Twelve varieties of vibrant, cooked-to-order enchiladas form the centerpiece of Pura Enchilada's enticing menu of fresh ingredients, scratch-made sauces, and freshly squeezed lime margaritas. Commence the spicy sojourn with the banana-pepper-marinated calamari and the queso fundidohouse-made chorizo bathing in pico and fresh cheese. Head next to the enchilada menu, boasting enchiladas that draw their names from the regions that inspired them, just like secret government bases. Diners can taste the salty-shore breezes of Ballarta with a saucy encasement of grouper marinated in roasted chipotle peppers, garlic, and spices, or jet to Michoacana for an ambling blend of carnitas, pico de gallo, fresh cheese, and salsa verde. The entree menu's paella roja boasts a carnivorous carnival of shrimp, chicken, steak, chorizo, scallops, calamari, and crab meat, and deep-fried chimichanga burritos encase innards of chicken or ground beef. Wash down each tongue-pleasing taste with freshly squeezed margaritas, which dress in classic and seasonal flavor feathers such as lime, blackberry, guava, and mango.
Pie slingers at Romeo’s New York Pizza twirl their ‘za from scratch, piling dough made in-house with red sauce and toppings such as garlic, ground beef, meatballs, and sundried tomatoes. The cozy neighborhood joint has purveyed New York–style pizza since 1945, when delivery boys first started using hovercrafts. Its unfussy menu includes hearty appetizers such as cheese bread or fried ravioli, alongside healthy salads in vegetarian or meaty iterations. Those who opt not to build their own pies can go in for one of three chef-crafted incarnations—margherita, spinach and mushroom, or vegetarian, sold by the slice or in 12-inch or 16-inch rounds.
Wing Ranch Gwinnett slathers its platters and buckets of wings with a kaleidoscopic palette of 20 sauces that span the flavor spectrum. Chefs can coat freshly cooked Wright Brothers prototypes in glazes of smoky barbecue, savory garlic parmesan, or sweet red-chili sauce. Plates also spill over with carrots and celery as well as two servings of either blue cheese or ranch for dipping. Orders may be split into two rival factions of wings, each with its own sauce and interpretation of The Giver. Guests can sidle up to one of the padded booths or wooden tables and take in the sights of one of the flat-screen televisions that bedeck the walls. Team-trivia nights on Thursdays and Saturdays quiz visitors' knowledge of avian physiology at no additional cost, and live music performances grace Wing Ranch's dining room on Friday nights all summer long.
In spirit with the olden days of romantic turkey-leg gnawing by firelight, Olde Towne serves up an extensive menu of protein-packed fare, including grilled meats, seafood, burgers, sandwiches, hand-tossed pizzas, gourmet salads, soups, and more. Pique your palate with an order of Chesapeake crab fritters served with roasted red-pepper aioli and wasabi slaw ($9.99); or Cajun chicken nachos, topped with wood-fired chicken, lettuce, tomatoes, jalapeños, and a mix of cheeses ($7.99). Jumbo fresh fried chicken wings come doused in your choice of sauce (house specialties include lemon pepper, ranch, and lemon-yaki), served with celery and blue cheese or ranch dressing ($8.99 for 10). Treat your mouth to some wood-fired protein, such as prime rib served au jus with horseradish ($12.99 for 8 oz.), chicken Florentine stuffed with spinach and artichoke dip and topped with sun-dried tomatoes and a demi glaze ($13.99), or seared tuna served with veggies, wasabi slaw, and one additional side ($13.99). To satisfy the mini taste sensors on your fingertips, try a handheld creation such as the Black and Blue Burger (bacon and blue, jack, and cheddar cheeses, $8.50) or patty melt (Swiss and American cheeses and sautéed onions on rye, $8.99), and satisfy creative impulses with a build-your-own pizza topped with your choices from Olde Towne's bevy of meats, veggies, and cheeses (starting at $9.99 for 14").
A perimeter of brick walls and flat-screen TVs envelops AC Tavern, where seasonal craft beers wash down a menu of Southern-inspired pub fare and events busy guests with poker, karaoke, and football. In the kitchen, chefs lightly fry catfish morsels and layer them onto plates alone or stuff them into po boys flanked by Cajun tartar dipping sauce. The texas brisket pizza joins two hearty staples as jalapeños and onions top texas brisket, coated in the same root-beer barbecue sauce that also drenches a half or full rack of slow-smoked but fast-talking St. Louis–style ribs. Every day of the week, diners can pair their feasts with diversions, including live music on Fridays and college football on Sundays.
Marco's Pizza founder Pasquale "Pat" Gianmarco began helping out at his family’s pizzeria when he was just a boy. The eatery provided a taste of home to the Gianmarco clan, who moved to the United States from Italy when Pat was 9 years old. Together with his father, young Pat learned the secrets to creating exceptional pizza sauce: three different types of vine-ripened tomatoes and spices that can only be imported from Italy or the moon.
The perfected sauce recipe continues to guide Pat’s kitchen operations, although these days he has considerably more help. His company has franchise locations in more than half the states as well as in the Bahamas, each store tossing fresh pizza dough daily before sprinkling on a trio of fresh, never-frozen cheeses.