Domino's recently reformulated its pizza recipe, which puts the buyer in command of a plentitude of pie-personalizing possibilities. Test the sturdiness of a hand-tossed thin crust with mounds of hearty marinara, ham, chicken, green peppers, black olives, and spinach, or fill a deep-dish foundation with alfredo sauce, bacon, onions, jalapeños, fresh mushrooms, and banana peppers. While delicious design options stretch into infinity like a taffy pull in a black hole, the eatery's specialty pizzas make choosing more manageable. Peruse pies like the MeatZZa Feast, which is piled high with pepperoni, ham, italian sausage, beef, and extra mozzarella, and the Pacific Veggie, a flashy West Coast–concoction of roasted red peppers, spinach, onions, mushrooms, tomatoes, black olives, feta, mozzarella, and provolone.
Everyone knows there's no place like home. Which is why the owners of Steel City Pizza Company decided to bring their hometown down South with a menu of Pittsburgh-inspired eats. They fly in hoagie rolls from Cellone's Bakery—an official partner of the Pittsburgh Penguins and Pirates—to ensconce their submarine sandwiches. They have staffers roll out house-crafted pizza dough to the particular thickness they recall from their childhood memories. And they make sure their extensive selection of craft beers includes bottles and drafts from Pittsburgh's own Iron City brewery. But the eatery's Pittsburgh theme isn't its only draw; creative recipes and quality ingredients back each item on the menu. Cooks craft both pizza sauce and sweet, bubbly sodas in-house, and carefully sprinkle crusts with quality Grande cheese from Wisconsin. They also concoct original dishes such as Weggies, oven-baked sandwiches in which slices of bread, like the wheels on most pizza delivery trucks, are replaced with disks of crusty baked dough.
When guests bite into a Triangle Char & Bar burger, they’re met with a leaner patty than is normally served at pubs. That’s because the meat is composed entirely of dry-aged, grass-fed beef from the local Hill Creek Farms, resulting in a heartier, fresher-ground beef patty. That beef is then topped with the likes of caramelized onions, hummus, or pork belly, which guests can wash down with a rotating array of craft beers. In addition to burgers, the menu boasts 10 taco varieties, fresh and seasonal salads, and housemade hummus. It also includes "The Skinny"—a collection of healthy items such as bbq salmon and spaghetti squash.
Now spanning two locations, Triangle Char & Bar has its roots in a repurposed Avondale filling station where the garage doors open in warmer months for alfresco dining. The newer location in Mount Pleasant boasts edgy design, with corrugated steel walls, graffiti paintings, and flash mobs performing on the hour.
Iacofano’s chefs are dedicated to both sustainability and quality, which is why they make their pastas and cure their own meats using local ingredients sourced from Thackeray Farms, Abundant Seafood, and Saffron Café & Bakery. Though their seasonal, farm-to-table menus are distinctly Italian, they’re proud of their unwavering, self-described American influences: each heaping plate of baked ziti and eggplant parmesan comes with buttery garlic bread, a rousing rendition of Yankee Doodle, and a side salad big enough to be a meal by itself. These generous portions characterize the entire menu, from Mama’s meatballs to the hearty surf ’n’ turf. Each meal can be washed down with a glass of red or white wine or a classic martini.
The menu at Buddy Roe’s Shrimp Shack serves up locally caught shrimp, purchased at the dock at Shem Creek, alongside a slate of burgers, tacos, and beers. Let shrimp go skinny-dipping in sauce with the New York Post acclaimed flavored shrimp basket, which tosses the seafood bites in your choice of sauce, including buffalo, hot bacon, or internationally savvy Thai ($13.99). Buddy Roe's offers plenty of landfood as well with a muscular burger list including the heavyweight Bodacious Burger, comprised of three half-pound patties ($19.99), and the Country ‘N Western, a haunting duet between a jealous applewood bacon and a flirtatious sharp cheddar ($9.99).
The sandwich artisans at Larry's Giant Subs slice fresh meats and cheeses for each hot or cold sub from their expansive menu. Lift an embargo on deliciousness with the 8-inch cuban sub with roasted pork and imported swiss cheese ($5.69), or gobble down a trifecta of Black Angus roast beef, roasted turkey, and premium ham on the 8-inch Ultimate sub ($5.89). Vegetarians can find kindred meals in veggie subs ($5.49), and vacationing demons can reminisce about home with the 8-inch Inferno steak philly, loaded with jalapeños, banana peppers, and hot sauce ($5.69). The eatery's 6-foot deli case displays a variety of cold cuts for customers to ogle when daydreaming about pastrami or trying to make spouses jealous.
Although his only experience in the food industry was assembling sub sandwiches, Joe Fischbein dreamed of owning his own restaurant. To prepare himself, Joe literally worked his way up from dishwasher to prep cook, meeting future partner and professional chef Casey Glowacki along the way. Though their paths diverged, Joe's dream came true in 2004 when Casey asked him to help run his new eatery: Five Loaves Cafe.Since Casey first established the café, it's evolved faster than a tadpole's opinion of legwarmers. Salads and sandwiches dominate the menu, highlighting cold cuts carved from house-roasted meats and dressings made in-house in small batches. Dinner entrees showcase grass-fed, hormone-free beef from Meyers Farm, free-range chicken from Tanglewood Farms, and vegetarian and gluten-free dishes, as well as fresh-cut local pastas from Rio Bertolini's.