Pizza Ultimate's kitchen crew begins their pizzas with a solid base. They make the dough fresh with high-protein flour and low-sodium baking soda, and for the jalapeno and garlic options, they bake the ingredients directly into the crust. The cheese sprinkled on top is real mozzarella, though specialty pizzas include delicious combinations of ingredients, such as a mix of red and green pesto sauce, or chorizo and cotija cheese. Customers can call for delivery, but they'd miss out on the heady competition at pinball and pool, and the live music that fills the room every other Friday night.
Chaat Paradise takes its name from a celebrated Indian street-food tradition, hinting at the colorful smorgasbord of small plates and delicacies found on the restaurant’s menu. Predating modern America's tapas and food-truck crazes by several decades, chaat traces its origins to the markets and roadsides of northern India, where travelers would satisfy their hunger with savory bites of masalas, samosas, and paneer. Along with the restaurant's extensive snack menu, a delicious array of flatbread feasts and vegetarian entrees tempts diners with meat-less curries, creamy dals, and paratha loaves stuffed with $20 bills.
The chefs at Bijan Restaurant draw in flavors from the Mediterranean’s coasts and stir them together to produce their eclectic menu. Their core menu focuses on Persian cuisine, including classic charbroiled kebabs and lamb shank, but they expand the borders of their culinary ventures to include greek salads, italian pastas, and pesto-bedecked pizzas.
In the separate bar and lounge, the very air tastes of distant lands, each table topped with an ornate, delicate glass hookah. Staffers fill the vessels with flavorful liquids as guests relax on plush couches or absorb the technicolor rays of flat-screen TVs. Colorfully painted walls provide a backdrop for details of intricate patterns, from polka-dot tile patterns to a portrait of a zebra donning its traditional jailhouse garb.
In his more than 25 years as a pizza maker, Dale Hoskinson has kept one thing constant: his allegiance to fresh ingredients. Each day, he and the staff of Shakers Pizza mix sweet dough, blend sauce from scratch, and shred whole-milk mozzarella to create a tasty base for both specialty and build-your-own pies. Creative combinations abound in the form of the chipotle pizza, which nixes traditional sauce in favor of a spicy pesto blend to don morsels of Cajun sausage, and the garlic chicken pie’s earthy duo of garlic ranch and fresh garlic atop chunks of grilled poultry. Diners can also designate their own toppings from a list that runs the gamut from pastrami and meatballs to zucchini, artichoke hearts, and pineapple. To pair with the headlining pizzas, an in-house ice-cream shop crowns cones with scoops of Blue Bunny ice cream. The pizza joint also keeps 13 beers on tap to fill glasses, pitchers, or 100-ounce beer tubes, which hold roughly the same volume of two full pitchers or one miscreant cactus.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
Clams, zucchini, and Louisiana hot sausage are among the eclectic ingredients chefs at Pizza Italia use to top more than 15 specialty pies. Customers can also adorn their own Sicilian-style pizzas, which range from mini to deep dish in size. Other authentic Italian and hearty American classics, from calzones and cheese manicotti to jalapeno poppers and a double Canadian bacon burger, await to be whisked to tables in the cozy dining room. The culinary team also caters to customers' dietary needs by making gluten-free dishes, using vegan cheese, and hand-feeding diners upon request.