Under the guidance of pie professionals Iris and Mike Wasserman, Pizza Stop's chefs handcraft batches of dough daily for pizzas in between artfully assembling subs, sandwiches, and pastas. The bacon pizza ($8.75 for 10", $14.75 for 16") rouses slumbering taste buds with a meaty wake-up call and the white pizza ($7.75 for 10", $12.75 for 16") eschews pigmentation for a savory, snow-hued canvas. Mouths can embark upon a Hellenic sojourn through the pita-swaddled chicken-souvlaki sandwich ($5.95), speckled with feta cheese, homemade ziti dressing, and tiny tomato Minotaurs. The steak-and-cheese sub ($5.75 for 7") quiets howling stomach sirens with a slab of 5-ounce rib eye and pastas such as lasagna ($8.95) toboggan down the esophagus. Diners can feel the breeze ripple through their knuckle hair in the outdoor eating area, weather and opportunistic clouds permitting.
Coco Moka Café's cooks and baristas serve up New York-style Kosher Deli, Belgian drinking chocolate, and cups of Seattle's Best Coffee. Signature sandwiches and wraps enclose flavorful ingredients such as asiago cheese, Italian chicken breast, or white tuna fish salad. The café serves breakfast all day, and provides catering services for birthdays or sendoff parties for acquaintances who have recently purchased a seaworthy submarine.
Before approaching the counter to place saucy demands, take some time to examine the extensive menu. Cue the meal with a country appetizer, like a 12-pack of corn nuggets ($4.99) or 20 BBQ hot wings ($13.99). Barbecued bites are prepared using a combination of techniques. Meat simmers patiently and submits to charbroiling to achieve off-the-bone tenderness. Get a Texas-sized barbecue sandwich full of chopped chicken ($5.99) or sliced or chopped brisket ($5.99). Investigate the rib scene with a full rack of baby backs ($21.99) or a half order of pork spare ribs ($14.99). All dinners come with two sides and a warm dinner roll. Sides include natural-cut fries, Texas-style beans, and luscious hush puppies that the Washingtonian calls, "more salty than sweet and…some of the most authentic we've had in the area."
Although homemade prepared meals are the main business at Vignola Gourmet, the chefs also roll out Italian arancini rice balls stuffed with cheese and peas, stack hearty sub sandwiches, and twirl pasta with tomato sauce and parmesan cheese. The hand-lettered chalkboard sign keeps track of the kitchen's other recipes, such as classic caprese subs with mozzarella and tomato, as well as tortellini salad and meatballs served à la carte.