CiCi’s Pizza combines the variety of a family-friendly buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese, resulting in more than 28 signature pizzas. The buffet is stocked with a plethora of fresh pastas, such as cavatappi noodles with classic marinara or alfredo sauce, as well as fully customizable signature salads. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
El Tapatio's chefs invest in their kitchen's culinary culture, prepping authentic Mexican platters that range from chimichangas to the impressive super burrito. Though they specialize in a repertoire of steak, chicken, and seafood dishes, they extend the culinary invitation to veggies with meat-free meals. The cantina side of the restaurant mixes citrusy libations—including margaritas, daiquiris, and piña coladas—that counterbalance the spicy salsas and the wounded pride of losing a salsa-guzzling competition.
Inside the former mill that is now Mill Street Bistro Bar, servers deliver entrees of buffalo, beef, and elk sourced directly from the owner's farm. In addition to handcrafting locally sourced entrees that have included pan-fried Lake Erie perch and beer-brined, center-cut pork chops, the chefs also flambé cherries jubilee tableside for dessert. Post-dinner patrons may meander to the outdoor patio to smoke an imported cigar from the restaurant's humidor.
Isaac Mizrahi's family ate a lot of frozen yogurt. During one of many trips to the fro-yo shop with his kids, Isaac decided to cut out the middle man and open his own store. He cut the ribbon on his first Groovy Spoon location in Tarzana, California, where swarms of yogurt enthusiasts crowded around self-serve stations built into modern avocado-green walls. The success of that shop, which has been featured on Khloé & Lamar, led to more locations in California and Ohio, each slinging a rotation of more than 20 yogurt flavors, including sugar-, gluten-, and dairy-free options. Cheesecake, Oreo cookie, and pomegranate varieties lay the groundwork for a bevy of healthy and decadent toppings, such as fruit and candy in the form of chunks, tidbits, and 20-sided dice.
Neatly nestled on the edge of Chippewa Lake, The Oaks Lakeside crafts casual dinner fare with its menu of seafood, pasta, desserts, and more, all within the confines of a charming cottage. Soak up picturesque sunsets between sups of shrimp bisque, which mingles sautéed jumbo shrimp in the gregarious waters of a creamed sherry shrimp stock ($13), or sink main-course molars into the chicken cordon bleu ($19) or the almond-crusted awnings of the baked tilapia ($18). Meat-seeking maws can find solace in the egg-battered arms of the veal piccatta ($19), and restless sweet teeth can stretch out nighttime noshing with a selection from the dessert menu. Dinner bells ring at 5 p.m. Wednesday through Saturday and at 1 p.m. on Sundays. Reservations are recommended.
The Dickey’s Barbecue Pit sign may be ubiquitous today as a spot for good ole’ Texas barbecue, but when Travis Dickey first opened his Dallas shop in 1941, the sign had to share space with advertisements to help pay rent. In the 70 years since then, the Dickeys have done well for themselves, with their initial store spawning a slew of franchises throughout the country. Though the barbecue at each outpost is no longer under the hand of one of Dickey’s descendants, each shop still smokes their own meats in-house to create the signature Texan flavor that infuses their briskets, pulled pork, and fall-off-the-bone ribs. Meals can come in any size, from the a la carte sandwiches to platters that incorporate a chosen number of meats with a buttery roll, a pickle, two homestyle sides, and free ice cream. Whether serving up their dishes in the dining room or packing them up for take-away or catering, the staff ensures that each client gets a taste of Texas home cooking without the hassle rubbing every dish on a campfire crock-pot.