Mizu delights diners with the flavors of Japanese, Chinese, and Thai cuisine, but it stakes its reputation on the succulence of its sushi. The eatery’s chefs prepare specialty sushi concoctions, such as the dragon roll's shrimp tempura and cucumber topped with eel, avocado, spicy mayo, and eel sauce. Hibachi chefs juggle meats and veggies while reenacting the entirety of Grease to entertain diners, then sear hibachi steak to serve aside a ginger salad, a shrimp appetizer, or hibachi vegetables and rice.
When customizing a frozen dessert with toppings, many people reach for chocolate chips, sprinkles, or a barrel of whipped cream. Swirlin Twirlin has those classic add-ons in spades—but its toppings selection ventures into unexpectedly gourmet territory, as well. Pomegranates dipped in dark chocolate, bites of cheesecake, and Andes mints join the lineup alongside chilled blackberries, mangos, and watermelon. All of the fresh fruit and crumbled candies are cut daily, and taste-tested by the staff themselves before being added to the bar, which offers more than 50 topping choices.
These add-ons require a foundation, of course. Swirlin Twirlin houses a wall of self-serve machines that fill cups with frozen yogurt in a variety of low-fat, non-fat, and non-dairy flavors. The sweet spirals range from original tart to red velvet, and contain probiotics that aid the "friendly" bacteria that already exist in the digestive system. There are even no-sugar-added flavors, including mango and chocolate, which offer delicious bites without the addition of sucrose.
When customers chat about Sidelines Grille, “boring” is not a word that comes up. That’s because along with offering a giant menu of bar-friendly eats, the bar hosts a variety of live acts and games. Throughout the week, visitors can check out a variety of events, including trivia, open mic, poker tournaments, and “What number am I thinking of?” tournaments. The menu excites as well with award-winning buffalo wings, chili-draped nachos, and half-pound char-grilled burgers.
The of Taste of Italy's legacy began 25 years ago, when proprietor Giancarlo "JC" Schiano Di Cola began to study the culinary traditions of his family in his native Napoli. At age 13, he moved stateside, where he learned under the watchful eye of his father, Giovanni, who once worked in the kitchens of the Brooklyn restaurant circuit, including his own restaurant. After proving his skill through 20 years of cooking experience and successfully untying a Gordian knot of spaghetti noodles, JC opened the first Taste of Italy Pizza location in August 2004, with a second location in Canton coming seven years late.
With the use of his father's classic New York recipes, the Canton location blossomed into a bastion of old world culinary tradition. He now feeds the hungry masses at both locations with mouth-watering New York? and Sicilian-style pizzas, as well as traditional Italian pasta dishes. Plates of homemade lasagna, hearty gnocchi bolognese, and creamy tortellini alla panna share table space with fresh caprese and antipasto. In the kitchen, vats of from-scratch marinara sauce simmer on the burners while the dining room hums with a jovial buzz of casual dining. In addition to treating visitors to meals of authentic Italian and familiar American cuisine, Taste of Italy provisions banquets and celebrations with bountiful catered trays of salad and pasta as well as special meals for any occasion.
Pie slingers at Romeo’s New York Pizza twirl their ‘za from scratch, piling dough made in-house with red sauce and toppings such as garlic, ground beef, meatballs, and sundried tomatoes. The cozy neighborhood joint has purveyed New York–style pizza since 1945, when delivery boys first started using hovercrafts. Its unfussy menu includes hearty appetizers such as cheese bread or fried ravioli, alongside healthy salads in vegetarian or meaty iterations. Those who opt not to build their own pies can go in for one of three chef-crafted incarnations—margherita, spinach and mushroom, or vegetarian, sold by the slice or in 12-inch or 16-inch rounds.