The name, Spaghetti and Steakhouse, perfectly encapsulates the restaurant's menu, which offers a wide range of Italian-style pastas, grilled salmon, and hand-cut sirloin steaks. Just as the name speaks to the food offerings, the decor speaks to the restaurant's pledge to be a family establishment, where groups can sit down at a booth or table, have a hot meal, and discuss the day's events. Upstairs is another world known as The Hot Rod Lounge. The space looks as though it was carved into the trunk of an enormous tree, with exposed rafters, hardwood tables, and bartenders carved from solid oak. Here, clients can drink a brew and shoot pool while listening to the night's DJ.
The kitchen staff at Giuseppe's Cafe draws on the age-old culinary traditions of southern Italy using family recipes. The tasty results take form in al dente pastas, flaky fish, and succulent meats. In addition to the classics, nine signature foccacia flatbreads are smothered in everything from sausages to shrimp.
But Italian cuisine isn't the bistro's only specialty. American staples such as fish and chips and baby-back ribs are delivered to diners, who can enjoy an outdoor patio in warmer months. To foster a sense of community, this setting also hosts live entertainment at Sunday pig roasts.
Since 1981, TCBY has been synonymous with frozen yogurt. The company spearheaded the guiltless consumption of low-fat, chilled dairy treats with iconic flavors such as white chocolate mousse topped with fresh fruit and candy. Today, TCBY yogurt shops across the country continue the tradition with classic and specialty flavors such as caramel supreme, greek honey vanilla, and sugar- and fat-free mountain blackberry. Each flavor contains seven different probiotics, has only 120 calories per four ounces, and contains vitamins A, D and calcium, along with three grams of fiber.
Though you can grab a sandwich and slaw in mere minutes at the carry-out windows of Pittsburgh Barbecue Company, the meal components are by no means slapped together. The cooking process stretches across 18 aromatic hours, with pit masters slowly cooking Texas-style brisket, North Carolina–style pulled pork, and slabs of ribs over the low heat of cherry- and maple-wood flames. The smoldering logs are what imbue the meats with the majority of their beloved smoky flavors, enhanced by just small splashes of Carolina-style, vinegar-based barbecue sauce or coatings of a 17-ingredient spice rub. To complement meaty main dishes, the staff cooks up homestyle sides such as slaw, baked apples, and mac ‘n’ cheese.