Working late-night hours stretching from 1 a.m. to 3 a.m., DP Dough Denver's chefs sling more than 30 different varieties of crisp, topping-stuffed calzones spanning classic, chicken, steak, and veggie categories. Calzones ($6.75) neatly improve upon pizza's distinct lack of sandwich traits with handheld incarnations such as the Roni Zoni, which packs pepperoni, mozzarella, ricotta, and parmesan, or the turkey club, a lunchtime revelry of turkey, bacon, tomatoes, and american cheese. Noshers can bite into the bounty of a calzone with pesto, mozzarella, and tomatoes, or dig into a doughy treasure chest of steak, potatoes, and mozzarella. Fully customizable calzones play canvas to ingredient artists, and house-made chocolate-chip or oatmeal-raisin cookies ($3 for three) serve to hide important antique coasters in plain sight.
Whether ordering a cappuccino, americano, or café au lait, patrons of Caffe Sanora reduce their carbon footprints. The café’s organic beans are Rainforest Alliance–certified, meaning they’ve been procured sustainably and with fair wages to those who produce them. With the café's proprietary roasting method, the beans retain high levels antioxidants, and a portion of the proceeds from coffee sales benefits cancer-prevention research. This social awareness extends to the food as well. The chefs hand-make linguine and cavatelli for pasta dishes including pasta alfredo with housemade meatballs and Italian sausage lasagna, and they use local ingredients whenever possible.
Through his emphasis on sustainability, owner David Boyan's works to create a sense of community at his café, fostering it with a gathering spot more comfortable than a bed of snoozing kittens. Here, guests can play board games, enjoy free wireless Internet, and soak in the sun on the wraparound patio.
Marco's Pizza founder Pasquale "Pat" Giammarco began helping out at his family’s pizzeria when he was just a boy. The eatery provided a taste of home to the Gianmarco clan, who moved to the United States from Italy when Pat was 9 years old. Together with his father, young Pat learned the secrets to creating exceptional pizza sauce: three different types of vine-ripened tomatoes and spices that can only be imported from Italy or the moon.
The perfected sauce recipe continues to guide Pat’s kitchen operations, although these days he has considerably more help. Marco's Pizza has 350 locations in more than half the states as well as in the Bahamas, each store tossing fresh pizza dough daily before sprinkling on a trio of fresh cheeses.
When most people think of Chicago-style pizza, they probably imagine a dense, deep-dish pie weighed down by an inches-thick layer of cheese. But the chefs at Nicolo's Pizza point to a different definition offered up by famed Chicago film critic Roger Ebert. In an interview with Vanity Fair , Ebert estimated that as much as 85 percent of Chicago's pizza is built upon a thin crust, and that what really sets the city's pies apart is the homemade sauces and crusts cooked up by Chicago's abundant Italian population.
That's exactly the type of Chicago-style pizza that Nicolo's has been dishing up for more than 30 years, using recipes born generations ago in Italy. Each thin or hand-rolled crust is made fresh every day, topped with a choice of sauce such as traditional red, alfredo, or garlicky extra virgin olive oil, then baked in an authentic stone-bottom oven. Patrons can choose their own ingredients??which range from artichoke hearts to green chilies??or choose one of the shop's specialties such as Buffalo Pie, a ranch-based pizza topped with chicken, celery, carrots, and mozzarella, or the Besto Pesto with Chicken, featuring chicken, black olives, artichoke hearts, and provolone cheese with a pesto sauce. Beyond the pizza pan, chefs painstakingly assemble layers of fresh noodles, ricotta, and sauce into classic meaty or vegetarian lasagna and slather chicken wings in a variety of sauces, including pomegranate chipotle and thai peanut.
Today's Groupon gets you $40 worth of innovative Mediterranean cuisine for $20 at Olivéa Restaurant. Olivéa's award-winning chefs serve dishes inspired by the cuisines of Spain, Italy, and Southern France in an elegant dining room with black furniture, sultry lighting, and warm earth tones, creating an atmosphere that is the scientifically-proven opposite of underwater bowling.Follow @Groupon_Says on Twitter.
Downing Street Grill's chef's creative endeavors show at this neighborhood joint. Delicious ingredients like cream cheese, jalape?os, onion rings, and green chili make up the namesake burger, as well as house-roasted turkey sandwiches slathered in cranberry mayo, and natural-cut french fries smothered in green chili and cheese. Creativity doesn't stop there. The grill?s mixologist pairs vodka infusions and a secret sangria recipe shared only with customers who know the secret eyebrow raise. Seven televisions line the walls inside the grill, giving customers the chance to sit down, relax, and watch the big game.