With an NFL champion like Tony "The Goose" Siragusa as co-owner, one might expect Tiffany's Restaurant and Bar to show only football. But the eatery's 20-some high-definition flatscreens—extending all the way onto a heated outdoor patio—display everything from basketball and hockey to UFC. The entertainment at Tiffany's isn't all onscreen—throughout the week, events include sets by local DJs, karaoke nights, and Texas hold 'em tournaments.
Founded over 30 years ago, Tiffany's chefs still baste the eatery's award-winning ribs in house-made barbecue sauce, and make meatballs by hand before tossing them with imported Italian pasta. The restaurant has also updated the menu with new, creative twists on bar food and 25 varieties of wings and sauces, such as buffalo wings coated in wasabi sauce. To pair with it all, there are plenty of beers poured from the tap, served in a bottle, or sprayed directly into your mouth from a Super Soaker.
Two guys, Sam and Bob, walk into a bar. There, the two lament the price of food and decide to do something about it on the spot. As the owner of more than 50 pizza joints in Colorado, Bob had the know how and resources; so, with cost in mind, the duo created Take Or Bake Pizza. Today, Sam and Bob preside over chefs as they hand toss and bake 14-inch pizzas as well as craft uncooked pies bound for warming in home ovens or slow melting on the hood of an Italian–made Ferrari.
A restaurant and wine bar devoted to Portuguese cuisine, O Lagar adheres to the timeless traditions of Iberian cooking, particularly its most important staple—seafood. Fresh fish highlights native dishes such as paella and mariscada, a traditional seafood stew, though beef still sneaks its way into dishes such as Portuguese-style steak paired with ham and egg. However, what's on O Lagar's menu may not be all that's actually on the menu. The kitchen regularly creates sandwiches for its "off-menu series," which has included unique creations such as fried octopus deep-fried in a paprika-spiced egg wash and a Portuguese BLT with pork belly and piri piri sauce.
Brothers Dennis, Anthony, Jeffery and Tommy Moore, along with their father Harry, oversee operations at Little Jimmy's Italian Ices, a family-run business for more than 75 years. In keeping with tradition, today each of the business's 20 flavors is still made without fat, dairy products, high-fructose corn syrup, or the use of modern machinery. The Moore brothers' grandfather crafted the recipe, which they guard so closely that only two of them actually know it. Their customers are vendors across the country, as well as local patrons who procure pushcarts filled with Italian ice for their parties, fundraisers, and the food fights that determine town-council elections.
A vibrant blue and purple mural dominates a large wall at Soul Terrific—a bright tribute to music splashed with saxophone players, keyboards, and loose notes spinning away into space. The scene isn't strictly musical, and if you look closer, you can easily spot steamed crab there, or a small drumstick here in the hands of a happy musician or concertgoer.
The image sums up Soul Terrific—a spirited scene that ultimately, is all about the food. In the kitchen, chefs fry catfish and chicken, sear New York strip steaks, and grill up pork chops. Each entrée arrives at diners' tables accompanied by a hearty helping of homemade cornbread and two house-made comfort food sides such as macaroni and cheese, collard greens, or Southern-style red rice. Tuesday through Thursdays see fresh chefs' specials, which range from oxtails and cabbage to barbecue ribs and coleslaw. After meals, diners can munch on homemade peach cobbler or double-chocolate cake any day they please, as long as their dentist isn't looking.
Owners Zach and Miranda Barnard built Z Pizzeria and Café on a foundation of creating tongue-tantalizing dishes from scratch. Tasty sandwiches and salads, specialty pies with bulging crusts ($6.29–$18.39), and caffeinated drinks pepper the menu. The Buffalo-chicken pizza galvanizes gullets with sterling toppings of feta cheese, Louisiana hot sauce, and a side of bleu cheese or ranch. Since meats taste better in triumvirates, try the Valente for a sausage, salami, and pepperoni empire ruling a garlic-white-sauce senate, or save room for the hero sandwich ($6.99), which uses ham, turkey, and salami to remove the hunger dangling from your stomach's branches. Since eating pizza for breakfast may transform diners into Foghat-worshiping college freshmen, snag a veggie frittata ($7.99) from the brunch menu and pair it with a slow-riding Utah-style scone ($1.49).