Roosters is both a popular stop for Kentucky sports fans and its players—it’s not unusual to spy one of the university’s basketball players perched at a table, wiping his hands after downing a large basket of wings. It's these wings, fried in soy oil with no trans fat and doused with 1 of 11 sauces, that command the most attention on a menu full of hand-breaded chicken fingers, thick burgers, and oven-baked subs. Their sauces run the gamut of heat, from mild teriyaki to medium-hot sweet thai chili to the Super Killer, the sauce that delivers more kick than a Rockette on a caffeine buzz.
Walls paneled in blond wood to match the tables and floors recall a modern-day Old West saloon, with a stone fireplace standing tall at one wall. After seeing a big win on one of the flat-screen televisions lining the walls, diners can take advantage of the lofted ceilings to create a victory pyramid.
Olive Garden is an exquisite combination of modern-day Italian traditions and authentic recipes with a warm, Mediterranean rustic feel. The staggering variety of their well-balanced and delicious menu items makes this the favorite dining spot of many. A lot of care goes into that preparation of every dish with only the freshest ingredients used in the making and styling of every portion. And with the on-going signature Tours of Italy customers are able to enjoy a unique blend of tastes inspired by different regions of Italy, served with unlimited soup, salad or breadstick refills. Discover flavors of far-away places wrapped in velvety creamy Parmesan goodness while sipping on one of their light and fruity wines.
Paisano's Italian Restaurant & Lounge isn't shaped like a boot, but that hasn't stopped the kitchen staff from serving up Italian favorites for 30 years. They toss toppings on pizzas, smear breading across cuts of veal and chicken, and ladle a marsala wine sauce over beef tenderloin and spaghetti. If the menu doesn't tip off the restaurant's Italian roots, its walls, which are covered in murals of Italian scenes such as the Tuscan countryside, Rome's Colosseum, and ravioli trees, will.
Marco's Pizza founder Pasquale "Pat" Giammarco began helping out at his family?s pizzeria when he was just a boy. The eatery provided a taste of home to the Giammarco 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 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. Marco's Pizza has over 500 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.
Papa Murphy's low-fat, low-calorie thin-crust pizzas come in four enticing styles designed for cooking at home and tailored to each customer’s unique tastes. While proto-diners look on, Papa Murphy’s doughsmiths pave crisp, thin crusts with an array of fresh ingredients and specialty sauces. A traditional gourmet vegetarian pizza holds back its garlic-sauce flood with spinach, mushroom, and tomatoes, and the chicken bacon artichoke pie presses spinach, parmesan, and zesty herbs between meat pages like an epicurean botanist. The herb chicken Mediterranean pizza dons mozzarella, sun-dried tomatoes, and feta, and the straightforward meat pizza sports a no-nonsense three-piece of pepperoni, sausage, and ground beef. Diners can also design custom pizzas to load crusts with peppers fashioned into portraits of their favorite cable repairmen.