At Pizzeria DaVinci, the signature house pizza—aptly named the Da Vinci—is a vegetarian one, piled with spinach, sun-dried tomato, and feta. However, there's plenty of meat options on the pizzeria's menu, too. There are 16 thin-crust pizzas to choose from, each baked on a hot stone and topped with delicacies from baked potato fixings to clams and bacon.
Kneading fresh dough each day is the first step that Checkers Pizza's cooks take when preparing their savory pies. Next, they toss the dough by hand, creating a scrumptious bed for mozzarella cheese, housemade sauce, and an assortment of fresh vegetables and meats. The Checkers Challenger pizza, for example, is loaded with pepperoni, mushrooms, sausage, onions, beef, and peppers. They also pile sausages and italian meats onto bread for grinders. The spot is known for quick, friendly service as well as satisfying eats.
Whether fresh or raw, the seafood at Asian Bistro comes tinged with Pan-Asian flavor. Opt for sushi rolls, such as the specialty volcano roll with spicy salmon, spicy tuna, and avocado, or take your fish fried or grilled with rice and veggies. A raw bar serves up fresh clams and oysters, and fish balls plumb the depths of noodle soups. Land-based dishes include spareribs and chicken, as well as smoothies and tea with optional flavored tapioca pearls.
Each Wood-N-Tap restaurant’s kitchen serves a menu of casual American food that ranges from burgers and sandwiches to pasta, pizza, and entrees. The eatery partners with farms from New Jersey to Maine to cultivate 100% all-natural meats for their homegrown burgers, which feature tender hormone-, steroid-, and antibiotic-free meats such as Wagyu beef, bison, free-range turkey, and pork. Chefs grill entrees including swordfish and bourbon-marinated grilled sirloin, as well as signature items such as mac ‘n’ cheese pizza and Bar Bites sliders constructed with bison, Angus beef, turkey, or a baseball.
Wood-N-Tap blossomed from the fitting combination of its owners’ skills—Mike scouts the locations, Phil markets the brand, and Wil and Kenny manage the daily operations of the various locations. More than a decade ago, after forging a friendship as strong as oak and a partnership as strong as steel-reinforced oak, the crew opened the first Wood-N-Tap location in 2002—and they have expanded to seven locations and counting.
Housed in a transformed 1880’s paper mill, The Adams Mill bears the name of international paper extraordinaire Peter Adams. Today, the multilevel red-brick building is a spacious restaurant, pub, and banquet facility, inviting guests to dine on appetizers such as baked brie, crab cakes, or fried calamari amid those exposed-brick walls. Diners can move on to light entree salads—such as waldorf or cobb—or sample fish and chips, burgers, buffalo-chicken wraps, or other upscale pub classics. Other entrees include teriyaki chicken, 12-ounce new york sirloins, or baked shrimp stuffed with a meta filling of shrimp, scallop, and crabmeat. The restaurant also offers gluten-free selections such as steamed salmon and pan-seared chicken, as well as vegetarian options such as vegetable risotto and zucchini parmesan. And if you’re at Adams Mill during a big game, feel free to grab a seat at the bar, where there are several flat-screen TVs.