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.
Building on a tradition of Southern-style barbecuing, Bub-Ba-Q's vast assemblage of hearty, sauce-kissed cuisine fills the menu with smoky ease. Diners looking to sate wood-fired cravings can start out with a half-rack of barbecue-slathered baby-back ribs ($13.95). Sample a duo of meaty delights with the combo plates, such as chopped pork and chicken ($10.75), which is served with bread and a choice of two sides selected from an exhaustive list including baked beans, fries, mac 'n' cheese, corn fritters, fried okra, and more. Bub-Ba-Q also slings sandwiches, sliders, burgers, and a daily selection of cakes, pies, and cobblers, perfect for filling a basket for a complete, impromptu picnic.
Cheeseburger Bobby’s serves gourmet burgers, fries, and rich frozen custard in a family-friendly atmosphere. Its hamburgers, like all the best American Idol contestants, are fresh, never frozen, and prepared by hand. Bobby’s classic cheeseburgers ($3.99) are always cooked to order. Select your hamburger’s make and model, and then truss it up at the condiment bar, choosing from a variety of fresh veggies. The crispy and crunchy french fries are fresh-cut from Idaho’s finest twice each day. This cabin of comestibles expands potential meatsperiences with options such as the Bobby's BBQ chicken sandwich ($5.39) or jumbo beef hot dog ($2.99). Herbivores can enjoy veggie burgers ($4.89) with fries ($2.39) or onion rings ($2.69).
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.