Behind the understated green awning of L&D’s Sapore Ravioli & Cheese's storefront, owner Domenick F. Discenza and his team churn out nearly 100 kinds of pasta fresh daily. Domenick's love affair with pasta began during his childhood in Baranello, Italy, and has lasted 40 years, more than two decades of which have been spent at L&D's. He creates authentic Italian pastas and innovative interpretations including champagne-dough ravioli with lobster and sweet-potato gnocchi. The restaurant also makes use of imported delicacies, featuring 15 sauces including walnut pesto and honeycomb tripe on its dinner menu. The lighter lunch menu offers hot and cold sandwiches and wraps. In addition, L&D's savory cold-cut platters and à la carte items can be ordered for birthdays, anniversaries, and parties in honor of that time you hiccupped for three hours straight.
When Jon Lidz left his career as an army officer some 25 years ago, he had dreams of opening a restaurant. Although he took a few detours—working everywhere from Wall Street to the button-making business—he still daydreamed about a place where friends and neighbors could enjoy fresh food in a casual, comfortable setting. So with the encouragement of friends and family, he opened Little Shanty, where he created a menu starting with his grandmother’s Southern-style, hand-cut french fries, plus burgers, Chicago-style hotdogs, and shakes.
Little Shanty’s casual interior brings to mind an auto repair shop—complete with aluminum siding, exposed brick walls, and booths sidled next to windowed garage doors. The kitchen resides on the other side of these doors, allowing diners to avidly watch as cooks assemble burgers or drag race pickles.
With locations in six states, 16 Handles is carving out a delicious space for itself in the self-serve frozen-yogurt world. In addition to rewarding customers’ cravings with a rotating daily selection of 16 flavors—each packed with protein, probiotics, and calcium—the healthy-dessert emporium sets itself apart from its competitors through its eco-friendly practices. 16 Handles not only arms its patrons with biodegradable cups and spoons crafted from cornstarch, but it also works with Trees for the Future, an organization that assists global communities in growing trees for agriculture, food, and animal habitat. Through their partnership, 16 Handles has planted 91,284 trees so far, one-quarter of which grow frozen yogurt instead of leaves.
At Shogun Wok, chefs whip up delectable treats from a menu of more than 200 different Chinese dishes, from spicy sichuan chicken to savory scallion pancakes. Diners chow down on plates of tofu and black-bean sauce, savory beef and mushrooms, zesty lemon chicken, and rich morsels of war shu and almond duck. Japanese dishes also abound, including a wide selection of sushi, sashimi, and bento boxes.
Muscle Maker Grill grew out of a small smoothie shop, where owner Rod Silva prepared health-conscious alternatives to fast food. The restaurant has since expanded with a menu tailored to accommodate diners with vegetarian, carb-free, and gluten-free diets. The crew prides themselves in creating healthy versions of popular foods, and continues to serve the shop’s original protein shakes with favorites such as chocolate peanut butter and strawberry banana. Additionally, Muscle Maker Grill displays the calorie count for each dish on the menu.
For more than a quarter-century, Interstate Caterers has made meals easier for administrators, party-planners, and anyone looking to feed people by the pack. Empanadas, tamales, and pupusas add a dollop of Latin American flavors to fetes, while pizza cones take cues from ice cream parlors by wrapping all the ingredients of a slice in a savory cylinder of flaky dough. Trays of italian sausage and barbecue rib tips pair nicely with salad or with a second tray of meat.