At Vietnam Bistro, chefs draw from French and Vietnamese cooking techniques to assemble fresh, nutritious appetizers and entrees. For the restaurant's signature Pho Pasteur dish, homemade beef stock simmers upon stovetops for hours before gracing bowls of basil leaf, rice noodles, bean sprouts, and the customer's choice of meat. The restaurant's commitment to freshness extends to its drink selection, where juices and purees eschew artificial flavors and fruit-scented crayons in favor of fresh produce.
Since 1994, Wingstop's franchise locations—more than 600 currently operating or in the works—have cooked up and served more than 2 billion wings, and amassed a considerable following. Whether regular or boneless, these modern-day game-day staples come in one of the shop's 10 signature flavors: Louisiana rub and hickory-smoked barbecue have a classic spicy kick, whereas tanginess prevails in the lemon pepper, Hawaiian, and teriyaki. Because the wings are always made to order, they derive their heat from their seasonings and their recent stay inside the fryer, rather than from heat lamps or tiny, individual Snuggies. The same amount of care goes into the Wingstop's housemade sides, which range from fries that are cut daily at each shop to the bourbon baked beans. Even the honey mustard, blue cheese, and ranch dipping sauces are mixed onsite.
A gondolier stands upright on a boat, pushing his oar through the rippling Venetian current. At his back, the sprawling façades of Italian buildings can be seen––tall arched porticos, rustic columns, and graffiti that proclaims, "Romulus wuz here." This scene characterizes Picassos’ glossy to-go menu, echoing the restaurant's emphasis on traditional Italian dishes. Here, deep-dish and thin-crust pizzas leave the oven with scattered features of pepperoni, mushrooms, and fresh-cut green peppers. The menu also offers many non-pie offerings, which range from half-pound burgers and spicy wings to housemade baked lasagna smothered in Picassos’ housemade marinara sauce.