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.
In an effort to find a healthy alternative to fast food without sacrificing speediness, the creators of Pita Pit began assembling their signature sandwiches for breakfast, lunch, dinner, and late-night snacks. At each location, thin, Lebanese-style pitas encircle lean, grilled meats and fresh veggies. Sandwich selections span the spectrum from gyro meat and falafel to turkey and prime rib. The staff empowers customers to make healthy choices by displaying nutrition information for each bread, meat, and post-meal toothpick and corralling a selection of healthy sandwiches.
1950s ephemera decorate Gunther Toody's eight Colorado locations, lending an extra boost of Americana to plates of classic diner food such as burgers and meatloaf. The menu even draws its inspiration from American pop culture of yore, with Elvis fries, burgers named for Howdy Doody, and Big Bopper breakfasts served on platters of chantilly lace. Classic ice-cream treats including shakes, malteds, and black cows help lead each meal to a suitably sweet conclusion.
"Bar snacks at their best"—that's how The Gazette described TAPAteria when it opened in 2010. The raves haven't slowed since – the Colorado Springs Independent recently named TAPAteria the city's best spot for appetizers and tapas in 2013. Using local ingredients, the eatery's culinary team crafts nearly 35 authentic Spanish tapas, from chorizo-stuffed mushrooms to grilled shrimp with garlic. Each small plate is entirely gluten-free, while half the options are vegetarian. A quarter are even vegan, such as artichoke and pepper salad. No matter the dish, The Gazette calls TAPAteria's flavors "straight out of the streets of Madrid or Sevilla." Many of those flavors can be carried straight out of TAPAteria, too, in the forms of meats and cheeses from the restaurant's massive Spanish deli.
Though they established Mollica's Italian Market & Deli in 1987, Dom, Toni, and Jerry Mollica rely on recipes that date back much further, to a time before Julia Child invented cooking. After emigrating from the Italian city of Pescara in the 1800s, Tony DeAngelis—the father of Toni and grandfather of Jerry—devised his own recipe for sausage, which he later passed down to Toni and Jerry.
Each day at Mollica's, this same sausage still finds its way, unadulterated, onto the buns of sandwiches and doughy bases of thin-crust pizzas. Mollica's kitchen staff also stacks Italian rolls with cured meats and cheeses, crafts rustic lasagna and manicotti, and builds pizzas and calzones with ingredients such as artichoke hearts, sun-dried tomatoes, and pesto.
Sandy’s Restaurant dishes out Southwestern and classic-American comfort food in a cozy dining room made all the more inviting by its knotted-wood walls. Housemade white and wheat toast flanks six-egg omelets or hugs french-dip and egg-salad sandwiches. Sandy’s serves breakfast all day, offering dishes such as pancakes and the Hasty Burrito, the latter of which includes a mixture of sausage, chili, and cheese that should be eaten at the speed of light. The menu also includes chicken-fried steak and housemade red and green chili, all served amid wagon wheels, wooden signs carved with sassy slogans, and other rustic decorations.