Red Rock Grill and Bar's chefs seek out seasonal ingredients, whenever possible, from local sources to craft homegrown favorites and American comfort foods. Using fresh meats and produce, they braise pot roast in a blend of Guinness and smoked jalapeños, make marinara sauce in-house, and infuse macaroni 'n' cheese with fresh lobster. At the bar, a selection of microbrews and cocktails keep patrons spacing out their mugs of ice water. Beyond the menu, Red Rock entertains visitors by hosting regular performances from live musicians and loaning out canoes and kayaks with which to explore the nearby waters through Good to Go Kayak Rentals.
Bright reds and yellow oranges color the exterior of one Pepperoni Express location, signaling the tangy tomato sauce and gooey cheese commingling on pizzas inside. The other location sports reddish-pink walls, which resemble the spicy sausage that inspired the eatery’s name. In each kitchen, cooks make fresh dough each day, which forms the base of pizzas studded with ingredients such as shrimp, broccoli, and mushrooms. They offer a choice of more than 20 ingredients for build-your-own pies and rectangular 18”x24” party pizzas; rectangles suit parties because they have edges and thus are more likely to attract U2 guitarist The Edge. Pepperoni Express’s thin-crust pies brim with Italian ingredients such as olives, oregano, and prosciutto, as do italian authentic subs. Wine and beer can grant a hydrating reprieve for any dining session.
Most chefs tend to specialize in a particular cuisine, such as Italian or sushi. Prezo Grille & Bar's executive chef, Tim Vaillette, however, prefers to specialize in a little bit of everything. His main menu runs the gamut from classic American burgers to Barcelona-style swordfish served with rice pilaf. He also draws inspiration from Italy, topping the house-made dough of his thin-crust pizzas with ingredients such as buffalo mozzarella, ricotta, meatballs, and caramelized onions. To complement Tim's far-reaching menu, Prezo's bartenders serve an extensive selection of cocktails and craft beer, as well as more than 20 wines by the glass and 50 by the bottle.
Feasts unfold in Prezo's upscale, romantically lit dining room or in its similarly lit bar, where four plasma televisions stay tuned to the latest sports game.
Staff members at Performance Nutrition fuse their training in nutrition and fitness with a broad knowledge of the science of protein powders, multivitamins, and nutritional oils. After listening to clients explain their fitness goals, staff members flip through the encyclopedia in their skulls to pick out products—gluten-free supplements, herbal remedies, workout-recovery bars, and more—that match individual needs.
Cuisine Type: "A World of Pizza" on Amazing Crust
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Our Garlic Bread is Amazing.
Delivery / Take-out Available: Takeout Only
Outdoor Seating: Yes
Pro Tip: Military discounts for Veterans, Active or Retired.
What is one of your most popular offerings? How is it prepared?
Try the Fresh Tomato-Basil pizza on a Whole Wheat crust, or The Sizzler, if you Dare. Or perhaps consider The Karnivour, but you might need a note from your cardiologist.
Is there anything else you want to add that we didn't cover?
We originated the "Take 'n' Bake" pizza. We make it fresh to order, provide simple baking instructions, and give it to you to take home and bake when you are ready.
Are there any dishes on the menu you consider to be a hidden gem?not necessarily the most popular, but surprisingly delicious?
Our Famous "Garlic Bread with Cheese" is to die for. Add this gem to your order, and take the credit as a culinary genius.
In your own words, how would you describe your menu?
Using only King Arthur flour, no chemicals, and no preservatives, we make our own crusts daily. In addition to our original NY style crust, we offer sour dough, whole wheat and 6-Grain (Organic) crust choices. One look at our online menu and you'll gasp at the choices.
The chefs at Acapulcos Mexican Family Restaurant & Cantina aim to cook authentic Mexican dishes unaltered by any Tex-Mex influence. Their recipes reach back generations within the owners' family and several miles into their underground tortilla vaults. Spanish-speaking servers deliver simple combinations of protein or veggies, topped with vibrant sauces: carne asada steak dressed in green pepper and guacamole, tender pork loin in tomatillo sauce, chicken in chocolate mole. The chefs' adherence to tradition doesn't preclude experimentation. Case in point: the dessert burrito, a lightly fried tortilla wrapped around apple-cinnamon or creamy cheesecake filling.
Both the menu and the decor change slightly from location to location?a painting of Mexico here, a tiled mosaic there. Each one, however, has a full bar where bartenders mix margaritas and flat-screen TVs broadcasting sports overhead.