The staff at Angelo's Family Restaurant wants everyone to feel like, well, family. They lure customers in with the aromas of baking pizza and hot calzones, but unlike home, diners won't have to worry about doing the dishes or cross-stitching thank-you notes. Pasta dishes sate cravings for Italian food, and crisp, cold beers and fragrant glasses of wine complete meals.
Then name Harusaki combines the word haru, which means ?spring,? with saki, or ?to begin.? This is fitting for a restaurant whose chefs celebrate fresh and new Japanese cuisine. Their talents include roasting marinated steaks on lava rock and encasing crabstick in a tempura shell. They also batter and deep-fry the fuji apple chicken, which comes glazed in a special house sauce. These creative endeavors share the spotlight with classic sushi rolls stuffed with with pepper tuna, barbecue eel, and jalape?os.
The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to 100 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location's being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, chefs assemble grilled and deli-style hoagies and bake calzones and pizzas in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which fit into a collection of up to 100 microbrewed and imported beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.