Though the flavorful combinations are seemingly endless, there's one thing you can count on from the pizza at Bravos Pizza & Italian restaurant: freshly baked crust topped with whole-milk mozzarella and creamy sauces. Chefs create a multitude of options by customizing pies from the crust up. They smear the pies with a choice of red, white, garlic, or barbecue sauces, which they then top with ingredients as different as pineapple and artichokes. To create their specialty pizzas, they combine complementary flavors, such as the seafood combo's shrimp, baby clams, and garlic over a white-sauce base. But the chefs don't just make pizzas. They also craft traditional Italian favorites, from veal scallopini to fettucini tossed in pesto. Diners can enjoy meals while sipping wine or beer as they watch the restaurant's big-screen TV to figure out which sports team has the strongest t-shirt cannon.
At Sahar's Gyros & Kabob, colorful plates of Greek and Afghani fare greet patrons with their fresh veggies and halal meats. Aside from dishes couched in basmati rice, pitas, and samosa dough, succulent burgers and cheesesteak sandwiches represent classic American tastes. The casual Antioch eatery is free for lunch, dinner, or just to chat seven days a week, and its staff caters off-site events.
Aladino’s Pizza is a family owned establishment that focuses to bring you only the freshest ingredients. We have eight T.V.s including one fifty-five inch, that always are showing the big games! We offer a salad bar that is always stocked with the freshest vegetables.
Dad’s Cafe disseminates to diners a menu overflowing with dishes inspired by everyday family recipes. Tablemates can battle for the last scoop in a complimentary spread of chips, bean dip, and salsa, before perusing a list of burgers that costar with a choice of one of four sides ($6.99–$10.99). The All-American keeps it simple with lettuce, tomato, and onions and the California makes a splash with a wave of sautéed mushrooms, avocado, and jack cheese. A bacon-barbecue burger doubles meat doses with a juicy beef patty and strips of crispy bacon buried beneath cheddar cheese and barbecue sauce and mushrooms can fill in the holes of swiss cheese on the turkey burger. Augment the flood of flavor by imbibing gulps from a 16-ounce beer ($4.75), with taps spouting selections as varied as Stella Artois, Sierra Nevada Pale Ale, and Shock Top Belgian White. Dad’s Cafe libation servers courteously pour each beer at a cold temperature, eliminating the need to bring along a bucket of ice or a sack of snow.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.