The dough know-it-alls at The Garlic Knot prepare an array of Italian favorites utilizing premium cheeses and Old World sauce. Through the process of stretching, hand-tossing, and stone-deck oven-baking fresh dough, delicious flavors and historically accurate European trivia emerge from the steaming pizza pies. The impressive menu boasts a laundry list of New York–style pizzas named after famous Big Apple locales, such as The Greenwich Village—strewn with meatballs, mushrooms, and garlic ($13.50/medium, $18/large)—and The Stock Exchange, covered in sausage, green peppers, and red onions ($12.50/medium, $16.75/large). Hot hero sub sandwiches such as The "E" Train chicken cutlet parmigiana ($6.50) and The “7” Train meatball parmigiana ($6.50) buzz through underground tunnels en route to tummy terminals. The menu also features savory garlic knots ($2.95) and a suite of kid-friendly meals.
As sunlight pours through floor to ceiling windows, Laurel Fitness's trainers motivate their charges through one more rep in the free-weight room, or one more mile on the treadmills. Though guests can opt to forge their own fitness paths, group classes such as total body toning, high-intensity step aerobics, and core conditioning corral the power of peer motivation to push patrons through workout plateaus. Nutrition assistance supplements physical training and helps members to negotiate the sometimes confusing world of dietetics, with its distinctions between refined and unrefined sugar, and its debates about whether a tomato is a fruit, vegetable, or adverb.The trainers aren't limited to helping adults: youth-fitness conditioning pairs kids with a personal trainer, either one-on-one or with another little buddy, to help them to learn to enjoy exercise and pick up healthy eating habits. Trainer and mom Emily Brown also leads Pur Fit Kids classes, which gets little ones exercising with fun physical games while teaching values such as perseverance, honesty, and when to go all in a high-stakes game of Texas hold'em.
After spending years working for Dominos Pizza, Vince Schmuhl decided that he could do a better job of preparing and delivering quality pies to people's homes. He challenged the nationwide chain's dominance in the region by founding the first Blackjack Pizza on June 29, 1983.
Although delivering oven-fresh pies within 30 minutes was still a major goal for Schmuhl, he emphasized the importance of quality ingredients using sauce made from freshly packed tomatoes as well as hand-tossed dough that never sees the inside of a freezer or cryogenic chamber. This dedication to quality and speedy service allowed Blackjack Pizza to not only survive, but also thrive over the decades. The chain now includes more than 40 stores operating in four different states.
In addition to offering seven signature pies, Blackjack Pizza also allows customers to build their own order from crust to toppings. A choice of up to four savory, tangy, and piquant sauces form the base, topped with any of the 3 available cheeses, 7 meats, and 10 freshly diced vegetables. Regardless of the toppings, Blackjack Pizza respects the potential danger of food allergies by ensuring that none of its pies ever contain traces of MSG, peanuts, or peanut oil.
Modmarket's chic interior serves as an ideal stage for the mouthwatering performances of the restaurant's wholesome, seasonal culinary stars. The menu—which contains nutritional information for each dish—eases diners into their restorative repast with an array of salads, available in such verdant configurations as thai coconut, whose bed of greens teems with sweet potatoes, chicken, and peanut-mango dressing ($8.75). Many of the eatery's salad dressings contain no gluten, animal byproducts, or narwhal tears, and the from-scratch soup selection always includes at least one vegan option. The restaurant's pizzasmiths forge exotic, innovative creations, such as the pizza sporting fig, goat cheese, gorgonzola, arugula, and pepper ($8.50), and all pizzas are available with soy cheese and whole-grain or gluten-free crusts. Sandwiches, such as the chipotle steak ($8.50), come with a choice of vegan bread or gluten-free wrap and toast to toothsome crispness in a 600-degree brick oven.
JumpStreet is an indoor trampoline park where taut floors and angled walls made of springy trampoline surfaces beckon children and adults to bounce back and forth or try aerodynamic flips and gravity-defying leaps. The arena is structured like a skateboard park, though bouncers don’t need any equipment to hop across the wall-to-wall planes or climb up, slide down, or spring off the tilted trampoline walls. Guests can hop on over to the springy dodgeball courts, where safe, competitive play is enhanced with ample bouncing, and arcades and batting cages offer engaging activities for those who need to rest their feet. Scattered across JumpStreet’s various locations are an assortment of other safe, kinetic activities, including a bull ride, a multicolored maze, and a foam pit.
When most people think of Chicago-style pizza, they probably imagine a dense, deep-dish pie weighed down by an inches-thick layer of cheese. But the chefs at Nicolo's Pizza point to a different definition offered up by famed Chicago film critic Roger Ebert. In an interview with Vanity Fair , Ebert estimated that as much as 85 percent of Chicago's pizza is built upon a thin crust, and that what really sets the city's pies apart is the homemade sauces and crusts cooked up by Chicago's abundant Italian population.
That's exactly the type of Chicago-style pizza that Nicolo's has been dishing up for more than 30 years, using recipes born generations ago in Italy. Each thin or hand-rolled crust is made fresh every day, topped with a choice of sauce such as traditional red, alfredo, or garlicky extra virgin olive oil, then baked in an authentic stone-bottom oven. Patrons can choose their own ingredients––which range from artichoke hearts to green chilies––or choose one of the shop's specialties such as Buffalo Pie, a ranch-based pizza topped with chicken, celery, carrots, and mozzarella, or the Besto Pesto with Chicken, featuring chicken, black olives, artichoke hearts, and provolone cheese with a pesto sauce. Beyond the pizza pan, chefs painstakingly assemble layers of fresh noodles, ricotta, and sauce into classic meaty or vegetarian lasagna and slather chicken wings in a variety of sauces, including pomegranate chipotle and thai peanut.