Corleone Italian Restaurant's cooks transport the rich culinary landscape of Sicily to the United States through mouthwatering Italian pizzas, pastas, and desserts served in a warmly lit space. Head Chef Salvatore dazzles taste buds with a menu of seafood, veal, and flavorful sauces made from seasonal ingredients. Inside, pictures of old Italy pepper the walls and tables frame house-made pizzas and elegant desserts with a dressy-casual atmosphere. In addition to enrapturing palates with plates of fresh Sicilian fare, Corleone keeps eardrums entertained with live music from Mark Carter and Tony Millot, who delight audiences on Wednesday and Thursday nights.
Jason Capalad and Chris Rubio call their business Vizzi Truck because the cuisine is nothing short of visionary. Blending Californian, Filipino, and French cooking styles, Vizzi Truck specializes in coastal flavors that can be mobilized without sacrificing gourmet flair or resorting to catapult-borne meals. The menus are known to change seasonally, and the truck's route can be different everyday, so fans should follow the Facebook and Twitter pages to keep tabs on the fusion food truck.
Father-son endeavors usually reflect a common interest—model rockets, cars, etc. For George and Demitri Loizides, that common bond is a mutual love of food and county. At their eatery, George’s Greek Café, dad George brings 48 years of experience in the deli and market business, while Demitri brings 28 years spent working in the restaurant industry. The younger Loizides does most of the cooking, but those who know the family might swear his mother, Rodou, was behind it. Demitri copies techniques he learned from her, including using only fresh, healthy ingredients––such as extra virgin olive oil––and making everything from scratch each day, from the humus and saganaki, to the beef and lamb gyros and baklava. For a genuine Greek experience, the Loizides recommend that diners dig in with their fingers. The Lakewood location’s décor also helps transport guests to the Mediterranean, starting with the murals—one of a hillside crowned with crumbling columns, another depicting a typical Grecian seaside village, complete with whitewashed walls and lamps lit with flaming cheese.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop—then called Pete's Subway—proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway restaurants number over 34,000 around the world—almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway's website also facilitates health-conscious eating by listing each item's nutrition information and fastest mile time online.
Despite their restaurant's moniker, the chefs at Johnny Rebs' Southern Roadhouse aren’t averse to local ingredients. In fact, all their produce comes from California growers. But rather than recreate Southern flavors, they prefer going straight to the source, relying on Virginian and North Carolinian farms to send country hams and Delta farms to send catfish. Said catfish simmers beneath mountains of slaw in po’ boys, one among Johnny Rebs’ many housemade Southern staples, which range from creole shrimp over cheddar grits to pulled pork slow-smoked up to 12 hours.
Though steeped in traditional Southern cooking, Johnny Rebs’ critically acclaimed culinary team puts its own twist on Southern and American staples alike. To wit: grilled cheese made with pimento and jalapeños, as well as deep-fried apple pie, which bubbles in a deep fryer stolen off a Georgia windowsill. Complemented with “suds” and “squashed grapes”—Johnny Rebs’ speak for beer and wine—feasts unfold amidst a rustic dining space made to resemble a cozy, wood-paneled home. Before the table fills up with smoked and fried meats, guests can snack from a bucket of peanuts. They're free, but any quarters diners donate in return go straight to charities such as the Granite Mountain Hotshots.