Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
During the sweltering summer of 1984, former Philadelphia firefighter Bob Tumolo decided to open the first Rita's Water Ice, naming it after his wife. The specially formulated treat fueled Rita's growth, expanding the family-run business to more than 500 franchised locations nationwide. Despite the incredible expansion, each Rita's stays true to the company's origins by mixing their Italian ice according to Bob's original recipe. Their most famous dessert, the Gelati, features layers of his signature Italian ice between two giant dollops of custard, combining flavors such as mango with vanilla or introducing recently emigrated Swedish fish to vanilla or chocolate. Rita's also promotes community awareness with regular fundraisers for organizations such as Relay for Life.
For more than 50 years, Bellini's has been serving up homemade, authentic Italian dishes using fresh ingredients. Start dinner with the Salsetta ($8.95), a mix of Italian cheeses and artichoke dip, or the Arrosto Gamberetto ($13.95), prosciutto-wrapped shrimp with greens and beans. Wood-fired artisan pizzas such as the Salsicce ($11.95)—which pairs sweet sausage and roasted peperonata—and the Rustica ($12.95)—which nestles grilled eggplant alongside zucchini, fontina, and red onion—feed fanatics for flat fare. Those thirsting for 3-D eats can soar into pillow-y clouds of gnocchi ($14.95) topped with marinara, cream, and Pecorino Romano with veal meatballs. Each entree can be upgraded to Nino's 1959 Supper Club, a four-course dinner menu ($20+), which includes wood-fired mozzarella garlic bread, a soup or salad, and a mini homemade dessert, in addition to your entree. Daily chef specials are also available.
Featuring 30 flavors of ice cream, The Dairy Bar halts hunger and slakes sweet-tooth suspirations with menus full of grilled goods and an array of ice-cream treats. Snack on a timeless tradition, such as a large chocolate milkshake ($4) mouth-delivered by a side of fries, regular or sweet potato ($2.50); or create an innovative new practice, such as a medium-fat Elvis, your choice of soft-serve blanketed in hot fudge, peanut butter, banana, and sprinkles ($2), eaten by hand. For those baffled by the bevy of mouth-watering treats, friendly menu decoders stand by to guide unsure patrons through stressful sweetmeat decisions. Patrons are invited to relish their scoops of iced savory-ness in The Dairy Bar's new indoor seating area, or on the patio during the warmer months.
The olive oil advocates at O'Live A Little unveil a collection of more than 45 olive oils and vinegars on tap for visitors to try before taking up flavor commitments. Condiment foodies taste their way across the globe, sampling extra-virgin olive oil plucked from Morocco, Greece, and regions throughout France and Italy. California-garlic olive oil adds pungency to slabs of steak, and mandarin-orange olive oil infuses Asian-inspired dishes with flavors fruitier than Carmen Miranda’s hat collection. Sweeten a bowl of greens with dark balsamic vinegars available in pineapple, tangerine, and fig varieties, or sprinkle salads with shredded up love letters. O’Live A Little’s helpful staff fields questions on condiments’ preferred uses and delicious recipes so that each drizzle reaches its toothsome potential.
Since 1964, Blimpie has stacked and shuffled Jersey-style subs for on-the-go grabbers. The variety of items on its highly legible menu spans the savory spectrum, with hot, cold, and panini-grilled sandwich selections. Like the slangy biz terminology rappers give to their newest tracks, every made-to-order sandwich is sliced fresh. Wallet watchers can binge on a budget with a variety of $5 footlong subs, and pound pinchers can indulge sans guilt with The Lighter Stuff, the newest menu line from Blimpie, featuring six sandwiches with fewer than 400 calories and 6 grams of fat. Nostalgic noshers can opt for the classic Blimpie Best, piled high with ham, salami, capicola, prosciuttini, folded provolone, veggies, vinegar, oil, and oregano (6", $4.69). To give meal mittens a rest, guests raise their forks high for fresh picks such as the garden salad ($4.49) or the ultimate club salad, a complex arrangement of lettuce, slow-cured ham, oven-roasted turkey, swiss, smoked cheddar, bacon, and rogue tomatoes ($4.99). Other delectable edibles include cups of the day's finest soup ($2.49+) and complete kids’ meals for diners younger than 12 years old ($3.99).