Patsy Grimaldi wasn’t like other boys his age. While his friends busied themselves playing baseball and balancing checkbooks, Patsy studied pizza-making under the tutelage of his uncle Patsy Lancieri. By the time Grimaldi was old enough to open a pizzeria of his own, he had perfected a recipe for fragrant tomato sauce and mastered the art of baking ultra-crispy crusts. As word of his pizza-making talents spread across New York, Patsy’s pizzeria attracted long lines and a variety of celebrity devotees including Bill Cosby, Bob Costas, and Frank Sinatra. Allegedly, Sinatra was so impressed by Patsy’s brick-oven pies that he regularly called in orders from his place in Vegas.
Today, Grimaldi’s Pizzerias have sprouted up across the country and earned accolades from Time magazine and Lonely Planet. Chefs continue to shower thin crusts in Pasty’s secret sauce along with handmade mozzarella and fresh toppings. They bake the pizzas in coal-fired brick ovens, faithfully following the tradition started by uncle Lancieri more than 80 years ago. Diners enjoy pies and brews in casual dining rooms where red-checkered tablecloths cover tables and NYC-inspired artwork decorates walls.
Chef Aron Li is picky about the fish that goes into his sushi, favoring the cuts of Scottish salmon and fresh tuna from local japanese markets. The skilled sushi chef folds lobster, Alaskan king crab, and caviar into a sweeping variety of both traditional and inventive rolls and tops them off with imaginative ingredients such as fresh mango and wasabi mayo. As Aron slices, chef Yu San captains the grills, where he sizzles up tender morsels of steak, chicken, and red snapper for the teriyaki and hibachi-style dinners lauded by reporters from Newsday. To craft his specialty black cod, the expert chef grills fresh cod and mixed vegetables in a savory miso sauce. Come lunchtime, he turns his attention to lighter dishes, adorning crispy mushroom salads in healthy dressing and tying hibachi steaks to helium balloons.
Guests perch at tabletops and in traditional Japanese booths in the sleek dining room and sip premium sake and fruity cocktails. Soft lights dangle from the ceiling, bathing the stone-tiled walls in a warm glow.
Mac & Melts puts a gourmet twist on everyone's favorite childhood dishes. Macaroni and cheese is the main focus here, with variations that incorporate ingredients like goat cheese, andouille sausage, truffle oil, and aged cheddar. Each style, from the cheddar-heavy All American to the prosciutto- and parmesan-studded Alla Panna can be made with traditional pasta or a quinoa-based version, and each is available topped with or without breadcrumbs. Diners can pair their cheesy bowls with pressed grilled sandwiches made with fresh bread from a local bakery, and stuffed with morsels of homemade meatballs, zucchini, roast pork, or braised short rib. Or, they can opt to have their macaroni to-go; the shop's take and bake options allow fans to stock their fridge with their favorite variety, which they can then simply heat up in their home oven or atop the wood burning stove at the office.
Rich and Greg Komen began Cinnabon back in 1985 with a singular goal in mind: to make "the world's best cinnamon roll." Decades later and after numerous trips to Indonesia to acquire fine Makara cinnamon, the twosome’s vision has come to fruition at storefronts across the globe. Though they started off selling just their signature big Cinnabon Classic roll, a warm, fluffy roll dripping with gooey cream-cheese icing, Rich and Greg’s menu has expanded to include Cinnabon Stix, cupcakes, and refreshing Chillatta coffee drinks and smoothies. From lining display cases at airports, casinos, and even military bases, Cinnabon’s treats are almost omnipresent, ready to satisfy a sweet craving or act as a flotation device for drowning Ken dolls everywhere.
Gallery Pizza serves pizza dough two ways: in the traditional flat crust manner and by rolling it. Depending on whether you like to see your ingredients or have them hidden, both options are bedecked with anything from saut?ed spinach to chicken cutlets and ricotta cheese. And when it comes to building pasta dishes, chefs stick to classic recipes found all over Italy. They saut? chicken in a marsala wine sauce and tuck veal under a blanket of tomato sauce and melted mozzarella cheese. Shrimp scampi and sausage and peppers are also on the menu, as well as homemade meatballs with tomato sauce. If people don?t feel like making the drive to the eatery, the staff will happily deliver pizza and pastas to customers? front stoop or treehouse.
With an ever-changing stock of classic and contemporary jewelry, Six showcases thousands of fashionable accessories for both women and men. Purses, hair clips, and iPhone cases fill the shelves, and additional items are sold online. Stores are located around the world, drawing inspiration from from cultures and trends, even showcasing the latest fashions in its Look of the Week.