When the slow-roasted prime rib is cooked to tender perfection, a chef comes over, carves into it with a knife, and sends freshly loaded plates out into the dining room. That’s the way things have worked at Peppers Restaurant since it opened in 1995. The establishment's homemade take on hearty eats is evident in not only the hand-carved prime rib, but also the house-concocted sauces and seasonings, such as the chicken florentine’s white-wine-mushroom cream and the blackened redfish’s Cajun spices. The steakhouse revolves around USDA Choice cut steaks and deep-fried seafood, although the menu also features a worldly mix of pastas, enchiladas, burgers, and salads harvested from the rainforest.
Pizza Patrón's friendly, bilingual servers dole out pies that celebrate Latino culture while speaking to tongues in the international language of flavor. Pizzasmiths slather fresh dough with marinara or alfredo sauce and cheese, then strew crust canvases with an artistic smattering of more than a dozen topping options or assemble specialty masterpieces. The restaurant's festive Latin-infused environs host dine-in eating, and patrons can opt to carryout or swing by the drive thru to nibble in the comforts of their homes or favorite quicksand pit.
Sugar Bunch Creations is the brainchild of two life-long friends who share a love of handmade sweets and a passion for making birthdays, weddings, and parties more fun. Their custom dessert stations can provide all sorts of sweet endings to special occasions, whether guests prefer making their own caramel-covered apples, roasting s'mores, or knitting socks out of cotton candy. Each station, whether it be donuts, funnel cakes, or cupcakes, also comes with an on-site attendant to help make set-up and execution a breeze. And for those who like to help themselves, Sugar Bunch Creations can also put together an eye-catching candy or mini-dessert buffet, complete with take-home bags and colorful party decorations.
Inside Original Napoli Italian Restaurant by Papa Zack's bustling kitchen, a team of talented chefs craft house-made pasta before dousing noodles in meat, marinara, alfredo, and clam sauces. This kitchen architects the eatery's "what," but the staff's "how" involves constant, family-friendly friendliness. The culinary experts give chicken the royal treatment, dressing it up in a variety of dishes, including marsala, piccata, parmigiana, and rollatini. Sandwiches and pizza in two crusts round out the Italian-centric menu. The catering leg of the business feeds multicourse meals for at least 10 people or 5 people saving half their meal for their fallout shelter.
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the prime rib mushroom and swiss to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the pork-cuban, honey-bourbon chicken, and veggie-caprese subs. Quiznos' wraps and wide variety of salads offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbreads, soups, and salads round out Quiznos' varied menu.
Above all else, comfort food should taste familiar. Taqueria Taco-Riendo seems to embrace this philosophy wholeheartedly, filling the menu with faithful recreations of Mexican cuisine's best-known staples. However, familiarity doesn't make the flavors of chorizo, cilantro, and flour and corn tortillas any less hearty or more likely to share secrets. These ingredients appear throughout the menu, from tacos and tortas to fajitas and quesadillas. The taqueria presents diners with a selection of horchata, lemonade, and other drinks with which to wash down meals.