An unwavering devotion to freshness permeates Tomacelli's kitchen, where pizza chefs adorn their daily made dough with house-made sauce, all-natural cheese, and more than 50 market-fresh toppings. Millions of possible build-your-own combinations complement 23 staff-brainstormed creations, from a ham-and-pineapple-studded hawaiian pie to the seafood supreme's maritime medley of fresh ingredients. Not content to recline on the edible laurels of their circular masterworks, the Tomacelli's kitchen team rounds out the menu with piping-hot pastas and four handheld hoagies ideal for bringing estranged barbershop quartets back together for a reunion tour.
Serving fresh and speedy pizza across America since 1959, Little Caesar's has grown into a huge, international carryout phenomenon. Pizzas featuring dough built from scratch are made to order in medium ($4.44 for a single topping), large ($6.99), jumbo ($10.99), and giant ($12.99) sizes, mimicking the spectrum of sizes seen on nature's pizza trees. Toppings range from classic pepperoni and sausage to Canadian bacon and pineapple. Return as the conquering hero of your family and save your twins the trouble of hunting down bipedal mastodons by picking up one of Little Caesar's HOT-N-READY pies ($4.44). The medium-sized HOT-N-READY pizzas are available in pepperoni or cheese, and can be picked up any time without the need to order ahead. Fans of three-dimensional eats can try the Italian cheese bread ($3.99) or chicken wings ($5.99 for 10) with mild, hot, or barbecue sauce. To get the best bang for your Diocletian dollar, opt for a signature combo such as a HOT-N-READY pizza, crazy bread, and crazy sauce ($7.50), or two HOT-N-READY pizzas, crazy bread, sauce, and a two-liter Pepsi ($14).
Adrie Groeneweg was 19 when he decided he was tired of leaving his hometown of Hull, Iowa, every time he wanted pizza. Armed with six pizza recipes from his mother, Groeneweg opened the first Pizza Ranch in 1981, delighting travel-weary pie lovers with dough and sauce made fresh every day. At more than 170 locations in 11 states, a bevy of signature pizzas forms the backbone of the sprawling menu, with such options as the bacon- and beef-covered Bronco and the Tuscan Roma's delicate assemblage of spinach, tomatoes, and alfredo sauce. A wide variety of such specialty pies lines the buffet table, but diners who don't see their favorite combo can make a special request to the pizza chefs—who will not only bake it and add it to the buffet but also hand deliver the first slice to the table. Alongside the disks of mozzarella and pepperoni are trays of the Ranch's other specialty, crispy broasted chicken that's seasoned with a house blend of spices and then broasted so that its crunchy coating conceals ultramoist meat and the occasional winning lottery ticket.
Falls Landing molds and grills its half-pound beef discs while diners soak in impressive view of the Big Sioux River at indoor tables or on the restaurant's deck. Chivalrous french fries, steak fries,, or kettle chips escort each american-, swiss-, or pepper jack cheese-topped hamburger. The 8th Street burger beckons with a wave of its bacon slices, and The Inferno's jalapeños, chipotle mayo, and pepper jack easily produce enough heat to free ice-bound Encino men. As eyes flit across the restaurant's several flat-screen televisions, taste buds may be occupied with non-burger sandwiches, including the eponymous Falls Landing dip, which layers shaved prime rib across a fresh-baked hoagie. The Falls Landing "Philly" sees prime rib, and raises sautéed peppers, onions, and swiss, and the Black & Bleu burger derives its name from the cheese smothering it and its use in treating boxers' bruised eyes.
Chedd's turns childhood comfort cuisine on its head by preparing zesty, uncommon interpretations of that tasty old stalwart, the grilled cheese. Eats injected with Wisconsin cheese bedeck the varied menu, which offers gourmet melts ($3.75 half/$6.30 whole) such as the Heartburn (horseradish cheddar, pastrami, onion, sauerkraut, and spicy mustard on pumpernickel) and Fish and Peppers (chipotle cheddar, tuna, banana pepper, jalapeno, mayonnaise, and relish on rye). Aspiring dairy draftsmen can sketch their own custom grilled-cheese sandwich ($4.95) before selecting from an architectural alphabet of cheeses (asiago, fontina, extra-sharp cheddar, and more), breads (focaccia, sourdough, white, and more), vegetables ($.99 each), and meats ($1.25 each). Cheddar aficionados can dine amid the sleek, inviting confines while pairing gooey delights with soups, shakes, sides, and brats that help reenergize diners after a long morning of fruitlessly attempting to milk the neighbor’s cows with a butter churner.
Local lamb chops, brushed with fresh rosemary and olive oil and grilled. Short-rib osso buco, cooked sous-vide for 36 hours. Pork tenderloin smoked with cherry wood, awash in maple-chipotle glaze. Bros Brasserie Americano's menu is filled with sophisticated, elegantly plated dishes, all with recommended pairings. But it's not wine the staff suggests to pair with the New American cuisine—it's beer. A row of 16 tap handles is constantly changing as the staff rotates in all-American craft beers such as Widmer 924 Milk Stout, Crow Peak Brewing Company's 11th Hour IPA, and New Belgium Brewing's Peach Porch Lounger. Bottled brews round out the extensive collection.
Diners can have the chefs steam a pound of mussels in their choice of any of the tap beers. They can also belly up to the bar for eats that are more casual but no less carefully crafted. The chefs grind their own Angus beef to form into 8.5-ounce patties for their Bro burger, which they pile with bacon, aged cheddar, and maple-chipotle barbecue sauce.