Village Café plates up a menu of salads, sandwiches, and inspired entrees in a European bistro setting. The crispy goat cheese appetizer ($9.95) waves a casual "Ciao" atop crostini, while the Village Cobb salad ($10.95) scoots by on a Dijon vinaigrette-fueled Vespa. Fungiphiles fancy the portabella panini ($8.95), with its grilled, marinated mushrooms and melted mozzarella, and the meat lover's pizza (small $10.95) satisfies any yearning passion for protein. Dinner diners choose from mains such as the mint and pistachio-crusted lamb (8 oz $17.95) accompanied by roasted garlic mashed potatoes and asparagus spears, or linguine with garlic, white wine, and fresh clams ($16.95).
Chicken covered in alfredo sauce and bacon with scrambled eggs are often meals on their own, but at Pizza D'Light, they are pizza toppings. The flavorful ingredient combinations include philly cheesesteak and Hawaiian-themed ham and pineapple. Chefs stretch crusts to 18 inches and serve them whole or by the slice, and also cook pasta dishes and build meatball and tuna salad sub sandwiches on freshly baked bread. Customers wanting a night in can order food online and have Pizza D?Light?s staff deliver meals right to the front door.
Jump to: Reviews | Important Moments in Nuclear Fusion1905: Einstein's famous equation, E = mc2, hypothesizes a fusion-style reaction, while Einstein himself hypothesizes a romance between Meg Ryan and Tim Robbins. 1946: Designer bombs tested at Bikini Atoll create a variety of decorative cloud shapes, including beach ball, dolphin, and silhouette of the United States.1978: Attempts to use nuclear fusion to prevent illusionist David Copperfield from appearing on TV are largely successful. 2010: Simultaneous, worldwide experiments with nuclear fusion result in the renewed popularity of player pianos and the transformation of friendly cats into gigantic-instrument-of-mayhem cats.
Every day at Salvatore's Pizza, Pasta & Subs, chefs toss fresh pizzas and prepare accompanying dishes inspired by the savory tastes of Sicily. Converse with up to three guests about what blue tastes like while noshing on pillowy garlic rolls drenched in olive oil and topped with large chunks of garlic. Up to four pizza toppings, such as pepperoni, anchovies, fresh tomatoes, eggplant, and mushrooms, top bubbly cheese and savory marinara, and Pepsi-product fountain drinks quench parched gullets.
It was blazing hot in Brooklyn during the summer of 1959. So when the spray of fire hydrants wasn't chilly enough to keep kids cool, Uncle Louie decided to whip up some Italian ices for the neighborhood. This became a tradition on the block, and then the neighborhood, and eventually, grew into a fully-fledged business: Uncle Louie G's Italian Ices & Ice Cream. Though there are now outposts of this Brooklyn institution all across the U.S., staff still whip up Italian ices using Uncle Louie's old-fashioned recipes. Enjoy scoops full of Italian ice in a range of sweet flavors, from root beer to lemon to decadent peanut butter chocolate cup. They also use Uncle Louie's recipes to create ice cream flavors such as pistachio, butter pecan, and apple pie a la mode?the latter of which combines rich vanilla ice cream with actual chunks of the dessert to create a flavor as all-American as a photo of Henry Fonda wearing a hotdog costume.
After the unexpected loss of their father, three brothers from Eboli, an Italian hamlet in the Neapolitan countryside, pursued their disparate passions to separate corners of the globe. As Giuseppe, the eldest, toiled as a pizzaiolo in New York; Antonio, a dancer; and Gennaro, an artist, spent time honing their crafts in Madrid and Paris. It wasn't long before Giuseppe opened his pizzeria, and his younger siblings weren't far behind. With all three operating successful Italian eateries in their respective cities, the trio decided to reunite, forming Fratelli La Bufala as a joint effort where they could highlight their father's passion for water-buffalo mozzarella, a heart-healthy cheese that anchors the cuisine at each of their worldwide locations.
Working from an Italian menu modeled after Mediterranean culinary traditions, chefs prepare pastas in-house and pepper Neapolitan-style pizzas with water-buffalo meat that boasts less cholesterol and saturated fat than most traditional meat options. Like Sophia Loren's celebrity impersonators, the kitchen's ingredients are sourced from small southern Italian farms, and are transported with care to preserve their naturalness and quality.