Back in the 1950s, the founder of Angilo?s Pizza, Al Jones, used the skills he cultivated while working in a bakery to create his very own recipe for pizza crust and hoagie buns. Today, whether in Ohio, Kentucky, or Indiana, each and every family owned and operated Angilo?s location carries on Al's legacy by using those very same recipes with reasonable prices. The chefs sustaining that tradition hand toss the dough for their large- and medium-sized pizzas before layering them with a bevy of fresh cheese and toppings and Al?s homemade secret sauce?for which CIA agents don't even have clearance. They use fresh-baked hoagie rolls to stuff turkey, ham, beef, and cheese on their special double-decker sandwiches, of which there are 15. Because each Angilo?s Pizza location is individually owned, proprietors might also add in a few of their own specialties to the menu, such as Cincinnati-style chili or buffalo-chicken sandwiches.
Decorated in warm yellow and clay hues, Elephant Walk Injera and Curry House welcomes diners to share their meals. As its name indicates, the restaurant serves plenty of injera, a classic Ethiopian flatbread, which can be dipped in meat stews and vegetable m?langes. If diners prefer to keep their meals to themselves, they can try a traditional Indian curry, paneer tikka, or doro tibs, a dish composed of saut?ed chicken and onions, seasoned butter, Berbere and an Ethiopian red-pepper sauce.
The Tan brothers grew up in the restaurant industry, as their father was a renowned chef of China. At Rong Tan's, this trio of siblings brings its family traditions to the states with a menu honed overseas. Diners can savor sichuan-spiced lobster stewed with veggies or order the Empress chicken, lightly fried and served on a throne of pure gold. Rice and noodle dishes, house specialties—including the orange-flavored beef—and vegetable options round out a menu with dozens of entrees.
Towering subs come together before your eyes behind the glass counter of Subway, behind which sandwich artists assemble turkey jalapeno melts, B.L.T.s, and roast beef sandwiches. 6-inch or foot-long portions of whole wheat, Italian, or honey oat breads can be piled high with meats and healthy additions such as green peppers, spinach, and tomatoes. An array of sauces splash onto subs to add extra flavor, ranging from simple vinegar and mustard to flavorful Chipotle Southwest sauce.
The carved bodies of fierce dragons, their eyes aglow with neon red lights, corkscrew about Magic Wok’s foyer as if awakened by the aromas of Sichuan, Hunan, Mandarin, and Cantonese dishes. In the dining room, lime-green walls come alive with red tapestries, accented by canary-hued Chinese pictograms. After polishing off a Thai-style fish fillet, guests retreat to the bar to sip plum wine, elixirs wrung from apples and pineapple, or champagne with all the bubbles picked out.
At Chandler's Restaurant, cooks prepare homestyle specialties such as beer-battered cod, tuna melt croissants, and the Westside burger, which accents a beef patty with sautéed onions, pickles, american cheese, lettuce, and tartar sauce. A selection of beer and wine can help wash it all back. On Sundays from 9 a.m. to 2 p.m., customers can stop by for omelets, biscuits and gravy, and other breakfast classics.