Tempting taste buds for more than 30 years, Godfather's Pizza crafts mouthwatering pies composed of 100% fresh mozzarella, an array of robust meats and veggies, and three varieties of baked crust. Like frisbees, Godfather's pizzas ($8.99–$15.99 for one topping; additional charges for two or more toppings) are ideally suited for enjoying indoors or at the park and are even more satisfying for teeth than they are for hands. Each delicious disk can be made with original, thin, or golden—extra warm and buttery—crust and comes smothered in the eater's choice of eclectic toppings, including beef, mushrooms, jalapeño peppers, and anchovies.
Cuisine Type: Jersey-style deli
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Philly cheesesteaks and deli subs
Delivery/Takeout available: Yes
Outdoor Seating: No
After working his way up in the restaurant industry??from dishwasher to general manager??Len Moore started his first sandwich and cheesesteak place on the boardwalk in Wildwood, New Jersey in 1979. Eventually, Moore and his wife decided that the people of Bartlett, Tennessee needed to have access to the same types of deli favorites that Len grew up eating and selling on the East Coast, so they opened Lenny?s Sub Shop in September 1998.
The hot-off-the-grill cheesesteaks?with thinly-sliced rib-eye steak, caramelized onions, and melty american-swiss cheese?and stacked deli sandwiches impressed customers so much that the eatery quickly expanded. Len's little shop now has about 150 locations across the country.
At these eateries, customers can order everything that made the original Lenny's so popular, plus signature hot-pepper relish, chicken and tuna salad made from scratch, and bread and cookies baked fresh daily. Lenny's impressive sandwiches come piled high with about a half-pound of meat and cheese on the regular sub and about a full pound on the large sub.
When her Winslow’s Café was struggling to stay open, Mama Rosie Garza pulled out all the stops to save it. She and her team spiced up the menu with seafood and a wealth of enchiladas, burritos, and Mexican cuisine. When Harry P. Johnson inherited the restaurant, he honored Mama Rosie's memory by reopening the eatery as Rosie's Grill and preserving her diverse menu, which The Year of Alabama Food claims "could please any picky eater." Its items include yellow- and green-squash-filled tacos and open-faced honey-maple turkey-breast sandwiches that The Year of Alabama Food named one of its "100 dishes to eat before you die" or while drinking from the well of eternal life.
These life-changing dishes are on display during lunches, dinners, and brunches, which can be eaten inside the dining room or in a cozy courtyard with a brick floor and fireplace. At Rosie's Record Bar next door, guests can follow up their meals with live music most Thursdays and Fridays.
Inside Papa’s Place, chefs gingerly place marsala-peppered filet mignon and 12-ounce rib eye atop plates, proudly aware that their creative preparations helped earn them a second place nod for Best Steak in the Lagniappe's 2011 reader awards. Slabs of steak aren’t the only things they can toot their horns about: fresh pastas burst with Italian cheeses and oven-roasted vegetables, and succulent cuts of veal, chicken, and seafood soak up flavorful house sauces. Servers escort these hearty Italian staples throughout the BYOB eatery, including a back dining room that hosts private parties for birthdays, wedding showers, and rehearsal dinners for the real dinner.
Inspired by her upbringing in a proud, Italian-American household, the owner of Carmelinas On The Go applies long-standing family traditions to her food truck’s house-made cuisine. Like the odds of rain dissolving a toupee made of sugar cubes, the truck’s menu varies from day to day, though italian beef sandwiches, creamy potato salad, and street tacos are regular contributors. For dessert, the mobile eatery drizzles house-made bread pudding with amaretto sauce and assembles dessert nachos from crisp tortillas, chocolate syrup, and fruit compote.
In woks at Bangkok Cuisine, snow peas, shrimp, napa cabbage, and scallops snap sizzling drumrolls over the stove. Ingredients indigenous to Southeast Asia mingle in traditional Thai dishes, which also draw on the culinary traditions of the country’s neighbors. Catfish fillets marinate before chefs cover them in breading and chili sauce, and shrimp, scallops, and squid evoke Thailand’s palm-tree-sprinkled coast. Chefs tailor each dish’s spiciness to individual palates, delighting daring diners with thai peppers hotter than two astronauts hugging on Mars. Fusion dishes include Chinese staples such as sweet-and-sour sauce.