Cici’s Pizza fills bellies with a sprawling buffet filled with more than 28 varieties of pizza, as well as pastas, salads, and dessert. Their eclectic offerings include Cheeseburger pizza with crumbled beef, crisp dill pickle slices, and mac ‘n’ cheese sauce; Hog Fest pizza with bacon, italian sausage, ham, and pepperoni; and Zesty Veggie pizza with seasoned parmesan-ranch sauce. Pizza pies rest on a made-from-scratch crust, which cooks lovingly adorn with a variety of sauces, including homemade marinara. After filling plates with all-you-can-eat portions, eaters can settle into an environment more family friendly than an animated movie that shows viewers how to clean a house. The eatery’s carry-out menu allows on-the-go diners to top their pizzas with pineapple, onions, jalapeños, and more.
J. Gumbo's summons the spices and flavors of Cajun cooking, dishing out chili and po' boys inspired by Louisiana classics. Start with the crawfish-cheese dip, a crawfish étouffée topped with cheddar cheese and served with tortilla chips ($5.50) or sink spoons into gumbo, a slow-cooked roux-based soup tweaked with onions, bell peppers, chicken, and andouille sausage ($6.50). Like a wizard with a wand made of taffy, the Voodoo chicken ($6.50) casts a spell on taste buds, highlighting slow-cooked poultry drizzled with spicy Cajun tomato sauce and vegetarians can make a meat-free meal of the white chili—white beans mingled with stewed tomatoes, onion, cilantro, jalapeño, and dill ($6.50). The classic po' boy sandwiches weigh down the plate like a freight truck on a bicycle kickstand and include the Jean Lafitte po' boy, an open-faced french bread nestled beneath Bumblebee stew, Voodoo chicken, cheese, jalapeños, and sour cream ($6.50).
At Expressions in Hair, a team of stylists snip and sculpt tresses into fashionable cuts, enhancing them with artful coloring and highlights. They also sew in extensions and micro-bead locks, while their nail techs employ a wide selection of shellac polishes when painting nails or marking which Hot Wheels are theirs. For patrons wanting to expel hair, an onsite aesthetician can wax everything from face and arms to back and legs.
Step off the streets from the busyness of life into a jazzy, upbeat atmosphere unlike anything you can find in the area. The aromas, food, and service are specially catered to meet your needs and bring you back to a home cooked meal reminecent of what led to the development of the African-American Cuisine.
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.
Chefs at Dough Boys Pizzeria toss rounds of fresh dough every day to make the crusts of their 6”–16” pies. The kitchen names its specialty pizzas after music of yore, from the Al Green Veggie Lovers, to the Dolly Pardon with double cheese and pepperoni, to the Supremes, which keeps pepperoni, ham, sausage, and vegetables hangin' on. Dough Boys also doles out paninis named for celebrities such as the ham-and-bacon Rocky Balboa and all-beef hot dogs such as the Frank Sinatra with sauerkraut and spicy mustard. To wrap up meals, the chefs fry up orders of cinnabites, deep-fried dough balls tossed in butter, cinnamon, and sugar with a topping of vanilla icing.