TEXAS

CHUY'S
Austin In a town where there's Tex-Mex on almost every corner, Chuy's is the best. If you can tear yourself away from the enchiladas—blue-corn tortillas filled with chicken, cheese, and tomatillo sauce and topped with sour cream—take a moment to admire the decor: velvet Elvises, hand-carved wooden fish, vinyl chairs, tables from the 1950s, and pictures of patrons all over the world in Chuy's T-shirts. Information: 1728 Barton Springs Rd., 512/474-4452 (plus four other Austin locations), chuys.com, entrées from $6. Sara Ballon, Austin, Tex.

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UTAH

CROWN BURGERS
Salt Lake City Crown Burgers has grown to include seven locations throughout the area, but there's nothing chain-like about it. For one thing, the company is run by a family, not a big corporation. For another, the owners pay special attention to the food, whether it's the popular Crown Burger—a man-size patty topped with pastrami, cheese, lettuce, tomatoes, and a special sauce—or the gyros, taquitos, broiled chicken, burritos, salads, fries, or shakes. Every outpost is always packed at lunch, but you never have to wait long for your order. Information: 3190 S. Highland Dr., 801/467-6633, Crown Burger from $5, closed Sun. Richard Miles, Tooele, Utah

VIRGINIA

CORNER BAR & GRILL
Richmond Not too sweet and not too heavy, the absolutely perfect mashed sweet potatoes at the Corner Bar & Grill fall somewhere between pudding and homestyle creamy mashed potatoes. Order them as a side to any of the classic Southern dishes on the menu—delicately fried catfish, pork chops, sandwiches, fried oysters, or barbecue Jack grilled chicken. Add the restaurant's spectacular collard greens and sweet, moist cornbread, and you're all set. Information: 1301 W. Leigh St., 804/213-3046, thecornerbargrill.com, sandwiches from $7, mashed sweet potatoes $2, closed Sun. Ellen Young, Mechanicsville, Va.

WASHINGTON

YUMIKO'S TERIYAKI
Redmond It seems like there's a teriyaki restaurant in every Eastside strip mall, but Yumiko's teriyaki sauce, with just the right balance of savory and sweet, makes this place stand out. (The recipe has been passed down for generations and remains a family secret.) You can order steak, shrimp, or chicken, all of which are served with rice, sauce, and a little cabbage salad. Servings are generous, so you may want to go for a half portion. The dining area only seats 19. Information: 15003 NE 24th St., 425/562-8916, entrées from $6.50, closed Sun. Megan Rossman, Edmond, Okla.

WASHINGTON, D.C.

AMSTERDAM FALAFELSHOP
Order your falafel and then head to the toppings bar to add marinated eggplant, garlic hummus, tomatoes, cucumbers, baba ghanoush, or jalapeño-cilantro sauce. (A sign gives instructions for the best way to add toppings.) Don't forget the garlic cream sauce and tahini, the two items that the staff invites you to reapply as you work your way through the meal. The fries are prepared Dutch-style, meaning they're fried twice. There's ketchup to dip them in, but it's fun to try the more interesting options such as creamy Dutch mayo and sweet-and-spicy peanut sauce. Information: 2425 18th St. NW, 202/234-1969, falafelshop.com, from $4.50, cash only (including euros!). Laura Nixon, Alexandria, Va.

MON CHERI CAFE
Whether you're a somebody or a nobody, the guys at the counter and behind the grill only care about one thing: your order. Sure, they love to chat, and if the line isn't too long, they will. But chances are, there will be someone behind you itching to order exactly what you should be ordering—a big, fat cheeseburger with mayo, onions, mustard, and tomatoes, a side of fries, and a Coke. The bun is toasted, the lettuce is crisp, the tomatoes are red (not pink), and the burger is always perfectly cooked. Information: 3015 M St. NW, 202/338-2745, burgers from $4. Jason Carey, Charlotte, N.C.

WISCONSIN

BONA CASA FOODS
Cumberland Don't expect fancy waiters or sommeliers here. In fact, don't expect pretension of any kind. This restaurant is all about Midwestern friendliness. The menu is limited to "cavatills" (rolled pasta with ridges, like cavatelli), two types of ravioli (chicken or cheese and raisin), and spaghetti. Most people go for the sweet, tangy red sauce, but there's a pepper Jack cheese sauce, too. All dishes are served with meatballs or homemade Italian sausage, and a choice of salad or cottage cheese. The restaurant is popular, so you'll probably have to wait—on the lawn in summer, in your car with the heat on in winter. Information: 754 21st Ave., 715/822-8294, bonacasafoods.com, entrées from $9, closed Mon. and Tues. Liz Zappitello, Superior, Wis.

WYOMING

STONE TABLE
Jackson Hole Run by Julie Zell Suclla and her Peruvian husband, Gustavo Suclla Schiaffino, this Latin-fusion tapas restaurant takes its food seriously. The cocktails and extensive wine list are reasons enough to go, but once you're there, you'd be crazy not to order, say, the potatoes. Delivered as three Gaudí-esque towers, they're served with crab and ají chili peppers and topped with avocado and garlic-lime aioli. Even the vegetarian offerings are well thought out. The yucas fritas—fried yuca root served with an aioli dipping sauce—are absolutely addictive. Information: 850 W. Broadway, 307/732-0500, stonetablejacksonhole.com, tapas from $3.50. Alisan Peters, Jackson, Wyo.