The cooks at Cinelli's Italian Restaurant and Pizzeria craft New York-inspired classic and modern Italian entrees, including tilapia encrusted with crabmeat, filet gorgonzola, tortellaci—a homemade beef and veal dumpling—in a wild-mushroom ragout with truffle oil, and a goat-cheese-stuffed portobello mushroom topped with arugula, fire-roasted peppers, and balsamic reduction. Their success has allowed them to spread across multiple locations, each of which also serves New-York-style pizza.
Mike Cozzolino and his crew deliver Sicilian and New York-style pizzas crafted from homemade dough. They top this dough with house sauce and 25 ingredients, including pepperoni, chicken, ricotta cheese, anchovies, and basil flakes. Besides crafting pizza, they also boil pots of spaghetti noodles and bake a blend of ziti, homemade marinara sauce, and gooey cheese. In the casual dining area, black-and-white checkered flooring and golden-hued walls surround diners as they root for their favorite infomercials playing on a flat-screen TV.
Instead of rubbing elbows with strangers, diners at Hibachi Xpress enjoy all the speed and flavor of communal hibachi cooking from the comfort of private tables. The locally owned and operated restaurant's expert chefs create high-quality, made-to-order hibachi cuisine and sushi sans showboating, thrusting their savory creations into the spotlight all on their own. Hibachi entrees such as the chicken and mixed vegetables are cooked with teriyaki sauce, fried or white rice, and zucchini and onions ($7.75), and tempura dishes such as the shrimp and vegetables take a dip into the hot-oil hot tub ($8).
The Back 9 Pub never takes a day off. Literally. It is open every day of the year, ensuring pub-goers enjoy ice-cold beers, pub eats, and the eight high-definition TVs lining the space even when the rest of the world is busy dealing with a Clifford the Big Red Dog–sized—and shaped—meteor. Bartenders pour out microbrews and pints of draft, local craft, and seasonal beers as well as jager and kamikaze shots. Since new management took over the pub, its menu has been given a face-lift. Angus-beef burgers topped with sautéed mushrooms, bacon, and onion rings; 12 types of sandwiches; and the Back 9's signature hot wings slathered in teriyaki, Cajun dry rub, and fire hot sauces put the food on par with the drinks. Saturday night karaoke and Tuesday night trivia make participatory entertainment the third main draw of this always-open watering hole.
Though you may not find founders Linda Wolf and Julie Reid rolling sandwiches at Roly Poly, the duo nonetheless man everything behind the scenes. Prior to founding the sandwich-wrap chain in 1996, Wolf had decades of sandwich artistry under her belt, and Reid had entrepreneurial acumen as a business and finance major. Wolf and Reid attribute the success of their venture—which now includes 125 franchises in 24 states—to the philosophy behind it: Taste matters. In keeping with this belief, the two continually add gourmet ingredients to their deli-style menu. By stocking pantries with items such as brie cheese, sundried tomatoes, and mango chutney, Wolf and Reid ensure that every wrap, salad, and soup tastes great and nourishes the body.
Orange Leaf Frozen Yogurt locations have a consistently upbeat ambience, from the bright colors that are the signature of their decor to the friendly staff that oversees dessert dispensing. But it’s the guests that take charge of their desserts and completely customize their frozen yogurt. They pick first from a rotation of made-daily 16 flavors, including gluten-free, fat-free, dairy-free and no-sugar-added options, that range from decadent wedding cake and white-chocolate raspberry to tart pomegranate and mango. Once swirled into a cup, the yogurt acts as a canvas for the array of toppings that includes blackberries, fruity pebbles, Reese’s Cups, or kiwi.