Though Terry "Joe" Black spent more than two decades in the restaurant and food industries, for many years the notion of opening his own pizzeria remained a wistful one. Smitten with the restaurant business during his college years, he spent the first 15 years of his career working for national chains, then another 10 in food distribution. It wasn?t until Black met and befriended Nick Heddings, owner of Arizona Pizza Company in Tucson, that the gears were set in motion to allow Black to make the leap to ownership, spurred in part by Heddings's support and pizza recipe. Black and his wife, Mary, kept the concept simple: a limited menu centered around tasty, New York?style pizza. They resolved to be fanatical about their customers? experience and to create a welcoming, neighborhood feel. To further that goal, Black and his family remain active with local schools and organizations to this day.
Their focus on quality and friendliness has paid off. Of Jimmy & Joe?s signature "Serious Slice," blogger Michele Laudig said?as part of the Phoenix New Times? 100 Favorite Dishes series in 2010?"It's super thin and crisp on the bottom, with puffy, chewy edges." Each gigantic slice is cut from the 24-inch Big Jimmy, arrives on its own metal pan, and, like a celebrity?s engagement ring, is bigger than the average person's head. As testament to its food?s deliciousness, the restaurant has won multiple awards, including the Reader Pick for Best Pizzeria in the East Valley Tribune's 2011 Best of East Valley.
With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company's product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
Blended drinks dominate the menu, with options including fruit refreshers?made with naturally hydrating, electrolytic coconut water?and pre-boosted smoothies that can fill nutritional gaps with infusions of protein, immunity boosters, or antioxidants that neutralize accidentally swallowed pool water. The drink list also includes organic house-blend coffee and Talbot Teas, including Paris Breakfast and SOHO Earl.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbreads that pack only about 320?420 calories each.
When Angie's friends laid eyes on the extravagant themed cakes she made for her children's birthdays, they started asking her to whip up specialty creations for their own young ones. As Angie crafted more and more cakes, it became her passion and her solace. After seven years, she was finally able to quit her old job and start a Lil? Somethin? Sweet.
From its spot within the Superstition Springs Center?s food court, the bakery serves up muffins, cinnamon rolls, cake pops, and other treats to shoppers and emaciated mannequins. In addition to selling single-serving pick-me-ups, Angie sculpts 3-D and tier cakes for special occasions such as weddings, and continues to design the kids? themed cakes that first fueled her confectionary dreams. She also custom decorates cupcakes and cookie cakes that come with flavors and fillings such as peanut-butter cup and bavarian cream.
At JJ Madisons, less than 15 burgers on the menu would be unthinkable. The chefs have created 18 separate sandwiches, some of which have their own variants?the Malibu Beach burger, for example, comes with mushrooms, swiss, and avocado atop beef or chicken. Others are less like classic patties and more like enticing burger hybrids. The Buffalo Fire patty is prepped in zesty chicken-wing sauce, whereas the PB & J bacon burger mixes peanut butter, jelly, and sriracha hot sauce for a truly unique flavor combo.
The rest of the menu celebrates a wide range of American eats. There are award-winning wings flavored with 17 different sauces, deli sandwiches from reubens to turkey melts, and entrees of steak and fried shrimp. Much of the food is categorized under a relevant U.S. city, whether it's tacos honoring Santa Rosa, California or a Pittsburgh patty melt.
The eatery also provides plenty of nighttime entertainment: live music, karaoke events, and poker games are on the calendar every week, much like a greedy person's birthday. Happy hour runs all day and night throughout the summer with food specials until midnight.
The bar?s hanging lights glow like down-turned tulips against cobalt walls. A plush corner nook invites lingering with low-slung tables and vibrant throw pillows. Peeking through the lattice of Guru Palace Cusine of India?s decorative blue dividers, patrons can catch an eyeful of the restaurant?s centerpiece, a sprawling wall mural of the Taj Mahal.
Surrounded by decor that the Phoenix New Times called ?a deliberate antidote to the sameness that sometimes pervades local retail complexes,? patrons tuck into a menu of traditional Indian dishes. The paper also named Guru Palace Cusine of India Best Indian Restaurant of 2010, lauding foods baked in a traditional tandoori oven and a wide range of vegetarian options. The chefs at the eatery specialize in Mughlai cooking, and the dining room?s burgundy tablecloths crowd daily with fish and lamb entrees infused with ginger, cumin, and red chili. Warm], baked naan breads and samosas sop up sauce, and bottles of wine can raise spirits after the realization that a vehicle?s owner?s manual says nothing about driving underwater.
Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.
Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.