This little dinner-only BYOB sits in a mostly residential section of Mount Airy, serving classic red sauce Italian dishes prepared in an open kitchen. Bacio Italian Restaurante’s simple red interior makes the one story space sing, and comes complete with a large wall sign with the eatery’s name and miniature chandeliers that dangle from the ceiling. Popular dinnertime dishes tend to include lasagnas, homemade raviolis, eggplant parmigiana and spaghetti with clams, while rotating specials include fish and other seasonal preparations. The pasta e fagioli soup is a hearty way that many slightly rowdy groups tend to start their meal, while assorted antipasto plates act as a palate cleanser between larger entrées.
Cuisine Type: Italian-American Cuisine
Handicap Accessible: Yes
Number of Tables: 5?10
Parking: Free street parking
Delivery / Take-out Available: Yes
Pizza Warehouse's chefs spend their days crafting sixteen specialty pies and an equal number of stuffed stromboli for hungry diners, but they don't stop there. Cooks also whip up burgers, pasta, and even seafood platters, in addition to perpetually popular hot sandwiches such as cheesesteaks. Additionally, they prepare breakfast eats such as omelets for early risers and those who foolishly forgot to refrigerate their leftover pizza so they could eat it cold in the morning.
Taking to heart the idea that three is a magic number, the owners of Mugshots CoffeeHouse dedicate themselves to a triple bottom-line business model that supports people, profit, and the planet. Organic direct trade beans constitute the whole of the steamy coffee and espresso drinks served by the baristas, and locally raised, earth-friendly foodstuffs comprise each hot sandwich found on the menu. Much of the money generated by the brisk bean trade goes toward charities of both local and international origin. When not welcoming community organizations for meetings or fundraisers, the venue shows off its artsy side with film nights, open mics, and staged readings of VCR instructions.
The rhythmic sound of a chopping knife behind the counter at Saladworks means that someone has just ordered one of its entree-size signature dishes. Under the customer's watchful eye, the staff preps each bowl of greens to order, slicing veggies and grating fresh cheese every day. These greens get tossed with protein options such as chicken or roasted turkey, and housemade croutons and bacon add a crunchy texture. A white or wheat tortilla can embrace these ingredients for a handheld meal, making for easier eating while driving to work or directing runners to steal third.
The cooks at Brodo quell rumbling stomachs with fresh soups, sandwiches, and salads made with gourmet ingredients. Patrons choose from at least 10 soups daily—from Mexican meatball soup to Maine lobster bisque—which cooks top with garnishes to each diners’ taste. Sandwiches, baked on sourdough bread, wheatberry, and seeded italian rolls, brim with ingredients such as oven-roasted ham, jumbo lump crab cake, and avocado.
Fogged-glass light fixtures illuminate the wood-paneled walls and the polished granite bar tops that span the length of Bliss's multileveled dining room. These elegant decorative touches combine with a menu of contemporary American specialties for a sensory experience that led Esquire to praise Bliss as one of the Best New Restaurants of 2004. The magazine noted in its review that, like a schoolyard court drama or a Hawaiian-print tuxedo, the aptly named restaurant strikes "just the right balance between casual and serious." This balance is especially apparent in the Bliss kitchen, where staffers play with flavors to produce entrees such as free-range chicken glazed in honey and sesame-seared salmon with ginger-leek dumplings. Other specialties include pork chop with a fried egg and short ribs braised in balsamic vinegar, both of which pair exquisitely with a freshly milked cocktail from the bar.