A chain pizza restaurant like no other. Unbeatable quality and generosity. 100% pure, fresh, never frozen Wisconsin cheese, highest quality Italian meats and toppings, Local produce in season, and dough made fresh daily, all coming together to create a delectable dining experience.
The day after Thanksgiving marks the start of holiday shopping, the cryogenic refreezing of the Macy's parade floats, and the longest possible time before families once again sit down to Thanksgiving dinner. Entrepreneurs Ryan Napier and Nino Natale wanted to close that gap. Their revolutionary eatery, TGD, fills with the nostalgic aromas of America's favorite meal 365 days a year. In the fast-casual establishment, patrons enjoy platefuls of homestyle turkey, sweet potatoes, and stuffing without spending hours slaving over the stove or sobbing quietly to a rep on the Butterball hotline. But just because their food is quick serve doesn't mean it's unhealthy; the pair is devoted to daily prepared, preservative-free food. Jennifer Mastroianni of CantonRep.com asked, as many patrons do, “Are the mashed potatoes real?” In response, Nino held up a container of freshly peeled potatoes, letting the ingredients speak for themselves.
A few years ago, Clement Liu came to a realization: the quality and authenticity of local Chinese food wasn’t meeting his expectations. So, along with his partner, Yu-Hong Li—who was part of the first generation to open postwar dine-in restaurants in China—Clement took matters into his own hands and opened Li Asian Cuisine.
Both Clement and Yu-Hong boast decades of experience in the Asian-restaurant industry. At Li Asian Cuisine, they augmented their own skills by hiring chefs from numerous Asian backgrounds. That diversity in cooking styles is reflected on the menu, which features regional Chinese cuisine as well as other popular Japanese, Thai, and Mongolian dishes, including sushi and pad thai. Equally pleasing to the eye and palate, those creations are served in a modern but not over-decorated dining room, complete with a full bar and a hibachi-style cooking station.
Dog Daze Gourmet Hot Dogs' founders started out small. During a road trip that happened to wend its way through West Virginia, they stopped for gas and picked up a few chili dogs. They were "perhaps the best chili dog[s] ever," and the unexpected culinary experience inspired them to start researching their own gourmet hot dog restaurant. They wanted their dogs to be the best around, so they started touring the country, sampling chili dogs wherever they went. They also discovered any number of other delicious hot dog preparation methods, many of which appear on the Dog Daze menu. Today, they serve 21 different styles of hot dogs, plus sandwiches and entrees such as pierogies.
CiCi’s Pizza combines the variety of a family-friendly 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, resulting in more than 28 signature pizzas. The buffet is stocked with a plethora of fresh pastas, such as cavatappi noodles with classic marinara or alfredo sauce, as well as fully customizable signature salads. 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.
At Papa Gyros, owners Steve and Kelly Paxos introduce some of their favorite Greek dishes to the masses. A number of these classics are served in shareable portions, including grape leaves stuffed with rice, spanakopita filled with spinach and cheese, and saganaki set aflame at the table. Chefs also drizzle creamy tzatziki sauce atop skewered pieces of steak, crispy falafel, and juicy gyros, as well as any diner's outstretched hands.