The high levels of artificial preservatives and chemicals in modern pizza are the number-two cause of crow’s feet and dry mouth in America. Today's Groupon gets you $20 worth of fresh, organic pizza for $10 at zpizza, an oasis of natural, full-flavored pie in a wasteland of modern preservatives. zpizza offers bubbly pizza that’s safe for vegans, vegetarians, the gluten-shy, and snooty gourmands. Handcrafted rusticas join hot and cold sandwiches, crisp salads, and pasta on a menu full of organic options.A: Awful pizza. B: Bad Pizza. C: Crummy Pizza. D: Dad, I don’t eat pizza, I’m vegan now. E: Eat it, Stephanie, your mother worked hard on that pizza. F: Forgivably bad pizza, made by enthusiastic children.G: Gosh, this pizza is bad. H: Hey, everybody! I found an almost-untouched pizza on the bus!I: Insufficient portions of pizza. J: Just kidding, I’m not dying. I just wanted you to come over because I can’t finish this pizza. K: King Ralph wouldn’t even eat this pizza, and Wikipedia defines him as an “easy-going slob”! L: Lackluster pizza. M: Mediocre pizza.N: Not very good pizza. O: Okay pizza. P: Pizza (Italian, pronounced pit.tsa) is a world-popular dish of Italian origin, made with an oven-baked, flat, generally round bread that is often covered with tomatoes or a tomato-based sauce and cheese. Other toppings are added according to region, culture, or personal preference. Originating from Italian cuisine, the dish has become popular in many different parts of the world. A shop or restaurant that primarily makes and sells pizzas is called a pizzeria. The phrases pizza parlor, pizza place, and pizza shop are used in the United States. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff.Q: Quietly hand me the pizza, and no harm will come to your beloved tarantula. R: Respectable pizza. S: Satisfactory pizza. T: Tony! Why come’a you don’t talk’a with’a fake Italian accent for the nice’a customers? U: Unexpectedly good pizza.V: Very good pizza. W: Whoah, who made this pizza, an angel? X: X-rays are a government conspiracy to increase your xenophobia and make you purchase xylophones. Y: Yikes! This pizza is so good it’s scary! Z: (see above)
Behind an entryway guarded by brass and ceramic figurines, Rasoi—which means kitchen in Hindi—serves up traditional Indian fare bursting with aromas of cumin, garlic, and ginger. Black, lacquered tables populate with salmon and lamb dishes roasted in a clay tandoori oven. A full menu page of vegan and vegetarian dishes mingles fresh chickpeas and eggplant with dry mango powder and green cardamom. And, after sopping up the last of a three-course Thali feast, guests can sip on a sweet mango lassi or rub the mint-green walls to test whether they’re scratch-and-sniff.
Litestars lightens up diner's diets with nutritionally balanced, functional foods prepared fast and fresh on-site each day. Friendly counter service greets eaters hooked on health with a menu that won't weigh down tummy tanks. Included are delectables such as ratatouille tartlets ($4.25), gluten-free soybean chicken salads ($2.05 per 1/4 pound; $7.10 entree), and a variety of soupdrinks served in 12-, 16-, and 20-ounce cups—the Fizzly tickles tonsils with red beets ($2.95–$4.95), while the Funshine flavors taste buds with butternut squash and sweet apples ($3.10–$5.15). Breakfasters can break a fast with the juice of freshly wrung-out oranges ($3.95–$4.95), cold and hot whole grain cereal sprinkled with wheat germ or flaxseed ($2.45–$3.45), or an oat bran flaxseed banana muffin ($1.85). Many of Litestars' items feature the flavors of local products, such as the bison tartlet prepared with meat raised in Maryland at Gunpowder Ranch ($5.30).
For the Hoang family, opening Pho 14 was a dream come true. Owner Tommy was inspired by his mother, Nga, who grew up in a small town in Vietnam, where she became well-known for her culinary skill, especially with vegetarian dishes. She and her husband hoped to one day open a family restaurant where she could share her talents with others, but their dream was dashed when he was taken prisoner at the end of the Vietnam War. By the time the couple was reunited more than four years later, their plans to open a restaurant had become a distant memory. Today, Nga's passion for cooking has been reignited at Pho 14, where diners feast on authentic Vietnamese dishes inspired by her recipes. There are steaming bowls of pho, of course, brimming with tender rice noodles and garnished with bean sprouts, hot peppers, and fresh basil leaves. Banh xeo (Vietnamese crepes) are rolled up with shrimp and green onions and served with a homemade fish sauce, while five types of spring rolls help get meals off to a delicious start.
Levante’s derives its name from Levantine, the term that refers to the easternmost swath of the Mediterranean region, which includes coastal cities across Turkey, Greece, Lebanon, Syria, and Israel. The bistro-style menu reflects this name by featuring flavors and recipes from each of these distinctive yet regionally bound cultures. A wood-fired oven dominates the open kitchen, charcoal grilling veal cutlets, chicken skewers, and eggplant as the chefs load plates with freshly baked scraps of pita and flatbreads. Even the dining room's color scheme echoes the Mediterranean theme with its deep blues and stark whites, mimicking the vista of a sun-bleached village beside the sea.