Lizard’s Thicket is a classic Southern meat-and-three chain rooted in Columbia, South Carolina, known for comforting, down-home cooking served with no frills.



The mac & cheese is creamy and comforting, with elbow noodles nestled in a thick, cheesy sauce that leans more homestyle than sharp or gourmet - think baked casserole-style with a slightly firm top. The candied yams are soft and syrupy, almost dessert-like, coated in a brown sugar glaze that soaks through each bite. Together, they make the kind of sweet-and-savory pairing that feels like Sunday dinner at someone’s church-going aunt’s house.



Grade: B

Harold’s Chicken Shack #17 is a no-frills fried chicken joint that’s part of a beloved Chicago chain known for saucy, crispy chicken. This location, posted up on a busy stretch, keeps it simple—fluorescent lights, a bulletproof counter window, and that unmistakable scent of grease and spice.



The chicken skin stays crispy under that sticky, vinegary-sweet sauce, and the fries soak up all the extra in the best way. The bread’s mostly there to catch drips, but don’t sleep on it. It’s messy and iconic. That mild sauce was everything.



Grade: A

The Sheik has been around Jacksonville since the ‘70s, and its retro vibe is reflected in the architecture and red, white & blue color palette.



I went through the drive-thru at The Sheik and looked over their menu of pitas, which they are known for. I wanted to try two different ones.



"In 1972, brothers Samir 'Sam' and Munir 'Mike Senior' Salameh, along with their wives Suad 'Sue' and Basima, opened the first Sheik restaurant on the corner of 18th Street and Main Street in Jacksonville, Florida. That restaurant still operates today. From the very beginning the brothers knew that the keys to any successful restaurant are great service and great food. The Sheik became known for selling the best “Steak in a Sack” or steak pita and for its “Camel Rider,” or deli meat pita. The chain also originated the “Cherry Lime,” The Sheik’s version of a black cherry and lime soft drink. All three items have gone on to become ubiquitous throughout the South and synonymous with the Jacksonville dining scene — even garnering an article in The New York Times."



Steak Pita – Steak in a Sack – (Tender slices of steak cooked with onions in pita bread) - The steak was thin and tender, but didn’t have a ton of seasoning, and the onions got lost in the mix. The melted cheese and sauce did their best to pull it all together, but it could’ve used something extra—maybe a hit of spice or a sharper cheese. Not bad at all, just kind of middle-of-the-road.



The Camel Rider has Ham, Salami, Bologna, Cheese, Lettuce, Tomato, Mayo, Onions & Dressing. The pita was soft and held up well, and the mix of ham, salami, and cheese was fine -- salty, a little smoky --but nothing really popped. The white sauce helped, adding some creaminess and tang, but overall it felt like a decent sandwich that leaned more on nostalgia than flavor. The cherry lime drink is a classic for a reason.



Grade: B

Vito & Nick’s is a Chicago institution that’s been serving up thin-crust pizza since 1920.



There’s wood paneling on the walls, TVs tuned to whatever game’s on, and a no-frills attitude. It’s family-run, full of regulars and old-school.



The pizza here is legendary for a reason. It’s ultra-thin, almost cracker-like, with a crisp edge and just enough chew to keep things interesting. The sauce is zesty and slightly sweet, the cheese goes all the way to the edge, and the toppings get a good char from the old-school ovens.



Cut tavern-style, into little squares, my cheese pizza was simple but perfect—gooey mozzarella melted over a crisp, buttery crust with a tangy, well-balanced sauce that hit just right.



Grade: A

Janson’s Drive-In is a retro South Side gem in Chicago that’s been slinging burgers, dogs, and shakes since the 1960s.



It still looks the part too—chrome trim, neon signs, and that classic roadside vibe that feels like stepping into a time capsule. There’s no indoor seating, just a walk-up window and a few outdoor benches.



They have a beef pizza puff that is one of those greasy, indulgent Chicago specialties that you don’t really find outside the city.



The puff is golden and crispy on the outside, with a thick, chewy shell that holds up surprisingly well to the molten filling inside. The jalapeno poppers had the same crispy exterior but give way to cream cheese and the pepper, which were equally as delightful.



Grade: B