Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
Blue House Bistro's menu masters a multitude of innovative small plates, gourmet sandwiches, and homemade desserts. Salute the crab bruschetta, sautéed in a cream sauce, then served with spinach and artichokes on a crispy baguette ($8.99), or fete the eggplant parmesan sandwich's fluffy flour handles, packed with fresh mozzarella, garlic, marinara, and toasted pine nuts ($7.99). Nautical noshers can navigate through a sea of herb-cream sauce dotted with sautéed chicken, hickory-smoked bacon, and sweet onions, or shiver the timbers of a 14-inch Creole pizza—masts mounded with shrimp, crawfish, and a boatload of fixings ($11.49). The bistro's menu changes regularly, so call ahead to confirm favorites or roll the dice on delectable discoveries.
Since its founding in 1967, Village Inn Pizza Parlor has changed quite a bit. Today, the servers dress in trendy black slacks instead of old-fashioned skirts, aprons, or the barrels made fashionable by the Depression. The honky-tonk piano players have been replaced with top DJs and live rock bands. Massive flat-screen televisions beam down on the newly renovated dining room, broadcasting games in HD clarity. Even the beer selection has been expanded to include a sweeping array of craft drafts from brewers such as Founders and Bell's.
But there are a few things that have remained the same over the years?friends still gather over pints of frosty draft beers to watch the game, and chefs still whip up crispy thin-crust pizzas topped with pure mozzarella cheese, housemade sauce, and fresh ingredients. They?ve added a variety of new items to the menu as well, including specialty pizzas with gluten-free crusts, grilled chicken paninis on artisan ciabatta bread, and Mexican-inspired specialties such as tender steak fajitas and cheesy enchiladas.
The chefs at Serafina's Italian Bar and Grille may source their recipes from overseas, but they find their ingredients much closer to home?sometimes from local farmers, sometimes from their very own organic vegetable and herb gardens. They serve their classic Italian pizzas and pastas in a casually appointed dining room or out on a patio framed by a painted wooden structure that provides a bit of shade. Serafina's is also a great place to come for a drink, thanks to a full-service bar with four big-screen TVs and plenty of napkins for drawing funny faces on.