Borriello Brothers Pizza didn't just copy New York-style pizza?they imported it. Owned by New York natives, the pizza joint pays tribute to the city's staple, craftting their pizzas with attention to detail. Their sauce comes from California tomatoes, they only use 100% real whole milk mozzarella cheese, and they layer their pizzas with sausage made from prime cuts of pork. The result is a pie that grew out of original New York recipes, just as the city's skyscrapers sprout from cracks in the sidewalks. In addition to traditional NY-style pizzas, they serve Sicilian crust pizzas, and feature signature pies with toppings such as Genoa salami, sliced steak, and baked ziti. The menu also incorporates calzones, pastas, and other Italian specialties.
Whether issuing orders over the sound of roaring rapids or getting soaked by jets of errant river spray, the guides at River Runners all share a common thought: this sure beats sitting in an office. For more than 40 years, they’ve ferried passengers down the Arkansas River on jaunts into Bighorn Sheep Canyon’s class III and IV rapids or the challenging class IV and V rapids churning throughout The Numbers. They also explore the waterways running through the 2,000-foot-deep canyons in Dinosaur National Monument, breezing down the Utah River on one-day jaunts or arguing about whether or not T. rexes could feel love during a five-day exploration of the Yampa River.
Nestled in the frosted pines of the San Isabel National Forest, Monarch Mountain Lodge wraps its slope-savvy guests in warm accommodations amid the surrounding snow-capped peaks. Despite its modest title, Monarch's Standard rooms cozily furnishes one or two beds and offers guests access to a wide range of amenities, including Direct TV and WiFi, as well as a fitness center to help keep unwanted pounds and unwanted Tony Little visits from ruining their vacations. Beyond the lodge's open-air hot tubs, indoor pool, and sauna, lie ski-able slopes, traversable bike trails, frothy river waters, and more. Due to the nearby South Fork Arkansas River's history of making lucrative deals with Mother Nature, the Monarch area enjoys a unique climate in which snow-packed mornings melt into hike-able paths in the afternoon, making it the perfect getaway for all sorts of outdoor enthusiasts.
In an effort to find a healthy alternative to fast food without sacrificing speediness, the creators of Pita Pit began assembling their signature sandwiches for breakfast, lunch, dinner, and late-night snacks. At each location, thin, Lebanese-style pitas encircle lean, grilled meats and fresh veggies. Sandwich selections span the spectrum from gyro meat and falafel to turkey and prime rib. The staff empowers customers to make healthy choices by displaying nutrition information for each bread, meat, and post-meal toothpick and corralling a selection of healthy sandwiches.
After spending years working for Dominos Pizza, Vince Schmuhl decided that he could do a better job of preparing and delivering quality pies to people's homes. He challenged the nationwide chain's dominance in the region by founding the first Blackjack Pizza on June 29, 1983.
Although delivering oven-fresh pies within 30 minutes was still a major goal for Schmuhl, he emphasized the importance of quality ingredients using sauce made from freshly packed tomatoes as well as hand-tossed dough that never sees the inside of a freezer or cryogenic chamber. This dedication to quality and speedy service allowed Blackjack Pizza to not only survive, but also thrive over the decades. The chain now includes more than 40 stores operating in four different states.
In addition to offering seven signature pies, Blackjack Pizza also allows customers to build their own order from crust to toppings. A choice of up to four savory, tangy, and piquant sauces form the base, topped with any of the 3 available cheeses, 7 meats, and 10 freshly diced vegetables. Regardless of the toppings, Blackjack Pizza respects the potential danger of food allergies by ensuring that none of its pies ever contain traces of MSG, peanuts, or peanut oil.
Her Story Cafe trucks gallivant around Colorado Springs, enlivening lunch breaks with a rotating menu of hearty soups and sandwiches named for influential women and crafted from local ingredients. A selection of soups might include the Greta Garbonzo Bang!, Annie Moore potato soup, or the Marie Curie chicken gumbo, a gluten-free concoction that pays homage to the French woman’s famous discovery of chicken gumbo. Like Frank Lloyd Wright during his underappreciated sandwich period, chefs construct towering stacks of deli meats and vegetables on foundations of pumpernickel, rye, French, and wheat breads, flush with ingredients straight from local farms, ranches, and bakeries. Made from scratch, sides range from tangy German potato salad to banana pudding sweetened with cream and Nilla wafers. Fans of the food truck can now frequent a non-mobile café that also offers breakfast, and where Her Story classics are served up with the same frequently-rotating selection of soups and specials.