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.
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.
The Gringos Tacos family of guacamole gurus has retained their taqueria's catering roots while expanding into a restaurant and slinging tortillas from its very own food truck. American influences peek through in heaps of french-fry nachos, chipotle-aioli-drizzled BLT tacos, and guacamole made with Grant Wood paintings. Using high-quality ingredients and eschewing lard helps keep the menu of creative Mexican cuisine tasting fresh.
A colorful sign juts from Manny’s El Loco, proudly proclaiming “World Famous Burritos Since 1971.” Inside, chefs busily pack the eatery’s claim to fame with carnitas, carne asada, and chicken, or up the ante with rib-eye steak or chorizo. Forks and knives find a place at Manny’s as well, thanks to taco salads tossed with meat and avocado and enchilada platters paired with authentic rice and beans. The kitchen crew incorporates hamburgers and french fries into its primarily Mexican menu, and helps customers tackle the morning or their nemesis with eggs prepared any style, which they can take to go or enjoy on the outdoor patio.
A pot boils at the center of each table at Ten Shabu, where customers can consume traditional shabu-shabu, or hot-pot, meals. Thin slices of dry-aged rib eye, lamb, and pork disappear into a steaming vat of Japanese fish broth, tom yum, or one of nine other broth choices. Pescetarians can dig into a seafood combo of shrimp, mussels, and sea scallops, whereas vegetarians can order a tofu spread with shiitake mushrooms, spinach, and napa cabbage. The heat spectrum ranges from zero to extra-spicy, and all meals include white or brown rice, fresh vegetables, and udon noodles that eliminate hunger and replace broken shoestrings.
The raw ingredients that RJ Chinese Kitchen's staff uses to craft its classic Chinese-American cuisine is delivered twice a week to guarantee freshness. That's not the only straight-forward approach they take to food, either. Customers first choose whether they want rice or noodles as a side before selecting one of the beef or chicken entrees, all of which need no MSG or pixie dust to enhance their flavor.