At Sapore's Pizza, each plate of pasta arrives with slices of fragrant garlic bread fresh from the oven. The oven cooks calzones, too, until they're golden brown and ready to bask beneath a ladling of housemade marinara. The specialty of the house, however, is the pizza. The chefs sling pies such as the Pavarotti Favorite, topped with slices of pepperoni and salami, which is named after the famous singer who only ate round food.
Paciugo Gelato & Caffe’s gelato case boasts row after row of creamy confections, their silken swirls laced with sprinklings of pistachios and shavings of hazelnuts. The recipes are the result of Paciugo founder Cristiana Ginatta’s travels across Italy, which allowed her to sample hundreds of regional ingredients and dream up new flavor combinations. Now, stateside, her gelaterias churn hundreds of flavors fresh daily. The desserts’ sumptuous appearance belies their relatively wholesome nature, though—Paciugo’s experts craft their gelato with all-natural ingredients and 70 percent less fat than can be found in ice cream. The gelateria also boasts soy-based gelato and sorbets for a dessert as frozen and wholesome as an ice sculpture of Mister Rogers.
Yelpers give the Smashburger on Hwy 281 a 3.5-star average rating. Eighty-one percent of Urbanspooners like the Hwy 281 location and 82% of Urbanspooners like the Potranco location, and 84% like the Loop 410 and Bandera Road locations. More than 19,300 Facebookers are fans of Smashburger.
The first IHOP—the dream of founders Al and Jerry Lapin—opened in 1958 in Toluca Lake, California, and was originally dubbed the International House of Pancakes. Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001.
Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the prime rib mushroom and swiss to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the pork-cuban, Baja-chicken, and veggie-caprese subs. Quiznos' Sub Sliders offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbreads, soups, and salads round out Quiznos' varied menu.
"Make yourself at home." This is the mantra of Luciano, where the owners want their customers to feel like family. When the Centofanti family immigrated to America from Italy in 1971, they brought their steadfast work ethic, passion for excellence, and the authentic recipes of the family matriarch, Nonna Lina.
Inside the kitchen at Luciano, cooks perfect these recipes, toasting thin, mozzarella-strewn neapolitan pizzas in Luciano's wood-fired ovens. They also prepare from-scratch pasta, such as the house specialty Lasagna Famosa with ground beef and rich béchamel sauce.