Everybody loves homemade pizza, but not everybody has the time, energy, or lush, Italian moustache required to make one themselves. That's where Bob's Take-N-Bake Pizza comes in?Bob's chefs meet convenience and deliciousness halfway, creating hand-assembled, uncooked pizzas that diners can take home and bake at their own pace. Customers can build their own custom pies, choosing between traditional and whole-wheat crust, or they can make the whole easy process even easier by picking one of Bob's tried-and-true topping combinations such as the Hawaiian supreme pizza, topped with Canadian bacon, pineapple, and crumbled bacon.
No strangers to grocers, siblings John Pallios and Denise Pallios Zagaris grew up working in their father's grocery stores, the first of which opened back in 1951. After the chain closed, the two put their heads together before arriving at the inspired idea of a small, old-school neighborhood deli. Thus, Chopping Block Butcher Shop and Deli was born. From the butcher, a huge variety of meats includes quality steaks, hand-made sausages, and specialty dry rubs and marinates. The deli counter is equally stocked with ready-made eats, as well as fresh-made sandwiches and deli slices.
The no-nonsense cooks at Old Mill Café prep stomachs for an honest day's effort with hearty diner breakfasts and lunches. Sizzling steak, plump sausages, and crispy ribbons of bacon accompany cooked-to-order eggs and piping hot cups of fresh ground coffee. Chefs also toss platters of flapjacks and fold fresh omelets, stuffing their eggy creations with everything from mushrooms and swiss to ham and cheddar. These early-morning favorites compliment a along with a full lunch menu of burgers, sandwiches, and grilled chicken breast sandwiches.
Every day, the cooks at Rancho Fresco Mexican Grill craft fresh batches of salsa and handmade tortillas to accessorize their menu of south-of-the-border favorites. Burritos, tortas, and tacos overflow with tender morsels of barbacoa, carnitas, or shredded chicken, and another authentic meat, tripe, makes a cameo appearance in menudo on the weekends. The eatery cultivates a casual, laid-back atmosphere, like a retail outlet that only sells sweatpants and hospital gurneys.
The aroma of chicken cooking fills The Chicken Barn, where patrons can opt to have their poultry à la carte or generously surrounded by biscuits and sides such as corn or mashed potatoes. Chicken resurfaces throughout the menu fried or as friendly nuggets, and garden salads add gastronomic diversity. Diners can then tackle desserts such as cheesecake or brownies, which end meals more easily than writing out closing credits on napkins.
At Beirut Falafel Hut, seasoned meat spins on vertical rotisseries and fruity hookah smoke drifts through the air. For more than a decade, this unassuming eatery has specialized in churning out Middle Eastern and Lebanese dishes that are as simple as they are authentic. The no-frills menu features deep-fried falafel with sesame-seed sauce, spice-crusted lamb and beef kabobs, and chicken and cabbage dressed in garlic sauce.