For decades, the dedicated pizza purveyors behind Magpies have woven together appealing pies that burst at their dough-seams with ingredients made fresh on-site every day. The expansive menu presents an appetizing array of options. Specialty pies—such as the Godfather, which manages a tightly knit family of mozzarella, swiss, cheddar, and romano cheeses and a meaty gang of Italian sausage, Canadian bacon, and capicola ($2.99 slice, $14.99 12", $17.99 14", and $20.99 16")—carry out quick, efficient digestive hits. Culinary constructioneers, meanwhile, can design their own doughy disc ($2.99 per slice, $10.99 12", $12.99 14", $14.99 16"). Starting with a foundation of New York–style regular, wheat, or crispy-sourdough crust, add a decorative daub of fresh sauce such as house red, tomato pesto, or barbecue sauce. From there, add on cheeses, veggies, and meats (extra ingredients cost $0.50 per slice, $1.49 each for 12", $1.79 each for 14", and $1.99 each for 16")—or indulge your mad scientist by piling together anchovies, fresh cilantro, pineapple, piñon nuts, and feta cheese and then bringing it to life during an electrical storm.
Tanque Verde Ranch is an Arizona dude ranch nestled in the mountains between parks and forests. Complete with plush accomodations, unparalleled amenities, and a variety of daily rides and activities, Tanque Verde is a great place for families and friends to get away.
The roasters at Coffee X Change ignite peaceful morning rituals with fresh-roasted regional beans procured from the fair-trade market. With a day's notice, customers can order one pound of house, Peaberry, or globetrotting beans from such coffee-rich regions as Costa Rica, Kenya, or New Guinea, and the expert java-whisperers roast the beans overnight. To satisfy the percolating preferences of all patrons, brew maestros can grind the batch of freshly cooked crop or leave the beans whole for personal grinding practice or delicious slingshot ammunition. Though the market price of each bean type varies, batches range from approximately $12.45–$14.45 per pound.
My Big Fat Greek Restaurant's spirited staff slings authentic Greek fare into diners' maws from a wide-ranging menu. Diners prime bellies with shareable eats such as the flaming saganaki, which, like aging heavy-metal stars’ concerts, captivate audiences with flames and fancy cheese. Entrees such as the award-winning gyro corral rotisserie beef and lamb into a taste-bud-taming pita bed, and the vegetarian eggplant-laden mousaka arrives at tables with an entourage of potatoes and ground beef slathered in a creamy béchamel sauce. After dinner, traditional baklava or double-fudge chocolate serves to negotiate the release of hostages from sweets-demanding molars.