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, jalape?os, 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).
With a menu of classic pizza pies, generous helpings of piping hot pasta, and hearty sandwiches, Fairfield Pizza & Pasta Company highlights the inherent comfort of Italian culinary traditions. Sandwiches such as the meatball sub and italian sausage compete for tastebuds' attention with classic dishes such as lasagna and baked ziti. The house pizzas, meanwhile, range in size from 6 to 16 inches and serve as worthy vessels for ingesting heaps of fresh toppings. Hungry patrons can also opt for a signature pizza such as the Deluxe, which is loaded down with pepperoni, sausage, bacon, and mushrooms, or the Slaughter House Five with pepperoni, sausage, ground beef, bacon, and ham.
Rib City smokes its ribs and other meats with techniques developed by father-son founders Paul and Craig Peden in 1989. Secret-recipe sauces, including sweet, tangy, and hot, ensconce baby back and St. Louis-style ribs in hardwood smokers, which chefs closely monitor to keep the meats moist and tender. An array of sides?such as baked beans that are pressure-cooked in-house?accompany combos of smoked turkey, sirloin, and fried shrimp, and all meals can end on a sweet note with slices of house-made coconut-cream and pecan pies. Those dining in can pair their meal with sports and other televised entertainment on an array of flat screen TVs.
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.
At the 25th Annual Taste of Colerain in 2014, Rick's Tavern & Grille took home the honor of "Best Entree" for its baby back ribs. To some, the ribs might have been a revelation?but the accolade was no surprise to the tavern's throng of loyal fans. Since opening in 1996, RT&G has stood as a go-to hangout in the greater Cincinnati area. Beyond the ribs, the tavern serves specialty sandwiches and fresh angus burgers that have never been frozen or cryogenically preserved. All the while, Rick's keeps guests entertained with more than 50 flat-screen TVs and live music every weekend.