Calda Pizzeria & Restaurant’s extensive menu of pizzas, piles of pasta, and burgers parades past gleaming tables flaunting time-tested Italian flavors. Diners can share 18-inch chicken-club pizzas ($21.95) decorated with produce, bacon, and ranch dressing, or guard their own personal-size eggplant-and-ricotta pies ($9.95) from herbivorous velociraptors. The Pizzeria burger ($9.95) merges the best of both worlds by draping a half-pound slab of Angus beef in homemade tomato sauce and a mantle of melted mozzarella. Linguine fruti di mare ($17.95) lets a school of mussels, calamari, and shrimp play Marco Polo in a pool of marinara sauce, and california penne with sun-dried tomatoes, grilled chicken, and broccoli spears ($12.95) lobs crisp fistfuls of veggies like a farmer on a Carnival float. The Levittown eatery features soft lighting and a row of burnt-sienna stools, and windows at the Hicksville establishment admit cascades of natural light.
What began in Brooklyn as a personal affection for italian ice eventually bloomed into a multistate confection empire on the strength of frosty family recipes. Uncle Louie G's Italian Ices & Ice Cream crafts its treats from the same recipes founder Louie G used growing up in New York City, before the invention of robot-run ice creameries. The expansive menu now includes more than 40 flavors of italian ices and two dozen ice creams. Fresh maraschino cherries, Dole pineapple, and a variety of other candies imbue the shop's italian ice with a dazzling array of flavors and textures.
From humble beginnings as a single donut shop in Lakewood, California, in 1953, Denny's has grown into a nationwide destination for classic American diner food served around the clock. After starting off as Danny's Donuts, the shop quickly expanded to a second location and began offering sandwiches. In just six more years, Danny's Donuts had morphed into Denny's and split into 20 franchises. Today, more than 1,700 locations thrive across the nation, serving up breakfast, lunch, and dinner at any time that diners walk into or gleefully roll through their eatery.
To the chefs at Popei's Clam Bar & Seafood Restaurant, there is not one correct way to prepare seafood. That’s why the team of culinary inventors likes to experiment, creating dishes from the more standard blackened Cajun swordfish to the avant-garde buffalo and thai calamari. The nightly all-you-can-eat dinners feature one seafood option per night, and satiate even diners with five stomachs. Beyond seafood dishes—including the house’s fresh little-neck clams and lobster stuffed with shrimp, scallops, crab, and feta cheese—the chefs sizzle up an array of meaty creations. Their half-pound burgers support a variety of hearty toppings, and baby back ribs and veal parmigiana showcase the chefs’ ability to handle meat better than a conflict-resolution expert who specializes in farm-animal relationships.
Since 1997, families and friends have gathered around the timber-topped tables at H.R. Singletons for fresh, hearty American meals and frothy brews. Servers navigate checkered floors and leather barstools, securing the attention of diners with fat burgers, piles of pasta, and succulent dishes of fish, steak, and ribs, which come slathered in a barbecue sauce that makes them immune to ticklishness. Dark wooden paneling lines the walls surrounding a British-style bar, where 25 beers reach for the brims of glasses and five large plasma televisions display the most romantic sporting events to appeal to both halves of dates.
Ozumo's décor of polished-wood floors, railings, tables, and chairs preps guests for the fresh fish feast to come. The menu rolls out dishes such as the Dr. Kapoor roll, which combines spicy salmon, avocado, and tempura flakes ($9.95), and the Harvey roll, a handheld marriage of chicken tempura, cream cheese, and fried garlic ($12.95). For those who prefer raw lettuce to lovingly encircle their seafood, the tataki salad smothers seaweed salad, tuna, and salmon tataki in a spicy Ozumo sauce ($13.95). Using advanced cube-to-table technology, Ozumo also serves dinner bento boxes stuffed with delectable edibles, including a house salad, a California roll, marinated seaweed, shrimp dumplings, rice, fruits, and miso soup ($18.95–$26.95).
The treats may be frozen, but that doesn't mean they're not flexible. That's because the colorful self-serve dispensers that line Yogurt Crazy’s bright purple walls are equipped to send a rotating lineup of 12 different frozen-yogurt flavors into cups, including nonfat, low-fat, and dairy-free varieties. Guests mix and match their own creations, choosing from flavors as diverse as pomegranate-raspberry tart and Heath toffee. Each swirl of yogurt can then be outfitted with kiwi, Reese's Pieces, and other selections from the topping bar’s 36 mix-ins, which means that patrons can customize their frozen desserts without the gooey mess of branding them with a hot iron.