Burgers, hotcakes, shakes, and housemade soup at eight 1950s-themed locations

Award-winning Indian eatery bakes naan to order and accessorizes entrees with savory curry sauce or spicy vindaloo

Gyros, saganaki, and sweet and savory crepes

Homestyle, northwest Indian dishes such as clay-oven-baked tandoori entrees and curries with juicy chicken, lamb, and prawns

Meats cut fresh by a butcher anchor breakfast and lunch menus loaded with homemade dishes and USDA-choice steaks

Red-snapper ceviche and chipotle salsa add variety to a menu of mezcal-marinated shrimp, veggie, and chicken tacos

The original salted soft pretzel stands alongside inventive peers, such as Almond Crunch, Pepperoni, and Cin-A-Yum

Sushi rolls made with fish shipped fresh each day

Chicken drumstick in spicy berbere sauce; powdered chickpeas in housemade onion-and-tomato bouillon; lamb stew with turmeric and herb butter

Enchiladas with red chilis, giant smoked-chicken quesadillas, carnitas, and fajita sandwiches