Craft beers flow through the taps lining Pizza Bar 66's unassuming counter, reflecting the Technicolor glint of the sports games broadcasted on televisions arrayed behind the bartenders. From a kitchen hidden beyond a wall coated with pennants and team memorabilia, chefs bake fresh pizzas and calzones to order, piling unusual toppings such as beets, goat cheese, and celery alongside staple morsels of pepperoni and bacon. Aspiring singers unleash streams of quarter notes from their pipes on Wednesday and Friday karaoke nights, and the kitchen whips up kids-only specials such as dinosaur bites and deep-fried report cards on Monday evenings. Regular performances by dueling DJs and local musicians enrich the atmosphere with danceable beats, rock riffs, and jazzy hooks.
Martini's Bistro offers innovative recipes, an extensive drink menu, and a relaxing respite from steamy home kitchens inside a charming 1890s Victorian house. The menu divides dishes between light fare and hearty meals to effectively quell modest munchies and colossal cravings alike. The Here's Dino assembles beef-shoulder tenderloin medallions alongside baby greens, roasted tomatoes, gorgonzola, and a roasted tomato aioli ($13), and the Nutty Chick crusts a baked chicken breast with macadamia and adorns it with a raspberry coulis ($15). To inaugurate ambrosial meals, the Pompeii prepares scallops identically to the conditions in which streets were left by the eponymous volcano—swathed in bacon and drenched in sweet chili lava ($9). Inventive martinis pair perfectly with the phenomenal flavors, and olive aficionados can order a single spirit or a pitcher of creative concoctions such as the berri fizz (with Absolut berri acai, lemon lime soda, and cranberry), which caters to entire casts of James Bond stunt doubles ($27). An array of wine plus domestic, imported, and microbrewed beer pleases parched palates as well.
Family owned pizzeria specializing in high quality pizza for carry out and delivery. We only use the freshest ingredients and 100% real cheese. Our pizza crust is out of this world. Come in or call and see for yourself! Smackdaddy Pizza, "great food by great people"
The chefs at Ocean Sushi coil more than 35 specialty rolls and poise nearly 30 varieties of fresh-sliced sashimi atop tiny beds of rice. Simplistic arrangements highlighting quail eggs or surf clam join a long list of fancier rolls, such as the Louisville roll with crab, avocado, salmon, and tuna. The kitchen also fries vegetables in crispy tempura batter and sautés chicken in teriyaki sauce. Boba, commonly known as bubble tea, complements meals with flavors such green tea, honeydew, and green apple, dotted with tapioca pearls. In addition to its Japanese dishes, Ocean Sushi also prepares Vietnamese food such as pho and bun, or vermicelli noodles with marinated meats.
Ocean Sushi delivers meals within a five-mile radius of its Longmont location, just because that is as far as the chef can throw.
According to lore that has been passed down through the Lucio clan, one of the family progenitors was kidnapped from her native Chihuahua after Pancho Villa tasted her food and decided he needed her as his chef. That distant matron’s culinary wizardry trickled down the family tree and currently informs the cooking of her great-great-grandchildren at Armadillo Restaurants. Chefs at the restaurants use those generations-old recipes while gently patting cornhusks into place around meal and shredded pork or simmering red-chili sauce for enchiladas. Since the Lucios converted the first Armadillo Restaurant from a tough-guy bar into a restaurant in 1972, they’ve opened six additional locations in the Front Range.
Max Muscle has been a leader in the nutrition industry since 1991. We are committed to improving the health and sports performance of people from all walks of life through high quality supplements and educations from our team of Certified Fitness Nutrition Specialists (CFNS).
Having evolved through more than 1,000 frozen flavors since 1953, Baskin Robbins engages sub-zero palates with a rotating selection of classic cones, seasonal scoops, and cool cakes and pies. Customers can nuzzle old favorites such as pralines 'n’ cream or smash faces into the most recent flavor of the month, winter chocolate marshmallow ($2.29+), a hot-chocolate-flavored ice cream that snackers must blow on for one minute before delving into its whipped-cream ribbons and speckles of marshmallow dough. Ice alchemists at Baskin Robbins can also transmute ice cream into shakes and smoothies ($3.99+), or caffeinated cappuccino blasts blended with ice cream, coffee, and electrified caramel syrup. A line-up of freeze-baked ice-cream cakes and pies includes crowd-pleasers such as the Grasshopper pie, a frosty disk of mint-chocolate-chip ice cream, fudge, and whipped cream, held together by an Oreo-cookie crust. Visitors may also pick up hand-packed pints ($3.99+) from the grab ‘n‘ go cooler, to be enjoyed at home or impulsively consumed in the parking lot.