Though making pizza is its No. 1 priority, Pizza Fusion manages to pull double duty as an environmental steward and live out its motto, ”Saving The Earth One Pizza At A Time.” Each of its delivery vehicles is a company-owned hybrid, all of its locations are built according to LEED certification standards, and several stores are illuminated with efficient LED lighting. Keeping with the theme, the company strives to limit its kitchens' ecological footprint by preparing pizzas with local ingredients, including free-range chicken, organic pepperoni, and a signature pizza sauce made from organic ingredients all the way down to the salt and spices. Chefs arrange flavor combos from the Farmer’s Market pie with roasted artichoke hearts, zucchini, and portobello mushrooms to the greek pizza scattered with kalamata olives and a four-cheese blend with feta. Gluten-free and vegan diners can get their pizza fix with pies made with soy cheese and gluten-free crust instead of just pretending to eat slices and then feeding them to pets under dinner tables.
Originally a food truck, Westchase BBQ has finally posted up in a new storefront, where chefs sling the same slow-smoked meats that made their barbecue on wheels so popular. Full slabs of ribs, juicy brisket, and pulled pork are just a sampling from the menu. Meats can be piled onto plates, atop sandwiches, or into cupped hands and paired with sides such as homemade mac 'n' cheese and greens.
When the new owners conceived of their idea for Wholly Smokes Bar-B-Que, they checked the frills at the door. Wood booths and tables proudly display two items and two items only: succulent sauce, and fully stocked paper towel dispensers to erase the evidence. Their menu, on the other hand, has a bit more to say—particularly, it celebrates classic American barbecue by allowing customers to put together plates heaped with their choice of meats and sides. There’s a steady supply of sliced pork, beef, and sausage coming out of the pit, which pair well with servings of coleslaw, mac ‘n’ cheese, and barbecue beans. Tailgate specials fuel game days with full slabs of ribs or Britain's 18th-century currency whenever there was a sudden silver shortage: pounds of smoked meat. Wholly Smokes also recently introduced chicken wings, slathered in sauces such as hot garlic or sweet honey barbecue.
Gelateria del Duomo siphons authentic Italian culinary culture directly into its artisan gelato and handcrafted espresso drinks. As pairs or quartets stroll into the store, alluring espresso aroma piques noses' interest, and 20 flavors of creamy treats—one for each second science has proven it takes to order gelato with gelato already in the mouth—lie in wait within a gleaming glass case. Each made fresh daily with a combination of natural and imported Italian aliments, the gelato varieties reflect both authentic Italian and innovative modern flavors. Crumbled cookies star in the biscottino, and the salted-caramel flavor delights palates with its complexity. Dive into chocolaty possibility with flavors that add spicy heat, ginger, and orange to the classic favorite. Commiserate on shared favorites, or coerce friends to order something different for adventurous gelato swapping and more flavorful food fights.
Sprouting from culinary roots in New Orleans, Crazy Cajun slings a southern-style smorgasbord of seafood, po boys, and ribs in a casual eatery. Diners can weave together a gastronomic tapestry with the menu's Mix 'n Match entree ($7.95), interlacing half of a shrimp, oyster, or catfish po boy with seafood or chicken and sausage gumbo, steeped for longer than it takes to finish a cross-country rickshaw race. Meanwhile, torrents of garlic-butter sauce wash over the Garlic Trio's snow crab, blue crab, and shrimp peaks poking out from behind rolling hills of corn, potatoes, and sausage ($18.95). Andouille sausage embellishes a pillow of red beans and rice ($6.95) in a Cajun favorite. Diners with massive appetites, or crawfish looking for their soul mate, can take the Crazy Cajun Crawfish Challenge ($29.95), which defies patrons to pack away 6 pounds of the eponymous crustacean within 15 minutes for a free T-shirt, a free meal, and an earned sense of confidence.
Produced by the Davis Islands Chamber of Commerce, the second annual Bluz & BBQ event sates senses with live music and barbecue from local vendors, contributing to the fundraising effort for the revitalization of the historic Roy Jenkins Pool, a Davis Islands landmark. Like any good roast-beef market, the currency at Bluz & BBQ comes in the form of Little Piggie Bucks, which are valid for a number of menu items including Yuengling drafts ($3), Cigar City Brewery drafts ($4), and barbecue plates ($6–$12). Event attendees are encouraged to bring lawn chairs and a picnic blanket that doubles as a giant handkerchief to the event, ensuring comfort and cleanliness during six live blues performances from musicians such as Damon Fowler, a roots-rock virtuoso and Florida native.