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.
The first thing you want to do with a hot pizza is dig in, but if you're so inclined, go ahead and count the pepperoni first. Donatos promises that every pepperoni pizza, sized large or larger, will have at least 100 slices of lean pepperoni spread across the pie. That's just one of the many flourishes that Donatos, founded in 1963, has used to distinguish itself from the rest. There's also its Edge to Edge promise: a guarantee that every pie will be loaded from one end to the other with toppings, from said pepperoni slices to family-recipe sausage to fresh, hand-cut veggies. Donatos' formula seems to have worked, as the once small Italian eatery now spans the nation with more than 150 locations.
Beyond its classic pizzas, Donatos offers many specialty pies, including its chicken spinach mozzarella and Mariachi beef. Each is framed with naturally smoked, aged provolone cheese on top and cornmeal-encrusted dough, from a 50-year old recipe, below. Donatos even offers gluten-free pizzas on its signature Udi's crust. For those searching out other Italian fare, the menu features robust stromboli stuffed with meats and cheeses, and hearty subs. And for dessert, Donatos creates its warm cinnamon brick-street bread, an oven-baked loaf of artisan pull-apart bread with cinnamon spread, streusel, and vanilla icing.
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.
Though the menu at Pico De Gallo is simple, the kitchen still puts great care into crafting every meal. Diners first choose what configuration they'd like, whether tacos, quesadillas, or a 12-inch burrito. These get stuffed with their choice of meat, such as marinated chicken, tender carnitas, or seasoned ground beef. Diners then take their pick of three special sauces. Pico's variety of sauces ensures that they can provide just the right level of spice for each customer, whether they want to feel the heat with the spicy roja chipotle, or take a walk on the mild side with the eponymous pico de gallo.
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.
Some things are just too good to keep quiet. So after Marsha’s Specialty Desserts & Tierney’s Catering started crafting mouthwatering meals and desserts for friends' and family’s special occasions, they couldn’t just keep it to themselves. Thirteen years later, the family-owned operation now offers anyone the chance to taste their hearty dishes such as sweet-and-sour meatballs, spaghetti pie, california pinwheels, and pulled-pork sandwiches. The team can help feed any size party, working with clients to create a curated menu for the buffet or easy-to-handle boxed lunches for tours of the world’s ricketiest wooden bridge.
Alongside their full meals, the staff’s bakers have gained acclaim for their sculpted cakes and premium cupcakes. They offer custom creations for weddings and birthdays, but they also bake up simple circle cakes and cupcakes in flavors such as pumpkin pie, jelly donut, and root-beer cream float. Their bakers can mold the treats into fun shapes, or add in a dollop of filling to add a surprise to every bite.