Ralph's Market expands on the family legacy started by the original father-son team who opened their first store in 1984. The staff maintains the store's independence as it branches out to serve multiple locations around the region.
The aromas of traditional king cakes and seasonal floral arrangements welcome visitors to each store, where carts weave through rows of vibrant fruits and veggies. In the meat department, butchers slice Ralph's market premium-aged special reserve steaks and wrap up fish fresher than a pickup line stored in tupperware.
Under the on-site supervision of Brooklyn-ite owner and longtime pizza sage Omar, Roma Pizza’s pie-throwers skillfully knead their dough, slather on a potent combination of rich sauce and cheese, and bake until crusts are golden and bubbly. The thin crust and wide circumference of this authentic New York–style pizza will have you dreaming wistfully of quiet cobbled streets in Italy or screaming cabbies in Queens. A savory series of preconceived pies includes such crust-framed masterworks as the BBQ Chicken ($10.99–$16.99), Meat Lovers ($11.99–$16.99), and Hawaiian pizzas ($11.99–$16.99). Solo pie-packers include a hearty array of artichokes, roasted red peppers, spicy jalapenos, and a bevy of other delectable adornments. Calzones stuffed with ricotta and mozzarella cheeses range from traditional pepperoni or sausage ($9.99) to the shocking avant-garde of folded foods—the Philly cheesesteak ($10.99). Hot and cold subs are all priced at $6.99 and come dressed with your choice of cheese. Open seven days a week, Roma Pizza is constantly at the ready to serve a quick lunchtime slice to daytime workers or a dozen large pies to protesters rallying for more lenient cheese laws.
A homegrown success story with a slew of awards and nearly 40 years of history, Popeyes has introduced its menu of Louisiana eats to taste seekers around the globe. Rather than downloading low-quality, unsatisfying meals through the Internet, packs can pick up Popeyes’ family-style meals, pairing eight pieces of Cajun fried chicken with four buttermilk biscuits and a side of award-winning rice and beans ($16.99). A po boy stuffed with crunchy shrimp ($3.49) makes a splash in lunchboxes, and chicken nuggets ($2.49 for six pieces) surf into mouths on waves of refreshing sweet tea ($2.99/gal.).
At Rocco's New Orleans Style Poboys & Cafe, chef Troy Moreau channels Big Easy culinary traditions into a menu rife with po boys and Cajun dishes. Each po boy begins with classic french bread that, like a spit-roasted marshmallow Peep, has a crisp crust and a light, airy interior. The roast-beef po boy drips with homemade brown gravy ($9.49 for a whole), and the frito's Cajun-spiced fried-chicken po boy ($8.99 for a whole) brims with piquant flavors. In keeping with tradition, chefs dress all po boys with lettuce, tomato, mayo, and pickles. Chicken-and-sausage gumbo ($3.99 for a cup) and a basket of crispy fried shrimp quell seafood cravings in tandem with fries and hush puppies ($9.99). The eatery's TVs light up with high-octane sporting events or adrenaline-pumping home-shopping programs as fans sip Miller Lite and Killian's brews.
Rough wood walls and exposed brick-and mortar accents frame wood-topped tables at Sante Fe Cattle Company, lending it the look of an Old West ranch or corner saloon. Behind walls covered with western movie posters and cowboy portraits, the kitchen staff cuts steaks by hand, commands yeast rolls to rise, and builds sauces from scratch instead of melting them from freeze-dried blocks. The kitchen follows precise family recipes to grace tabletops with a menu of southern-style favorites, such as hickory-smoked ribs, chicken-fried steak, and fried catfish fillets. Live music fills the room on certain nights, and mist fans on the outdoor patio cool people off after a long day on the range or singing about spending the days on one.
El Paso Mexican Grill's menu of more than 100 dishes is formidable?luckily you don't have to settle on just one. There are plenty of opportunities to sample several of the restaurant's specialties. Take the Plato El Paso, for example, which includes a chile relleno, a beef tostada, a beef enchilada, a beef taco, a burrito, and a flauta. There are plentiful combo platters as well for customers who find it tough to choose between items like tamales, chalupas, and quesadillas, though those ready to commit to a single dish won't go wrong either. Entrees include such delectable items as barbecue-chicken quesadillas and a whole-fried fish marinated in house spices.