Sardo’s dishes up an opulent array of eatables, featuring a wealth of specialty pizzas built from hand-tossed dough and fresh toppings that are prepared daily. The extensive menu sates grumbling stomachs and forgotten geometric taste buds with triangular slices ($1.75 each) or colossal circles, such as a 16-inch Sardo’s Paradise, a twice-baked disk smothered in garlic and tomato sauce and sprinkled with sausage, pepperoni, and a variety of vegetables under a bubbling canopy of mozzarella and ricotta cheese ($18.99). Friday and Saturday nights battered-haddock sandwiches ($5.99) and dinners ($7.99) materialize on menu pages like an edible Brigadoon, delighting palates before vanishing into the misty depths of patrons' stomachs. Pasta dishes lift up orders of chicken or eggplant parmigiana on litters of penne pasta ($7.49) and chicken wings ($6.99 for 10) coat fingers and content grins with your choice from seven sauces.
When Nord Brue and Mike Dressell began perfecting their bagel recipe with the help of a professional NYC bagel maker in 1983, the bagel was still an anomaly in the food world—it was geographically and culturally still isolated in New York City. Fueled by a desire to change that, the duo opened up the first Bruegger's deli with the hope of eventually introducing the rest of the country to the bagel. Brue and Dressell have since realized their dream, sharing their distinctive recipes and culinary traditions at 300 locations spread across 26 states. To this day, they oven-bake their centerless bread rolls every morning and afternoon, populating counter displays that also brim with daily made breads, Vermont cream cheese, and custom-roasted coffee.
Executive Chef Phillip Smith and his network of chefs still use the original five-ingredient recipe for their dough, which they shape into more than 20 bagel varieties. Because they draw from each region's local recipes and from dialogue and Pictionary games with local consumers, certain menu items may vary from store to store across the country. The bagels are often served with Bruegger's eclectic cream cheeses such as bacon scallion or honey walnut, or as sandwiches with meats, cheeses, and veggies often sourced from local or organic produce. Coffee gets just as much attention, with house blends of 100% arabica coffee.
Upon visiting Jolimé Fresh Garden Cafe Don Cazentre of Syracuse.com discovered something a bit unique on the menu: piadines. Unlike pizza, these chewy Italian flatbreads have the structure required to hold up a very sizable bounty of toppings. So sizable that when Jolimé owners John and Lisa Caveny first encountered piadines in San Francisco, they noticed an unusual trend. “The women were picking the salad off the bread with a fork, while the men picked them up and folded them over like a sandwich,” John told Cazentre.
In addition to piadines, the Cavenys also whip up fresh quiches, roast their own turkey and chicken everyday, and craft salads, sandwiches, and soups from fresh ingredients, many sourced from local farms. Breakfast sandwiches, egg platters, and oatmeal help patrons start the day along with fresh baked goods, granola parfaits, and fruit. At the coffee bar, baristas pull shots of espresso to make peppermint mocha lattes and stir up creamy hot chocolate.
Some golf courses meander through slight tree-lines, but The Ridge Golf Club cleaves through the actual forest. Upon arriving to the course, you might notice that the forest nearly swallows the rustic clubhouse, positioned in front of a towering, tree-speckled ridge and fronted by massive trees. The same topography extends throughout the 9-hole course, where golfers must contend with countless trees and significant elevation changes. Designed by Robert Trent Jones, Sr., the course makes artful use of undulations that force golfers into awkward lies, much like telling the course ranger that your golf cart didn't jump the bunker on hole six. After rounds, golfers can dine at The Ridge Tavern, where chefs prepare eclectic dishes such as pasta nucci, shrimp scampi, and NY strip steaks.
Course at a Glance: * 9-hole, par 35 course * Length of 2,914 yards from the tips * Three tee options * Scorecard
In 1964, brothers Leroy and Forrest Raffel banded together to come up with a new restaurant concept. Arby's took off almost immediately on the coattails of its hallmark roast-beef sandwich and the founders’ idea of providing customers with fast, quality food. Over the company's 48-year franchise history, its foundational pièce de résistance of thinly sliced, juicy beef has been served in a many permutations, and continues to be popular today, served at more than 3,500 stores in North America. Today’s menu still ignites appetites with traditional beef sandwiches, plus hot and seasoned curly fries, fresh-chopped salads, and desserts good for richly capping off meals or bribing any bridge trolls on the way home.
Watching the game with a drink in hand or cruising the menu after a round of trivia, visitors at Mixer's Grill are presented with a host of options once they enter the bar and restaurant's confines. Crack the menu for meals such as hand-breaded and fried boneless wings, house-marinated steaks, unique salads, and enticing sandwich and wrap options.