To reach their table at Spaghetti Warehouse, guests commonly have to step through two doors: the front door of the restaurant and the door of the antique trolley parked inside. Since its inception in 1972, the Italian eatery has merged the functions of kitchen and museum. Artifacts such as grandfather clocks, factory flywheels, and circus billboards surround diners as they delve into signature plates of 15-Layer Lasagna or hand-rolled meatballs. Apart from the items they've amassed, each of the buildings also has a particular history, from the one-time ice-manufacturing plant in Columbus to Memphis's Civil War munitions depot. Given their storied pasts, it's no surprise that several of these venues house their own ghosts—at Houston's warehouse, for example, elevator lights have been known to flicker, objects are mysteriously found in new locations, and a lady in a white gown is said to roam the restaurant.
Yet the main attraction of the place is the delicious food. Like any great Italian meal, made-from-scratch dishes are created from family recipes passed down for generations via email. Guests devour the perfectly al dente pasta, crispy calamari, bottomless soups, and 12-layer chocolate cakes while dining with family and friends. It’s that feeling of togetherness that people love about Spaghetti Warehouse, a feeling that is only enhanced when the drinks start flowing and the air is punctuated by the sounds of laughter as kids play retro games, such as The Claw prize-grabbing machine.
Bellyfire caters to businesses, large-scale events, and busy families that don't have time to prepare homemade meals during the week. Bellyfire’s gourmand gang slaves over hot stoves to churn out culinary creations such as grilled salmon on bowtie pasta with a strawberry, red onion, and romaine salad; and sweet-and-sour pot roast with root vegetables and green-bean-tomato salad. Each meal consists of a palate-prepping salad and a hearty entree with two sides. In order to eliminate the drudgery of dish cleaning, all dinners come in disposable containers, which can be thrown out or fashioned into miniature toboggans for toy-poodle dogsled teams. Bellyfire can deliver meals hot and ready for immediate feasting or cold for storing and reheating.
Overseen by classically trained chef Jenn DiSanto, Fresco's busy kitchen churns out fresh, made-from-scratch meals for people with little time to cook. Clients can view the weekly menu online before calling ahead to place their order or stopping into the storefront to mime their favorite foods. Dine on Mediterranean chicken, sautéed with shallots, olives, and white wine and served with orzo (a value of $15 for single servings or $50 for family size), or opt for the vegetarian pasta alla Norma (a value of $13 for single servings or $45 for family size). Locally produced ingredients are used when possible, and simple reheating instructions come with the meals, so no Kelvin-to-Fahrenheit conversions are necessary.
Since 1983, the deli wunderkinds at Current Cuisine have been crafting fresh sandwiches, salads, and breads while maintaining a high standard of customer service. The menu's breakfast bites, such as a sandwich constructed from local eggs and sausages ($2.99), occupy hands and mouths in the morning with an activity other than yawning. Lunch and dinner sustenance comes by the fistful in the form of overstuffed sandwiches that include the turkey provolone or the veggie with house-made hummus, local sprouts, red peppers, and cucumbers on focaccia ($4.99 each). In addition, the deli stocks its shelves with international groceries and delivers vitamins and minerals by the pound through a diverse selection of salads, such as chicken salad with red grapes and almonds ($6.99/lb.), spring marinated veggies ($5.49/lb.), and curried tofu salad ($6.99/lb.). Current Cuisine’s ovens also pop with fresh breads, otherworldly pastries, and flaky jack-in-the-boxes.
After years of honing his culinary craft at restaurants, feeding droves of people with catering companies, and engineering his own line of sauces and seasoning blends, Chef Jason Perkins brings his bistro fare to various locations around the city with his food truck, Eat! Mobile Dining. The bistro on wheels enlivens quick workday lunch breaks with eclectic fare, such as fruit and cheese plates, pasta, pan-seared jumbo scallops, and grilled-paneer sandwiches, made from fresh, seasonal ingredients. Eat!'s blue and white truck zips to catered meetings with custom menus or scopes out busy streets, looking for hungry passersby and carriage horses to feed. Perkins also offers a personal-chef service, sating appetites with his usual fare or preparing meals and hosting cooking classes in clients' homes.