Zucca was founded by a trio of forlorn New York natives who longed for a taste of a thin, crispy-crusted, Staten Island–style pie. The results are presented on a menu dense with Italian delights. Starters such as crispy fried risotto and mozzarella balls ($7) and fresh bruschetta ($6.25) make satisfying meal bases for the award-winning pizzas. Pies are offered in two sizes—personal portions ($8+) or 18" discs ($13+)—and come customizable with more than 25 toppings, including bacon ($2), eggplant ($2), and roasted red peppers ($3). Specialty pies such as the expo-winning victory pie ($19 for 18" pie), a Margherita pizza with parsley sausage, mushrooms, and shaved parmesan, will tame topping negotiations, while hand-held calzones ($7–$9) and the extensive selection of popular pasta dishes ($10–$15) and entrees ($13–$21) are sure to delight.
The Square Pub's burger builders hand-pack 100% Angus beef patties to buttress a menu of gourmet hamburgers and other upscale pub fare. Build-your-own burgers ($7.75+) allow amateur aliment architects to inform flavors by utilizing any combination of toppings, including caramelized onions, guacamole, and fried eggs, good for blurring the lines between dinner and breakfast for dinner. Chef-designed offerings, such as a spicy green-chile cheeseburger ($8.75) or a veggie burger bedecked in cool guacamole and sour cream ($7.75), enable decision-adverse diners to squelch hunger pains in peace. Each meatwich also teams up with tasty sides such as sweet-potato tater tots, savory black-eyed peas, and time-tested french fries to double-team taste buds.
Today's Groupon to Eddie's Attic gets you $25 worth of succulent small plates, burgers, and beer for $12 at the popular rooftop-grill component of this renowned music venue. Hit up the rooftop to grab dinner and drinks before slipping into the listening room for a show (Eddie's has featured many big acts, including the Indigo Girls, India.Arie, and the Black Crowes) or gather with your fellow groupies to gush about your favorite chords (E-minor is so 1993). Though your Groupon is not valid toward concert tickets, you don't have to go to a show to enjoy food, drinks, and harmonious conversation with friends beneath the stars. Follow @Groupon_Says on Twitter.
Mac McGee provides an impressive whiskey selection brimming with rich amber liquids, including Jameson Gold, the limestone-filtered Bulleit bourbon from Kentucky, and the mature, oaky Glenlivet 18-year-old scotch. Today's deal grants each taster a flight of three whiskeys: one Irish, Finian's; one scotch, Tamdhu; and one bourbon, Old Forester. Servers are equipped with extensive noggin stock of whiskey expertise, making recommendations based on each spirit's taste, distinct character, and charming sense of self-deprecating humor.
Mojo Pizza N' Pub has topped its signature New York-style sesame crust with house-made sauce since 1998. Each pizza is baked on a pizza stone, including the Muffaletta with pepperoni, smoked ham, olives, and pepperoncinis, and the Mardi Gras, which tosses smoked bacon, Italian sausage, peppers, mushrooms, and onions around the necks of enthusiastic onlookers. In addition to pizza, Mojo creates eight salads, such as Greek and chicken Caesar, douses chicken wings with teriyaki sauce, and assembles beef lasagna in house. Beers from 13 rotating taps join wine and cocktails behind the bar, whose libations complement slices both indoors and on the outdoor dog-friendly patio. Mojo Pizza N' Pub hosts trivia nights on Wednesdays and Thursdays, and plugs in an array of video games to entertain younger diners.
Using chisels, electric chainsaws, and hand cracking techniques, mixologist Julian Goglia and his team complete what Jezebel magazine calls an “awe-inspiring ice program” to extract extra-large cubes from gigantic blocks. From behind his pinewood bar, mixologists incorporates those meticulously shaped cubes into classic and signature cocktails—from old fashioneds to moscow mules—crafted with top-shelf spirits and housemade syrups, sodas, and tinctures. To complement these libations, Executive Chef Mike Blydenstein uses locally sourced ingredients to create Southern comfort food and reinterpreted regional cuisine from scratch. Their classic-meets-modern dishes include cornmeal-crusted oysters with house slaw and crunchy buttermilk chicken with fingerling-potato hash.