In 1960, brothers Tom and James Monaghan decided to get $500 together and buy local pizzeria Domi-Nick's in Ypsilanti, Michigan. More than 50 years later, the Monaghans had sold their creation, with more than 9,000 Domino's Pizzas peppering the globe from New Delhi to New York. The pizza chain's menu ranges from pizzas to pastas and boneless chicken wings, side-kicked by their bread sticks and bites, which simmer in garlic before being baked to golden crispiness. Since the reboot of their traditional recipe in 2009, Domino's now offers more than 37 toppings to craft a build-your-own pizza or decorate your neighbor's car.
A good pizza is more than the sum of its parts. After all, specialty doughs rolled to specific thicknesses alter the experience of eating any pie. The aficionados at Noble Roman's Take-N-Bake PZA create such pizzas, from their deep-dish Sicilian–style pizza to their wafer-thin and traditional-style crusts. Each crust is topped with a sauce made from freshly crushed tomatos and meats such as the highest-grade pepperoni and 100 percent pork. Rather than try to deliver their pizzas hot, though, they instead leave the baking up to the customers. They also supply other ready-to-bake treats, such as chicken wings or cookies, along with instructions for how to safely cook and enjoy each dish.
Locals navigate toward the North Star Bar & Grill for tasty eatables, daily drink specials, and lively entertainment. Pop the feisty beer-battered jalapeño bottle caps ($3.95) while the jukebox sets a beat for seasoned North Star fries to tango with applewood bacon and mix it up with chives and cheese ($3.95). Or get lost in the Black Hole burger ($7.95), where two half-pound Black Angus patties complement Einstein’s theory of deliciousness with smotherings of swiss and american cheese, bacon, complicated equations written in ketchup, and spicy peppers on a kaiser roll.
A varied menu of authentic Mexican fare delights diners seeking doses of savory, south-of-the-border spicy. Begin your flavor-fest by taking a dip into the guacamole ($2.99) or swoop in to save a needy appetite with the super nachos ($6.99). Fortifications of rice, beans, and tortilla surround each of the signature alambres, or skewers, which are expertly organized in yummy rows of fajitas ($8.99) or veggies ($7.99). Plenty of dine-in seating decorates their clean storefront, providing ample space and vantage points to watch fellow diners nosh their way out of edible kingdoms of chorizo tacos ($1.89), tortas ($5), and gorditas ($2.75), surrounded by moats of queso dip ($3.49) and chili ($1.15).