Domino's recently reformulated its pizza recipe, which puts the buyer in command of a plentitude of pie-personalizing possibilities. Take those new flavors for a test drive with two large one-topping pizzas, selecting from an array of tasty cheese crowns that stretch into infinity like a taffy pull in a black hole.
The menu at Doc’s Streetside Grille may be only two pages, but it includes a diverse selection of dishes that showcase ingredients from a variety of cuisines. Guests can soak up the pub atmosphere with beer chili served in a bowl or on cheese fries, or keep it light with an almond-crusted goat-cheese salad with fresh spinach and strawberries. A bit of Mexican flair is introduced in dishes such as seasoned mahi-mahi tacos and a taco pizza with black beans, beef, and olives. Apple barbecue sauce sweetens a half-pound burger with bacon, and for after dinner but before 10 p.m. Scrabble, serious sweet tooths can share baked brie for two, which is slathered with raspberry marmalade.
Though the menu appeals to diverse palates, Doc’s seeks to bring people together. The restaurant fosters a community of sports fans by broadcasting regular games on TV, and encourages regular visits with events such as live music and trivia.
The fact that the owners of Numero Uno Cuban Restaurant chose a location with a dining room that seats up to 72 people is no coincidence. Embracing their Cuban heritage, they and their kitchen staff put an emphasis on family-style dining, showcasing a cuisine famous for tender, grilled meats, roast chicken, and stewed seafood. Each dish is an explosion of color and flavor, with shredded ropa vieja mingling with tomato and green peppers, and sides of earthy black beans or saffron-tinged yellow rice accenting entrees. Seafood staples such as whole fried snapper and lobster stew come in single or party-sized servings with the restaurant's catering services.
For more than four decades, Lido's Italian Restaurant's master chefs have filled their comfortable eatery's air with the same Old World aromas that linger in the neighborhood piazzas in Naples. They blend tomatoes and spices together and pour the resulting marinara sauce over sausage cacciatore or ravioli stuffed with cheese. They grind up basil and nuts to create pesto and mix it with spaghetti or ziti, and layer mozzarella cheese, pepperoni, pasta, and marinara sauce with wine, mushrooms, and peppers for their popular pizziolas. The chefs also prepare a variety of classic veal, chicken, and seafood dishes.
Gitto's Pizza?s chefs top hand-tossed crusts with innovative topping combinations. The cordon blue pizza leaves off the red sauce, and instead slathers bleu cheese atop the doughy orb, along with ham, chicken, and plenty of mozzarella. The lasagna pizza, on the other hand, uses a tomato sauce base to host layers of layers meatballs, sausage, and ricotta cheese. These same sauces and meatballs?made fresh by Gitto's chefs?also fit into pasta dishes and hot sub sandwiches. And regardless of when hunger strikes, patrons can stop into Gitto's 24 hours a day.
In the kitchen of Fratelli’s Italian Restaurant, cooks lightly fry calamari, sauté shrimp with olive oil and garlic, and assemble platters of homemade lasagna or fettuccini alfredo. Out in the spacious dining room, vegetarians can dig into eggplant parmigiana or customize a 10”-18” pizza with vegetables and buttercream frosting. Fratelli’s also offers free delivery.