For decades, the dedicated pizza purveyors behind Magpies have woven together appealing pies that burst at their dough-seams with ingredients made fresh on-site every day. The expansive menu presents an appetizing array of options. Specialty pies—such as the Godfather, which manages a tightly knit family of mozzarella, swiss, cheddar, and romano cheeses and a meaty gang of Italian sausage, Canadian bacon, and capicola ($2.99 slice, $14.99 12", $17.99 14", and $20.99 16")—carry out quick, efficient digestive hits. Culinary constructioneers, meanwhile, can design their own doughy disc ($2.99 per slice, $10.99 12", $12.99 14", $14.99 16"). Starting with a foundation of New York–style regular, wheat, or crispy-sourdough crust, add a decorative daub of fresh sauce such as house red, tomato pesto, or barbecue sauce. From there, add on cheeses, veggies, and meats (extra ingredients cost $0.50 per slice, $1.49 each for 12", $1.79 each for 14", and $1.99 each for 16")—or indulge your mad scientist by piling together anchovies, fresh cilantro, pineapple, piñon nuts, and feta cheese and then bringing it to life during an electrical storm.
Tanque Verde Ranch is an Arizona dude ranch nestled in the mountains between parks and forests. Complete with plush accomodations, unparalleled amenities, and a variety of daily rides and activities, Tanque Verde is a great place for families and friends to get away.
Natasha, the chef behind Kalina, prepares European and Russian specialties following recipes passed down through her family. Miniature sandwiches; sumptuous, bite-size appetizers; and elegant desserts share table space during Russian high tea. Later in the day, diners convene in the eatery's newly expanded, warmly lit dining room to savor entrees such as Siberian-style lamb dumplings and beef stroganoff. Sip cups of fragrant organic tea or bring your own bottle of wine to the BYOB eatery.
Opened in 1985, Yokohama Asian Express offers a menu of Chinese, Japanese, and Asian cuisine. Made entirely without MSG, entrees include bowls that pair steamed white or brown rice with chicken, beef, pork, and vegetables, aided by sips of green tea. The restaurant also offers catering for large groups, with party platters or individual meals.
Since 2005, Steve and Renee Kreager have garnered abundant acclaim for their pies and pastas, which they concoct with locally sourced, organic ingredients. Along with nitrate-free meats and local grass-fed beef, diverse toppings such as red-curry sauce and vegan cheese adorn the organic dough of the eatery's specialty pizzas, which include vegetarian, vegan, and gluten-free varieties. Free-range chicken adds protein to any vegetarian or gluten-free salad, and housemade sauces and meatballs top hearty pastas. Organic wines or brews from the sustainable New Belgium Brewery wash down each tasty dish. In addition to its environmentally conscious cooking, Renee's Organic Oven observes green-minded business practices such as its oil-recycling program, which converts unused olive oil into trees.
Remaining true to its name, Eclectic Cafe introduces taste buds to an array of fresh offerings from both contemporary American and Mexican cuisines. Chefs sizzle up double havarti cheeseburgers and albacore melts alongside international dishes such as sonoran black-bean torta and the carne asada tostada. They offer gluten-free options, as well as catering services to accommodate those hosting special events or congressional summits in their home or office.