Streets of New York Pizza was started in 1976 by a family hailing from New Jersey. From the East Coast they trekked west with their secret family recipe, settling in Phoenix to serve their brand of culinary classics. Since opening the first store, the franchise has expanded to 30 locations throughout Arizona and Nevada, and has won numerous awards. At each location, diners can try the signature New York Combo pizza, which features a mix of flavors associated with the Big Apple, including sausage, pepperoni, meatballs, mushrooms, and onions. Guests can also customize their cheesy disk by creating their own pie, adorning it with their choice of 32 toppings, such as swiss cheese, zucchini, and genoa salami, or opting for a gluten-free crust. In addition to pizzas, Streets of New York offers customizable plates of pasta, traditional baked subs, and crisp salads, which can be topped with pizzas at the customer's request.
Water Wings Las Vegas recognizes that swimming lessons aren't just for kids. Sure, there's Baby Swim, which introduces three-month-olds to the water with the help of their parents. Likewise, Seahorse teaches freestyle and backstroke basics to 3?5 year-olds. But the pool?part of the United States Swim School Association?also caters to Adults who can work one-on-one with an instructor, take group classes, or get in an hour-long workout during a lap swim class. No matter the age or skill level, swimmers can practice all year long since the swimming pool is indoors. Its water stays 90 degrees, the perfect temperature for practicing the breaststroke or keeping a marshmallow at room temperature.
Voted the Best Greek restaurant for the last 6 years by the Las Vegas Review Journal, Market Grille Cafe is more than just an award-winning restaurant, it's a family affair. Owners Joe and Rhonda Pierro opened their first Market Grille Caf? in 2006. Family owned and operated, they specialize in healthy Greek, Italian, and Mediterranean food. After growing up in an Italian household, Joe brings his intrigue for cooking family recipes, while his wife, Rhonda, a 2nd generation Greek, brings the inspiration from her early days on the island of Ikaria. Joe and Rhonda have combined family recipes to deliver authentic and unique dishes. Their son, Joe Jr. continues to carry on the tradition of Market Grille Caf? while maintaining the freshness and quality of those early homemade dishes.
Zaba's Mexican Grill caters to south-of-the-border buffs with a blend of Mexican, South-Western, and Tex-Mex flavors. The friendly cooks prepare all menu items with fresh ingredients, including the made-from-scratch salsas, sauces, beans, and guacamole. The illustrious burrito swaddles meat, veggies or shrimp, along with sour cream, pinto or black beans, salsa, cheese, and lettuce with a cushiony whole-wheat or flour shell ($6.79 chicken; $6.99 steak/beef, $7.99 for grilled shrimp or fish) and the fish taco dishes out a taste of the Gulf, minus the essence of discarded five-irons, with lightly battered cod, fresh pico de gallo, homemade chipotle-ranch sauce, cabbage, and limes ($2.89 single). Most signature dishes have meatless siblings, including the vegetarian burrito ($5.99) and vegetarian salad ($6.29). Sweet potatoes, brown rice, and whole-wheat tortillas add to the healthy goodness.
Following Baja Fresh’s ethos set in 1990 as a healthy take on fast food, never-frozen meats sizzle atop the grill before they're tucked into made-to-order tacos and burritos. Grilled corn and flour tortillas embrace fish, carnitas, chicken, and steak, and smoky queso fundido sidles onto nachos and into burritos. Between bites, chips scoop up salsa made from farm-fresh produce rather than poured out of a can or fabricated in a space-age replicator. A complimentary salsa bar ensures no mouthful goes unspiced, and guests can scoop up their favorites as they await their dine-in, takeout, or catering orders.
Michoacan Gourmet Mexican Restaurant celebrates Mexican culture and family, fostering a festive atmosphere with live mariachi music and happy hours to augment a menu of healthy, authentic cuisine. Chefs use only canola and olive oil as they tuck Gulf shrimp into tacos or bundle thin-broiled new york steak and cheese into enchiladas. On Sundays, they prepare an all-you-can-eat Sunday brunch with cool margaritas and bubbly champagne mimosas. Intricate murals and clay vases create an authentic ambiance as patrons dine at four-top tables tucked into booths, at the long wooden bar, outside on the fenced-in patio, or in the cockpit of their hovercraft after getting takeout.