Mango's Mexican Grill and Bar's multitudinous menu of Mexican staples mixed with American favorites sates bellies with fresh tortillas and the delicious fillings that accompany them. Prime the palate with extreme nachos ($8.59) or Mango's taters, potato skins topped with steak or chicken, bacon, cheese, and more ($8.97). Starch-swathed staples include the burrito mexicano ($8.97) and the chori pollo platillo, a platter of grilled chorizo sausage and chicken topped with melted cheese ($9.89). Picky palates might enjoy a simple cheeseburger ($6.89), and culinary connoisseurs may prefer to abandon their PBJ-BLT hybrids in favor of the pollo ala pasta, breaded chicken breast stuffed with onion, cilantro, avocado, and cheese laid to rest on a bed of pasta teeming with veggies and chipotle-ranch sauce ($9.29).
Fratelli’s Is Your Neighborhood Independent Pizzeria; Our Commitment To Quality, Fresh Ingredients And Authentic Taste Can’t Be Matched!
We make our dough daily from scratch, we use quality flour and 100% natural Italian Extra Virgin Olive Oil that has no chemicals or additives, and hand stretch every pizza to order.
The recently renovated brick walls and dark wood paneling of The Bogey Bar and Grill embrace patrons and soak up the warm aromas of a menu of time-tested pub fare. Enjoy a football game or a competitive horse-heckling match on one of The Bogey's many flat-screen televisions while taking on an imaginative appetizer such as the tomato tartare, which gives roasted tomatoes and fresh mozzarella a basil-tinged balsamic bath ($6). The fried calamari, a golden-battered deep-sea treasure, arrives on plates chaperoned by tangy lime and chipotle-tequila mayo ($9). The Bogey's chefs conduct dough-and-sauce symphonies with pizzas such as the Catalonian, a sweet chorus of manchego cheese, bell peppers, and chorizo ($15 for hand tossed, $12 for flatbread). On Thursday nights, crowds sashay to live music while flexing mouth muscles on ambitiously piled sandwiches. The Bogey's signature entree, pan-seared salmon, satisfies game-day appetites and gives patrons the athletic pep of a half-time speech from a Ferrari ($17).
Papa Murphy’s, the highest-ranking pizza chain in the 2010 Zagat Fast-Food Survey, serves up a tasty menu of handmade Take 'n’ Bake pizzas made from dough, cheese, meat, and veggies that are freshly prepared every day. After customers choose their pie, Papa Murphy's slice-slingers build the pizza in-store and package it for customers to bake at home in the oven, in a pottery kiln, or over a pile of burning cookbooks. Customers can select one of Papa Murphy's signature pizzas or customize their 'za ($9.99 for a large with one topping) to a more specific taste, choosing from four sauces, three crusts, and more than 20 toppings.
Mary Kathleen Kelley-Hammond never thought she’d run her own restaurant. Not that it wasn’t in her blood. In 1945, her grandparents assumed ownership of an old pub and renamed it Kelley’s Tavern, both to stake their claim and, presumably, to remember their own name in case another plague of amnesia swept through the United States of Something. Though the tavern stayed in the family for some time, it eventually closed its doors, becoming—ironically enough—an office for Alcoholics Anonymous.
Meanwhile, Mary Kathleen’s years passed by untouched by beer taps or commercial kitchens, at least until she married Dick Hammond, a chef and restaurateur trained at the famous Le Cordon Bleu in France. After successfully running an eatery under Hammond’s name, the couple founded Mary Kelley’s Restaurant & Pub—named for Mary Kathleen’s entrepreneurial grandma—in 1998, finally acquiescing to fate. The rest of the family soon gave in too. Today, Mary Kelley’s son greets restaurant guests, and her own granddaughters work on the wait staff, prepping hand-pattied turkey burgers and freshly broiled seafood from recipes that are, after all, encoded in their DNA.
Sushi.Com's adept chefs craft a menu of traditional raw and cooked Japanese fare, replete with fresh ingredients. Seafood mavens artfully decorate square and oval ceramic plates with maki rolls such as crunchy tuna, spicy salmon, and shrimp tempura ($4+). A la carte sushi or sashimi plates carry duos of smoked salmon, tofu, or barbecued eel ($3.75+) to tables, where they perform flavorful duets for taste buds. Meanwhile, sips of wine or sake accompany bowls of udon or soba noodles ($10.95), or a steaming dish of beef teriyaki ($15.95), highlighting flavors, washing down bites, and inspiring conversations about renaming a first born child "Pinot Grigio".