CRAVE's eight locations have gained a plethora of press and even an Award of Excellence from Wine Spectator. Each sleek eatery also entices diners with a diverse menu of modern American lunch, dinner, and Sunday brunch fare devised by Corporate Executive Chef Bill King and a sushi menu of traditional and creative rolls inspired by Executive Sushi Chef Tony Lam's upbringing in Hawaii. Each menu is then artfully executed using fresh and locally sourced, seasonal ingredients, as well as seafood flown in daily and handcrafted sauces made from authentic Asian recipes. Brick ovens give flatbreads a crisp exterior while the grill keeps steaks, chicken, and burgers juicy.
CiCi’s Pizza combines the variety of a buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese. The buffet is stocked with a plethora of fresh pastas, as well as signature salads with the option to put tossing talents to the test at the salad bar. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
Jointly owned by Italian and Brazilian chefs, Francesco’s Pizzeria divides its menu up according to the national origin of each dish. For a taste of Italy, diners can sink teeth into a traditional margherita pizza or Capricciosa pizza with calabrese sausage, while unique toppings of heart of palm, cinnamon, and guava denote a Brazilian pizza’s tropical roots.
Enormous front windows flood the brick-lined restaurant with light, illuminating plates covered in five styles of wings and hearty baked pastas. When not occupied chewing through a sub, guests can study the dining room’s irreverent framed pictures of cartoon vegetables dancing on cutting boards, lounging by the pool, and doing one another’s taxes.
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.
Founded in New York by Salvatore Sorrentino and his two sons, Matteo’s Family Style Ristorante Italiano caters to culinary cravings with a menu of classic Italian cuisine complemented by a catalog of wine and creative cocktails. Write the introduction to a memorable meal with New York—baked clams ($12.95+) or calamari arrabbiata, swathed in a sauce of garlic, tomatoes, and red chili ($16.95+). Diners observe elegant performances as clusters of capellini or parties of penne synchronizingly swim together in sauces such as amatriciana ($16.95+) or bolognese ($16.95+).
Pie-Fection's menu offers tasty and custom flavor wheels, pastas, and salads with a build-your-own arsenal of toppings. Meddling food scientists can use Pie-Fection’s three-step build-your-own pizza, which lets you choose from an assembly line of three crusts, 11 sauces, and more than 30 ingredients, including six cheeses and seven truth serums ($7.49–$17.49, with three toppings). For green guzzlers, there are build-your-own salads ($6.49 regular, $7.99 large), and pasta artists can paint their own masterpiece from made-to-order pastas ($7.49 regular, $8.99 large). If feeling uninspired, opt for tried-and-true recipes such as the margherita with fresh mozzarella, basil, sliced tomatoes, and pepperoni ($7.49–$17.49), or appetizers such as mozzarella sticks ($4.99) and garlic knots ($2.49 for four, $3.99 for eight).