No More 'To Go' is the product of more than a decade's worth of meal planning by busy mom Stacey. She's taken her family's favorite healthy dinners and compiled them into an easily shareable format, complete with shopping lists and tips on how to make each dish vegetarian, gluten-free, or suitable for astronauts. Stacey believes in the benefits of gathering around the dinner table each evening, citing the higher nutritional value of home-cooked eats when compared with that of fast food, as well as the opportunity to bond with kids and instill in them fancy table manners.
Continuing the Italian tradition of pizza al taglio (pizza by the slice), Pizzeria Venti hand-tosses a handful of oven-baked, circular pies teeming with trans-fat-free toppings. Like a repertory theater, Venti's homespun crust acts as a stage for more than 20 pizza performances. The pillowy crusts are pedestals for varieties such as house-made italian sausage, seasoned with fennel, fresh basil, and herbs ($3.50 for a slice) or chicken vesuvio which touts a roasted breast of chicken, mushrooms, black olives and garlic ($4.75 per slice). Though pizza prevails as Venti's main attraction, the menu is also stocked with baked pastas ($6.50+), salads ($6+), and soups ($3+) to create a culinary lineup that is more well-rounded than a reconstructed Humpty Dumpty.
Romano's Bakery fills the void left by calorically balanced salads with built-from-scratch cakes and cheesecakes, as well as a score of delectable mini desserts. The bakery's treat-forging lords and ladies craft vibrant postmeal nibbleables that emanate breathtaking beauty, like rainbow-hued smoke signals. Standard cakes ($35–$37 for 9" round or 8" square, includes writing; additional design extra) can be customized to birthday boys’ or girls’ tastes with 55 classic and premium flavors, such as wedding white, cappuccino, pink champagne, and thin mint. Romano's also offers gluten-free and vegan cake options.
In the Oscar-winning movie Forrest Gump, one of the title character's best pals, Bubba, lists more than 20 ways one can cook shrimp. Though the chefs at Fish Bone Grill—which is now celebrating 30 years in business—don’t cover them all, they come pretty close. The Fish Bone team tends to stick to a few staples—crab legs, catfish, and oysters in addition to shrimp—but there’s hardly a lack of variety on their menu. Patrons can order the fresh seafood in any number of ways, including golden fried, blackened, sautéed in a New Orleans–style stir-fry, mixed in an étouffée, or hidden inside a piñata. The chefs also incorporate additional fresh seafood, such as salmon, mahi-mahi, tilapia, sea scallops, and alaskan snow-crab legs into a few of their specialties, and they even throw in a few land-faring meals such as chicken-breast sandwiches and chicken tenders. Regardless of your order, the portions are always generous, encouraging you to grab a beer and stick around to enjoy the fun, vibrant atmosphere of this modern throwback to an old oyster bar.
Don’t let it’s reputation as a take-out restaurant deceive you into thinking Cigarz Bona Pizza is fast food. Everything here is prepared fresh each day—from the Mediterranean specialties to the calzones and pizzas. Chefs mash up chickpeas, garlic, tahini sauce, and lemon to make hummus and fire up curry-seasoned chicken to make kabobs. As for their pizzas, they include any number of fresh toppings, such as feta and ricotta cheese, meatballs, and capers. They also come pre-loaded in 14 specialty pies that, like a half-licked lollipop found in a time capsule, boast a tried-and-tasty flavor.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop?then called Pete's Subway?proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway restaurants number over 34,000 around the world?almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway's website also facilitates health-conscious eating by listing each item's nutrition information and fastest mile time online.