Kira Sushi chefs bring years of experience to crafting specialty maki and handrolls, and insist on using only the freshest ingredients to complete each roll. The menu encompasses more than 30 types of sushis and more than 60 types of rolls. Lobster salad and spicy tuna pair with seaweed salad and crab meat to make the Disney, one of the restaurant's trademark specialty rolls. Fresh sashimi, teriyaki, and noodle dishes complete the eatery's offerings of tasty Japanese dishes.
Breckenridge Bikebus's eponymous vehicle is, according to owner Curt Cavnar, the "Porsche" of its unique kind of transportation. Consisting of two rows of bar stools equipped with bike pedals, the custom-built craft combines the fun of a party bus with the easygoing workout of a tandem bicycle. Some partiers can sit back and enjoy the ride as 10 others sit at the bar and provide pedal power, with a staff driver manning the wheel to steer clear of oncoming paper boys. A canopy keeps passengers shaded while they sip beverages and listen to tunes on an iPod-ready Alpine sound system. Should the sun go down during trips, the bikebus's lighting system kicks on, making it easy to continue through black holes unencumbered.
Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.
Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.
Since its inception as a single Fort Collins eatery almost 20 years ago, Big City Burrito has spread its wings across Colorado and Nebraska, presenting a menu of create-your-own burritos, tacos, and the like composed of fresh fillings and made-from-scratch tortillas. Just as all buildings start with a steady foundation of flour and water, all burritos begin with a good tortilla. And Big City offers half a dozen options, such as tomato-chili and jalapeño-cheddar. After picking a tortilla, customers can start relaying their order to the kitchen crew, be it for a burrito packed with chicken mole and topped with mild pico de gallo or a carne asada taco with a dollop of salsa de lupe—the restaurant’s special blended hot salsa. Customers also can choose to have the decadent fillings and salsas served simply atop a plate of rice and beans or stuffed inside a fresh-made quesadilla. Besides crafting meals day and night, Big City also serves breakfast burritos for both adults and kids and offers catering services, which include burrito bars and boxed lunches for large groups or corporate events.
Charles Stanford didn't grow up eating chicken fingers and spaghetti. The son of a Le Cordon Bleu Paris?trained chef, Stanford honed his palate at a young age and was taught by his father to pull a cork and mix a cocktail when he was just a kid. Working at a restaurant wasn't much of a reach for him.
These days, Stanford boasts more than two decades of experience in the industry, and he's paired up with chef Greg Keesy to present Asti d'Italia. Stanford acts as the resident sommelier, pouring a selection of wines that complement Keesy's cuisine?fresh, inventive takes on Italian classics, such as lasagna with buffalo meat, crispy polenta bruschetta, and grilled chicken marsala.
Kabob Station’s owner, Ronda Saleh, crafts succulent Syrian and Middle Eastern cuisine with imported spices and exclusively homemade ingredients. With a single amour or an assembly of ravenous stuffed animals, diners can communally dive into one of the menu’s starter plates for two or four. An appetizer sampler collects hummus, falafel, tabbouleh and other enticing starters onto one plate for mix-and-match appetite whetting or multimedia food fights. Entrees, each served with a medley of rice, a house salad, hummus, and Kabob Station's daily baked pita bread, pique gustatory interest with kebab, shawarma, and vegetarian selections. Tear into a spiced lamb shank, baked and served with fresh veggies, or celebrate the many facets of meaty eats with a Kabob Station combination, which assembles three styles of kebab and three styles of shawarma into a rainbow of protein-packed sustenance.