Tapas Quezada treats guests to zesty, colorful dishes of traditional Spanish cuisine in the form of hearty entrées as well as shareable tapas and small plates. Diners prime their appetites with appetizers of goat cheese and tomato salad before digging in to main courses of baked salmon, grilled strip steak, or seafood or chicken and pork paella. Cold tapas delicacies such as jamon serrano and citrus-marinated olives or hot plates of bacon-wrapped figs and spicy patatas bravas come in shareable portions perfect for snacking or studying fractions. Sweet sangria made with wine, fruit juice, and brandy pairs nicely with the spread of Iberian fare and encourages performances during karaoke nights every Sunday and Wednesday.
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As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments. In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
From Sunday through Thursday visitors to La Espanola Tapas can snag any tapas for $4.99 and pitchers of sangria for $9.99. Wednesday and Thursday night karaoke allows clients to sing odes to their mushroom empanadas or salt cod croquettes, while live music fills the air Fridays and Saturdays.
Created in 1981 on the back of a few family recipes, Buona’s serves up appetite-satiating italian-beef-based sandwiches and comfort-fare classics. The menu is packed with palate-pleasing favorites such as hot dogs, sandwiches, grilled paninis, and thin-crust pizzas. Try an original Buona beef sandwich ($4.95 for a 7" size) made from a family recipe and served on freshly baked italian bread with natural gravy and beef that arrives tender, lean, and sheepish following an in-house roasting. Larger feasts such as the barbecue baby-back ribs ($9.95 for a half slab) or the grilled salmon cibatta ($7.25) quell the quagmires of even the most sovereign starvations. To keep meals as light as a globetrotting eccentric's hot-air balloon, try one of eight crisp, hand-tossed salads, such as the pesto balsamico, tossed with whole-wheat pasta, pesto, and toasted pine nuts, and drizzled with balsamic vinaigrette ($7.25).