Picture in your mind a buffet. You're probably not thinking of locally grown vegetables and homemade soups, but that's exactly what you'll find at Fresh Choice. The restaurant essentially redefines what a buffet can be, filling tray after tray with organic produce and made-from-scratch entr?es. Much of what you'll find is culled from Fresh Choice's very own 100+ acre farm, whose owners pride themselves on growing sustainable vegetables and crunchy salad crutons.
On Friday nights, a mariachi band fills Kico's Mexican Food with the trills of a guitarrista. But Friday nights aren't the only time the restaurant strikes a festive mood. Terra cotta colored walls, glittering ornaments, and pastoral paintings add a touch of brightness every day of the week—a pleasing backdrop for the menu of authentic dishes that the kitchen has honed for more than 30 years. The food draws diners from all over the area who come for classic items, such as homemade tamales and carnitas, made according to family recipes as opposed to instructions on the back of an old comic book.
Hot City Pizza serves up a full assortment of pizza, salads, and pasta. The menu of deluxe pies is graced with toppings of every variety, organized by chicken, meat, veggie, and seafood options. Poultry-loving palates and people trying to beat solid-food phobias seek refuge in the fresh summertime flavors of the mojito pizza, sprigged with mint, red onion, roasted red peppers, sweet marinated chicken, and drizzled with olive oil and lime juice; the buffalo chicken pizza treats taste buds to tangy spice and blue cheese, crispy bacon, and ranch dressing on the side. Get your grabbers on the Primo pizza for a classic Italian combination of marinara-smothered crust, Genoa salami, pepperoni, Chicago sausage, mushrooms, black olives, green peppers, red onion, and tomatoes; or for a meat-free feast, enjoy the Big Green Veggie pizza, a pesto-covered crust overflowing with artichoke hearts, mushrooms, green olives, peppers, and spinach, and spiced with garlic and herbs.
The Green Boheme's raw, vegan food is not subject to high heat, chemicals, or preservation, so the food stays living and valuable nutrients aren't lost. With more vitamins, phyto-nutrients, and enzymes than cooked food, raw food helps bodies break down food, slowing the aging process and fighting cancer and other chronic diseases like crying. The No Sea Tuna sandwich fulfills fish fantasies sans fish with a medley of cashew mayo, hot mustard, celery, onion, and dulse ($7.95). Portobello steak collaborates with garlic mashed potatoes and spinach salad ($12.50), and a slice of Valencia chocolate torte ($7.95) wraps a sweet bow around a meal present.
Napoli Culinary Academy founder and international chef Hassi Sadri?whose infinite pizza knowledge earned him the head judge position at the international pizza competition in Las Vegas?leads culinary initiates along with his staff during fun-filled cooking classes, whether for fun or to achieve a culinary-arts diploma. During hands-on classes, groups of students learn useful tidbits on how to cook a variety delectable dishes. Academy students along with professional executive chefs serve lunch and dinner in the Napoli Culinary Academy Caf? and cater special events while showing off skills crucial to their future careers as gourmet chefs, from carving meats to plating entrees.
Inside Espanol Italian Restaurant, wood-paneled walls, floral curtains, and checkered tablecloths transport guests to a homey Italian kitchen. Friendly servers dote upon guests who tuck into heaping portions of tender pork chops or pastas such as ravioli and fettuccini alfredo. Once meals end, servers deliver cannoli and other traditional desserts, and whisk away plates to be licked clean by hungry dishtowels in the kitchen.