The owners of Mama's Italian Deli claim that their sandwiches are habit forming. Exhibit A is thin-sliced roast beef stacked in a bun-fold and topped with the greens and yellows of a spicy giardiniera pepper mix. Exhibit B is a Chicago-style dog—tomato slices leaning against the bun beside relish and plump yellow peppers. The owners also invite diners to enjoy a slice of New York–style cheesecake on the outdoor patio, but discourage the use of Mama's banana pudding as a sunblock.
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.
At My Big Fat Greek Restaurant, flames dance atop pieces of imported kefalograviera cheese as servers enliven the dining area with traditional Greek dances. The lively space also tickles the senses with scents of spanakopita and lamb carved straight off of the rotisserie. And in the back kitchen, dishes come together to form classic combinations such as spaghetti with meatballs and shrimp santorini.
At La Bocca Urban Pizzeria, preparations for pizza crusts start a full day before they hit the brick oven. Chefs knead organic dough by hand, watch it rise for 24 hours, and then top the crusts with gourmet, locally procured ingredients such as Queen Creek Olive Mill olives, Schreiner’s Fine Sausages meat, and housemade pulled pork.
The rest of the Mediterranean-inspired menu proves equally indulgent. Chefs layer bruschetta planks with fig and smoked prosciutto and toss pastas with housemade sauces and meatballs molded from grass-fed beef. To grant molars breaks from the rigors of chewing, servers are happy to recommend pairings from the drink menu, which features handcrafted cocktails, European and Arizonan wines, and award-winning sangria.
The concept of building your own meal at a restaurant is nothing new. But at Revo Pizzabar, all the room for creativity makes it fun. Build-your-own pizzas begin on a traditional, wheat, or gluten-free crust, followed by options for a marinara, olive oil, or pesto-based sauce. From there, the toppings might include anything from proscuitto to caramelized onions or figs. Diners can also build their own mac 'n' cheese skillets with cavatappi pasta and the fixings of their choice.
Of course, the chefs also make pizza suggestions of their own, such as the Island pie with jalapenos, pineapples, bacon, and parmesan. A full bar with handcrafted cocktails, wines, and local brews make for perfect pairings with pizzas. And in the mornings, before the chefs fire up the pizza ovens, they serve espresso and pastries.