Papa Murphy's Take 'n' Bake Pizza was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient, all of which are never frozen, onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of their signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. Their appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.
When Chef Miguel Romero sets out to make a meal, he brings to the cutting board two decades of culinary experience and an unwillingness to settle for cut-rate ingredients. Only the freshest tomatoes, cheeses, pastas, and seafoods end up on his diners' plate. This way, says Miguel, lunches and suppers take on an authentic Italian flavor. This insistence on quality goes into every crispy pizza, tender filet mignon, decadent cr?me brulee served at Romero's Trattoria Italian Grill.
Though the imperial Doric columns inside Cafe Piquet aren't indicative of the cuisine's origins, the pictures and artifacts on the walls—which range from movie-star portraits to framed bills of currency—all pay homage to Cuba. The authentic decor echoes the traditional recipes in the family-owned kitchen. There, chefs layer swiss cheese, ham, pork, mustard, and pickles onto medianoche sandwiches that helped the restaurant win the 2009 Houston Press award for Best Cuban Restaurant. The paper deemed the sandwiches "easily the best in the city," and commented on the menu’s knack for drawing crowds of native Cubans with its recipes.
Those recipes include plates of grilled red snapper, pork chops, and sirloin steak that arrive with sides of plantains and yucca, imbued with flavor from garlic and creole sauces. After devouring the dishes, full visitors who have become sleepy can conclude meals with cups of cuban coffee.
Handicap Accessible: Yes
Staff Size: 2?10 people
Parking: Parking lot
Most popular service: Juice Cleanse
Brands Used: Organic, Locally Grown Produce
Pro Tip: When ordering a juice cleanse; it is best to order 24 hours in advance.
Pam Ennis is a certified Nutrition Counselor, a Natural Food Chef, and regularly contributes to healthy-living publications such as Livestrong. Oh yea, and she founded her own business, Ylive Juice Bar. Pam takes a very friendly, straightforward philosophy toward helping her clients get healthier. "Progress, not perfection," she says.
Pam and her staff provide one-on-one consulting with every client who walks through the door of her Juice Bar. The goal is for clients to educate themselves on the benefits and possibilities that come from a juice cleanse. Outside of the consultation, Pam even maintains a Cleanse Computer Station, which clients can use to quickly reference different plans and choose the best one for their lifestyle. She also knows that a juice cleanse can be challenging, so she alleviates some of the difficulties by delivering juices to clients at their homes, offices, or super-secret cleanse yurts.