In the late 19th century, immigrant steel and coal workers from Italy would enjoy quick pizza lunches, baked in trays and sold by the square. Many things have changed since then, but the pizza hasn't. The cooks at Carlo's Italian Bakery Pizza keep the tradition of bakery-style pizza alive, making fresh dough and sauce in-house each morning. The pizzas are baked until the crust is slightly crunchy and the sauce is piping hot. The grated provolone and toppings are only added once the pie comes out of the oven, cultivating a unique flavor and preventing the discomfort caused by pizza toppings screaming in the oven.
Theo’s Cafe's doyens of diner fare forge a bountiful menu packed with classic American edibles and traditional Greek dishes. American and Hellenic cuisines get cozier than two peas in a 1,000-thread-count pod in the onion-ring-packed gyro ($6.50) and Johnny’s Special Greek burger, a savory structure comprised of two charbroiled patties, jalapeños, thousand island dressing, american cheese, and feta ($6.99). Guests nestle into bright yellow booths as they take alternating bites of lamb in the souvlaki combo ($9.99) or cheesy sea fare in the tuna melt ($4.99). Non-meat eaters can stop eyeing the ornamental flowers and potentially edible wood paneling and power up on a tastier source of protein with a crisp falafel gyro ($4.99) or a large greek salad ($6.99).
At Golden China Restaurant, the chefs manage to fit seemingly hundreds of Mandarin, Cantonese, and Szechuan dishes on one menu. Of their 20 specialty items, highlights include the pan-seared sea bass with ginger sauce and the shrimp and walnuts glazed with honey sauce. Other eats include steamed dumplings, chop suey, fried rice, and mushu, which are pancakes filled with stir-fried green onions, bamboo shoots, scrambled eggs, and meat, veggies, or tofu.
Founded by ice-cream enthusiasts Donald and Susan Sutherland in 1988, Cold Stone Creamery has grown to more than 1,400 locations across North America. Each day, the shop's scoopers mix up fresh batches of ice cream and sorbet, which are served by the scoop, piled high in sundaes, and blended into shakes. After customers choose their desired flavor, the staffers toss the chilly sustenance upon a slab of frozen granite and fold in a smorgasbord of candy and nuts to achieve the ideal ice-cream-to-add-in ratio. Customers can dream up their own creations or opt for a signature masterpiece, sampling one of more than 11.5 million possible flavor combinations, which still await a brave conqueror to unlock them all. To accommodate sweets cravings at celebrations, staff members also dish out premade treats, such as ice-cream cakes and baked goods.
From stainless-steel founts mounted in teal-tiled walls, Razzle Dazzle Frozen Yogurt's eponymous treat flows into cups before being sprinkled with fun toppings. A menu of flavors that rotate weekly, such as cake batter, Hawaiian Delight sorbet, and dulce de leche, form creamy swirls as customers fill their cups with their preferred portion sizes. Bins of cookies, candies, and fresh fruits wait to be spooned onto frozen peaks, creating complete treats that can be enjoyed inside the shop, on patio seating, or in your getaway car.
Behind a glass partition, The Sand Witch’s cooks drape colorful ingredients across sourdough, wheat, and white bread. Paninis slip with a sharp hiss onto a grill, melting pepper jack across fistfuls of jalapeños, or causing chipotle pesto to ooze warmly around red peppers. Staff add and remove ingredients such as pepperoncini peppers and sun-dried tomatoes as desired, leaving patrons to make leisurely decisions without anyone yelling about which wire to cut.