The Wilds Pub's all-you-can-eat Sunday brunch of more than 40 foodstuffs will challenge even the most triple-tummied bovine-Americans. Traditional breakfast items such as gooey cinnamon rolls, pillowy Belgian waffles, and omelettes made to order can sit pretty atop a bed of steaming hash browns or seasonal fresh fruit. First-course options include an assortment of salads, smoked salmon, and peel-and-eat shrimp. If you’re of a midday meal mindset, consider more sophisticated entrees such as the chicken amaretto, seafood pasta, or honey-glazed ham, roast turkey, and prime rib fresh from the carving station. And be sure to keep your leg hollow and your sweet-tooth sharpened for homemade pastries and soft-serve ice cream.
The Cove's rock 'n' roll-infused menu fends off grumbling belly drum solos with a wealth of musically dubbed pub plates. Kick off mealtime medleys with an order of Onion Ringz of Fire ($5.95) before moving on to mouthwatering main courses. Satiation-seeking diners can delve into the Nat King Cove burger basket, a double-stacked burger appetizingly accessorized with all the trimmings ($9.95), or tastily toboggan on the saucy slopes of the Dixie chicken alfredo pizza, replete with garlic chicken and alfredo sauce on a thin, crispy crust (12", $13). Sups may be paired with sips of beer, such as Summit pale ale ($4 for 16 oz.) or a globally sourced selection of wine, such as the Italian Gionelli pinot grigio ($4 a glass, $15 a bottle). The Cove accommodates petite prodigies with a kids’ menu, sure to satisfy those who still play Wipeout on pots and pans and rock out with pet rocks.
The pizza-making process always begins with dough and ends with a grand exit from the oven. That's still the case with every pie from Woodland Take-N-Bake Pizza Company, only the oven isn't in the restaurant—it's in your home. Upon each mound of hand-tossed dough, cooks add 50-plus toppings, including their three-cheese blend and a choice of seven sauces, such as spicy buffalo. Other ingredient options run the gamut from cream cheese and sauerkraut to jalapeno bacon.
If customization isn't your jam, try one of Woodland's more than 15 specialties, from the cheesesteak fixings atop the Brotherly Love to the mashed potatoes crowning the Avalanche. Though each pizza is designed for patrons to take home, Woodland does accommodate small gatherings in its cozy dining room. There, you can feast on personal-sized pizza, daily-changing soups, and sandwiches such as a meatball sub with roasted garlic marinara sauce for dipping or drinking as a digestif.
This cozy, unpretentious pizza shop furnishes parties and cozy nights in with repasts of wings, pasta, and pizza pies. Slices of pizza come embellished with selections from more than 20 toppings and sauces including pineapple, sauerkraut, white sauce, and ground beef. The shop’s Pizza Man sandwich delivers the flavor a pizza in convenient handheld form, much like a calzone or pizza in a hot dog bun.:m]]
Sea blue walls and painted portholes contribute to the oceanic atmosphere at El 7 Mares. The restaurant tempts taste buds with fresh seafood flavored with Mexican ingredients such as poblano pepper sauce, pico de gallo, and guacamole. Start a meal with the aguachile, chopped shrimp marinated in a jalapeno-lime sauce. Entrees include the classic carne asada and carnitas along with the signature molcajete de mariscos, a sizzling cauldron of shrimp, calamari, scallops, mussels, and crab legs served in bowl made of volcano rock blessed by Poseidon himself.
When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecue beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality, and, ultimately, customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Over the past 70 years, Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked on site, and except for the addition of spicy cheddar sausage in 2011, the menu remains the same. Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.