It was 1974 when our country had its first gas crisis. The price of gasoline was skyrocketing, gas stations were closing nationwide, and carmakers began exploring how to develop cars that got better mileage. But for George “Jig” Warren III and Gary “Moe” Meszaros, it wasn’t about better mileage or for that matter even obeying the new 55 M.P.H speed limit. It was about finding a home to preserve the culture of those old gas stations and high-powered muscle cars. So was born Quaker Steak & Lube®, a “Cook Your Own Steak” restaurant that gave old muscle cars a permanent home, which included a 1936 Chevrolet, frozen in time on the original hydraulic grease rack. It is from these beginnings that the Quaker Steak & Lube® family of restaurants began. Today, “The Lube®” serves over 80 million wings annually, has bottled sauces for retail sale, has won the title of “Best Wings USA,” and has hundreds of local, national, and international awards for their sauce recipes. Over 60 locations throughout the United States and Canada, “The Lube®” is still rescuing muscle cars, vintage cars, trucks and a vast selection of custom and antique motorcycles, giving them good homes hanging from […]
Back in 1995, East Coast Wings was just one restaurant in Winston-Salem, NC. But that one restaurant had a fanatical following. In 2001, Sam Ballas and Steve G. Kontos, two entrepreneurs with over 40 years of combined restaurant experience, decided to purchase the restaurant and build upon the formula. By bringing in industry experts such as Tom Scalese, they reworked and expanded the concept to introduce a new and improved Buffalo-style wing menu that is known today as East Coast Wings & Grill.
The Dinosaur Bar-B-Que began life in 1983 as a mobile concession stand using a 55-gallon drum cut in half. The idea was hatched by founder John Stage and his two partners at the Harley Rendezvous, a massive motorcycle gathering near Albany, N.Y. The three partners believed that bikers deserve a good plate of food and that the Dinosaur could provide it. For five years, the Dinosaur’s home was the road, where they served good bar-b-que at motorcycle shows, fairs, and festivals throughout the Northeast. Burned out from life on the road, the Dinosaur settled in 1988 in downtown Syracuse, N.Y., as a quick-service lunch/dinner bar-b-que joint. In 1990, the restaurant tripled in size, adding a full bar, full service dining and live music. Dinosaur Bar-B-Que opened in Rochester, N.Y. in 1998; Dinosaur Bar-B-Que Harlem followed in 2004; Troy, N.Y., opened in November 2010; Newark, N.J., in May 2012; and Stamford, Conn., in December 2012. Our bar-b-que is nationally acclaimed. Our food and sauces have won honors in publications such as Men’s Health and Eating Well magazines. We were named the country’s Number One BBQ on Good Morning America and have been featured on various Food Network and Travel Channel shows. Our spice rub and full line of specialty sauces are available throughout the country […]
Wings that are big, meaty, crispy on the outside, and juicy on the inside, and more than 20 house-made varieties of sauces to choose from? You can’t go wrong at this fun, lively, beachy sports bar, but start out with the Classic Buffalo to get a sense of how pitch-perfect these are. To see their fryer skills, you can also order them “Naked,” with no sauce at all. Don’t miss out on the homemade blue cheese dip, though (you can also order your wings coated in half wing sauce, half blue cheese dip). http://www.thedailymeal.com/america-s-25-best-buffalo-wings-slideshow
Located in DoubleTree Resort & Spa by Hilton Brian Head the Lift Lounge and Patio offers a full menu as well as a full bar menu (with a special license in Utah that allows children into this area when accompanied by an adult). With indoor and outdoor fire pits, this is a favorite gathering place for Brian Head Ski Resort visitors for a casual lunch and dinner experience. ** Please note our adjusted summer season hours of operation: lunch 11:00am – 1:30pm and dinner 5:00pm – 10:00pm.
RuChDa History The founders of RuChDa, opened the first restaurant in Atlanta, Georgia in 2000. As they developed this concept for a wing restaurant, they developed a completely new word: RuChDa. The unique name they invented comes from their three children’s names: Ruth, Christine, and Daniel. The founders have created a restaurant model that works. RuChDa Wings is successful because of the passion our employees have for the brand. At RuChDa, we want to be the best. We want to have the best food, the best employees, the best restaurants in the United States. Our slogan is “The Best Wings Since Sliced Bread” and we believe in that 100%. We have compared our wings to our competitors, and ours are more flavorful and cooked just right. We have spent months perfecting our wing sauces and our customers can tell. RuChDa Awards Atlanta Wing & Rock Festival: “Most Wings Sold”, 2013, 2012 “Best Creative Spicy” 1st Place: Honey Cajun 2012 “Best Traditional Hot Sauce” 1st place; Russy Hot, 2011 National Buffalo Wing Festival “Best Creative BBQ” 3rd place; Brown Star, 2013 “Best Traditional Hot” 2nd place; Russy Hot, 2013 “Best Creative Sweet” 2nd place; Honey Garlic Pepper, 2013 “Best Creative Spicy” […]
Winger’s is dedicated to keeping your taste buds tingling. Winger’s heart rest in the recipes that make our food tantalizingly delicious. From our kitchen to the plate on your table, happiness is the reason you’ll be coming back for more.
Hooters of America, Inc. is the Atlanta-based operator and franchiser of over 450 Hooters locations in 43 states in the US, Argentina, Aruba, Austria, Australia, Brazil, Canada, Chile, China, Columbia, Costa Rica, England, Germany, Greece, Guatemala, Korea, Mexico, Paraguay, Panama, Peru, Philippines, Singapore, Spain, Switzerland, Taiwan, Venezuela and the Virgin Islands. The privately held corporation owns 122 units.
Flanigan’s is famous for our legendary Baby Back Ribs, and we sell over a million pounds per year. We are also known for our fresh fish selections and unique preparation options, such as Dolphin Francaise and Blackened Tuna. You can’t get fresher fish unless you catch it yourself! We specialize in Fresh and Homemade menu items, and the majority of our items are made from scratch with fresh ingredients. There are no microwave ovens in our kitchens! Our menu offers a variety of options including Prime Rib, Steaks, Pasta, Entrée Salads, 10 ounce Burgers, unique Sandwiches, Award Winning Appetizers, and oversized Signature Desserts. Our portion sizes are large and our prices are reasonable. We have “Happy Hours” several times a week that feature all brands of beer, liquor and wine at up to 50% off, even on the weekends! We pride ourselves in serving you in a manner that makes you feel like you are “home”. We are family restaurants, but the ambiance is lively, and our walls are covered with our customers’ fishing photos and flat screen televisions featuring sports. There are 23 friendly Flanigan’s throughout South Florida’s East coast to serve you.
In 1946, Louise Duffney opened a corner Gin Mill at Sheridan Drive and Millersport Highway in Amherst, New York, just north of Buffalo. It was in 1969 that the local tavern known simply as Duff’s served up their first batch of chicken wings. Selling nearly 20 pounds of wings a week, Duff’s began to create a name for itself and a reputation for having the best wings in Buffalo. It was around 1985 that it was established that Duff’s wings were indeed famous, and the name became official. Duff’s Famous Wings in Amherst, New York still operates in the same original location. Duff’s Famous Wings restaurants put the same tradition into making every batch of authentic Buffalo wings; the same tradition that was used when Louise introduced the wings in 1969. Voted #1 by The Daily Meal America’s 25 Best Buffalo Wings
JAKE MELNICK’S XXX HOT WINGS: So hot guests have to sign a waiver! BUT WAIT! The heat index is rising because our Original XXX Wings, voted Best Hot Wings at Chicago Wingfest in 2010 and 2012 and featured on ABC’s “Nightline” and “Last Call with Carson Daly”, just got even HOTTER! That’s right, the Trinidad Scorpion Pepper has surpassed the Ghost Pepper for the title of World’s Hottest Pepper and we’ve added it to our XXX Sauce to make your mouth scream even louder. The XXX Hot Wings are still served with cooling agents to fan the flames and your very own fireman’s helmet. Anyone brave enough to order (and finish) these wings will get their picture on Jake’s Wall of Flame! If the secret’s in the sauce, then the secret is out! Get in here today to see if you can handle the heat.
Chef Dale Talde and partners, David Massoni and John Bush—the successful triumvirate behind Thistle Hill Tavern and Pork Slope in Park Slope, Brooklyn— invite you to dine at TALDE, a neighborhood restaurant featuring a creative menu of Asian-American cuisine. TALDE arrived on Park Slope’s popular Seventh Avenue Jan. 15, 2012, adding a new flavor to the burgeoning dining scene to one of Brooklyn’s most venerated neighborhoods. A native of Chicago and raised by first-generation Filipino immigrants, Chef Talde—a “Top Chef” alumnus—effortlessly blends the tastes, ingredients and nuances of Eastern and Western cuisines and techniques. The result is a menu that explores new, and at times unexpected, combinations of flavors. TALDE aims to be an enjoyable and delectable haven for its neighbors and destination diners alike. The 65-seat restaurant offers guests a casual and comfortable, yet elevated, dining experience, showcasing Asian-American fare reflective of the distinct cultural and culinary experiences of Executive Chef/Partner Dale Talde. TALDE’s dishes feature a variety of market-driven ingredients and local Brooklyn products, combined with Chef Talde’s talents and sense of fun. Highlights from the menu include Pretzel Pork and Chive Dumplings with spicy mustard; Kung Pao Chicken Wings with peanuts and house-made buttermilk ranch; Kale Salad […]