JC's Garden of Eat'n sates cravings for gooey cheese and zesty sauce with a menu of casual Italian dishes. Diners can awaken taste buds by softly nudging them with an alarm clock or by chomping on an array of appetizers, such as fried mushrooms ($4.25) or wings ($7.25 for 10). In the kitchen, cooks fill vacant ovens with the classic cheese pizza ($7 for a 12", $10 for a 16") or supreme, hawaiian, or greek specialty pies ($9.99 for a 12", $12.99 for a 16"). Ladles splash pasta sauce onto bowls of spaghetti ($7.75), which guests can accent with meatballs, chicken parmesan, or veal parmesan ($1.25 each). The eatery also layers Italian flavors onto hot and cold sub sandwiches and slakes parched houseplants with glasses of soda ($1.65) and juice ($1.75).
Though the staff at The Brass Tap take beer very seriously, they've nevertheless turned drinking it into a game. Customers get a single point for each of the pub's 300 craft beers that they try. At certain milestones, they'll receive gift cards or a t-shirt with a new title, all the way from rookie to beer guru?and, if they conquer the challenge three times, they can win the coveted Repeat Offender 900 shirt.
Thankfully, the bar makes it easy to sort through its 300 beers. The menu is divided up into different beer types, which go deeper than the basic delineation of ale vs. lager vs. water that's been dyed amber. Guests can peruse listings of bottled barleywines and porters, or have a resident beer aficionado fill their mug with an imported brew on draft. Beer even permeates the food: the chipotle mustard on the house-baked pretzels is made with pale ale, just as the cheese dip is made with Samuel Adams. All of the burgers, sandwiches, and pretzel pizzas also have recommended drink pairings.
As for entertainment, each Brass Tap books a variety of local bands throughout the week. Trivia and happy hours find regular spots on the schedule, and some locations have outdoor patios and cigars for purchase.
No one leaves Ragazzi?s Italian Restaurant & Pizzeria hungry. That's because the chef and kitchen staff are dedicated not only to authenticity in preparing rich fettuccine alfredo and crispy veal parmigiana, but also to generous portions and giant slices of pizza. They toss their pasta with everything from shrimp to veal and prosciutto.
Amid the dining room's plush booths and tables, the wait staff ferries neapolitan pizzas that combine the interweaving flavors of tomatoes, basil, and mozzarella. Their guests can order pizza to get a taste of all 20 toppings, or order entire pies in specialty combinations such as the stuffed meat pie that surrounds its filling with two layers of dough sans sauce.