The high levels of artificial preservatives and chemicals in modern pizza are the number-two cause of crow’s feet and dry mouth in America. Today's Groupon gets you $20 worth of fresh, organic pizza for $10 at zpizza, an oasis of natural, full-flavored pie in a wasteland of modern preservatives. zpizza offers bubbly pizza that’s safe for vegans, vegetarians, the gluten-shy, and snooty gourmands. Handcrafted rusticas join hot and cold sandwiches, crisp salads, and pasta on a menu full of organic options.A: Awful pizza. B: Bad Pizza. C: Crummy Pizza. D: Dad, I don’t eat pizza, I’m vegan now. E: Eat it, Stephanie, your mother worked hard on that pizza. F: Forgivably bad pizza, made by enthusiastic children.G: Gosh, this pizza is bad. H: Hey, everybody! I found an almost-untouched pizza on the bus!I: Insufficient portions of pizza. J: Just kidding, I’m not dying. I just wanted you to come over because I can’t finish this pizza. K: King Ralph wouldn’t even eat this pizza, and Wikipedia defines him as an “easy-going slob”! L: Lackluster pizza. M: Mediocre pizza.N: Not very good pizza. O: Okay pizza. P: Pizza (Italian, pronounced pit.tsa) is a world-popular dish of Italian origin, made with an oven-baked, flat, generally round bread that is often covered with tomatoes or a tomato-based sauce and cheese. Other toppings are added according to region, culture, or personal preference. Originating from Italian cuisine, the dish has become popular in many different parts of the world. A shop or restaurant that primarily makes and sells pizzas is called a pizzeria. The phrases pizza parlor, pizza place, and pizza shop are used in the United States. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff.Q: Quietly hand me the pizza, and no harm will come to your beloved tarantula. R: Respectable pizza. S: Satisfactory pizza. T: Tony! Why come’a you don’t talk’a with’a fake Italian accent for the nice’a customers? U: Unexpectedly good pizza.V: Very good pizza. W: Whoah, who made this pizza, an angel? X: X-rays are a government conspiracy to increase your xenophobia and make you purchase xylophones. Y: Yikes! This pizza is so good it’s scary! Z: (see above)
The golden upholstery of the elegant chairs catches the eye when tucked beside a pristine white tablecloth. Blooms in bright, cheery colors sway in the breeze above a sidewalk patio, and the reflection of tomato-red chairs beams out from the polished bar. The bold hues that decorate Panache Restaurant match the bold flavors of its dishes. A menu of French, Spanish, and Italian tapas captures the stomach's imagination–the sweetness of dates mingles with prosciutto and arugula, crab croquettes rest atop a nest of sweet potatoes, and salsa verde lights up tender fried calamari.
Inside this elegant eatery, undulating mirror segments reflect glimpses of signature kebab and kahari plates precariously stacked along the waiter's arm. Below small ceiling lights arranged like a constellation, tables are festooned with traditional clay-oven tandoori and masala dishes—but this is a small part of Noorani's ample repertoire, which ranges from Indian and Pakistani fare to a completely separate menu of traditional Chinese dishes. The staff prepares fresh fish and chicken coated in zesty sichuan, ginger soy, and orange sauces over noodles or tender rice. Guests, meanwhile, can load plates with cuisine from the 15-item daily lunch buffet and question regulars about Noorani Kabab House's live entertainment. The merriment syllabus presents comedy nights, concerts, and some guy who used a single chopstick to eat a bowl of hot-and-sour soup.
Cena offers time-strapped families and plan-aheaders quick, economical, and delicious dinner options good to take home or on vacation. While the menu changes every two weeks, current offerings include the stuffed beef tenderloin, rolled with fresh spinach, roasted, peppers, and mozzarella, while a mango cilantro sauce and fresh peppers and onions top the hearty Caribbean chicken. Each half-sized entree from Cena's rotating menu feeds three people. Cena also features a small Bolivian river's worth of wines, and the well-informed staff will happily assist part-time winos in choosing a suitable bottle to pair with your meal or C-SPAN marathon. The crisp, fruity notes of Maso Canali pinot grigio agreeably complement Cena's pork tenderloin in shallot sauce, while the floral tones of L'Ecole No. 41 Chenin blanc go gorgeously with the mahi-mahi fish tacos, like hot dogs sitting in the bleachers of a hot-dog-eating contest.
The culinary-travel specialists at Epitourean create food-focused itineraries for adventurous eaters, highlighting authentic regional cuisine in its own setting through tours, cooking classes, and gourmet meals. This deal takes the culinary curious to central Virginia, an area known for its rolling wineries, southern seasonings, and seafood fresh out of Chesapeake Bay. The retreat takes place at The Lafayette Inn, an 1840-era Federalist mansion that has served as both a saloon and a Civil War hospital. Current innkeepers Alan and Kaye Pyles have transformed the antebellum manor into a cozy setting for sampling local produce and wines from the surrounding Piedmont region. The culinary adventure begins with a chef's tasting menu of five or more courses, each paired with a vintage from the wine list. Although dishes frequently vary to showcase seasonal ingredients, chefs often draw from the main menu, which includes lump crab in garlic cream, fried green tomatoes, and Southern Comfort shrimp and grits. The following night, Alan—who doubles as the inn's executive chef—leads an intimate, hands-on cooking class in the onsite restaurant. Visitors transform into moonlighting sous-chefs as Alan teaches culinary tricks of the trade, leading disciples in mincing, whisking, broiling, and searing basketball box scores onto chicken breasts.Inside The Lafayette Inn's guests rooms, four-poster beds, crocheted quilts, and locally produced bath products enhance the inn's homey charm. The Monroe room boasts a gas fireplace with a carved mantelpiece, and the Washington room honors its namesake with portraits of the first president. Each day, a cooked-to-order breakfast serves omelets and french toast, and inn staff will help to plan a self-guided wine tour through the surrounding countryside and provide an artisanal cheese basket.
Authentic Southern Italian dishes join Italian-American comfort fare at this family-owned restaurant, serving Virginians since 1976. Co-owners Anthony and Patricia Giambanco, their sons, and possibly your sons prepare a menu of popular subs, pizzas ($10.95+ for a small, $12.95+ for a large) and other Italian-American staples such as the cheese-filled manicotti ($9.95) and comfy classic lasagna ($10.95), baked in-house. The Roma steak special sub ($8.75) piles chopped sirloin steak with a flavor-hat of green peppers, mushrooms, pepperoni, onions, cheese, and sauce, all collected in a pair of bread pants. Roma’s specialty pizzas dress up the discs with options such as the Ricotta pizza ($13.50 small, $15.50 large). Traditional dishes from the Old World reach Virginia with the lightly breaded chicken parmigiana ($15.75), juicy 12-ounce Delmonico steak ($17.95), and the veal scallopini special ($19.50), bathing happily in red wine, mushrooms, and roasted red peppers.