Zucca was founded by a trio of forlorn New York natives who longed for a taste of a thin, crispy-crusted, Staten Island–style pie. The results are presented on a menu dense with Italian delights. Starters such as crispy fried risotto and mozzarella balls ($7) and fresh bruschetta ($6.25) make satisfying meal bases for the award-winning pizzas. Pies are offered in two sizes—personal portions ($8+) or 18" discs ($13+)—and come customizable with more than 25 toppings, including bacon ($2), eggplant ($2), and roasted red peppers ($3). Specialty pies such as the expo-winning victory pie ($19 for 18" pie), a Margherita pizza with parsley sausage, mushrooms, and shaved parmesan, will tame topping negotiations, while hand-held calzones ($7–$9) and the extensive selection of popular pasta dishes ($10–$15) and entrees ($13–$21) are sure to delight.
On the Bayou is more than the name of Kevin Ruttley's restaurant—it's also a description of his former address. The Louisiana native was born and raised "quite literally on the bayou," so it's no surprise that he knows a thing or two about Cajun and creole cuisine. Ruttley's menu features not one but two types of gumbo, a variety of New Orleans style po' boys, and plates of blackened redfish and overloaded jambalaya. Corn and crab meat soup and appetizers such as boudin balls and fried green tomatoes make for tantalizing starters.
Siam Square is to Bangkok what Times Square is to New York—a place full of trendy shops, four-star hotels, and gourmet food. The folks at Siam Square Thai Cuisine want to bring the essence of that spot into their restaurant, but they don't rely on the chic decor or panoramic photographs of the square that hang around the dining room to do it. It's the menu's contemporary take on traditional Thai dishes that truly embodies Siam Square's hip, urban vibe. Chefs grill freshwater prawns to top with Pa-nang curry reduction and sprinkle with kaffir lime leaves, or they roast half-ducks, fry the skin to make it crispy, and apply a tamarind sauce galze. All their curries and stir-fries can be made with chicken, tofu, pork, beef, or shrimp, and there are vegetarian options upon request. Noodle dishes include traditional pad thai, spicy drunken noodles, pad-woon-sen (stir-fried clear noodles), and pad-see-eew (wide rice noodles served with broccoli and egg).
To handle the heat of a spicy curry, diners can order red and white wine and sake, or pick from a beer selection that includes SweetWater brews as well as Thai and Chinese imports. Diners can also sip thai iced tea or coffee as they linger in the modern dining room, which features red accents that pop against cream walls.
The a commitment to quality meat culminated in the creation of Wienerz Factory and Deli, a meat emporium that draws on its founder's European heritage to produce European- and American-style sausages and deli meats. Hardwood-smoked European and American sausages and brats and polish kielbasa emerge from an onsite smokehouse filler-free and primed for nestling into buns or burying under a funny looking tree as a “for later” treat. Also taking cues from this side of the Atlantic, owner Enrico Gamma—a longtime Atlanta resident—churns out hometown favorites such as hormone- and steroid-free spicy chicken sausage and louisiana andouille smoked sausage. Wienerz’s succulent creations fold into sandwiches and paninis made in the shop, or pack into containers and priced by the pound.