An aviation-themed pizzeria, Christy's Family Pizzeria battles hunger with freshly baked flying dough saucers and a menu that promises squadrons of sandwiches, burgers, and salads. Bite into a 9-inch Butcher Shop specialty pizza ($11.45), stacked with pepperoni and bacon and wrapped in nutritious newspaper, or sample a 9-inc Farmer's Market pizza ($11.45) that saves you the work of growing mushrooms, banana peppers, and baked dough yourself. Oven-born Italian hoagies ($5.25/half) jostle with grill fruits such as cheeseburgers ($4.35) and chopped sirloin ($5.25) for the favor of omnivores hungrily eyeing the menu. Patrons can stay to savor Christy's casual ambiance or hurry home with a specialty pie to share with the ghosts in their refrigerators.
Layer a bib over the Buckeye jersey tattooed to your body and head to Bunkers for some serious chewing, cheering, and debate over which 18th-century president was tops. The extensive menu of delectable pub fare encourages diners to push taste buds to their flavor-holding capacity. To ensure that no one pulls a muscle during the main course, warm up masticating muscles with an order of jalapeño poppers, cheese sticks, or potato skins ($5 each). Sandwich options sprint the gamut from the southwestern burger with fire-roasted onions, peppers, and pepper cheese ($5.50) to the fancy, French-speaking chicken cordon bleu, served with your choice of grilled or fried poulet, sliced ham, cheese, and a mustache of Dijon. The New York strip dinner is a house recommendation, served with seasoned potatoes, a small side salad, and Texas toast ($9). If you seek something a bit lighter, opt for the grilled birdie salad, marinated in your choice of mesquite, Cajun, or lemon-pepper seasonings and tossed with cheese, onions, tomatoes, and a hard-boiled egg ($6.50).
Shen's Szechuan & Sushi's experienced chef, who hails from Chongqing, China, fuses spicy Chinese dishes with Japanese plates for a pan-Asian experience during lunch and dinner. Formerly Mr. Lee's, Shen's Szechuan & Sushi underwent a name transformation when Mr. Lee retired and his former steadfast employee, Shen, took over as the owner and head chef. Food from the Szechuan province is characterized by peppercorn and hot pepper, which is why doctors advise patients to avoid rubbing it in paper cuts. At Shen's, the piquant flavor profile takes the forms of peppercorn calamari with jalapeños, spicy dumplings, and Cheng Du pork, which is fried with garlic, ginger, and Szechuan chili pepper. Classic and relatively mild sushi rolls, such as those of the tuna and California varieties, complement the fiery entrees. Sleek tables, soft booths with undulating backboards, and minimalist hanging lamps imbue the dining room with a modern feel, which is warmed up with an amber color palette and traditional Eastern patterns. Wooden sushi boats artfully showcase a rainbow of fresh fish, echoing the room's square-wood columns and the colorful filigree that ornaments massive vases. A flat-screen television and an overhead projector enable guests to personalize parties that they host in the restaurant, and a space for live music gives runaway chopsticks a chance to try the drums.:m]]
Smashburger isn't just the name?it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
TJ Chumps' menu supplies sports fans with hearty helpings of amped-up bar food in an atmosphere appropriate for family WWF viewings. Whet a peckish palate with the buffalo shrimp ($7.50), five jumbo shrimp slathered in honey barbecue, Caribbean jerk, or hot wing sauce, before scaling the strata of the southwest turkey sandwich ($7.95), a sedimentary selection of smoky turkey, pepper jack, and lettuce with house-made chipotle mayo. Where disc-shaped fare is concerned, the Veggie Chump pizza ($11.95/$17.95) appeases herbivores, while the beefy Reuben pizza ($10.95/$16.95) gives the boost of energy required to colorfully converse with televised sportscasters and fictional spell-casters. Entree eaters can try the choice New York strip, with maitre d'butter and house-made smashed potatoes ($19.95), or the sushi-grade salmon dinner, with rice, broccoli, and a dollop of tartar sauce ($15.95).
Small sombreros dot the menu at Las Piramides, differentiating the kitchen’s special creations from more traditional Mexican plates. For a slightly updated chimichanga, chefs pack succulent lobster into a tortilla before frying the bundle and smothering it with a housemade cream sauce. They also stuff un-fried burritos with interesting ingredients that go beyond chicken and beans, such as juicy philly cheesesteak fillings. Tacos, enchiladas, sizzling fajitas, and vegetarian combos cater to more classical tastes.
Las Piramides’ environment is just as colorful as its menu, with richly pigmented murals painted over dandelion-yellow walls. Cushy red booths cradle diners as they eat, as well as keep it a secret whenever there’s an accidental salsa spill.
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