The cooks at each of El Parral Mexican Restaurant's locations follow traditional recipes to yield a menu of Mexican fare. Armed with fresh ingredients, they plate tender steak and seafood dishes and reintroduce taste buds to south-of-the-border favorites, such as tortas and burritos. Behind the bar, bartenders concoct signature margaritas and pour them into glasses rimmed with salt, like the eyelids of a sad teenage poet.
Cold Stone's ice cream inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. The ice cream generously welcomes dozens of toppings, as traditional as crumbled cookies and chopped nuts or as quirky as granola and black licorice. Choose your favorite ice cream from among dozens of silky flavors, such as Irish cream and butter pecan. Then make certain no one will try and steal a taste by topping it protectively with brownies, gumballs, and cherry pie filling. Whatever Frankencream you create, it'll be scooped cold off the grill into a freshly made waffle cone or bowl. Cold Stone's ice cream and toppings vary between seasons and location, and they also offer sorbet and an array of lighter toppings such as fruit and honey. Ice-cream creations run between $4 and $6, depending on size.
Parry's ardently flaunts its affinity with New York–style pizzerias, from the Syracuse University memorabilia festooning the walls to its rich, thin-crust pies. Catch the nail-biting season finale of Antique Roadshow on a 42" plasma while enjoying 10 golden buffalo wings ($7.49) or an order of crispy fried mozzarella sticks ($5.99). Individual eaters can sate their singularly hungry belly with a calzone loaded with a trio of cheeses ($6.99) or meats ($8.99), or tackle a sandwich such as the meatball parmesan, carefully propped between a toasted roll ($5.99). Families, competitive eaters, and disgruntled discus throwers may be drawn to the 18" specialty pies, including Parry's combo of pepperoni, sausage, bacon, mushrooms, green peppers, black olives, and red onions ($18.99), or the supremely Big Apple–inspired Lil Avery's pie with a delicate blend of herbs, spices, and parmesan cheese ($15.99). Doughy dishes can also be constructed to individual clients' demands ($11.99+) with toppings such as anchovies, fresh basil, pickles, spicy italian sausage, and more ($0.25–$1 each). A suite of sumptuous wines and frosty suds accompany the zesty eats.
No pizzeria was close enough to deliver pizzas to Lisa Towne?s home. So Lisa did what any pizza-loving person would do: she opened her own pizzeria. As it turns out, other locals were also missing pizza in their lives because the first day her eatery opened, it completely sold out of food by 7 p.m., even though Lisa ordered enough to last an average pizzeria or Paul Bunyon on a diet three days.
Her restaurant continued to grow in popularity due to piping hot Chicago-style pies topped with such ingredients as pesto, sea salt, fresh basil, and housemade meatballs. She also expanded Mama Lisa's Little Italy's menu to include pasta, topped with hearty sauces such as housemade alfredo, and staple breakfast items, such as buttermilk pancakes and housemade biscuits and gravy.
In addition to providing the community with a pizza joint, Lisa often donates gift certificates to her restaurant to local schools and libraries. These reward kids on the honor roll and in reading programs.
Hailing from Guadalajara, A Taste of Mexico's top chef prepares authentic Mexican dishes in an eatery boasting brightly hued walls, a saltwater fish tank, and a patio with sweeping mountain views. Diners can select from the menu's expansive selection of tortilla-wrapped fare, such as a pork-and-avocado burrito ($7.95) or grilled fajita chicken tacos sprinkled with special chipotle mushroom cream sauce ($10.95). Like the stealthiest food critics, house-made 007 enchiladas ($11.75) hide underneath a cloak of guacamole and fajita steak or chicken while at the table. Diners can opt for the house favorite, carne asada ($13.85), or dive into a special platter, such as camarones rancheros—strips of bacon cinching jumbo shrimp at the waist and adorned with ham, pepper jack cheese, and crab cream sauce ($14.95). A Taste of Mexico cures parched pouts with a margarita based on the chef's secret recipe ($9.95), which will only be shared if the imbiber can correctly guess the number between one and Mexico.