Awarded the Best Casual Entree people's-choice title during PNC Bank's Taste of Troy in 2011, Slab 'N Slice keeps ovens occupied with house-marinated wings, fresh deep-dish pizza, and steaming pastas in made-from-scratch alfredo and marinara sauces. To view the entire menu, click here.
Two Renaissance-style statues flank the doors of Loccino Italian Grill and set the scene for the comfortable-yet-lavish interior, where each secluded booth showcases an oversized painting and high-backed leather chairs add a touch of luxury. At both the wood-paneled bar and white-clothed tables, the wait staff ferries about margherita pizzas, chicken parmigiana, and grilled spareribs. Each of the 10 salads can be tossed with the restaurant’s signature housemade dressing to showcase fresh vegetables and convince children that sliced cucumbers can be more than just diving boards for forks. In fact, the cooks craft all their sauces in-house, from the tomato-spinach-olive-oil sauce that coats imported rigatoni and chicken to chablis-lemon-wine sauce that they splash over tilapia Mourlet.
Fresh Mediterranean feasts unfold beneath the crystal-touched gold chandeliers of a cream-colored dining room as chefs in the kitchen blend chickpeas, fava beans, and fresh herbs to forge housemade falafel. These flavor gurus then sauté lemon chicken with oregano and garlic as well as stuff chicken kafta sandweechet with tomatoes and garlic sauce before grilling them both panini-style. After enjoying the chefs’ creations, diners can enjoy a sweet slice of baklava as they linger in the dining room to watch TV or practice coquettish eyebrow lifts in the large mirrors framed in rustic wood.
Cedar Grille's staffers can also pack up dishes for takeout. To satisfy their fans' demands, they also bottle up their housemade fattoush salad dressing for customers to take home. Customers sometimes stop in just for one of the raw blends, such as the energy booster packed with carrots, apples, and parsley or a smoothie with strawberry, banana, and honey.
Praised by patrons and local press, Ridley's Bakery Café crafts hearty sandwiches with quality ingredients on hand-sliced bread. Every morning, the eatery's bakers rise at 2:30 a.m. to watch their favorite infomercials and to prepare the shop's fresh bread, available in a half-dozen varieties, including asiago and sourdough. The menu satisfies sandwich devotees from all walks of life with vegetarian and low-fat options, such as the fat-free tuna-salad sandwich ($6.25). Teeth crunch through sliced cucumber, roasted red pepper, and lemon-herb dressing atop the turkey garden club ($6.50), while stomachs fill pastry vacancies with a rotating selection of savory 10-ounce muffins ($4.75), packed with herbs, seasonings, vegetables, and cheeses. Miniature explorers sail across the top of a 12-ounce bowl of creamy chicken-wild-rice soup ($3.35), occasionally docking at the edge of a bread bowl ($2 extra) or mistaking a piece of poultry for India.
Jet’s Pizza—ranked among the best-selling pizza franchises in 2010 by PMQ Pizza Magazine—has exploded with more than 200 locations since brothers Eugene and John Jetts opened their first shop in 1978. The menu teems with customizable pies ($9.89 for large), each built on traditional hand-tossed crust, thin crust, or deep-dish crust, available in eight flavors such as poppy seed, Cajun, and garlic. Chefs fling dough disks into as the air while Olympic shooters blast the flying, red-sauced rectangles with one of 18 available toppings ($1.49 each on large pizza). Various 8-inch subs also pay visits to hungry mouths, toting bready luggage stuffed with a range of warm meats and cheeses ($5.99). Before digging into a main dish, share an order of bubbly, triple-cheese Turbo Stix, which come topped with mozzarella, cheddar, romano, garlic, and butter ($5.99 for 12 pieces) and are served with pizza sauce perfect for dipping or drawing designs on crisp dress shirts.
When 21-year-old Richard Paganes founded the first Tubby’s in 1968, it’s possible he had no idea he’d just established a dining dynasty. But after a decade in business, Richard’s sub shop in the Detroit suburbs was too popular to remain a solo act. And so began a franchising effort that lets today’s customers choose from more than 65 Tubby’s when a sandwich craving kicks in or they need a u to win an alphabet game on a road trip. The menu boasts more than your typical deli fare—though the Tubby’s Famous sub of salami and ham is the eatery’s most popular. For a twist, staffers also pack sandwiches with grilled steak and chicken, burger fixings, or veggies.