Forged in oven fires from freshly tossed dough, Your Pizza Shop’s menu of pizza creations features flavor circuses of savory sauces, local produce, meaty flavors, and rich cheeses. Protein-packed pizzas summon carnivore cravings and include the barbecue, steak, or five-meat Meat Pie ($9.99–$15.99), and the Meatless Gourmet beckons vegetarians with locally grown green peppers, mushrooms, and banana-pepper sprinkles ($9.99–$15.99). Customers can also start with a plain-cheese pizza palette ($8.99–$11.99) and decorate it with a plethora of toppings, such as pineapple, ham, and black olives ($0.75–$1.25/topping). Like the earth's crust, Your Pizza's crust is completely flat and can be ordered thin, hand-tossed, or deep dish. Subs, calzones, and pastas sate non-circular noshers, and a variety of salads summon cool, crisp bites of fresh vegetables, meats, and cheeses. Flocks of wings take flight into mouth-caves dressed in a variety of flavors, including mild, hot, super hot, barbecue, garlic, and teriyaki ($6.99–$14.99).
Baltic Amber's Spanish colonial exterior belies the smorgasbord of Polish delights found within. Servers cart out lunch portions of thick European stews alongside meaty plates of kielbasa and polish sausages. The hand-stuffed Polish dumplings known as pirogis warm up appetites for dinner entrees of chicken, beef, and duck that tour taste buds through Eastern Germany, Russia, and Hungary, with a layover in France for samplings of crepes and pastry dough. Behind the restaurant, a tree-shaded outdoor patio overlooks a pond where diners can savor a glass of beer or toss table scraps to famished lily pads.
Mugs Grill & Bar on Missouri has an upbeat atmosphere that appeals to all ages. It’s a great place for lunch or dinner. We offer soups, salads, sandwiches, wraps, and awesome crispy, crunchy, big and tasty wings (try them boneless} with a choice of 12 different sauces. Entrees include ribs, fajitas, steaks, shrimp and fish
Fuzzy's Sports Bar & Grill is all about the combo. The kitchen pairs hearty burgers with savory hot wings, while the bar smartly puts beers with football—the NFL Package beams games to 22 HDTVs mounted around the room. But there are more reasons to stay after the game ends. At the stroke of 12 every night, the Midnight Madness special slashes the price on drinks and burgers, and, on Wednesdays, ladies and well-mascara'ed orangutans can enjoy bargain wine and cocktails.
Mo’ Ziki piles beef, lamb, and chicken into pitas and wraps for a menu replete with modern fast-prep Greek fare. Midday and evening patrons pair their choice of grilled chicken or steak with red-pepper hummus or spicy feta, adding panache with the lemon-avocado or kalamata-olive sauces. Dinnertime diners tip back imported Mythos brews or domestic Bud Lights as they warm up with pita wedges wed to an original blend of melted cheeses and spices. Whole-wheat pitas bulging with beef, cucumbers, and lemon-avocado sauce starlight the entree lineup, with guests chewing toward to the finish line so chefs can drape golden chocolate-chip medals around their necks.
Like tributaries merging to form a mighty river of marinara sauce, three friends and lifelong Italian restaurant owners joined forces to create Uncle Frank's Italian Restaurant, bringing along their best recipes with them. They make their pizza and pasta sauces daily, slathering them onto doughy crusts bound for fire-crackling ovens where they transform into New York-style pies. They prepare proteins such as chicken in the gamut of Italian styles, slathering the poultry with mushrooms and wine to create a marsala or coating it with breading and parmesan cheese to produce a parmigiana.
Tia's Authentic Latin Food has sated cravings for Puerto Rican and Caribbean dishes for more than three decades. Head chef Susan Gonzalez conjures recipes learned in her parents' kitchen, whipping up breakfasts and dinners peppered with chorizo, picadillo beef, and slow-roasted pork. Café con leche and hearty breakfast burritos greet the morning, and at lunchtime, house-roasted pernil pork headlines a specialty Cuban sandwich alongside ham, salami, and Swiss cheese. For piscatorial platters, guests can sidle up to the blackened tilapia as it dons a house blend of Caribbean spices. Yellow tablecloths contrast the dining room's red and orange walls, and a corrugated metal-inlaid counter adds both an urban air and a touch of home for robots travelling on business.