In creating Brixx Wood Fired Pizza, the owners sought to combine an upscale dining experience with tasty casual food, and so they came up with a foolproof formula: wood-fired brick ovens plus craft beers and microbrews. The ovens are used to create more than 22 specialty pizzas that come adorned with traditional Italian-style toppings or fun twists such as buffalo chicken, pimento cheese, or classic Thai flavors. To cater to everyone, they prepare their pies with traditional, whole-wheat, or gluten-free crust and aim to always have vegan cheese in the kitchen.
In the kitchen at Mario’s Pizza, chefs heap cheese, steak, and sun-dried tomatoes onto oversize New York–style and sicilian pizza crusts. A white pizza covered in ricotta cheese, fresh garlic, and mozzarella reminds taste buds of eating a delicious snowman, and comes in sizes ranging from 10 inches to as large as 19 inches. Baked pasta and sandwiches, such as a philly steak or veal parmigiana, round out the menu.
Inside Russell's Steakhouse, butter oozes through the crevices in soft, flaky shells of baked sweet potatoes, dusted with cinnamon and sugar and sharing skillet space with hand-cut, certified-USDA Angus steaks, aged a minimum of 21 days. Outside of the rustic, two-story clapboard building, a wooden bench perches on the front porch, and a stone chimney and horse-headed valets recall a bygone era. The main dining area features two levels of tables and a glossy barn-dance floor that sprawls before a stage. From behind the wooden bar, replete with a wall-mounted flat-screen television, bartenders pour wines by the glass or bottle, frosty brews, and mixed drinks for thirsty diners.