Zaa! Simply Unique Pizza's oven technicians build their menu of eclectic pizzas on a foundation of thin, fresh crusts. After artisan pies are smothered with cheese sliced daily and a bounty of toppings, staff swiftly deliver steaming pizzas—such as the spinach-and garlic-coated Popeye Zaa ($9 for medium, $14 for large)—to tables. The Woodward Ave Zaa ($9 for medium, $14 for large) piles charred pepperoni, meatballs, and jalapeños upon its base like a general mounting tiny weapons on his cap. Each customizable Neapolitan creation can be strewn with salami or ornamented with artichoke hearts ($1 on medium, $2 on large). An array of Zaandwiches ($7.25) fit delectable barbecue chicken or veggies inside eminently portable bread casings.
Carved wooden pizza chefs stand sentry outside Georgios Pizza and Pasta's white-brick storefront, heads tilted back as if tracking the trajectory of the dough their human counterparts mix fresh each day and hand toss for each order. A brick oven toasts the crusts and melts ricotta and fresh mozzarella over toppings such as kalamata olives, pine nuts, and philly steak. Sicilian-style pies transform their components into thicker, four-cornered mozzarella monoliths that slide neatly into a standard briefcase, and complementary flavors unfold in overstuffed pastas and subs.
At Shehrzad Mediterranean Grill, a spacious dining area encourages guests to spread out and chow down on an eclectic selection of eastern eats including kabobs, pastas, and meaty entrées. Warm up taste-bud hamstrings with a jaunt through worldly flavors by snagging a platter of hummus topped with either chicken or lamb ($9.99). Succulent cuts of poultry sidle up next to sautéed onions, peppers, and garlic to create steamy platters of stir-fry chicken ($14.99), and charbroiled chunks of lamb shimmy their way onto a skewer to compose ornately-aligned lamb kabobs ($13.99). Decadent desserts finish feasts with confectionary stratums of tiramisu ($3.99) and creamy banana splits ($3.99), which challenge spoons or chins to excavate through smooth drifts of velvety vanilla ice cream.
When 21-year-old Richard Paganes founded the first Tubby’s in 1968, it’s possible he had no idea he’d just established a dining dynasty. But after a decade in business, Richard’s sub shop in the Detroit suburbs was too popular to remain a solo act. And so began a franchising effort that lets today’s customers choose from more than 65 Tubby’s when a sandwich craving kicks in or they need a u to win an alphabet game on a road trip. The menu boasts more than your typical deli fare—though the Tubby’s Famous sub of salami and ham is the eatery’s most popular. For a twist, staffers also pack sandwiches with grilled steak and chicken, burger fixings, or veggies.