At Taqueria La Casita, Mexican dishes arrive hot from the kitchen accompanied by an spread of colorful sauces, from tangy red salsa to creamy guacamole. The restaurant's chefs deploy fiery grills and sizzling pans to create traditional classics using an array of crisp vegetables, tender meats, and flavorful spices. They shower handmade corn quesadillas in crumbled fresh cheese before adding in spicy chicken and pressed pork. The chefs smother steak and chorizo burritos in piquant ranchero sauce, and layer gorditas with marinated roasted pork.
As chefs bustle about the kitchen, diners soak in the vibrant colors of the bright dining room, where multi-hued strings of lights dance along the walls. The warm space is flush with whimsical accents, including bright Mexican paintings and an magical sombrero that gives people the ability to smuggle left-overs out of the restaurant.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Like the finest landscape painters, Chefs Dave and Ryland look no further than their picturesque surroundings for inspiration as they orchestrate Black Tulip Grille’s ever-rotating breakfast, lunch, and happy-hour menus. The culinary artisans work with a foundation of fresh, seasonal ingredients supplied by local Michigan farmers, including tart cherries that have starred in sandwiches and refreshing salads mixed with greens and toasted nuts. Their gourmet burgers earn palate popularity with patties made of short-rib Angus beef, and arrive at tables with sides of housemade parmesan potato chips. For Black Tulip Grille’s specialty pizzas, the kitchen crew slathers marinara, pesto, or olive oil over hand-tossed dough before adding toppings and cutting each pie by throwing it into a patented ceiling-fan pizza slicer. Diners who eat with their eyes can savor the restaurant’s warm environment marked by its burnt-orange walls, subtle lighting, and dark wood bar.
Set among the trappings of a more-than-a-century-old building, Pepino's Restaurant has been dishing out delectable American cuisine with a dash of Italian flair for more than 25 years. Its extensive menu offers schools of boneless rainbow trout, freshly sautéed with meunière butter ($19.95), and tucks tongues into beds of sautéed chicken primavera made with pasta blankets, fresh vegetable pillows, and marinara bedtime stories ($16.45). Each succulent meal is accompanied with a carb-celebrating breadbasket and barrels of bean relish.
Green beams crisscross the ceiling of Bayside Sports Grille above an array of large-screen televisions, which broadcast games throughout the day. Beer and other drinks complement the menu of American, Italian, and Mexican dishes, such as hand-breaded pepperjack cheese logs, BLT sandwiches, ravioli, and ceviche. The kitchen staff also fires customizable and specialty pizzas, from a classic margherita to the Papa's Chicken Garlic––topped with grilled chicken, artichoke hearts, asiago cheese, and alfredo sauce. The restaurant also hosts special events throughout the week, including Mexican Fiesta Tuesdays, all-you-can-eat crab legs Wednesday, and entertainment such as live music and other couples' arguments.
Physicians Weight Loss Center’s doctors and counselors help clients slim down with a sextet of diet plans that drive away excess pounds while maintaining proper nutrition and lean muscle mass. Their programs range from aggressive, ultra-low-calorie plans to more flexible, high-energy plans that employ a slow and steady approach. One-on-one encouragement from these professionals helps bolster willpower, and premade shakes make meal preparation easier than stealing baby carrots from a baby bunny.