Crisp Pizza Bar & Lounge’s super-heated Neapolitan-style oven bakes crunchy cracker-like crusts topped with chef-curated ingredient bouquets or build-your-own-pizza creations. The restaurant also transforms into a morning-meal factory for Friday–Sunday brunches, flipping expectations on the heads with funky adaptations of morning classics, such as the breakfast pizza topped with scrambled eggs and a pepperoni-wrapped alarm clock. By night, the eatery doubles as a music venue, with a rotating schedule of DJs setting hips asway with high-octane playlists.
Chefs at Dick's Pizza and Pleasure work a coal-fired oven to forge a menu of pies that fills the futuristic lounge with enticing aromas. Burning at temperatures in excess of 700 degrees, the oven yields crisp, light crusts, which serve as ideal canvasses for guest-designed pizzas crowned with local produce and toppings such as roasted mushrooms, gorgonzola, and white anchovies ($9+). The house-cured-sausage pizza flaunts red onion, mozzarella, pecorino cheese, and organic tomatoes crushed by hand ($13). Shavings of black-truffle mushrooms embellish the top of the White and Black pizza ($15), along with house-made white sauce and fontina, mozzarella, parmesan, and burrata cheese. Dick's kitchen dispenses cold alcoholic or virgin milkshakes such as the Acapulco Gold, a blend of vanilla ice cream, Kahlua, Nutella, house-made caramel, and chocolate-covered espresso beans ($8), while the seasonal cocktail menu makes use of fresh fruits and top-shelf liquors to fuel revelry without saving up yard clippings to bribe a satyr.
Between's chef, Jose Victorio, captures the authentic flavors of his Peruvian homeland and infuses them with Asian influences to create unique house specialties. Embark on a culinary adventure as exciting as a piggyback ride from Julia Child with one of two predetermined menus. Grilled veal skewers serve as delectable forerunners for potato bites festooned in key lime, jalapeño, smoked salmon, and avocado confit, which preps palates for the next course of broiled tilapia (a $27 value/person). The second menu showcases quinoa-crusted chicken salad, spicy pasta with sautéed meat, and citrusy ceviche (a $23 value/person). Both options conclude with Grand Marnier french toast (a $7 value/person), a dessert so popular that it could date the quarterback of its high school's math team. Customers that redeem this Groupon before 10 p.m. will receive a complimentary cocktail (up to a $10 value), which they can nurse while admiring the chic, crimson décor, eclectic fixtures, and sultry mood lighting.
Drinks flow to the beat of the night's soundtrack, an eclectic selection of dance music ranging from salsa to bass-heavy club hits. Salsa Saturdays are perfect for a tall margarita thirst quencher ($6), or refresh your panting palate with a minty mojito ($8). Any night of the week is suitable for fermented ales from the tap ($4) or by the bottle ($3.50 domestic, $4 imported). For a late night or if you’re performing a grueling dance scene from an episode of Veronica's Closet, a Red Bull ($4) or any bomb upgrade ($6) will provide anybody with a surge of body fuel.
Marchese’s Olive Pit provides pizza purveyors with a menu of pies with and without red sauce. Opt for sauceless sustenance with the caramelized onion and mushroom pizza, boasting olive oil and aromatic garlic reclining on an herb-brushed crust ($14.99 for regular size), or go in the red by bankrupting hunger with Pete’s Pepper Pizza, topped with spicy serrano peppers or mild green bell peppers, plus pepperoni and onions ($15.99 for regular). Customers can conceive the most artistic pie creation since da Vinci’s Mona Lisa Face-Planted Into Pizza with the create-your-own option, which lets you add as many toppings as your stomach pleases, including olives, extra seasoning, artichokes, bacon, and more ($12.99+). Marchese’s also offers a solid selection of appetizers, from its fresh bread available with toppings such as marinara sauce, pesto spread, or olive tapenade ($3–$5.50), to Aunt Susie’s Salad, with strawberries, butter-toasted pecans, and a raspberry-poppy-seed dressing bunking atop a bed of spinach ($5.99). Lunchtimers can nosh on pizzas by the slice ($4–$5)—Marchese's Olive Pit serves up a new special slice of pizza each week—or the massive Bear’s Big Sandwich available in veggie-friendly ($5.99) or pepperoni-topped ($6.99) variations.