With this Groupon, $10 gets you $25 worth of pasta, pizza, frittatas, and more at Ciao Pizza Bistro Italiano. Ciao offers a variety of vegetarian, fish, and meat dishes to accommodate your diet, and its extensive menu makes it a great place for groups that can't agree on where to eat or for self-squabbling multi-headed beasts.Pizza Problems sold an unprecedented 300 copies in 1981, and was even briefly adapted into a Saturday morning animated series, although fans objected to Pepperoni’s portrayal as a softheaded comic foil. Activavision Studios recently announced plans for a 30th anniversary relaunch of the Pizza Problems franchise, a mature-rated gore fest featuring the sultry voice talents of David Hyde Pierce.
Gourmet Again emphasizes fresh groceries and homemade goods in its myriad marketplace departments. In addition to fresh meat, seafood, and produce options, guests can spring for picnic fare or fall into a summer lunch with Gourmet Again's extensive deli menu. Here, shoppers can top their choice of bread—options include rye, pita, Kaiser roll, multi grain, whole wheat, and French roll—with meats, condiments, and extras such as bacon, cheese, and sun-dried tomatoes. Indulge in egg salad ($4.95), dominate the Old Dominion flavor of Virginia baked ham ($7.50), or sink mouth hooks into jumbo shrimp salad ($9.50). Baked goods are also plentiful, with a wide assortment of daily-changing oven offerings such as pastries, fresh fruit pies, and homemade cookies.
Fast Casual Restaurants that feature Healthier Comfort Food. Our menu features award winning Rotisserie chickens that are raised with the utmost care on a vegetarian diet of all natural grains, and are guaranteed free of antibiotics and hormones. Our luscious and juicy chicken tastes better and is better for you.
T-Bone & More encourages people to think of the place as "as your family's dining room," a restaurant that will "be shaped and cultivated by the community." They've welcomed suggestions from lots of customers, which they've drawn from to shape everything from the decor to the menu. Though the menu is very much rooted in local flavors—crab cakes and stuffed flounder made from scratch, for example—they've also looked to other corners of the country for inspiration. The Atlantic City sub is beef tenderloin, melted provolone, and sauteed onions stuffed into a 20-inch sub roll, and a Texas-native chef prepares a selection of Lone Star-style steaks that range from 6-ounce filets to 1.5-pound T-bones that must be eaten using a lasso. Executive Chef Christopher Smith oversees all operations and has completely change the menu to satisfy everyone and any palate.
Of all of New York’s exports, perhaps one of the most ubiquitous is the New York–style bagel. In the early 20th century, a Polish immigrant named Isador Goldberg came to New York and brought his own recipe for this classic baked good with him, and it’s in his honor that the owners of Goldberg’s New York Bagels decided to name their shop. The Zagat-rated bakers still use Goldberg’s original recipe, assembling ingredients from scratch, boiling the halos of dough, and finally baking them to give each bagel the perfect crunch that pairs well with a schmear of cream cheese or a layer of lox. Though the bagels come in a range of sweet and savory flavors, all of them are kosher-certified and easily pair with other breakfast items such as omelets, four flavors of blintzes, and waffles. The shop opens at 7 a.m. to serve both breakfast and lunch all day, allowing clients to stock up on staples such as sandwiches, frozen yogurt, or salad-bar selections all day long.
Behind ground-to-ceiling glass windows, giant butterflies flutter in the sunlight. Though they’re only paintings, they cheerfully greet visitors to Vernisage, introducing the upscale restaurant’s often-whimsical atmosphere. Despite the lighthearted decor, chefs practice serious interpretations of traditional Russian, Eastern European, and Middle Eastern fare. They craft grilled shish kebabs, peppery dumplings, crepes, and hearty Russian stews using the same recipes that czars once used to melt invading snowmen armies. Servers pair both chilled and hot fare with a range of Georgian, Russian, and European wines to evoke exotic flavor bouquets. A large main dining hall can accommodate grand banquets, while a separate private dining room hosts smaller groups of up to 30 revelers or 60 children standing on each other’s shoulders.