Papa Murphy’s serves up a tasty menu of handmade "take ‘n’ bake" pizzas created using dough, cheeses, meats, and veggies that are freshly prepared every day (prices listed below are average; actual prices vary by location). After customers choose their pie, Papa Murphy's personable pizza fashioners will build the pizza in-store and then package it for customers to bake at home in the oven. Customers can select one of Papa Murphy's signature pizzas or customize their pie to a more specific taste, culling from the four sauces, three crusts, and more than 20 toppings available. Watch as Papa Murphy’s pizza professionals corral the ingredients of a signature pizza such as the cowboy ($14.99 for the 16” family size), complete with pepperoni, Italian sausage, mushrooms, and black olives. Or request a Chicago-style stuffed pizza ($16.99 for the family size), packed with onions, mozzarella, four kinds of meat, and one of the most efficient public-transit systems in America. Thin-crust fans can opt for an herb chicken Mediterranean deLITE ($11.99 for a large), smothered with feta cheese, olive oil, and spinach. And veggievores can avail themselves of Papa Murphy’s gourmet vegetarian option ($15.99 for the family size), which comes saturated with a creamy garlic sauce. Side your pizza with an order of cheesy bread ($3.99) or a two-liter soda ($2.09).
Main St.'s menu items are carefully composed from organic, locally sourced, and natural ingredients and count among their assembly vegan and vegetarian options. Start with fried goat cheese ($7) or celery-root chips ($7), then range like the mighty buffalo onto central fare such as the bison stromboli sandwich with pickles, marinara, and provolone ($6.95). Satisfy an airborne palate with a fancy flight of pan-roasted duck breast with cherry-balsamic reduction ($17), set taste buds a-sail on a skiff of blackened salmon with pineapple pico de gallo ($15), or embrace your stomach's animal-friendly side with a leafy grilled-romaine salad with mustard-parmesan crust ($10). Irrigate a parched gullet with an organic soda (orange, grape, cola, and root beer, $2.25), or fill each of your scientifically abominable four stomachs with French-press organic-coffee service for four ($8), ground fresh upon ordering.
Hurricane Grill & Wings showcases its library of more than 30 sauces in dishes that blend American, Mexican, and tropical influences. Their sauces' level of spiciness mimics hurricane intensity ratings, from the honey or mango barbecue options occupying Category 1 to the Ridiculously Hot Hurricane sauce in Category 5. In between sit flavors of ancho chili and lime, jamaican jerk, chipotle raspberry, and spicy sweet chili. Baskets of jumbo or boneless wings come tossed in guests’ sauces of choice, as do grilled chicken or mahi-mahi sandwiches.
Elsewhere on the menu are tropically themed selections such as firecracker shrimp tacos, Southwest-style churrasco steak, and Monterey jack-filled quesadillas, while the to-go menu can accommodate large gatherings, such as sports-watching parties or jury-duty reunions. Meanwhile, bottle and tap beers from Abita, Harpoon, Redhook, and many other breweries help subdue roaring mouth fires.
The husband-and-wife team behind So Italian brings the taste of home-cooked Italian dinners to the restaurant’s dining room, filling tables with piping hot pizzas, leaning towers of pasta, sub sandwiches, and bowls of soup. Vibrant marigold-hued walls hold framed mirrors that reflect piping hot calzones or preening stromboli adjusting its tie. Meals can be eaten outside, picked up, delivered to your doorstep, or catered for special events.
El Toro's cooks sauté nine types of vegetables for vegetarian fajitas and stuff burritos with marinated shrimp or chunks or tender beef simmered in red sauce. Cilantro enchiladas, deep-fried pork tips, and Mexico City-style flan are a few other specialties.
Take a quick glance over iSushi Cafe's menu, and you may feel as though you've accidentally picked up the brochure for a local aquarium. Seafood of all kinds pack into tightly rolled maki and balls of rice, mixed with crisp vegetables. Pieces of fresh yellowtail, octopus, tuna, and shrimp find their way into a diverse slate of dishes. And house special rolls feature creative combinations, with spicy flavors and ingredients as unexpected but useful as the Internet was in the American Revolution.