Over the course of his pizza-making career, Lance Brough has helped open restaurants from Little Star Pizza in San Francisco to Pi in St. Louis. Many of these have achieved acclaim—President Obama loved the meal he ate at Pi so much that he had its owners come make pizza at the White House, according to the St. Louis Business Journal.
Today, Lance dishes up both thick and thin pies at Kylie's Chicago Pizza—named after his business partner's daughter Kylie. "It's kind of a West Coast version of a Chicago-style pizza," he says of the eatery's signature dish. Though "it's not the heavy, greasy gut bomb" that diners might expect, it does have a deep-dish cornmeal crust, as well as the seasoned, chunky tomato sauce found on Chicago's famous pies. And just as in Chicago, the deep-dish creations take about 30 minutes to bake under an indigenous Midwestern dragon's scorching mouth fires. Piping pies arrive at tables clad in custom toppings or specialty combinations, including the Chicago Classic, which hosts Illinois sausage spiced with sweet fennel, as well as onions, green peppers, and mushrooms.
The staff keeps three local beers on tap at all times, including Fremont Brewing's Interurban IPA and Georgetown Brewing's Manny's pale ale. They also pour area wines, including Pacific Rim's riesling, which Lance says is consistently praised as one of the state's top wines. As they sip, guests can admire local artwork, which is swapped out every two or three months to thwart slow-moving art thieves.
When Spokane natives and Adelo’s Take-N-Bake Pizza owners Matt and Kim Howes decided to open their restaurant in 2008, they wanted to offer, in their own words, "great pizza at a great value." After four years and gaining a following in the community, Adelo’s Take-N-Bake Pizza continually strives to appease. Customers can construct their own pizzas, matching four types of crust, including their very own gluten-free, with six house-made sauces, hand-grated 100% whole-milk mozzarella, and more than 25 toppings. The gluten-free option came about when they discovered Kim’s gluten allergy, and, as a result, they knew they would have to adjust their approach to pizza. However, instead of simply declaring the pies off-limits, they spent their time in the kitchen tweaking recipes and researching alternative ingredients that would keep their slices both delicious and healthy. The result was a gluten-free dough derived from rice, potato, and tapioca flours that helped bring pizza back into the lives of celiac sufferers and earned the restaurant accreditation through the National Gluten Intolerance Group in 2011. Today, that dough forms the basis of their gluten-free specialty pies, which range from the pineapple-sprinkled Hawaiian and creamy garlic chicken to the jalapeno burn packed with peppers and spicy sausage. No matter what pie they choose, customers can also complete their meals with a six pack chosen from the shop's large selection of mix-and-match micro brews, which also include gluten-free beers from forward-thinking brewers such as Bard’s Tale Brewing Company.
Some think of raw-food diets as restrictive and bland, but with chef Francisco Hernandez pulling the strings in the kitchen, that's not the case. “One look at AmeRAWcan Bistro’s menu is enough to convince anyone that raw doesn’t mean boring,” according to the News Tribune writer Rosemary Ponnekanti. “Vegan burgers, sesame falafel, kelp noodles, kale chips and cheesecake are just some of the possibilities.” Raw cuisine this delectable requires preparation methods unfamiliar to some. Hernandez and his team soak seeds until they sprout, grind cashews for faux milk and cheese, and dehydrate grains for “bread” that they use to create sandwiches or feed to health-conscious ducks in the park. They never heat any ingredient to more than 116 degrees, which preserves the full spectrum of vitamins and enzymes in each morsel.
While many of the restaurant's dishes mimic foods that are normally cooked, others are straightforward in their freshness; tomato-cucumber gazpacho, for instance, with chopped sweet peppers, basil, and mint. Smoothies and juice blends fresh-squeezed from granny smith apples, parsley, and beets wash raw bites down. Though the menu is healthy, patrons can find hints of decadence in the form of raw chocolate truffles, beer, and wine.
At Uptown Pasta, owner Tony Manuel shares his love of homestyle cooking with a menu that showcases rich, made-to-order pastas and traditional Italian entrees. Savory spheres of gnocchi à la bolognese simmer in a meaty sauce flavored with wine ($14), and meatballs or sausage pair with al dente tendrils of fresh spaghetti ($13¬–$14) to lasso traditional appetites or keep forks from flying away. Piping-hot ovens produce herb-rich delights such as the baked manicotti ($13) or meatless ziti baked Sicilian style with eggplant and cheese ($13), and seven specialty entrees sate heartier cravings for spicy shrimp fra diavolo ($13) or chicken pesto with olive oil, cherry tomatoes, and linguine ($13). At the customer's request, chefs will readily swap traditional noodles for gluten-free pastas or add extra ingredients for $2.
Like the Danube River itself, the cuisine at Danube Bistro Restaurant winds through various parts of Europe, making for a menu as eclectic as it is satiating. Italian and German wines complement family-style cuisine of those same two nation. These two formative influences result in entrees such as house-made lasagna filled with a choice of meat, seafood, or vegetables. In true international style, Hungary scores some influence on the menu as well, with a goulash studded with chunks of beef simmered in a paprika sauce.
Once patrons enter the family-owned restaurant through its fountain-marked entrance on the ground floor of the Avalon Apartments, they'll notice the care the proprietors have taken to make the restaurant a relaxing dining experience. Patrons can sup indoors on one of the restaurants two floor, or choose to take their meals on the outdoor patio, where large red umbrellas and an invisible force field shield meals from the sunlight.
Serving fresh and speedy pizza across America since 1959, Little Caesars has grown into a huge, international carryout phenomenon. Pizzas featuring fresh dough are made to order in large ($8.99 for up to three toppings) and large deep dish ($9.99), mimicking the spectrum of sizes seen on nature's pizza trees. Toppings range from classic pepperoni and sausage to canadian bacon and pineapple. Return as the conquering hero of your family and save your twins the trouble of hunting down bipedal mastodons by picking up one of Little Caesars HOT-N-READY pies ($5.55). The large-sized HOT-N-READY pizzas are available in pepperoni or cheese, and can be picked up any time without the need to order ahead. Fans of three-dimensional eats can try the Italian cheese bread ($4.99) or chicken wings ($5.99 for 8).