Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a hawaiian barbecue chicken ($16), or go all-out and get The Works ($16), a top-heavy combination of pepperoni, ham, spicy italian sausage, fresh-sliced onions, green peppers, gourmet baby portabella mushrooms, and ripe black olives. Satisfy herbivores and herbivoyeurs with a tuscan six cheese or garden fresh pie. The full list of specialty pizzas includes several more; take the hassle out of haggling over individual ingredients and boldly cast your straight-ticket ballot for the pizza party that your conscious dictates.
The name The Sports Pub explains it all. Here, the night's biggest college and professional games zip across 15 high-definition LCD screens scattered among the bar's tables and booths?and patrons can also watch live sports every spring and summer from the patio, when volleyball-league members serve and spike balls across the pub's four sand courts. Weekly karaoke nights and live DJ appearances diversify The Sports Pub's entertainment lineup, which spectators can relish while sipping one of the bar's 13 draft beers. Those brews make perfect matches for the kitchen's pub food classics, such as pizza burgers and baked pretzels filled with jalape?o cheese.
Bon Appétit's bright-red façade, alluring green doorway, and smells of fresh cooking coax patrons in to where they can peruse a frequently changing menu. The eatery's dishes are largely prepared with locally produced ingredients, including organic eggs and grass-fed, natural meat. Brunch opens its coat to offer passersby an ever-evolving selection of sandwiches ($7.75), such as the BLT on sourdough, and the Ben Yeddar, in which chopped roasted egg, feta cheese, shredded carrot, onion, roasted cashews, mild green chilies, and a cumin-infused mayonnaise are laid to rest on fresh pita bread. Broaden taste horizons with treats such as panquecas ($7.95), Brazilian crêpes stuffed with fresh banana, topped with honey, and served with a choice of Spanish potato salad, polenta, or fruit. Recent dinner specials include Algerian pan-seared chicken, marinated in a spicy bath infused with roasted anise seed and served with special rice ($15.95).
Live music is king at The Brink Lounge. The audiophile-geared bar hosts diverse acts every night from Tuesday through Saturday. Any number of bands might stop by to enchant audiences with their stylings, from national acts to small local bands. Their sound can vary, too, with past musicians regaling audiences with jazz, rock, folk, or soul-flavored stylings.
Visitors to The Brink Lounge don’t just sit back and listen to the music, either. Periodically, the bar puts on swing-dance nights and tango or salsa nights that encourage visitors to leap from their chairs, grab a partner, and cut a rug with their regulation-sharp tap shoes.
Patrons can also visit the bar for its liquid entertainment, which includes an extensive list of creative martinis and more than 100 internationally sourced wines. Bartenders shake and stir cosmos, lemon drops, and a coffee lover's martini, which blends espresso vodka, Frangelico, and cream. Drinks in hand, bar-goers can gather around a regular table or sink into cushy chairs and couches to soak in the music and the paintings hung on the walls. Between sips, groups can split plates of handmade pizzas or dive into bowls of spinach-artichoke dip and aged-cheddar fondue.
At Naples 15, chef Salvatore Di Scala shares the experience of his travels with guests?not through photos, or souvenirs, but through his food. A native of Naples, Italy, Chef Di Scala?known at Naples 15 as a monzu, a combination of chef and artist?has built his menu around true Neapolitan cuisine. It includes pizzas named after beloved Italian songs, as well as dishes recommended by Chef Di Scala himself, such as the aragosta alla don Salvatore: fresh lobster tail baked in a wood oven and served with cherry tomatoes, garlic, and parsley.
Since 1960, the crew at Buck’s Pizza has been slathering homemade dough with their own house tomato sauce and a smattering of custom toppings. At two locations, crewmembers assemble thin-crust combinations behind a glass case before crisping them in the oven or wrapping them up for at-home baking. For loyal customers, Buck’s Pizza also has a rewards system; for every ten receipts saved, a customer earns a free pizza and the pizza’s autograph.