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.
Brooke Preston was eating a lot of protein. While training for a figure competition, the athlete found herself consuming upwards of three pounds of buffalo meat per day. Then she started to develop thyroid problems, and took a step back to evaluate her situation—and more specifically, her diet. She discovered the healing power of raw foods and a plant-based diet, and she soon recovered from her thyroid imbalance. Food had changed her life.
Ms. Preston has been a chef now for more than 20 years, and she's still as health-conscious as ever. The Green Boheme brings some of her most creative flavors to the public at large, with a focus on food that is organic, vegan, raw, gluten-free, and soy-free. The business dons many hats, such as a cafe serving the likes of vegan "meatloaf" and pizza and a cooking school that teaches visitors how to create nutrient-rich meals.
Watch this video to learn more about Chef Preston's food philosophy.
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.
The kitchen staff at Cheezer’s Gourmet Pizza has made its fair share of signature White Creamy Pie pizzas since the shop opened in 1986, so staff members have the process down to a science. First, they slap together the dough and stir the homemade white, creamy garlic sauce. Then they toss the sauce onto the dough and blanket it with cheese, pepperonis, mushrooms, bacon bits, tomatoes, green onions, and one regulation-sized golf ball. Finally, they slide the entire disk into a brick oven and bake it until it bubbles.
All 19 of their pizzas receive a similar treatment, the only differences being the toppings and the type of homemade sauce, which include creamy-pesto sauce, barbecue sauce, tomato-basil sauce, and tomato sauce. They stuff the same toppings into paninis and calzones, though they wisely leave them out of the glasses they fill with draft beer.