s high smoke point makes it great for cooking on the stovetop, especially at high heat. Try swapping it in when making stir-fries, scrambled eggs, or pancakes, especially if you like a very mild coconut flavor.4. Oil (when baking): The oil imparts a delicious je ne sais quoi to baked goods—even boxed ones. Use it to give from-the-box brownies an upgrade, and you’ll dream about them for days.5. Condiments: Drop it into quinoa or oatmeal for added nutrients and healthy fats. You can also put it on top of sweet potatoes instead of butter!
6. Moisturizer: It works on your body and your face. It’s naturally SPF 4, so it offers a bit of protection from UV rays, too.7. Leave-in conditioner and anti-static agent: Rub a small amount between your hands and smooth them over your hair to control flyaways.8. Lip balm: It soothes sore, chapped lips, and other skin irritations.9. Eye-makeup remover: Rub it between your fingers until it liquefies, smear it on your lids, and wipe it off with a cotton pad.10. Face wash: Add a little water and rub it in your hands until it foams.11. Hand and foot cream: Massage it into cracked knuckles, or slather it onto your soles and stick them into socks for an overnight soak.12. Shaving cream: It’ll give you a smooth shave, plus additional moisture for your skin.
13. Ouchie ointment: Dab it on cuts and scrapes, which will benefit from its antimicrobial properties.14. Anti-itch cream: Coconut oil reduces itching from bug bites, and helps to calm sunburn, eczema, and cradle cap.15. Diaper cream: A layer on baby’s bottom guards against (and soothes) diaper rash flare-ups.16. Baby wipes: Simply mix it with hot water and pour it over a stack of paper towels that you’ve cut in half. Keep the towels in an airtight container so they stay moist.
Check out more coconut-oil coverage:
Oil Pulling Whitens Your Teeth and (Maybe) Makes You Invincible
The Five Best Uses for Coconut Oil You’ve Never Heard Of
A dainty sweet-potato bourbon cake (seen above). A deconstructed cheesecake topped with a sphere of fruit purée. A crème brûlée decorated with delicate, edible flowers. Ceviche plated to look more like a frothy cocktail than a bite of raw fish. These are just a few of the dishes that Chef Roque Heidler has conceptualized, plated, and posted to Instagram over the years.
Jump to his five tips for food photography.
This Tulsa chef is a bit of a Renaissance man. First and foremost, he works at The Chalkboard, an elegant New American restaurant where he does triple-duty as chef de cuisine, pastry chef, and resident plating expert. There, he quickly earned a reputation for his immaculate desserts, which helped him win the Sweets category in the first annual Taste of Groupon Awards. But that’s just his day job.
Over the years, Chef Heidler’s explored all sorts of facets of the art world. He experimented with street art in his youth, and, early on in his career, he took a two-year hiatus from the food industry to work as a tattoo artist. Today, he’s using those art skills to create the stunning desserts that first caught our attention.
We had the chance to chat with Chef Heidler after he won his award recently. Here are some of the highlights from our conversation.
Turning dining into an adventure
A video posted by Keepin Tha Block Fed (@purpstagram) on Dec 28, 2015 at 4:00pm PST
For Chef Heidler, cooking is all about balancing the familiar and the surprising. “I generally like to do a take on my childhood favorites,” he explained. He starts with these classic dishes and infuses them with “some sort of whimsy” while maintaining their approachability.
Frequently, that whimsy he talks about comes in the form of some sort of sneaky molecular-gastronomy trick, be it dessert gels made with agar or fruit purées transformed into delicate spheres that crack open with the whack of a spoon. Or, consider his take on chocolate pie:
“I got ahold of some methylcellulose and I did this crazy, crazy mad-scientist chocolate pie … that had this strawberry-buttermilk foam and this methylcellulose chocolate filling. [The filling] would be liquid at 70 degrees, but once you heated it up to 140, it would turn into that custard state.” The resulting dessert balanced different temperatures, textures, and flavors—subverting the diners’ expectations about what a classic chocolate pie could be.
How his unique background inspires his food
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 10, 2016 at 8:22pm PDT
An artistic eye pervades everything Roque Heidler does. Though it’s been years since he did any street art or worked in a tattoo parlor, those experiences still give him a unique outlook on food: “I’ll look at flavors sometimes as colors, if that makes any sense. And I plate them out like that. Sometimes I’ll base a whole dish on a color and search for those flavors that go with it,” he said.
But over the years, he’s learned to let the flavors shine as much as the aesthetics. “Like, I mean, if you dig back a little deeper in [my career] ... you’ll see more of that really, really modernistic art on the plate, and I’ve dialed back from that a lot. I kind of learned, you know, you’ve gotta plate to the crowd.”
Working under the constraints of a traditional Lebanese restaurant helped him strike the right balance even more. “I just would take their classic flavors and would try to just distribute it out in that street-art form, like, layers and different takes and elevating it with different textures. But working under that [chef] taught me a lot about not detracting from the flavors so much that you couldn’t tell where it was from.”
Plating food like a pro
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 8, 2016 at 9:26pm PDT
Now that he’s traded in no-frills Lebanese cuisine for fine dining at The Chalkboard, Chef Heidler has a lot more room to experiment with his food’s presentation. But even though he knows that many of his diners will rush to snap and post photos of these beautiful plates, he tries not to let that Instagram culture shape what he does too much.
“I don’t think about 6 o’clock. I don’t think about any sort of clockwise on a plate. I more or less look for that overall balance from a bird’s eye view,” he said. That’s because when a plate is placed in front of a diner, that’s the first perspective they get. And this first impression is important—even if the guest immediately drops down to plate level to snap that perfect piece of food-porn photography.
They say that you eat with your eyes first, so moments like these are vital to a restaurant’s success. But last impressions are just as important as first ones at The Chalkboard. “I love doing the plate ups on desserts because it’s gonna be the last thing that sticks in your mind when you leave,” Chef Heidler said.
Five tips for improving your food photography
When his knack for plating, arts background, and love of Instagram, Chef Heidler is a force to be reckoned with when it comes to food photography. That’s why we took the opportunity to ask him for some of his best tips.
1. Find the best lighting.
Natural light is your friend.
2. Shoot on neutral backgrounds.
Chef Heidler works on gray tables at The Chalkboard, but he recommends photographing your own food on “anything black or white—that’s always going to give another element to your photo.”
3. Combine different textures.
Varying textures form the most interesting compositions. “Try to provide three different textures, be it a purée, be it a frozen element, be it something crunchy. ... That’s what’s going to give you that depth in your dish.”
4. Add some acid to boost the colors.
This is especially true if you’re photographing a dish you cooked yourself. “[Acid] will give you those bright, vibrant colors everybody tries to achieve,” he suggests. This usually means adding lemon juice or white vinegar to a dish to bring out its natural green, purples, or reds.
5. Try different angles.
He explains, “Take a step around, even if it’s like, I don’t know, 6 inches from where you were just at. You might capture a cooler way.”
Don’t roll up to the bar trying to stump Brandon Phillips. Brandon knows his cocktails. And he likes a challenge. As the bar director at Chicago’s The Duck Inn, he’s had more than a few. As he told us:
A neighborhood guest was positive I couldn’t make him an old-fashioned that tasted like a prime-rib dinner. A little beef bouillon, horseradish, Worcestershire sauce, rum, and voilà, the Prime Rib Old-Fashioned was born.
In the video below, hear more on craft, cocktail culture, and good old-fashioned hospitality directly from Brandon, the winner in our inaugural Taste of Groupon Awards for the The Drink Award for the Advancement of Potent Potables.