Though Hamid Parivash has progressively moved farther and farther away from his native Italy, he refuses to stray from the country’s iconic culinary traditions. In 1987, he opened his first Italian restaurant in Austria with his mother and father before eventually moving the eatery to Spain for four years. He then ventured out even further, jumping the Atlantic Ocean to found a new Don Camillo in Texas. Even with this westward momentum, the menu remains firmly grounded in Old World flavors—fresh buffalo mozzarella, hand-rolled manicotti, and homemade meat and pesto sauces remain staple ingredients on the menu. Chef Parivash even still relies on an old-fashioned wood-burning oven to roast hearty entrees and bake pizzas laden with everything from grilled chicken and red onions to diced pancetta and garlic.
The restaurant’s open kitchen allows diners full-on glimpses of the cooks as they use this brick-encased oven to bake meals to order. With its neutral-toned walls, chandelier-like lighting fixtures, and assorted pieces of artwork, the dining room embraces a classical, understated aesthetic. Leafy green potted plants sit atop the room’s half walls of exposed brickwork, adding a verdant splash of color and replenishing the restaurant’s oxygen supply on a weekly basis.
Cupcakes may be in the name, but when it comes to desserts, N V Cupcakes is no one-trick pony. Sure, the bakery whips up fresh batches of buttercream-topped cupcakes every day, but those are only one of the decadent, handcrafted treats on display here. On any given day, you'll also find gourmet brittles, brownie cupcake cups, and marshmallow crispy treats. And then there are the bite-size cake balls and cookie "sammies", the latter of which feature two freshly baked cookies stuffed, as most sandwiches are, with rich buttercream. For special occasions such as weddings or birthdays, the bakers create custom full-size cakes or build cupcake towers that hold dozens of their pint-sized specialties.
Ben & Jerry's came from humble beginnings—in 1978, its eponymous founders served ice cream out of a renovated Burlington gas station, and delivered pints of their now-classic flavors to grocery stores out of the back of Ben's VW Squareback wagon. Today, its myriad shops dispense cups, cones, shakes, and smoothies brimming with a variety of quirky flavors, including Phish Food and Cherry Garcia, named for famous revolutionary Cherry Garcia. The duo is also famous for their social responsibility, which is evident in their community activism and in their use of fair-trade products, such as cage-free eggs and sustainable, growth-hormone-free dairy.
High-backed leather banquettes break up the smoked-salmon red expanse of Sushi Fugu's walls, which are gently illuminated by slender hanging lamps. Artwork peppers the walls, the abstract crimson swirls serving as a pleasant distraction from a meal, unlike an airplane copilot with uptight ideas about when it is appropriate to make a hoagie. Sleek wooden tables serve as a minimalist stage, where the food shines; platters showcase colorful sushi rolls and thin slices of super-white tuna and eel. Meanwhile, hot pan-Asian dishes emerge from the kitchen, where thai spices mingle with kebabs, thick udon noodles simmer in flavorful broths, and soy sauce dapples dumplings.
Village Grill slings hearty plates of Tex-Mex, Italian, and American recipes in a large, contemporary dining space. Recipes inspired by Cozumel and Monterey envelop enchiladas, quesadillas, and chicken breasts in cornhusks, adobo sauce, and pico de gallo. Center-cut pork chops and thick-cut steaks sizzle in skillets with merlot, white wine, and Jack Daniel's sauces before waiters ferry plates to cozy caf? tables amid red, green, and yellow walls dappled with murals and black-and-white photography. Village Grill also caters celebrations with platters of layered fruit or stacks of ribs, and memorable items such as watermelons carved with snappy phrases or annotated translations of War and Peace.
Grill masters at Chasin' Tail BBQ slow-smoke meats kneaded with special seasonings and slathered with a homemade sauce, and they regularly enter their tender treats in barbecue competitions. Diners can gerrymander plates after electing two meats from a trio of candidates that includes slow-cooked pulled pork, beef, or chicken—all drizzled with savory barbecue sauce and body guarded by a hunk of bread. Pairs of sides—with options such as mac 'n' cheese or barbecue baked beans—evoke the down-home comforts of swinging on a back porch and whittling a second back porch out of cornbread. For dessert, peach cobbler or pecan pie shoot down gullets in sweet streaks reminiscent of sugared stars.