Fat Boys Pizza was born at an intersection of two dreams: to create authentic, quality Italian pies with the speed and delivery of chain restaurants. And on pizzas, the restaurant delivers: pies come topped with classics such as pepperoni or sausage. There is even a cheese pizza, the Gut Buster, that spans 28 inches and carries more than 8 pounds of flavor, feeding 10 to 15 adults or one Ninja Turtle. But pizzas aren’t all the eatery dishes out—13 hot and cold sub sandwiches present ingredients like salami, turkey, and bacon, while baked spaghetti and chicken parmesan pair up with salads and garlic bread.
Overhearing such words as kamikaze, sonic boom, and bomber, you might think you’re on an Air Force base instead of in a chicken restaurant. But these are the names of Wild Wings ‘N Things’ wings, slathered in 10 zesty incarnations of sauce so named for their respective abilities to send taste buds soaring. The franchise has spent the last several years cropping up across Colorado and Mississippi like hot-sauce dollops on a crisp white napkin, with its Fort Carson location serving up bone-in and boneless wings in baskets of up to 100 pieces.
As patrons lounge amid the dining room's Tabasco-red walls, chefs in the kitchen construct buffalo and teriyaki sandwiches to pair with comfort foods such as okra, fried pickles, and deep-fried recliners. After two-handing a chili-smothered slopper burger, diners can question the counter person about the weekly offerings of NFL Sunday Ticket viewable on the eatery's many flat-screen TVs.
Meat is the primary item on the menu at Flatiron's American Bar & Grill. Blank-angus steak comes in three cuts—the signature Flatiron, the rib eye, and the New York strip—and shares a plate with a choice of veggies and potato. Orders of chicken wings, whether coated in spicy buffalo sauce or honey-chipotle glaze, weigh in at one pound, making for a hefty appetizer or a delicious paperweight. Although it's technically meat-free, the three-cheese mac-n-cheese comes with a “robust bread-crumb crown” and benefits from the addition of shredded spiced chicken, according to food critic Nathaniel Glen of The Gazette. On a daily basis, the restaurant’s chefs inspect each meat shipment to ensure top-notch quality and freshness.
Borriello Brothers Pizza didn't just copy New York-style pizza?they imported it. Owned by New York natives, the pizza joint pays tribute to the city's staple, craftting their pizzas with attention to detail. Their sauce comes from California tomatoes, they only use 100% real whole milk mozzarella cheese, and they layer their pizzas with sausage made from prime cuts of pork. The result is a pie that grew out of original New York recipes, just as the city's skyscrapers sprout from cracks in the sidewalks. In addition to traditional NY-style pizzas, they serve Sicilian crust pizzas, and feature signature pies with toppings such as Genoa salami, sliced steak, and baked ziti. The menu also incorporates calzones, pastas, and other Italian specialties.
Though they established Mollica's Italian Market & Deli in 1987, Dom, Toni, and Jerry Mollica rely on recipes that date back much further, to a time before Julia Child invented cooking. After emigrating from the Italian city of Pescara in the 1800s, Tony DeAngelis—the father of Toni and grandfather of Jerry—devised his own recipe for sausage, which he later passed down to Toni and Jerry.
Each day at Mollica's, this same sausage still finds its way, unadulterated, onto the buns of sandwiches and doughy bases of thin-crust pizzas. Mollica's kitchen staff also stacks Italian rolls with cured meats and cheeses, crafts rustic lasagna and manicotti, and builds pizzas and calzones with ingredients such as artichoke hearts, sun-dried tomatoes, and pesto.
Most of the offerings at George's Gyros And Burgers rest between pieces of bread, from gyros sandwiched between 7-inch pitas to burgers on top of sesame seed buns. The kitchen also cooks up deep fries pickles, and borrows from Greek cuisine when making the cheeseburgeropoluous?two grilled patties served with tzaziki and feta cheese.