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.
Sri Lankan culture incorporates distinctive southern Asian roots along with influences from the various European nations that have ruled it. As a result, the cuisine typically features a m?lange of Indian, Portuguese, Dutch, Chinese, and Malaysian flavors. At Sri Lanka Curry Leaf Restaurant, Lana Hillstrom remains true to the flavors of her native Sri Lanka, filling the menu with her country's eclectic cuisine. Pork and sliced mango simmer in aromatic curry, distinguished from familiar Thai or Indian versions by a signature powder that uses 21 fragrant ingredients, according to the Colorado Springs Independent. The rest of the menu includes Sri Lankan interpretations of Asian standards such as chicken tikka, fried rice, and mulligatawny soup.
Channeling the same vivaciousness as the menu, the dining room bursts with color from its sunshine-yellow walls, draped with leafy foliage and imported Sri Lankan rainbows. Framed pictures and woodwork also adorn the walls and add to the room's homey ambiance.
Heart of Jerusalem Cafe, a Dining Guide winner, embodies its name from its menu of authentic Middle Eastern cuisine to its decor. Inside the rustic dining room, palm-tree murals offer background to faux stonework and high-arched porticos. Intricately decorated glass lights dangle from the ceiling like exotic ornaments, casting a soft glow on grape leaves stuffed with seasoned rice and shish kebabs skewered with lamb and fantail shrimp. Hummus, tabbouleh, and baganooj eggplant dips spread effortlessly across slices of pita chips and warm flatbread fresh from the oven. Diners may also retreat to the outdoor patio for an authentic Greek dessert, such as a slice of baklava, or to remind themselves that they are, in fact, still in the United States.
Joseph Freyre first wandered into a kitchen more than a quarter-century ago, and since then, he hasn't quite managed to leave. He studied traditional techniques at Del Webb Culinary Institute; served a 15-year stint as maitre d' at a five-star, five-diamond hotel; and owned and operated multiple restaurants. He started Joseph's Fine Dining as a simple combination of his love for fine cuisine and the art of tableside preparation, or flambéing.
He's concocted a lot of signature creations over the years, but chief among them stands the pepper-steak flambé, marinated in mango chutney and cast ablaze in French brandy. He follows up his fiery dinners with equally flame-kissed desserts including classics such as bananas foster and cherries jubilee.
Winner of numerous accolades from the readers of the Springs Gazette and the Independent, Josh & John's has firmly established itself as a local favorite. Each scoop of the shop's ice cream is fresh, often churned just hours before, and made without hormone-filled, artificially beefed-up dairy products. Like the seasons, special flavors come and go by the day or week, but popular stalwarts such as yellow cake, chocolate-chip-cookie dough, and oatmeal cookie hold down the creamy fort. Toppings such as fresh whipped cream, nuts, fruit, or house-crafted caramel add an extra dash of flavor.
Decorated with pastel and chrome creamery gear and an open chalkboard filled with doodles, Josh & John's is as local as an ice-cream parlor can get, unless it?s located inside an actual local resident. Every day, the friendly staff puts up a new trivia question for patrons to answer, and if you come in on cold, rainy, or snowy days, you'll get bonus punches on your Ice Creamometer card. Josh & John's is also celebrating the opening of a new location in Mountain Shadows.
After spending years working for Dominos Pizza, Vince Schmuhl decided that he could do a better job of preparing and delivering quality pies to people's homes. He challenged the nationwide chain's dominance in the region by founding the first Blackjack Pizza on June 29, 1983.
Although delivering oven-fresh pies within 30 minutes was still a major goal for Schmuhl, he emphasized the importance of quality ingredients using sauce made from freshly packed tomatoes as well as hand-tossed dough that never sees the inside of a freezer or cryogenic chamber. This dedication to quality and speedy service allowed Blackjack Pizza to not only survive, but also thrive over the decades. The chain now includes more than 40 stores operating in four different states.
In addition to offering seven signature pies, Blackjack Pizza also allows customers to build their own order from crust to toppings. A choice of up to four savory, tangy, and piquant sauces form the base, topped with any of the 3 available cheeses, 7 meats, and 10 freshly diced vegetables. Regardless of the toppings, Blackjack Pizza respects the potential danger of food allergies by ensuring that none of its pies ever contain traces of MSG, peanuts, or peanut oil.