The practiced chefs at Buono Bistro have spent the last 30 years creating a mouthwatering menu of classic Italian comfort food jazzed up with a gourmet twist. In addition to their daily specials, they craft gnocchi gorgonzola, lobster ravioli, and wild-mushroom risotto from scratch. The expansive menu also includes such nonpasta specialties as braised-lamb osso buco and veal stuffed with provolone and prosciutto.
Basking in the glow of an ornate, glittering chandelier, guests can sip a handcrafted martini or a glass of bold wine. Though the food and decor are decidedly upscale, Buono Bistro keeps it low-key, offering diners a relaxed atmosphere akin to a billionaire's treehouse.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
From pub grub and subs to pizzas spangled with toppings, snacks and meals at Jimmy's Famous Pizza leave no stomach grumbling. Catering menus send veal ziti and chocolate cake out to parties, and calzones can double as miniature piñatas in a pinch. There's even a kids' menu, which satisfies little appetites with mac ’n' cheese bites.
Since 1969, golf balls at Golfland USA have rolled under pint-sized barns, spun through the bottom of a small-scale lighthouse, and soared around a red loop-the-loop. These simple obstacles may not be as impressive as the ones on multimillion-dollar courses, but the course is still challenging. As told in a 2009 Eagle-Tribune article, “It’s possible to get a hole-in-one here, but it’s improbable you will.”
For a different kind of challenge, the Gyro, a tri-color rainbow of rings, spins riders around and around and upside-down, daring them to hold on to the soup crackers squirreled away in their pockets for later. The Eagle-Tribune piece also says that the gyro was the one originally used to train NASA astronauts and says past passengers include Johnny Carson, who rode it on The Tonight Show.
Slow food is the opposite of fast food in more ways than just the speed at which it comes out of the kitchen. In fact, it’s the great care given to chopping each fresh ingredient and cooking it as soon as it’s ordered that rewards guests deep in pre-dinner conversation with meticulously prepared meals. Now under new management, the chefs at Buono Panini craft their menu of fresh Italian comfort fare with gourmet touches amid the dining room’s muted light, ivory linens, and cheery colors. Diners may savor the likes of pesto-laced shrimp risotto and veal saltimbocca or crunch through a signature panini during lunch. Whether dropping in for a sit-down dinner or a private party, meals here make for outings that leave bellies full and dinner napkins worthy of bronzing for the memories.