Borriello Brothers Pizza didn't just copy New York-style pizza?they imported it. Owned by New York natives, the pizza joint pays tribute to the city's staple, craftting their pizzas with attention to detail. Their sauce comes from California tomatoes, they only use 100% real whole milk mozzarella cheese, and they layer their pizzas with sausage made from prime cuts of pork. The result is a pie that grew out of original New York recipes, just as the city's skyscrapers sprout from cracks in the sidewalks. In addition to traditional NY-style pizzas, they serve Sicilian crust pizzas, and feature signature pies with toppings such as Genoa salami, sliced steak, and baked ziti. The menu also incorporates calzones, pastas, and other Italian specialties.
When something sweet and smoky is the only thing that will hit the spot, head on out to Bird Dog BBQ on Briargate Parkway in Colorado Springs. Here, you will find sandwiches and dinner plates with generous portion sizes guaranteed to satisfy the biggest of appetites. Dine in to enjoy the simple yet modern décor or carry out if you prefer—you can even order any of the meats by the pound to take away for a feast at home. Bird Dog BBQ also offers catering for special events, so if you are planning a big shindig and want to serve the best barbecue in town, look no further than Bird Dog.
From grills and smokers to classes that teach even the most tender-footed backyard cooks how to properly use them, Colorado BBQ Outfitters has the knowledge and inventory to keep its customers grilling. During classes, students learn the basics before moving on to smoking meats and choosing types of grills and woods. They also watch a demo on preparing four different cuts of meat. Stock up on grilling tools and accessories, a huge variety of sauces, and all the goods to get the coals hot, including a person to walk across them.
Suzy Q's BBQ brings a bit of Texas to Colorado. Texas-style barbecue, that is. Meats are smoked fresh daily, with options that include dry-rubbed, slow-smoked turkey, beef brisket, pulled pork, and fall-off-the-bone ribs. All sauces and sides are made from scratch, too, in case you needed an excuse to try the slaw, cowboy beans, or potato salad.
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.
On average, it takes one year to invent a sandwich that meets the standards of Jason's Deli—countless combinations of breads and filling won't ever leave the test kitchen. Those that do follow a strict set of rules: no artificial trans fat, no high-fructose corn syrup, and flavors that come from freshness rather than additives. The results can be bitten into at hundreds of locations across America. At each, difficult choices abound between reubens and spicy-ranchero chicken wraps, or between a turkey club and a New Orleans-inspired muffaletta, spread with a family-recipe olive mix. Even those who don't want a sandwich still have to make tough decisions when they approach the salad bar brimming with organic fixings.
Despite the difficulties of selection, Jason's Deli prioritizes convenience. Its stores have organized a list of gluten-sensitive selections as well as healthy kids' meals, which come with sides of organic carrots or apples as opposed to other restaurants' deep-fried lard balls. The company also advocates for emotional health as fervently as it does nutrition—its Leadership Institute hosts workshops for employees on topics ranging from conflict resolution to finances to ethics.