I Nonni is Italian for "the grandfathers," but this restaurant doesn't give you nickels for ice cream or regale you with stories of dating "before the Internet." Instead, it serves Roman-inspired cuisine that changes seasonally and is made from scratch by the restaurant's acclaimed chefs—even the meat butchering and ham curing is done in-house, though thankfully not tableside. A recent menu, for example, offered antipasti such as calamari dashed with Sicilian sea salt ($12) and crudo ($9), an Italian variation on the Japanese delicacy sashimi. First courses, or primi piatti, included gnocchetti—a potato gnocchi adorned with bacon-like pancetta ham, pecorino cheese made from ewe's milk, and a forest-mushroom ragu sauce—and risotto made with braised beef cheeks and underscored by saffron and balsamic vinegar. The secondi piatti selection featured the traditional dish osso buco ($29), a braised veal shank seasoned with gremolata and supplemented with risotto, and pan-seared sea scallops ($27) awash in a sweet vermouth wine accompanied by arugula and forest mushrooms.
Like all world-class competitors, the chefs at Pizza Champions know that you get back what you give. That’s why they craft each of their pizzas using dough and sauce that is made each day entirely from scratch. After a generous sprinkling of 100% real mozzarella cheese, they top each golden ring with fresh toppings ranging from traditional sausage and pepperoni to spicy banana peppers or sweet chunks of pineapple. For those who have trouble choosing, a list of six specialty pizzas offers up preapproved flavor combinations, including an alfredo pizza with grilled chicken and white sauce, and the Champion’s Special, which arrives with three kinds of meat, five types of veggies, extra cheese, and a commemorative Wheaties box.
At Let's Dish!, families select healthy, hearty meals to eat at home without having to dedicate valuable time to planning, shopping, or preparation. After placing an order online, patrons stop by the shop at a scheduled time to find dishes that are made from fresh ingredients, customized to taste, and then, like Sleeping Beauty, frozen to prevent them from aging. Meal menus rotate monthly and include homestyle selections, such as cheesy chipotle-chicken enchiladas, pulled pork with mashed potatoes, and rosemary and mustard grilled flank steak. The preassembled Dish-n-Dash entrees allow for speedy pickup service, freeing families to spend more quality bonding time sorting the mail by size and color.
At Twisted Fork Grille, locally sourced and fresh ingredients combine for American-inspired contemporary breakfasts, sandwiches, and entrees. The chefs rely on local suppliers for as many ingredients as possible, from grass-fed beef to goat cheese. Twisted Fork?s commitment to integrity and local economies extends even to its beer list, overflowing with craft microbrews that complement a roster of more than 40 wines. As they dine, patrons can lounge amid the restaurant?s cozy confines, raising a toast to their once-rumbling stomachs now sounding quieter than a spy in a library.
Though people can rely on pretty much any corner store to supply them with a quick gallon of milk, at Lulu’s Market & Deli, customers can also stop in for Greek-inspired fare. They can grab saffron-coated wings or fries, baba ghanouj, gyros, and baklava, as well as cold-pressed coffee and Persian-blend earl-grey tea.
Lulu’s has maintained its presence at the corner of Selby and Fry for the last 17 years, but after new ownership in 2010, it became more than just a corner convenience store. In addition to the deli, the staff also provides delivery and catering for birthday parties, family reunions, and hunger strikes.
La Hacienda informs curious palates with a cosmopolitan menu of Latin American cuisine and accessible favorites from the U.S. Like a map of the Pan-American Highway printed on fruit leather, its feasts are an edible testament to intercontinental cooperation, with juicy Yankee hamburgers peacefully sharing table space with Peruvian churrasco and Mexican pozole. Pupusas from El Salvador house creamy cheese, beans, loroco, and fried pork rinds within thick shells of cornmeal, and tacos and tortas turn tender morsels of milanesa or flavorful pork al pastor into easily grippable meals.