CiCi’s Pizza combines the variety of a family-friendly buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese, resulting in more than 28 signature pizzas. The buffet is stocked with a plethora of fresh pastas, such as cavatappi noodles with classic marinara or alfredo sauce, as well as fully customizable signature salads. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
At Papa Gyros, owners Steve and Kelly Paxos introduce some of their favorite Greek dishes to the masses. A number of these classics are served in shareable portions, including grape leaves stuffed with rice, spanakopita filled with spinach and cheese, and saganaki set aflame at the table. Chefs also drizzle creamy tzatziki sauce atop skewered pieces of steak, crispy falafel, and juicy gyros, as well as any diner's outstretched hands.
The foodsmiths as Taggarts Ice Cream Parlor construct a menu loaded with made-from-scratch cuisine and creamy frozen desserts served in an old-fashioned ambience. Silence hunger pangs with an ample array of diner-style sandwiches, such as reubens ($6.65), patty melts ($5), and half-pound angus burgers ($6.85). For dessert, indulge in more than a dozen ice-cream flavors, which can be scooped solo ($1.65–$3.45), mixed into sundaes ($2.65–$4.40), or blended into velvety milkshakes ($3.65–$4.40). The parlor's Bittner blends three-quarter-pounds of vanilla ice cream, homemade chocolate sauce, and roasted pecans into a classic creation ($3.95) popular since the 1930s, when the New Deal established dessert as a meal.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
The New Peter Shears showcases lunch and dinner menus of creative, contemporary cuisine dreamt up by executive chef and gastronomic guru Nathan Mushrush. Awaken a slumbering appetite with an order of goat cheese fritters with red pepper coulis ($10) or barbecue-dusted calamari with cilantro aioli ($10). Fresh seafood dishes simultaneously set senses afloat and anchor the attention of distracted diners. Peter Shears's #1 ahi tuna ($25) displays sweet-and-savory sophistication, dry-rubbed with Madagascar vanilla bean and glazed with black sesame napa slaw. Even heartier entrees maintain their elegance, as proven by protein-packed plates such as rosemary-and-garlic-soaked spring lamb with mint apple jelly ($32) and Japanese bison ($30), a hoisin-grilled sirloin served with sesame-roasted shitakes and a nest of sweet potato. Plentiful pasta is also available, such as fettuccini alfredo ($16) or basil pesto penne ($16).
No need to call ahead before stopping in at Angry Barbeque?the chefs started preparing for your arrival three days ago. That's how long they let their meats bask in zesty marinades, each of which is specific to the meat it seasons: the rib rub differs from the marinade that saturates the chicken, which differs from the ingredients that go into the pulled pork. The meats spend several more hours in the smoker, where they absorb woody, smoky flavors before sealing it all in with a stint on the grill. When they're finally ready, platters of saucy ribs, original barbeque chicken, signature barbeque-fried-baked chicken, and other delectable selections arrive to tables accompanied by classic sides ranging from fresh-cut fries and onion rings to green beans and mac and cheese. Angry Barbeque also adds a smoky element to parties and other social gatherings with catering packages that include the meats of your choice alongside sauce, buns, sides, and a backstory to convince everyone that the host made it all himself.