CiCi’s Pizza combines the variety of a buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese. The buffet is stocked with a plethora of fresh pastas, as well as signature salads with the option to put tossing talents to the test at the salad bar. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
The wines come in reds, whites, glasses, and bottles. The prosciutto, which complements the wine, comes from outside the United States. And an outdoor patio means no one has to drink their wine or eat their prosciutto inside, unless they’d like to look at vino-themed artwork or keep their feet firmly planted in plush carpet. The staff cooks chicken or veal marsala, as well as a number of inventive pizzas, Italian flatbreads, and pasta smothered in ricotta, mozzarella, and parmigiana cheese or drenched in housemade marinara sauce. Bella Tuscany Ristorante Italiano has a Sunday brunch, and the staff can accommodate customers’ every need by offering delivery, catering, and carryout.
Diners having trouble deciding which risotto on Rialto Ristorante?s menu they should try need not fear nor spend hours drawing up a PowerPoint of pros and cons.That?s because the chefs here have created a risotto flight that offers a generous taste of each of their three decadent, slow-simmered rice dishes?seafood risotto, chorizo-asparagus risotto, and mushroom-ricotta risotto with truffle oil. Their menu also includes Italian and Mediterranean classics such as pastas, steaks, and pan-seared fish, in addition to pizzas, flatbreads,and shareable appetizers. Bartenders behind the red diamond bar in the center of the restaurant pour wines and an array of classy cocktails to complement the elegant eats coming out of the kitchen.
During the 1980s, bars in Japan began serving aromatic cocktails that would clear the mind, leave recipients refreshed and energized, and were safe for consumption by children. This tradition continues at 02 Breathe, where patrons safely fill lungs with four to five times the amount of pure oxygen found in air, the vapor comingling with a choice of 19 fragrances. Using technology developed by NASA, nonmedical oxygen concentrators filter gasses such as argon and nitrogen from the air, isolating the life-giving molecule to about a 90% purity level. Fragrance blends, such as balancing earl grey or soothing sugar cookie, are borne into sinuses via water molecules, so they are safe for ingestion and for mixing with oxygen. Given that the 02 crew's libations are as light as the air we all walk on, their sleek black bar topped with rainbow vials can be easily transported to locations ranging from sporting events to birthday parties.
It was a stifling, sultry day in Houma, Louisiana, when Dave (aka "Seprock") tasted his first snoball—a New Orleans–style frozen treat of soft shaved ice drenched in sweet syrup. Dazzled by its delicate texture and rich flavor, Dave became determined to bring the treat back to his hometown. With his wife's blessing, he eventually opened his own snoball shop in a cheerful plaza in Hunter's Creek. Today, Seprock’s Snow is a kaleidoscope of color. Bright walls surround vibrantly decorated tables, and servers adorn icy snoballs with a rainbow of fruity syrups. Dave and his staff also stuff their treats full of creamy ice cream to add an extra dimension of goodness and help patrons sneak dairy past airport security. For colder days, they supplement their frozen treats and wash customers' tongues clean of their red, blue, and green color with steaming coffee, hot cocoa, and apple cider.