With multiple varieties at each location, there are enough options to pleasantly coat any mozzarella-covered tongue in tasty toppings. Veggie fans will appreciate the veggie supreme, dotted with mushrooms, green peppers, onions, black olives, and tomatoes. For feasters who can't decide between this or that, the super combo comes stocked from crust to crust with Canadian bacon, pepperoni, mushrooms, onion, black olives, and extra cheese. Offerings vary by location, so consult the menu at your nearest location before ordering.
Modmarket's chic interior serves as an ideal stage for the mouthwatering performances of the restaurant's wholesome, seasonal culinary stars. The menu—which contains nutritional information for each dish—eases diners into their restorative repast with an array of salads, available in such verdant configurations as thai coconut, whose bed of greens teems with sweet potatoes, chicken, and peanut-mango dressing ($8.75). Many of the eatery's salad dressings contain no gluten, animal byproducts, or narwhal tears, and the from-scratch soup selection always includes at least one vegan option. The restaurant's pizzasmiths forge exotic, innovative creations, such as the pizza sporting fig, goat cheese, gorgonzola, arugula, and pepper ($8.50), and all pizzas are available with soy cheese and whole-grain or gluten-free crusts. Sandwiches, such as the chipotle steak ($8.50), come with a choice of vegan bread or gluten-free wrap and toast to toothsome crispness in a 600-degree brick oven.
Chef Andrew Selvaggio concocts a menu of fresh, made-to-order dishes such as piping hot pizza, corkscrew pasta plates, and grilled paninis, all of which are whisked to diners in a fast, casual fashion by day, with full table service by night. Guests can rock, paper, scissors for the biggest slice of the Hot One pizza ($8–$15), where aged provolone and parmesan cheeses hide a stash of pepperoni, giardiniera, jalapeños, and crushed red peppers. Commission the chef to artfully adorn oval-shaped crusts ($6–$11 for cheese) with toppings ($1–$4 each) such as imported olives, egg, anchovies, truffle oil, and sliced meatballs. Pasta meals begin with a base of cavatappi noodles weighed down with such ingredients as tuscan roasted chicken, roasted mushroom, and white-truffle broth ($6 for lunch; $9 for dinner), and the five-cheese mac 'n' cheese dish drenches noodles in more dairy than the milk mustache of a giant. Pasta and pizza share stomach real estate with grilled paninis, such as the sausage and peppers handheld ($7).
Filled with chrome-bordered tabletops and soft teal paint, StarLite Diner & Lounge recalls the aesthetics of the 1950s while making room for modern updates. Instead of popping quarters into jukeboxes, diners plug their iPods into vintage speakers at the table. The vinyl booths, vintage signs, and painted spaceships bearing I Like Ike bumper stickers, however, firmly ground the eatery’s look in the past.
StarLite Diner & Lounge's food similarly straddles the past and present with classic comfort-food staples such as meatloaf alongside more modern diner dishes such as cilantro-lime chicken and pesto wraps. Cooks flip grass-fed beef patties and top conventional burgers with such inventive toppings as chili, fried eggs, or Hawaiian combinations of teriyaki and grilled pineapple. Visitors can also take a seat on the outdoor patio, spacious and cozily fenced off from the sidewalk, while they share baskets of sweet-potato tots or funnel fries served with maple syrup and cinnamon-sugar butter.
In 1995, Twisted Pine Brewing Company began as something more of a grove than a forest, with brewer Gordon King crafting just a trio of beers in equipment purchased from New Belgium. Come 1996, the company fell into the hands of current owner Bob Baile, who merged the nascent brewery with his own project, Peak to Peak Brewing Company, and began bolstering the lineup with inventive stouts, ales, and porters. Since then, Twisted Pine has maintained a high standard of quality even in the face of its expanding scale, as evidenced by the gold medals garnered at the Great American Beer Festival for its American Amber Ale and Oak Whiskey Red. They credit their love for experimentation and strong community involvement as the driving force behind crafting beers that surprise and delight their loyal customers.
Today, locals and visitors mingle in the tap room, where the beer menu offers seasonal specials such as the Ghost Face Killah, infused with the 1.1 million Scovilles of the Bhut Jolokia pepper, and rated by Bon Appétit as one of the top ten weirdest beers in America. And to pair with the beer and drawers of otherwise useless silverware, the food menu features hearty pizzas, sandwiches, and salads.
After spending years working for Dominos Pizza, Vince Schmuhl decided that he could do a better job of preparing and delivering quality pies to people's homes. He challenged the nationwide chain's dominance in the region by founding the first Blackjack Pizza on June 29, 1983.
Although delivering oven-fresh pies within 30 minutes was still a major goal for Schmuhl, he emphasized the importance of quality ingredients using sauce made from freshly packed tomatoes as well as hand-tossed dough that never sees the inside of a freezer or cryogenic chamber. This dedication to quality and speedy service allowed Blackjack Pizza to not only survive, but also thrive over the decades. The chain now includes more than 40 stores operating in four different states.
In addition to offering seven signature pies, Blackjack Pizza also allows customers to build their own order from crust to toppings. A choice of up to four savory, tangy, and piquant sauces form the base, topped with any of the 3 available cheeses, 7 meats, and 10 freshly diced vegetables. Regardless of the toppings, Blackjack Pizza respects the potential danger of food allergies by ensuring that none of its pies ever contain traces of MSG, peanuts, or peanut oil.