Pei Wei Asian Kitchen is a fast‑casual Asian‑inspired restaurant known that is part of a national chain focused on delivering Pan‑Asian flavors in a casual, quick‑service environment. Founded in 2000 in Scottsdale, Arizona, Pei Wei was originally linked with P.F. Chang’s but has since operated independently and expanded across many U.S. states. The brand now has about 100–200 locations nationwide and continues growing, including airport sites -- like the one I visited in Las Vegas. I ordered the firecracker chicken - lightly battered chicken tossed in a sweet and spicy firecracker sauce and topped with scallions. The chicken is crispy on the outside but still juicy, and the sauce hits with a nice kick of spice without being overwhelming. There’s a little sweetness in there too that balances the heat. Not too shabby.

McDonald’s tailors its menu to reflect the tastes of its location. So, various countries offer unique items that you won’t find anywhere else. For example, in Japan, they have a Teriyaki Burger or Ebi Filet-O (a shrimp burger). In India, where beef is not commonly consumed, McDonald’s offers the McAloo Tikki, a spiced potato patty sandwich. In France, you might find macarons and croissants on the menu, and in South Korea, the Bulgogi Burger is made with marinated beef.



So, I was curious to see what a London McDonald's might offer. Many of the sandwiches are the same - burgers, chicken, fish. I ordered the Big N Tasty - beef patty, cheese made with emmental, onions, tomatoes, smoky sauce on a sesame seed bun. It was fine.



For a side, I got Mozzarella Dippers - Three sticks of mozzarella cheese, coated in breadcrumbs and served with salsa dip. I enjoyed this, but the salsa dip was a bit sweet. I wasn't expecting that.



This Mars McFlurry though. The Mars McFlurry uses soft vanilla ice cream as its base, with Mars bar pieces (chocolate-covered nougat) and a caramel sauce mixed in. So good.

"Burgers, tacos & more" is the name of the game of Baker's Drive Thru, a San Bernardino staple since 1952.

In 1952, in his hometown of San Bernardino, Neal Baker opened his first modest hamburger stand on Highland Avenue. Mr. Baker’s love of the business grew, and in 1953 he opened a second Baker’s location in Rialto, which still stands today. By 1955, Mr. Baker had become a standout in the industry as an innovator in creating America’s First Twin Kitchen® operation–an offering of both American and Mexican entrées–a concept that quickly caught on with the evolving Inland Empire customers.



I opted for the Cali Steak Burrito, which has Beans, Steak, Cheddar Cheese, Onion, Guacamole, Fries, all wrapped in a Flour Tortilla. And another side of fries, for some reason.



This was a big boy. It was stuffed full. I appreciate the variety in fillings; I do wish some of those ingredients added some texture. When it all becomes a bit mooshy, it's a bit lesss exciting.



Grade: B

Maid-Rite is fast food chain based in Des Moines, Iowa, known for its "loose meat" sandwiches. This is a sandwich made with ground beef that is not formed into a patty - the texture is more like a sloppy jo, but without the tomato-based sauce.



"Butcher Fred Angell worked to get just the right combination of a special cut and grind of meat and a selected blend of spices. When a deliveryman tasted Fred's new creation, he said, 'This sandwich is made right.' With that, the Maid-Rite was born. Fred was quite a sandwich maker but not much of a speller," according to the website.



"Our select line of seasoned loose meat sandwiches are made from 100% USDA Midwestern fresh ground beef served on a fresh steamed white or wheat bun, with your choice of ketchup, mustard, onion and pickles."



I ordered one with cheese and all the toppings. The flavor is much of what you'd expect - but it's certainly a bit messier. The loose meat falls all over the place. But it is a fun, different version of the classic burger we all know and love. The side of tater tots were fairly crispy, so a solid meal all around.



Grade: B

Farmer Boys is a fast-casual chain operating more than 100 restaurants in California, Nevada and Arizona. The chain serves burgers, breakfast, sandwiches, salads, wraps and shakes. Unlike most other burger joints, Farmer Boys does offer fresh fruit as a side, avocado as a topping and a "Natural® Avocado Bacon Cheeseburger" made from "beef raised without antibiotics and no added hormones ever." It's the California take on a burger joint.

I tried that natural burger with American cheese, diced onion, 1000 island dressing, and dill pickles on a brioche bun. The burger patty was pretty tasty - closer to a backyard burger than a fast food patty. and I like that the toppings weren't overwhelming ... like this version at another fast food chain. It did taste a bit fresher, but that could totally also be all in my head. What's not in my head was how delicious that strawberry shake was. *chef's kiss*



Grade: B

Since 1946, Milos Hamburgers has been serving up fast fresh burgers smothered in our original sauce, served with fried pies, milkshakes and seasoned fries.



Based in Alabama, Milo's Hamburgers was founded by Milo Carlton as Milo's Hamburger Shop in 1946. Milo's has more than 20 locations across Alabama. Their signature menu item is the secret-recipe hamburger sauce and sweet tea.



The hamburger sauce is sweet, smoky and savory. It's like a mix of ketchup, chili powder and some other flavors.



Since the 1980s, they have distributed their own Sweet Tea brand in Alabama, Arkansas, Colorado, Georgia, Mississippi, Louisiana, Missouri, Tennessee, Florida, Hawaii, Illinois, Indiana, Kentucky, Missouri, Ohio, Oklahoma, South Carolina, Virginia, Washington, West Virginia, and Wisconsin. The tea company split off in 2002.



The Milo’s Original Burger is made with a fresh grilled patty, topped with onions and pickles, drenched in that secret sauce, and served on a warm, grilled bun. A very thin burger with an interesting sauce – but pretty par for the course for fast food.



Thick crinkle fries and a strawberry shake, rounded out the meal. If I had to pick a type of fry, crinkle would be at the bottom of my favorites list. I like more crunch, less potato.



Grade: B

Jack's has almost 200 locations across Alabama, Tennessee, Georgia and Mississippi.



"In 1960, Jack’s fired up its very first grill in Homewood, Alabama. Our walk-up hamburger joint was an instant hit. Who could turn down our 10-cent sodas, 15-cent fries and 20-cent shakes?" the website reads.



The regional fast food chain serves up breakfast, sandwiches, chicken, drinks, sides, salads and desserts.



I went for the original cheeseburger - One juicy beef patty topped with American cheese, onions, pickles and Jack’s secret sauce. Served up on a toasted premium homestyle bun. Plus a side of mashed potatoes, because why not.



This was a pretty standard fast food cheeseburger; good in a pinch but nothing too exciting. The bun was a bit different – puffier and fresher. Potatoes were fine.



Grade: B

"Frisch's Big Boy is a regional Big Boy restaurant chain with headquarters in Cincinnati, Ohio. For many years a Big Boy franchisee, in 2001, Frisch's became the exclusive owner of the Big Boy trademark in Indiana, Kentucky, and most of Ohio and Tennessee, and is no longer affiliated with Big Boy Restaurant Group ... Frisch's is the oldest, longest surviving regional Big Boy operator, excluding Bob's Big Boy in California, which was the original Big Boy restaurant and franchisor," according to Wikipedia.



I remember there being a Big Boy restaurant near me growing up in the Northern Panhandle. I remember liking the statue outside, so the restauranr has always been fascinating to me. I don't know that I have seen any Big Boy locations left in West Virginia, but when I was traveling, I did find one in Ohio that I wanted to check out. The cluster of Big Boy restaurants in this area were all owned by one franchisee, who did things his own way.



"His double-deck Big Boy hamburger was slightly different than Wian's. Dave Frisch also created his own Big Boy character: a thinner boy with reddish or blond hair, wearing striped rather than checkered overalls, presented in a running or skipping pose," according to Wikipedia.

"Most Frisch's Big Boy restaurants still display statues from this design, albeit usually repainted with brown hair and checkered overalls. In 2017 a redesigned statue resembling the West Coast Big Boy was introduced."



The Big Boy is essentially the first Big Mac - a double-decker burger with a special sauce. Though, thd burger served at Frisch's is slightly different than those at other Big Boy restaurants. The original Big Boy hamburgers had mayonnaise and red relish. Frisch later replaced these with tartar sauce and added dill pickles in his version ... "The use of tartar sauce on Frisch's Big Boy hamburgers wasn't simply a matter of taste. Frisch recognized the use of a single combined condiment was simpler and faster. Later the Big Boy system adopted the idea, using the combined form of red relish and mayonnaise, commonly known as thousand island dressing, on Big Boy hamburgers."



So, I ordered the big boy cheeseburger, which came with two thin beef patties placed on a three-layer bun with lettuce, a slice of American cheese, and thousand island dressing. It was great! This dressing-burger combo is clearly a winning one because many restaurants have adopted the concept. A little sweet, a little tang. It adds a special zip to a burger. Mac & cheese and a strawberry shake completed this meal, and both were top notch.

Smithfield's Chicken 'N Bar-B-Q is a quick service restaurant chain in North Carolina that serves southern-style bar-b-q, fried chicken, hushpuppies, shrimp, and more.



I ordered some chicken tenders with hush puppies, slaw, and potato salad. I got to say, those are some bomb sides for being the standard issued ones. usually that would be an upgrade or increased cost.



If I were smart, I would've got the barbecue as well so I could compare the two. But, I can at least comment on the chicken.



It had that really crispy, crunchy coating that almost makes it taste more of the fried breading than of the actual chicken itself. decent chicken, pretty good sides that lightened the whole thing up a bit. Not bad overall.



Grade: B

This actually isn't the first time I've tried Carl's Jr. I think it was actually when I traveled to Oklahoma several years ago. But, it is the first time I've remember to document it.



Carl's Jr. is essentially a West Coast Hardee's. 



"This is Carl Jr's menu. This is Hardee's menu. A quick glance will prove the only difference is that Carl Jr's served green burritos, and Hardee's serves red. Oh, and Carl's Jr serves salads (classic West Coast move!)

But once you peel apart the layers of the menu -- and the culture of each brand -- you start to see the subtleties that actually make a difference.

Since the merger, Carl's Jr has been marketed and developed as a more "in your face," type of brand. They seemingly aimed their advertising and menu expansion at younger people (who may or may not be visiting a Carl's Jr. for late night munchies/drunchies). At Carl's Jr, you'll find jalapeno poppers and fried zucchini. You can order a super spicy, "El Diablo" burger. In the AM, there's an extensive menu of breakfast burritos. Carl's Jr. isn't afraid to get a little weird. As far as fast food is concerned.

Hardee's -- on the other hand -- has always been the more "traditional" sibling. They have kept southern accents throughout their menu, like hand-breaded chicken and biscuits made in-house. Their advertising tends to be softer, cleaner, and aimed more at embracing Americana. It's slight, but noticeable." -  Thrillist


The Big Carl is their classic sandwich - "Two charbroiled all-beef patties, our Classic Sauce, two slices of American cheese, and lettuce all on a seeded bun."



The Big Hardee is "Two charbroiled all-beef patties, our classic sauce, two slices of melted American cheese, and lettuce all on a toasted seed bun." The only difference I see here is that the Hardee apparently toasts their bun. 

This is essentially a mushed Big Mac, which isn't a bad thing. There's a reason the Big Mac sells as many as it does. It's that special sauce and cheese and bun that make it taste so good and make up for the fact that the beef is just OK. Decent for a fast food sandwich. Interesting to compare the differences.

Pal's Sudden Service is fast food restaurant that does not operate in West Virginia, but there are some in the other Virginia. 



"Pal's Sudden Service is one of America's leading quick-service restaurant chains. Incredible food, lightning-fast drive thrus, and personalized service are what make a visit to a Pal's a one-of-a-kind experience.

The first restaurant chain in the country to earn the Malcolm Baldrige National Quality Award, Pal’s and its 1,100 employees are solely dedicated to delighting you with every visit. Next time you’re hungry, try the Pal's experience."



This retro looking fast food joint has a bit of a cult following and serves breakfast, burgers, "frenchie fries," hot dogs, sandwiches and drinks. 



I started with a junior burger - an all-beef patty, mayo, lettuce, tomato and onion. Plus added cheese. There's also a SauceBurger, which has that patty but with Pal's signature sauce, which is like a little spicy ketchup, that I want to try next time. My junior burger was good - a better quality ground beef than I expected, which actually had some flavor.



Their "frenchie fries" come with a seasoning that is tasty. They also were a nice and pretty thin with a good bit of crisp. Maybe one of my favorite fast food fries. 



Finally, I had a Razzie Tea - raspberry + tea - to wash it all down.