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.
Since 2003, Charlie Brown's Family Sports Grill & Bar has paired an extensive menu of grilled sandwiches, steaks, and seafood with a feast for the eyes made up of 25 large flatscreen televisions. The restaurant's buffalo chicken wings come with or without bones, just like the majestic buffalo chickens of yesteryear, and its charbroiled and grilled burgers are piled with enough delicious bacon, cheese, and sautéed mushrooms to distract children from the kids' arcade for a while. Dishes such as fried soft-shell crab and shrimp alfredo offer a seafood angle to the entree list, which also documents chicken-fried steak and 14-ounce rib eyes served, and 8-ounce filets served with with veggies and mashed potatoes. To help guests to wash down hearty meals and salute the local sports memorabilia draped on the walls, the bartenders have composed a long list of beers, specialty drinks, and wines.
Generations of Lachaussees have lovingly prepared Cajun meals from family recipes, using succulent cuts of game and traditional meats. For almost two decades, Chris Lachaussee has carried on the family tradition with a full menu of spice-laden, fully cooked meats that are ready to be heated and served. Chris and his staff craft the specialty meats and homestyle sides every day, ensuring that delectable portions of stuffed quail, pork tenderloin stuffed with cream cheese and bacon-wrapped jalapeños, and seafood gumbo arrive at patrons’ tables fresher than a ripe banana’s newest dance moves.
Nooley's, an high-ceilinged eatery on Highway 44, welcomes patrons with cold beer, comfort food staples, and football games on the flat-screen TV. Po' boys with au jus gravy, shrimp tossed in wing sauce, and fresh-cut curly fries loaded with cheddar cheese, bacon, and other toppings are just a few of the treats on the menu.
Kamal’s Kafe strives to replicate the feel of a Mediterranean eatery with its burnt orange walls, spacious dining area, and menu of herb- and spice-infused Lebanese cuisine. The cooks shave beef and lamb off revolving gyro cones before loading the lean slices into pita bread along with dabs of tahini sauce. At the grills, they roast tilapia and shrimp kebabs and broil marinated chicken in fragrant wine sauce. They can also load platters with such vegetarian classics as hummus and homemade falafel.
Although the dining room houses more than 10 tables draped with blue-green vinyl tablecloths, Kamal’s Kafe can also seat guests outdoors on its covered patio. The patio’s ceiling fans help to ward off territorial helicopters and circulate fresh air throughout the space.
Travelers to New Orleans's French Quarter often return home with tales of the local cafés' beignets. These fluffy, fried confections are traditionally dusted with a generous helping of powdered sugar and flanked by a steaming cup of cafe au lait. Using the Big Easy as inspiration, Rue Beignet fries up its own batches of the pillowy treat, drizzling them with such toppings as chocolate, honey, and caramel. Visitors can enjoy their treats at the long, diner-style bar or at intimate tables whilst sipping hot or cold java.