At Sinbad's endless buffet, visitors taste their way through a culinary landscape that blossoms with Mediterranean favorites smoldered over an open flame and served as kebabs, stews, and rice dishes. The mahi kebab skewers morsels of white fish that marinate in lime juice, garlic, and saffron before catapulting into open mouths. A rotating selection of rice dishes appeases both carnivores and vegetarians with such dishes as the adas polo, which blends steamed rice with raisins and fried onions, and the baghali polo, which piles braised lamb shank atop basmati rice spiced with fresh dill. The badamjoon stew quiets talkative tummies before they interrupt high stakes business dinners, trumping appetites with sirloin tips and roasted eggplant immersed in a rich tomato sauce. Patrons can also use the value of their Groupon toward items on Sinbad's regular menu.
Pie slingers at Romeo’s New York Pizza twirl their ‘za from scratch, piling dough made in-house with red sauce and toppings such as garlic, ground beef, meatballs, and sundried tomatoes. The cozy neighborhood joint has purveyed New York–style pizza since 1945, when delivery boys first started using hovercrafts. Its unfussy menu includes hearty appetizers such as cheese bread or fried ravioli, alongside healthy salads in vegetarian or meaty iterations. Those who opt not to build their own pies can go in for one of three chef-crafted incarnations—margherita, spinach and mushroom, or vegetarian, sold by the slice or in 12-inch or 16-inch rounds.
Long hailed for a mastery of ham far beyond the skills of mere mortal meat cookers, the meat mavens at HoneyBaked Ham invite you to put their newly honed turkey skills to the test with today's Groupon: a whole roasted turkey breast for $12 (an up to $25 value). Get your moist turkey breast unadulterated, or let the HoneyBaked masters finish your bird with crackling sweet glaze, which may or may not be cooled by having volunteer glaze-pixies fan it with their wings. Call one of HoneyBaked's participating locations (found here and in the sidebar to the right) to reserve your order, and pick up your juicy bird.
Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Angus beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into into one of an array of standard burgers or locally inspired specialties unique to each market. This handcrafting approach typifies everything else the restaurant does, from blending handspun Häagen-Dazs shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded to 160 restaurants in five years, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
It’s hardly a surprise that chef Tony Vitulli’s food embodies his Italian heritage, from housemade pasta sauces to rich and decadent slices of tiramisu. Yet, it’s the tapas that add complexity to his traditional Italian recipes. While living in Spain, Tony married a Spanish woman and fell in love with the country’s signature small plates. The couple then moved to Atlanta, where they opened up their trendy bi-cultural eatery. The kitchen, which Robert Nebel of the Examiner.com applauded for “[concentrating] on quality, rather than quantity,” represents Spain with a range of tapas, such as lamb kebabs and chorizo omelets, and churns out seven types of long and short pastas drenched in 13 sauces—each one made from scratch. Golden-yellow walls and exposed brick encircle a handful of tables set for two inside the cozy space. Diners can also head to the outdoor patio and enjoy a pitcher of homemade sangria alfresco, which is Italian for “while posing for a mural.”
Patrons of Kani House can enjoy having steak and seafood cooked in front of them on the hibachi grill, teppanyaki style, or they can order from our extensive regular dining and sushi menu now featuring over 70+ rolls as well as many popular, traditional Japanese dishes!
Get a sweet treat imbued with substantially more love than air with today's side deal to Sogno Gelato. For $5, you get $10 worth of gelato, sundaes, coffee, bubble tea, and more at this charming destination for handmade Italian desserts in the Vickery Village.