Inside the wood-fired oven at Alfonso's Family Trattoria Pizza and Restaurant, mozzarella bubbles atop more than 21 gourmet red and white pizzas. Everything from cheesesteak fixings to homemade ragu crowns those pies, and more than 15 toppings, including hot peppers and bacon, flavor customizable pizzas. Alfonso’s balances its extensive pizza selection with more than 15 regular or whole-wheat pasta dishes tossed with ingredients such as imported parmesan. The BYOB eatery rounds out its menu with other Italian favorites, such as veal piccata, and pizzeria staples, including orders of up to 96 buffalo wings.
According to the cooks at Bollywood Tadka, Indian food's rich flavors can be boiled down to one thing: the spices. Whether roasted, fried, or ground into a paste, spices add striking and subtle zest to dishes made with fresh ingredients (never canned meats or veggies). On the hotter end of the spectrum, spices contribute the fiery flavors to goat vindaloo and the kick to an almond sauce that smothers marinated lamb pasanda. More understated notes abound in dishes such as housemade cottage cheese roasted in the kitchen's tandoori oven and boneless fish simmered in a creamy butter sauce. To complement their mains, Bollywood Tadka's cooks craft all their Indian breads, including roti and chili naan, entirely from scratch.
The pizza slingers at Papa John's toss each doughy discus by hand, and top their signature sauce with decadent mozzarella, fresh vegetables, and quality meats. Pie Picassos design two pies with up to two toppings each, and can commission a portrait of baby portobello mushrooms and spicy italian sausage posing against a backdrop of chewy crust or forge a blend of three cheeses smattered with crispy bacon. Tongues tiring of pizza's circular logic can take between-bite breaks with a side of breadsticks or parmesan-garlic breadsticks. A splashy two-liter beverage keeps taste buds on their toes. Order online to arrange a pickup or delivery, or visit a Papa John's location to dine right where the cheese sticks are harvested.
Within La Tavola's butter-hued walls, decorative partitions and flowing red curtains subdivide the dining room. Amid these stately accents, owners Jill and Steve Sullivan present an elegant menu of contemporary Italian fare. Chicken and seafood arrive pan-seared or roasted with basil pesto and lemon-caper butter, whereas gamey meats such as rabbit complement traditional spiral and straight pastas. Diners may also requisition the sconce-laden space for private parties of up to 150 guests or 300 acrobats willing to stand atop one another's shoulders.
Aside from about 20 grams of protein, what do ahi tuna and steak have in common? They’re both black stone items on the menu at The Cambridge Inn. Diners get to step into the role of chef and cook the thick cuts tableside over heated black stones themselves. That experience anchors a staggering menu of new american eats that covers a wide swath of the culinary landscape, from steaks, burgers, and ribs to veal saltimbocca layered with prosciutto and mozzarella. Paired with sandwiches, salads, and more than 20 appetizers, the almost-steakhouse food is served in smaller lunch portions. It’s also incorporated into the Friday night all-you-can-eat prime rib buffet, and the Sunday champagne brunch, complete with an omelet station and a Virginia ham carving station, which is just like any other ham-carving station, only the chef dresses like Edgar Allan Poe.