T.G.I. Friday's transforms the six worst days of the week into the only day of the week that is acceptable to most Americans. Friday's is equipped to fill your life with Jack Daniel's sauce and endless salad and breadsticks. The multipronged menu contains prongs for burgers, sandwiches, salads and soups, seafood, pastas, chicken, and more so that any craving-flame can be put out.
At Sakura Sushi House, fresh morsels of fish, eel, and octopi nestle into handcrafted rolls, a hibachi grill sears steak, and teriyaki sauce infuses chicken and tofu with savory flavor. Patrons perch at the granite-topped sushi bar and browse a menu brimming with four pages of specialty sushi rolls, or lounge in maroon booths, filling squirt guns from bowls of udon noodles. In the kitchen, chefs season meats ranging from filet mignon to lobster and augment shrimp tempura with teriyaki. After chopsticks ferry the final pieces of maki to tongues, punch their timecards, and head home, diners sip hot or cold sake to finish the evening with a final gustatory flourish.
Pure Delite took the traditional cupcake and its attributes—sweetness, softness, and handheld size—and made them healthy. The shop uses strictly natural and organic ingredients, and its resulting gourmet goodies pack in less than half the calories, fat, and sugar of traditional recipes. Every week, Pure Delite rotates new flavors into its cases, which contain mainstays such as the original chocolate delite as well as gluten-free options. Specialty house coffees complement the shop's edibles, and easy-to-access nutritional information breaks down the contents of each snack.
Mike Santosuosso got into the restaurant game early. At age 15, he left his father’s bar business to work in a pizza shop, where he learned all the tricks of the trade and secret handshakes he needed to open up his own pie joint only a few years later. Now, Mike collaborates with his wife, Debbie, to create an authentic Italian dining experience, loading their menu with homemade ravioli, tender cutlets of veal, and fresh-from-the-grill steaks. They also whip up pizza dough from scratch every day, before layering it with fresh tomato sauce and toppings such as meatballs, artichokes, and imported romano cheese.
Tom Krukemeyer, owner of The Mad Cactus, learned many things when celebrity chef Robert Irvine stopped by to assist a 48-hour restaurant makeover. Firstly, don't insult a celebrity chef when your microphone is still on. Secondly, small touches—such as a complimentary salsa bar—offer large boosts to customer satisfaction. As Krukemeyer explained to Debbie Palmer of Strongsville Patch, though Irvine's visit with the crew of Food Network’s Restaurant: Impossible started off shaky, if resulted in subtle, but significant improvements that he's proud to stand behind.
Today, after the hurly-burly brought by Irvine, Krukemeyer’s chefs continue to turn seafood and barbecued meats—including mesquite-grilled steaks—into Tex-Mex dishes. To complement the menu’s array of southern flavors, a toppings bar furnishes diners with more than 10 salsas. Krukemeyer also slates daily food and drink specials, which encourage diners to socialize in the main dining space, the cantina, the walk-in humidor, or on the patio.
Totis Lucky's menu highlights some of the best cuisine from Mexico and Italy. Chef Julio de la Pena crafts every burrito, fajita, and baked ziti from scratch. According to an article published March 20, 2012 in the Miami Vanderhaven, one of the restaurant's most popular dishes is the chicken chimichanga. Chef Pena makes this dish with his own blend of seasoned chicken, beans, lettuce, tomatoes, and onions, finishing it off with an ample portion of guacamole and sour cream.
The culinary crew at Bianca's Ristorante Italiano crafts batches of sauce, meatballs, and sausages fresh daily from family recipes that have been handed down from one generation to the next. Chefs hand-toss dough for pizzas and calzones before pairing each chewy base with homemade marinara. Signature dishes such as lobster and linguini in roasted-red-pepper cream sauce or Gianna’s lasagna—a 20-year-old family tradition—arrive at diners’ tables alongside a basket overflowing with more italian bread than a Sicilian billionaire’s wallet. The restaurant also features a banquet area, lounge, and outdoor patio where families can gather to carry on their own traditions.