The chefs at Nick's Pizza and Gelato hand toss each of the restaurant's Brooklyn-style pizzas, which crown a menu that includes pastas, paninis, and calzones. They also scoop out gelato for dessert or to help guests celebrate a special occasion, such as opening their own ice-cream parlor. This mix of hot and cold treats is available seven days a week, whether you'd like to measure a meat lover's pizza's meatiness in the shop or dine on homemade garlic bread and lasagna at home.
For more than 25 years, Sudie's has entertained taste receptors seven days a week with Southern home cooking for lunch and dinner. Both menus sprinkle themselves with individuality, but you'll mostly find succulent selections of golden-battered cuisine. Tantalize your watering chops by destroying starters such as the fried green tomatoes ($4.99) and Texas toothpicks, crispy fried slices of jalapeños and onions ($4.99). Once your pre-meal ordeal is complete, move on to Sudie's assortment of seafood, steakfood, and chickenfood. Make the world your waterway with Sudie's catfish connection, boasting an endless supply of all-you-can-eat catfish ($15–$16) served "Sudie's way," with hush puppies, coleslaw, pinto beans, and fries. If you can't eat all you can eat, try a hearty yet hopeful amount of catfish (two 5- to 7-ounce fillets with choice of two sides) in one of three styles: lemon pepper, broiled Cajun, or blackened ($12–$14, flavors vary by location). If hunger has hampered your decision-making skills, opt for the seafood platter ($19–$20), which boasts two catfish fillets, four oysters, four scallops, four fried shrimp, four boiled shrimp, four enthusiastic fist pumps, and one stuffed crab. Sudie's also serves salads, soups, chicken, steak, and the bashfully indecisive chicken-fried steak.
Center Court Pizza & Brew ramps up the classic combo of pizza, beer, and sports thanks to daily made pizza dough, craft beers from across the country, and television screens abuzz with the big game. Sports and pizza collide atop the touchdown pizza, with pepperoni, sausage, Canadian bacon, and a slew of crisp vegetables, a pie that begs for a pint from Rogue Ales or St. Arnold Brewing Company. Pizzas are the centerpieces here, but robust plates of pastas, wings slathered in sauces and dry rubs, and bread-splitting subs round out the menu. End the game with a homemade dessert that adds sweetness to a bitter loss better than an eviction notice sealed with a kiss.
Tuscany Bistro is the culinary brainchild of Sandra Howren and Pili Arnao, who set out to create a place to share their made-from-scratch Italian specialties with others. Their passion and expertise is on display in more conventional Italian dishes such as spaghetti bolognese and ravioli stuffed with spinach and cheese, as well as creative fare including blue-cheese-citrus chicken drizzled with a balsamic red-wine reduction and served over herbed rice and saut?ed veggies. Desserts such as the popular tres leches cake round out meals in a dining room that's quiet enough for friendly conversation or practicing bird calls.