When chefs at Herb 'n Flavors begin to prepare their organic Mediterranean fare, they don't just go to the grocery store; they head to the local farmer's markets. There, they gather the fresh greens, juicy fruits, and colorful vegetables which top their gluten-free pizzas and fill their pita wraps. They toss saut?ed mushrooms into papardelli pasta with a creamy rosemary sauce, and pair shrimp kabobs with a choice of sundried tomato pesto or jalapeno pesto. They even get their desserts very close to home, and source their pastries and roasted coffee beans from local shops.
Today’s Groupon allows you to indulge in the best European Bistro fare without the burdens of international travel. For $25, you’ll enjoy $50 worth of sips and savories at Caffe Boa on Mill, a Tempe bistro featuring organic, local fare, wild caught fish, handmade pastas, and natural meats.Follow @Groupon_Says on Twitter.
The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to 100 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location's being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, grilled and deli-style hoagies are assembled and calzones and pizzas baked in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which fit into a collection of up to 100 microbrewed and imported beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.
Named one of the area's top five restaurants by the author of Food Lovers' Guide to Phoenix and Scottsdale and dubbed best neighborhood pizza by Phoenix New Times, Classic Italian Pizza lavishes diners with a slew of dough-based Italian specialties. Swirls of heat from piping hot pies float through the air of the eatery, where patrons can watch as their pizzas and calzones emerge from the arched opening of an oversized brick oven in a puff of savory aromas and Caribbean vacation photos. Artfully selected topping combinations preen atop crusts in classic arrangements, or customized from the menu's slate of 25 gourmet toppings. Meanwhile, palates stay balanced with Italian soda, imported beer, or almost two dozen wine options.
Pizza Pit serves up a hunger-sating menu of Quad City-style pizzas and calzones using a 50-year-old specialty recipe. Grub architects can construct their own piescrapers with a cornucopia of toppings, including salami, jalapeños, sauerkraut, pepperoncinis, and ricotta cheese. The No Joke sausage pizza ($7.75–$18.75) stuffs teams of professional shuffleboarders with pork sirloin sausage, which is blended and slow-cooked in special spices before being blanketed in mozzarella cheese. Heat-seeking palates can enjoy a spicy buffalo chicken pizza ($9.25–$21.75) or an order of jumbo wings ($4.99 for six), available in mild, medium, hot, honey hot, or honey barbecue. Adventure seekers can discover the taco pizza ($9.75–$22.75), which is packed with seasoned pork, pinto bean spread, mozzarella, and cheddar cheese. Diners too hungry to bother with pizza's complicated fractions can bury their tongues alive with one of the pizzeria's homemade baked calzones, such as the ricotta and mozzarella ($7) or the chicken alfredo, loaded with garlic baked chicken, ricotta, mozzarella, cheddar cheese, and a alfredo white sauce ($8.50).