Garlic Jim's menu was handcrafted with nothing more than a dream and an incredible reserve of pizza-making expertise. Open an order with some gourmet chicken wings, available in barbecue, garlic, and hot, before moving on to pizza territory. Put an end to eating Legos by piecing together a custom pie. Choose from the hand-thrown thick, garlic thin, or gluten-free crusts, slathered in one of seven sauces (from classic red to zesty chipotle pesto), and then slap on any of 15 standard and 11 gourmet toppings (14-inch large pizzas start at $11.99, extra-large $14.99; each additional topping for a large is $1.50). To achieve customization without the stress of having to choose, turn to one of the pre-determined specialties. Meat-maul hunger with the Hercules (salami, pepperoni, Canadian bacon, beef, spicy Italian sausage, and bacon; $18.99 for large, $21.99 for extra-large), or discover the secret of pizza-temperature fusion in your head with Jim's bacon-cheeseburger pizza (beef, bacon, red onions, tomatoes, mozzarella, and cheddar; $18.99 for large, $21.99 for extra-large).
Since Frank Tonkin Sr. opened his first Taco Time in 1962, each location has hand-chopped its own vegetables and concocted pots of fresh-cooked pinto beans every morning. Try the classic beef crisp burrito ($2.79) or its meat-free cousin, the veggie soft taco ($4.69), with a side of spherical, seasoned Mexi-fries ($1.69 for a regular). Watch your figure through southwest chop-salad-colored glasses, with black bean and corn salsa, pico de gallo, and mixed veggies ($5.59). Or opt for a cup of white chicken chili, another of many healthy options at just 139 calories ($1.99).
The feelings a meal evokes are just as important as its taste. That?s why Trammell and Jade Woods drew on some of their warmest memories when crafting the The Quarters? offerings. The result is a menu of hearty, down-to-earth meals that reflect a Milwaukee upbringing and a southern grandmother?s cooking.
Regionally Focused Fare
Fried all-beef bologna sandwich with cheddar cheese, shredded lettuce, and miracle whip layered on soft, chewy bread Tender oxtails simmered in bourbon, brown sugar, fresh garlic, and ginger for 10?12 hours, then served atop grits
A Glance Inside
At first glance, The Quarters? sleek, industrial design and exposed metal ductwork exudes a modern, minimalist vibe. A closer look, however, reveals the second-oldest building in Downtown Kent and vibrant paintings of New Orleans jazz ensembles, which colorfully accent the space. In addition, the restaurant?s sidewalk seating allows diners to enjoy their meals outdoors.
Brothers Alex and Mark Rechichi always enjoyed constructing hearty, Dagwood-esque sandwiches, but noticed that most of the breads they employed in these edible masterpieces literally crumbled under the pressure of supporting a glorious quantity of healthy meats, veggies, cheeses, and sauces. Naturally, the brothers fell in love when they discovered the sturdy pita, which was both nutritious and versatile. Flatbread in hands, the two brothers founded Extreme Pita in 1997 with a goal of delivering enormous, structurally sound sandwiches to the masses.
Since then, the eatery has spawned franchises throughout the U.S. and Canada, where customers can enjoy a variety of pita-based creations ranging from made-to-order wraps to pizza-style flat bakes to jalapeño cheddar chips. Extreme Pita's locations put an emphasis on reducing their carbon footprint by implementing an array of green practices, such as recycling and reusing, using energy-efficient light bulbs, and warming pitas with the sighs of a dragon.
There are more than a million ways to design a pizza at Golden Pizza so when the family behind the eatery claims they take pizza seriously, believe it. This seriousness begins with the dough, made with a recipe originally concocted by operations lead Reet Kaur's dad, who still expertly kneads the dough daily. All pies, no matter how different, begin the same way, with a layer of full-bodied red or white sauce, a stack of veggies or meats, and a top layer of whole-milk mozzarella. Then they go to the long-chamber oven, which is set at slow-baking temperatures and equipped with hot-air flows. In other words, this oven is the source behind the drool-inducing aromas wafting through the air at Golden Pizza. A couple of the creative pies include a tandoori chicken, a taco pizza, and tropical hawaiian. If all those pizza-making possibilities cause too much undue stress, stick to the other menu options of toasted subs, spaghetti, salad, and wings, or start a mock fight between breadsticks and bacon cheesesticks.