Gandolfo's slices up fresh meats daily and flings more than 70 different sandwiches out the window of a yellow cab in true NYC style. Carryout or dine-in on specialties such as the piping-hot Mama Leone ($5.69 for half order, $8.89 for whole order) and the meatlessly delicious Madison Square Garden ($4.49/$7.69), or punch your stamp-licker with a Knuckle sandwich ($8.89)—hot pastrami on sourdough with cheddar, mozzarella, parmesan, lettuce, tomatoes, marinated mushrooms, olives, mayo, and butter. See the menu for the exhaustive list of bread-bordered options.
The chefs at La Belle Vie fuse gourmet European cuisine with northwest flair. Dinner begins with a sampling of hors d'oeuvres such as heirloom-tomato-encrusted bruschetta ($7), or an assortment of gourmet cheeses ($11) served alongside a baguette and a list of ransom demands to send to the moon. Entree selections include slow-cooked, smoky bison ribs ($24), slathered in bourbon-barbecue sauce with accompaniments of vegetables, fingerling potatoes, couscous, or fettuccini. Culinary artistes toss the chicken picatta ($16) in fettuccini with tomatoes, capers, and white-wine sauce, while they roast the moroccan chicken tagine ($21) in seasonings such as saffron, ginger, nutmeg, honey, and almonds. Although not included in the price of this Groupon, diners can glean wine-pairing suggestions from the menu, the serving staff, or from sentient napkins.
Though James and Laura Heiberg count chef Ryan Lancaster among their good friends, that wasn't why they hired him to man the griddles at John Doe’s Grill. Instead, the brother-sister team of restaurateurs recognized that Chef Ryan's experience as head chef at The Dish and Square would help him infuse plates of casual pub fare with surprising twists. Ingredients such as rosemary au jus, sun-dried tomatoes, and homemade red hot sauce bedeck John Doe's traditional sandwiches and burgers, which nestle into diner-style red plastic baskets lined with checkered paper. Three large-screen high-definition TVs broadcast sports games in keeping with the laid-back vibe, and a game room invites patrons to shoot darts and billiards between sips of beer or rounds of hot potato with sizzling-hot quesadillas.
As a lineup of second-run movies splashes upon the two screens of Northern Lights Cinema Grill, waiters deliver a diverse menu of pizzas, burgers, and salads to audience members comfortably lounging around tables. Customers arrive at the theater 30 minutes before the beginning of their chosen show to purchase drinks and place food orders before the lights dim and the night wolves come out. Waiters deliver orders during the show, and can delay the delivery of desserts or other food items at customers’ request. The theater’s matinee showings welcome guests of all ages, while shows after 6:15 p.m. are for patrons 21 and older due to their wine and beer service and dress code of clothes from 1991 or earlier.
To keep the peace, families gathered at dinner usually avoid divisive topics, such politics, religion, and which toppings to order on a pizza. Primos Pizza prides itself on removing this last difficulty with its all-you-can-eat pizza buffet, from which each individual can select his or her preferred slices. This commitment to accommodating families is rivaled only by its decade-long culinary quest to serve the highest-quality pies. Since the original Primos Pizza opened in Boise, its chefs have made strides to focus not just on the quantity of its pizza, but on its quality. A collaboration with Pendleton Flour Mills in Oregon has helped them create a unique dough recipe, which they then dust with a special blend of spices and fresh 100% mozzarella cheese.
Chef/owner Ronald LeBaron whips up classic down-home breakfasts in a family friendly atmosphere at LeBaron's Honker Cafe. Omelets, chicken-fried steak and eggs, and other homestyle breakfasts are served all day, but in the mornings, it's the jumbo homemade cinnamon rolls that entice early risers first. Sweet smells of swirled dough and glassy icing mingle through the air while Ron stacks plates with fluffy pancakes, Texas-size French toast, and three-egg omelets stuffed with choice ingredients. Later in the day, chef Natasha steps in the kitchen where she creates mouth-watering dinner specials, such as her slow-roasted root-beer barbecue tri-tip served with twice-baked mashed potatoes, corn, and scallion fritters. Guests may top off any meal with a wedge of homemade-baked pie.