Tony's Pizzeria and Gyros hosts a menu of piping-hot Greek cuisine, Italian dishes, and New York–style pizza. Hands knead fresh dough and concoct fresh sauce every day to accompany Tony's special blend of spices. Ravening hoards can top two large single-topping pizzas with pie plumage including pepperoni, onion, bacon, and jalapeño, as well as a choice of garlic bread or a 2-liter bottle of soda ($11.99). Specialty pizzas may be spangled with two to eight different pie-toppers ($6.99 for a medium). Rather than tossing a perfectly good origami collection into the oven, harness the deliciousness of folded treats with a chicken or traditional gyro, in which heaps of meat nestle into a pita drizzled in homemade cucumber sauce ($4.59). A honey-drenched chunk of homemade baklava aptly concludes Mediterranean meals ($1.15).
A vortex of pastas, steaks, burgers, and pizzas swirls around specialty barbecue cuisine inside Harry's American Grill & Bar's menu of phalange-licking American fare culled from scratch. Furnish vacant stomach space with a layered, tender "fallin'-apart" brisket, dripping with Harry's succulent barbecue sauce and equipped with mashed potatoes and Texas toast ($11.99). Harry's meats, like actresses who portray Ronald Reagan playing Hamlet, boast great range, their roles spanning widely from the grilled chili cheeseburger ($6.49) to the certified Angus eight-ounce grilled sirloin ($12.99). Meanwhile, each of 12 sandwiches, such as the BLT ($5.49) or the Philly steak ($7.49), can team up finely with one of nine imported beers. Harry's American Grill & Bar also occupies green thumbs with a handheld veggie pita ($6.49), which bursts at the seams with mushrooms, red cabbage, Swiss cheese, red onions, and patched with a tasty coating of honey mustard dressing.
LuSh Berries specializes in a smorgasbord of creamy frozen yogurt treats and fresh, delicious crêpes to delight dessert-friendly palates. A wide variety of constantly changing flavors can be Slip N' Slided across the taste buds, including chocolate, watermelon, pineapple, lemon raspberry, and lychee. The rich, tart flavors of LuSh Berries’ probiotic fro-yos ($0.39/oz.) can be self-served in 16 oz. or 24 oz. sizes, then garnished with a selection of more than 40 different toppings, ranging from nature's candy (strawberry, blueberry, and banana) to mad scientist's candy (caramel, Cap'n Crunch cereal, Butterfingers, and sprinkles). If cold and sweet things remind you of the beautiful snow woman who left you last spring, stick to warm and equally decadent dessert crêpes such as the LuSh Berry Heaven crêpe ($5.50) and the cheesecake crêpe ($5.75). Lunchtime office escapees can also order savory entree crêpes (served with chips) such as the club crêpe ($7.85), which comes with bacon, ham, smoked turkey, and American cheese, or transform it into the smokin’ strip crêpe ($6.75), which subtracts the ham and exchanges the American cheese for a slice of something that doesn’t conjure up images of Uncle Sam diving into a butter churn.
Miller Grill adds sizzle to juicy burgers, Coney Island hot dogs, and breakfast plates. Western omelettes put an egg roof over ham, bell peppers, onion, tomato, and cheddar cheese heads ($6.29), and biscuits and gravy ($1.69/$2.39) build a nutritional foundation in stomachs. Miller Grill sates latter-day cravings by way of its famous cheeseburger ($3.69) and fried onion patty ($3.09), which elicits tears of joy from tastes buds. A menu of encased meats lists 21 styles of Nathan's all-beef hot dogs, such as reuben dogs, piled with swiss cheese, kraut, and thousand island dressing ($3.60), and scrambled dogs, boldly flavored with chopped ground beef, chili, cheese, and onion ($2.65).
As the vice president of culinary development at Carino's Italian and recipient of training in Positano, Italy, chef Chris Peitersen masterminds a fresh approach to Italian fare that incorporates stateside favorites into a menu of authentic dine-in, carryout, and catered cuisine. Chef Peitersen helps Carino's string of more than 150 casual eateries to emulate the open-concept kitchen of Italian homes and treehouses de-roofed by wind gusts by ensuring each dish is flavorful and sourced from fresh ingredients. Simple dishes lean on quality ingredients and preparation from scratch as opposed to overpowering embellishments. The baked lasagna exemplifies this philosophy, showcasing 16 layers crafted in-house every morning from italian sausage and beef. As diners act out the leisurely habits and competitive pasta throwing of traditional Italian meals, colorful dining rooms mask eco-friendly accouterments and practices such as cool roofs that reflect heat and cut energy intake.
Native to New Mexico, the green chile is packed with vitamin C and produces an endorphin high with each bite, so it's no wonder that it's the starring ingredient at Green Chile Kitchen. Along with red chile, the all-purpose veggie makes its journey from Bueno Foods, a half-century old food company that's also native to the state, directly to Green Chile Kitchen's made-from-scratch dishes. It then casts its capsaicin spells from menu items including green-chile pork quesadillas and stuffed poblanos. These pepper-laden meals share the billing with other New Mexican dishes such as tamales, red chile chicken posole, and flat enchiladas, which aren't recommended for 18th-century explorers.