The first thing you want to do with a hot pizza is dig in, but if you're so inclined, go ahead and count the pepperoni first. Donatos promises that every pepperoni pizza, sized large or larger, will have at least 100 slices of lean pepperoni spread across the pie. That's just one of the many flourishes that Donatos, founded in 1963, has used to distinguish itself from the rest. There's also its Edge to Edge promise: a guarantee that every pie will be loaded from one end to the other with toppings, from said pepperoni slices to family-recipe sausage to fresh, hand-cut veggies. Donatos' formula seems to have worked, as the once small Italian eatery now spans the nation with more than 150 locations.
Beyond its classic pizzas, Donatos offers many specialty pies, including its chicken spinach mozzarella and Mariachi beef. Each is framed with naturally smoked, aged provolone cheese on top and cornmeal-encrusted dough, from a 50-year old recipe, below. Donatos even offers gluten-free pizzas on its signature Udi's crust. For those searching out other Italian fare, the menu features robust stromboli stuffed with meats and cheeses, and hearty subs. And for dessert, Donatos creates its warm cinnamon brick-street bread, an oven-baked loaf of artisan pull-apart bread with cinnamon spread, streusel, and vanilla icing.
Dominic's Restaurant?s chefs create Italian- and country-influenced dishes using locally sourced and organic ingredients when possible. They build each dish from scratch, and even prepare the nitrate-free meats in-house. That includes the ham, turkey, corned beef, and roast beef found in the reuben and club sandwiches at lunchtime, and the chicken pot pies and ham steaks for dinner.
On the Italian side of things, chef whip up hearty plates of chicken parmesan and thick cuts of house-made lasagna. Macaroni and cheese and green beans with bacon represent the quintessential Southern side dishes, and back up servings of meatloaf and slow-roasted pork loin. Guests can enjoy what the chefs have dubbed ?Italian Country Cooking? inside the marigold-hued dining room, bedecked with blue booths and classic black-and-white checkered tablecloths.
Knotty wooden walls and checkered floors set an inviting scene inside of Buffalo Joe's Burger & Wing Joint, a New Richmond eatery that opened in the autumn of 2012. In the restaurant’s kitchen, cooks shape ground beef into burger patties or miniature busts of George Washington before sizzling them on the grill and piling on toppings such as fried eggs or sriracha-laced sesame-ginger slaw. They also toss chicken wings with an array of sauces, including garlic inferno, caramel barbecue, and hot buffalo, to name a few.
In the morning, diners can stop by for omelets, biscuits 'n' gravy, and other breakfast classics. Owners Joel, Bev, and Annette are avid football fans, so they regularly broadcast games for visitors to watch while dining.
Sweet Frog?s frozen-yogurt flavors go beyond the norm. In addition to cookies ?n? cream and greek yogurt with honey, the lineup of 75 varieties includes maple-bacon donut, cake batter, and dulce de leche. Patrons can sprinkle on toppings such as fresh fruit and candies, then savor their confetti?d confections in the lime-green-and-pink restaurant. Smiling frogs and funky white hanging lamps give the stores an air of fun, but founder Derek Cha is interested in giving more than that to the community; through Sweet Frog, he sponsors children in need and dispatches frog mascots to those who need encouragement.
Looking more like a house than a restaurant, Our Place at Hi-Port uses rambling, almost barn-style architecture to hint at the array of classic, homestyle comfort food it houses. In fact, trick-or-treaters stop by every Halloween for homemade caramels and candy apples. Put together, these decorative and structural elements set a fitting scene for meals of casual, American cuisine, which includes breakfast platters, fried pickles, pizza pies, and even seafood entrees.
Cake Towne's pastry barons heap frosting and chocolate onto fresh, never-frozen treats. The shop's truffle-esque cake balls, chocolate-dipped mixtures of cake and frosting, dress themselves in flavors both traditional and surprising, from salted caramel and chocolate raspberry to spicy carrot. Once coated, the treats go for a dip in rivers of dark, white, or milk chocolate. Stick candles into each of these dozen pastry spheres (a $10.50 value) to create a birthday cake befitting a juggler turning a multiple of 12. A dozen chocolate-covered strawberries (a $24 value) delight taste buds and add a racy edge to oft-wholesome fruit. Free WiFi wafts throughout the shop, allowing patrons to use their sticky fingers to look up how to clean frosting off a keyboard.