Strings of lights border the green awning spanning Boulevard Beef & Ale's 75-seat outdoor patio. Indoors, neon signs and televisions cast a warm glow on the wood-paneled bar. Chefs extend this notion of comfort and casualness to the menu, dressing hand-shaped burger patties in nothing but housemade whiskey sauce, horseradish cheddar, and sweatpants, as well as enhancing USDA Choice steaks with freshly prepared tomato-and-feta salad.
No one leaves Ragazzi's New York Style Pizzeria and Italian Restaurant hungry. That's because the chef and kitchen staff are dedicated not only to authenticity in preparing rich fettuccine alfredo and crispy veal parmigiana, but also to generous portions and giant slices of pizza. They toss their pasta with everything from lightly battered and sauteed shrimp to veal and prosciutto, with their sauces being so in demand that they now sell their signature tomato sauces by the jar and tanker.
Amid the dining room's plush booths and tables decorated with the New York City skyline, the wait staff ferries neapolitan pizzas that combine the interweaving flavors of tomatoes, basil, and mozzarella. Their guests can order pizza slice by slice to get a taste of all 20 toppings, or order entire pies in specialty combinations such as the chicken pomodoro with a creamy lemon sauce or the stuffed meat pie that surrounds its filling with two layers of dough sans sauce.
At Pit Boss Bar-B-Q, oak-fueled flames sear slabs of meat, sealing in their natural juices and imparting a distinctive smoky flavor. To season meats, chefs draw inspiration from numerous barbecue traditions across the South. They slather pork and beef with vinegar-based sauce for sandwiches in the North Carolina style, and they top chopped barbecue beef with grilled onions and cheese for a taste of the southwest. And because a trip to a smokehouse would be incomplete without sampling some homestyle sides, Pit Boss rounds out platters with baked beans, fried okra, red-skinned-potato salad, collard greens, and more. Additionally, chefs offer their culinary creations to celebrations and drawn-out court arraignments, gladly customizing catering menus to suit partygoers’ tastes.