Operated by a close-knit band of familial mozzarella landscapers, Gus’s New York Pizza bakes its pizza dough fresh each day and festoons it with more than 20 toppings. Avant-garde eaters can paint an abstract circular self-portrait with bacon, sun-dried tomatoes, or green peppers ($4.59–$12.99/pizza, $1.39¬–$1.89/topping)—or defer to an expertly built specialty pizza, such as the feta-laced greek pie topped with green peppers, black olives, fresh tomatoes, and onions ($16.99/medium, $18.99/large). Sports fans, meanwhile, can nosh on cheese fries with bacon ($3.99) and an oven-baked 8-inch philly steak sub ($6.99) without having to look down and miss a single moment of the nation's perplexingly popular new sport, ball. Otherwise, add a gourmet touch to a mundane hostage negotiation with a plate of lobster ravioli ($8.79). Prices vary at the Kiln Creek, Grafton, and Stoney Creek Lane dinner menus.
Brickhouse Tavern draws inspiration from New York pizzerias and roadside diners in equal measure, compiling a menu of familiar American comfort foods. The eatery demonstrates its commitment to the region by sourcing as much produce from local farmers as possible, supporting growers who embrace organic and eco-friendly practices in particular. These ingredients lend vibrant flavors to the tavern's signature pizzas, which are created using generations-old family recipes as well as a bit of New York flair. With more than 20 toppings available, guests can design personalized pies with anything from meatballs and fresh garlic to salami and jalapeños. Classic pasta dishes also allow the tavern's Italian origins to shine through an otherwise all-American smorgasbord of burgers, wings, and french fries that don't understand the metric system.
The team at Cho's Cleaners Launderers has been waging a battle against spots, stains, and wrinkles for 30 years and counting. At four locations throughout Newport News and Yorktown, the cleanliness connoisseurs deftly efface the tarnished sections from ordinary pants and shirts as well as wedding dresses, coats, Ugg boots, comforters, and pants and shirts that have extraordinary powers, such as washing themselves. The shops accept the task of absterging sullied doublets and pantaloons every day of the week except Sunday and can wash any garments dropped off before 9:30 a.m. by the end of the same day.
Though flavorful Italian cuisine is at the core of Cogan's Pizza, taste buds aren’t the only sensory receptors that perk up when visiting the vibrant eatery. The interior provides a visual feast with huge chandeliers casting subtle twinkles across pressed-tin ceilings and walls covered with posters and music memorabilia. The music motif also engages ears and vocal cords with regular live performances and karaoke.
At the bar, more than 30 beers flow from a lineup of seasonally rotating taps, each carbonated with the perfect number of bubbles to wash down cheesy and meaty pies. For patrons who adhere to a more plant-based diet, the cooks can also top crusts with faux meats, soy cheese, or an evil aunt’s favorite orchid. Pasta dishes, hot sandwiches, and subs stacked with roasted chicken, italian sausage, or roast beef round out the menu.
Each of Wing Zone’s 15 sauces comes accompanied with a number. The digit doesn't signify the amount of ingredients, nor is it a tool for easier ordering. Rather, the sauce’s number, much like the scores given to candidates during presidential debates, denotes a spectrum of spiciness, with 1 being mild and 4 being too hot for its own good. Original wings, boneless nuggets, and crispy fried shrimp come dressed in up to four of the zesty flavors, such as garlic parm, Ragin’ Cajun, and, the hottest of the hot, Nuclear habanero. Aside from dressing up chicken and fish, the Wing Zone kitchen also churns out plainly dressed chicken tenders, stacks of burgers with bacon and cheese, and extinguishes burning taste buds with banana cheesecake or chocolate brownie bites.
Dough flies through the air as chefs hand-toss pies inside the partially open kitchen at Mona Lisa Pizza. After thin and thick crusts are sprinkled with toppings such as bacon, meatballs, and broccoli, a quick tenure in the oven melts them in a blanket of mozzarella cheese. In the dining room, servers set finished pies atop red-and-white-checkered tablecloths, where they bubble next to celebrity-inspired sandwiches such as “The Stallone” and “The Sinatra.” On Friday and Saturday nights, the eatery transitions from a casual grill to a bar-like atmosphere. A DJ spins tunes and bartenders mix drinks while, on the wall, a framed picture of Mona Lisa smirks about having filled all of Da Vinci’s salt shakers with sugar.