With an NFL champion like Tony "The Goose" Siragusa as co-owner, one might expect Tiffany's Restaurant and Bar to show only football. But the eatery's 20-some high-definition flatscreens—extending all the way onto a heated outdoor patio—display everything from basketball and hockey to UFC. The entertainment at Tiffany's isn't all onscreen—throughout the week, events include sets by local DJs, karaoke nights, and Texas hold 'em tournaments.
Founded over 30 years ago, Tiffany's chefs still baste the eatery's award-winning ribs in house-made barbecue sauce, and make meatballs by hand before tossing them with imported Italian pasta. The restaurant has also updated the menu with new, creative twists on bar food and 25 varieties of wings and sauces, such as buffalo wings coated in wasabi sauce. To pair with it all, there are plenty of beers poured from the tap, served in a bottle, or sprayed directly into your mouth from a Super Soaker.
The Great Wazu churns out dozens of hot and cold sandwiches using ingredients such as roast beef, turkey, ham, salami, cheese, and more. In addition to all the handheld edibles, the shop also silences growling stomaches with salads, soups, cookies, and housemade sides such as potato and macaroni salad. Additionally, the eatery provides hot and cold catering services.
Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
Dorina’s Kitchen pays homage to Dorina’s favorite room in the house—the kitchen. It’s where Dorina spent many days of her childhood, learning how to cook her mother’s and Nonna’s recipes. She even spent time as a child in the kitchen of an Italian restaurant. Dorina grew to love the culinary arts, and she now spends her days in her very own kitchen, cooking recipes handed down through her family, recipes she learned in the restaurant kitchen of her childhood, and recipes she discovered living in a peasant village in southern Italy.
In her kitchen, which is open for every meal of the day, Dorina and her staff whip up eggplant parmigiana, fettuccine alfredo, and spaghetti with hand-rolled meatballs. The morning hours have the kitchen serving up hot breakfast sandwiches with espresso and cappucino, and all bread is homemade onsite. Dorina also passes her skills down to others, teaching them how to cook classic Italian dishes—including chicken piccata and pizza—during classes at her eatery and in long lines at the supermarket