Owners draw inspiration from Italian & Mexican heritages as they serve New World dishes with Old World accents

National chain serves up signature pancakes, eggs, combination platters, burgers, and sandwiches at three area locations.

Sizzling fajitas, build-your-own omelets, mole-drenched chicken enchiladas & 26 different tacos—12 for breakfast & 14 for lunch

Certified Angus beef burgers, Cajun–style grilled shrimp, eight types of pasta & pizzas with house-made dough

Teppanyaki chefs dazzle diners while cooking chicken, steak & seafood on hibachi grill alongside menu of sushi rolls.

Groups gather around 12- or 20-inch thin-crust pie made with housemade dough and sauces, graze on salad, and sip on sodas

Creamy malts, fried chicken, and traditional Mexican recipes at an eatery that has been in business since 1949.

Chefs curate local ingredients for dishes such as hand-cut truffle fries with parmesan, rib-eye steak & creamy grits with shrimp & bacon

Appetizers of crab-stuffed jalapeños and shrimp gumbo precede fried oyster and crab-cake dinners and New Orleans–style grilled snapper

Bone-in USDA Prime filets, Kansas City strip steaks, and savory sides such as creamed spinach or mashed potatoes with roasted garlic.