Mountain Mike’s Pizza keeps belly bearings well lubricated with its selection of topping-laden pizzas, oven-kissed sandwiches, and more. Like a fleet-footed yeti, Mountain Mike’s Pizza's menu deftly scales rocky heights with its selection of mountain-themed specialty pizzas, such as the 12-inch Everest and Snowy Alps pizzas, each stacked with a savory selection of Old World pepperoni, onion, olives, and more ($17.99). With two types of crust, four sauces, and 26 toppings, diners can craft their own perfect pies.
Ever since Baskin-Robbins began its dessert fashion show in 1953, more than 1,000 original flavors have sauntered across the nation's tongue runways, 31 at a time. With the ice creamery's iconic pink sampling spoons as your guide, taste-test as many as you like until you find the flavor that gives your soul a back rub, whether it's a classic flavor such as rocky road single scoop ($2.39) or a seasonal serving of Love Potion #31—white chocolate and raspberry ice cream loaded with raspberry-filled chocolate hearts—and America's Birthday Cake. Otherwise, keep it simple and bury your face within the flavor of the month—a chocolate and Swiss chocolate blend, brimming with pieces of chocolate ganache cake and chocolate chunks. The ice alchemists at Baskin-Robbins can also transmute their ice cream and sherbet into drinkable desserts such as floats, freezes, and shakes ($3.99–$5.99).
Chicken-stuffed quesadillas, cheesy enchiladas, and chimichangas the size of their diner?s forearms are all crafted inside El Jardin?s kitchen. The classic Mexican dishes feed patrons during lunch and dinner hours in the indoor dining area or on the outdoor patio, which is surrounded by trees encased in twinkling lights.
With subtle charcoal lines that twist together, a pencil sketch of the Netherlands’ countryside and a behemoth windmill adorn the front of Dutch Oven Bistro's menu. Diners flip through the pages, contemplating Wiener schnitzel, herb-seasoned beef rolls, and prime-rib sandwiches. Beneath still-life paintings of steaming tea and walls the deep tawny color of a gingerbread man being dropped off at school by his mom, patrons drop their forks through pannekoeken, Dutch-style crepes crowded with fruit.
Yogurt Station packs a flavorful punch with every creamy bite. Its frozen yogurt comes in 15 flavors with the option of 75 fruit and candy toppings to mix in. These desserts are no sugar added and low-fat, and non-dairy options are available. Additionally, Yogurt Station also serves pizza, nachos, and smoothies, and coffee is available as well. Yogurt Station also welcomes families and kids, and even offers birthday parties.
Five brothers are behind the success of Papapolloni Bistro, with chef Sergio Alonso heating things up the kitchen, David Alonso overseeing restaurant operations, and the other three contributing their insight to the menu. Their Greek specialties include spanakopita, a spinach-and-feta casserole whose square pieces resembles lasagna and offer tasty substitutes for traditional bricks when building a home. Seafood ravioli and gourmet pizzas offer tastes of Italy, and numerous meats—including pork tenderloin, filet mignon, and lamb—brown up on the grill before being plated beside seasoned vegetables. The restaurant also pours more than two dozen wines by the glass, including a couple of wines from Greece.