Eddie Maroni’s Pizzeria provides a menu of pasta, sandwiches, and pizzas that give cheese-pie seekers a taste of accomplishment. A 16-inch meaty Maroni pizza punches palates with pepperoni, bacon from Canada and America, genoa salami, sausage, and ground beef ($18), while a 12-inch perfect pizza expertly blends pepperoni, mushroom, and black olives to deliver a flawless food specimen ($13). An 18-inch veggie pizza helps herbivores avoid dining dilemmas ($18); adventurous food-architects can also build their own pizza by choosing from a variety of sauces and toppings ($10+).
At more than 2,600 stores in more than 30 countries, Dunkin' Donuts serves coffee and iced beverages, fresh-baked donuts and desserts, and savory breakfast sandwiches. Since Bill Rosenberg opened the first location in Quincy, MA, in 1950, the donut shop has blossomed into a one-stop coffee and breakfast restaurant familiar to millions of morning rushers and afternoon sippers.
Behind the counter of each location, glazed french crullers twist and curve like Parisian city streets, and Bavarian Kreme donuts are filled with a sweet, golden custard. A cavalcade of meats is available for piling onto breakfast sandwiches, such as sausage, cherrywood-smoked bacon, or ham enveloped with fluffy eggs and melty cheese between a choice of crisp crusts. Health-conscious risers can fuel strenuous bouts of lifting cars in the drive-thru line with a Wake-Up wrap, which offers options such as egg whites with turkey sausage or veggies that add up to as few as 150 calories. Both sweet and savory selections pair well with a freshly brewed cup of coffee or a creamy, frozen Coolatta drink.
Though commuters can snag a quick pick-me-up within minutes, the wafting aromas of baking confections invite patrons to sit inside and embark on nostalgic reminiscences of syrup-coated playground slides. Beyond the bakery walls, the company aims for social responsibility with its support of community volunteer efforts and use of 100% fair-trade-certified espresso beans.
Jose Cuervo tequila with fresh lime. Kahl?a mixed with Baileys Irish Cream. Captain Morgan with Coke. At After Hours Cupcake Bar, you can't drink these concoctions, but you can eat them. These familiar cocktails are the ingredients for alcohol-infused gourmet cupcakes that serve as unique desserts to match with after-dinner drinks or to celebrate the anniversary of Prohibition?s repeal. To sate the sober crowd, After Hours also crafts a selection of virgin flavors that, while a shade more traditional, still surprise. Playful flavors include peanut butter and jelly and root-beer float, which comes coated in marshmallow buttercream frosting pierced with a miniscule straw.
Although they rely heavily on culinary traditions from across the Pacific, the chefs at Sushi Creek also draw inspiration from regional ingredients as they hand-forge a lineup of traditional and signature rolls. Beyond the confines of the sushi bar, they man grill tops in the kitchen, searing marinated slices of chicken or salmon and layering a half-pound patty of beef, ground turkey, or black bean onto their burgers.
Illuminated by a combination of dangling pendant lights and sconces, the dining room's vibrantly orange and yellow walls sport a number of nautically inspired influences, including a ship's wooden steering wheel and a submarine's snorkel tube.
Chefs at Skippy's Grill & Cantina assemble fresh ingredients into Mexican and American pub grub made from scratch, filling menus with chorizo-derived spices and ham-packed sandwiches alike. Limber up chomping muscles with spicy bean dip ($6) that blends chorizo, beans, and cheese before delving into ham and swiss melts ($7.95) that compress generous portions of sliced ham between hoagie-roll halves. French dip sandwiches ($7) pile rolls high with roast beef sliced thinly and exquisitely folded into beef cranes, and the homemade linguine noodles of Steve's pasta alfredo ($11.50) stow away on fork tines and sneak into unsuspecting mouths. Mexican specialties build transcontinental bridges with carne asada burritos ($9), enchiladas ($3–$4), and enormous suspension cables hidden under tables.