Valenti's Pizza and Grinders does not just make pizza. They serve decadent slices of heaven that anyone who sinks their teeth into rate high on their list.
Take a peek at the drink menu here, and make sure to sample something off the list.
At Valenti's Pizza and Grinders, your large or small party can easily enjoy a meal.
Valenti's Pizza and Grinders welcomes laid-back diners, so there's no pressure to throw on heels or a tie.
Looking for something delicious to serve at your next party? Valenti's Pizza and Grinders also offers catering.
Come in or stay home. This pizzeria's pickup and delivery options have you covered.
Valenti's Pizza and Grinders provides easy access to an adjacent lot.
Major credit cards are accepted as a form of payment, so patrons are advised to charge responsibly.
Valenti's Pizza and Grinders dishes up breakfast, lunch, and dinner, so stop by for your favorite meal.
If pizza is your all-time favorite, it's important to find a pie that's worth your while. With star-studded reviews and sky-high ratings, there's no better way to spend your time than eating some 'za at Valenti's Pizza and Grinders.
If you are looking for a creative and fun pizza joint in town, check out Valenti's Pizza and Grinders.
Valenti's Pizza and Grinders' Italian food gets the highest price; come taste why!
It's certainly time for you to try cheese on cheese on cheese when you take a chance on the best Italian food around at Valenti's Pizza and Grinders.
Fill up on naan and curry at The Garden Breezes Cafe.
Let the kids come too! Little ones love the food and atmosphere at this restaurant just as much as their parents do.
When the weather is nice, hurry to The Garden Breezes Cafe to grab a spot on the patio.
You won't find a suit in here! Business casual dress is the norm at The Garden Breezes Cafe.
Eating requires the perfect environment. This restaurant's pickup and delivery options let you choose where you want to dine.
That's right! The Garden Breezes Cafe will bring their delicious food to your house for any occasion.
Take the car and arrive promptly to dinner; parking is plentiful, so don't worry about setting aside time to search for a space.
Store your bike at a nearby rack and enjoy a bite to eat at The Garden Breezes Cafe.
Treating yourself doesn't mean breaking the bank, come taste the great dishes The Garden Breezes Cafe has to offer.
The Garden Breezes Cafe has menus for breakfast, lunch, and dinner — just pick your favorite meal and head over.
So when you're feeling hungry, stop by The Garden Breezes Cafe and fill up on some great Indian eats.
Start with the calamari and save room for the fresh catch at Feeding Hills' Casa Di Lisa — this Feeding Hills seafood spot has quite the selection.
Unwind with a glass of wine or cocktail with your meal — this restaurant has a wonderful selection of drinks to accompany your dinner.
Casa Di Lisa is ready to help you throw the dinner party of your dreams!
Free wireless Internet is also available at Casa Di Lisa, so bring your tablet or laptop along.
Comfort is prioritized at Casa Di Lisa, where business casual is the name of the (dress code) game.
Need to get out of the house? Order and pick up from this restaurant.
Take the comfort of your own home and add great grub from Casa Di Lisa to create the perfect night.
Parking is available in the adjacent lot, as is valet.
You'll typically spend about $30 per person to dine at Casa Di Lisa, so plan your budget accordingly.
Guests can opt to pay by credit card, and most major names are accepted.
So take your loved one out for a nice seafood dinner this weekend at Casa Di Lisa and enjoy some good eats.
As a child in Greece, Tony Rizos would watch his father set out in a tiny boat to catch fish for the family. The image clung to Tony throughout his youth and into his adulthood, eventually inspiring him to open a restaurant in its honor. The façade of Kaptain Jimmy’s bears the image of Tony’s father at age 20, reimagined in pirate gear. Inside the large eatery, tables populate with fruits of the sea, such as steamed lobster and pan-seared scallops, as well as harvests from land and sky, including prime rib and "parrot" wings. Each meal comes with a splash of entertainment, as servers saunter up to tables dressed to the nines in red and black garments, bandanas, and flashy rings and earrings.
The Opa Tap Bar is fashioned to look like the side of a giant ship, with three faux masts supporting the tap handles for more than 60 brews. If beer is not a diner's choice of beverage, an onsite microdistillery—a passion project of Tony’s—cooks up more spirits than A Christmas Carol, including whiskey, vodka, gin, rum, and ouzo.
Eb's Speciality Chicken Restaurant's chicken — cooked just the way you like it — is a must-try for meat lovers.
Drinks are also on the menu here, so diners can start the night off right.
Eb's Speciality Chicken Restaurant has a large dining room, making it easy to seat large parties.
Spruce up your look...but not too much! Eb's Speciality Chicken Restaurant's style is business casual, so formal wear should be left on the hanger.
This restaurant accommodates your schedule. Pick it up yourself or have it delivered to your door.
Hosting a swanky shindig? Call up Eb's Speciality Chicken Restaurant for their catering services.
Eb's Speciality Chicken Restaurant is located in a prime area for those who wish to park in lots.
Store your bike at a nearby rack and enjoy a bite to eat at Eb's Speciality Chicken Restaurant.
The only thing as good as the chicken at Eb's Speciality Chicken Restaurant is licking your fingers clean.
Fresh from the oven every time, the insanely-cheesy slices at The Pizza Guy have visitors hooked on five-star reviews.
The Pizza Guy is well-known for being able to seat large parties.
When the weather is nice, hurry to The Pizza Guy to grab a spot on the patio.
It's best to call ahead for a table as the pizzeria can get packed.
This pizzeria also offers delivery and take-out options for those who want to make it a night in.
The Pizza Guy's diners can make use of nearby parking lots.
Prepare to spend about $30 per person when dining at The Pizza Guy.
Morning, noon, or night, you can head on over to The Pizza Guy since they serve breakfast, lunch, and dinner.
Who doesn't love pizza? And who doesn't love pizza with great ratings? The Pizza Guy is home to some of the best slices in the neighborhood, so order a hot one today.
No matter what type of pizza you are craving, The Pizza Guy has you covered.
As useful as WD40 and much more edible, coconut oil is a powerhouse. In fact, just one jar of the stuff can replace several household staples, from kitchen ingredients to baby wipes. Here’s how to substitute it for 16 total items in 3 rooms of the home:
1. Coffee: Coconut oil is a reputed energy booster. Swallowing a spoonful or two in the afternoon can be a healthful alternative to a cuppa.2. Coffee creamer: Emulsified and poured into coffee, it’s much tastier than (and probably just as nutritious as) that bulletproof stuff.3. Butter or oil (when sautéing): Coconut oil’s high smoke point makes it great for cooking on the stovetop, especially at high heat. Try swapping it in when making stir-fries, scrambled eggs, or pancakes, especially if you like a very mild coconut flavor.4. Oil (when baking): The oil imparts a delicious je ne sais quoi to baked goods—even boxed ones. Use it to give from-the-box brownies an upgrade, and you’ll dream about them for days.5. Condiments: Drop it into quinoa or oatmeal for added nutrients and healthy fats. You can also put it on top of sweet potatoes instead of butter!
6. Moisturizer: It works on your body and your face. It’s naturally SPF 4, so it offers a bit of protection from UV rays, too.7. Leave-in conditioner and anti-static agent: Rub a small amount between your hands and smooth them over your hair to control flyaways.8. Lip balm: It soothes sore, chapped lips, and other skin irritations.9. Eye-makeup remover: Rub it between your fingers until it liquefies, smear it on your lids, and wipe it off with a cotton pad.10. Face wash: Add a little water and rub it in your hands until it foams.11. Hand and foot cream: Massage it into cracked knuckles, or slather it onto your soles and stick them into socks for an overnight soak.12. Shaving cream: It’ll give you a smooth shave, plus additional moisture for your skin.
13. Ouchie ointment: Dab it on cuts and scrapes, which will benefit from its antimicrobial properties.14. Anti-itch cream: Coconut oil reduces itching from bug bites, and helps to calm sunburn, eczema, and cradle cap.15. Diaper cream: A layer on baby’s bottom guards against (and soothes) diaper rash flare-ups.16. Baby wipes: Simply mix it with hot water and pour it over a stack of paper towels that you’ve cut in half. Keep the towels in an airtight container so they stay moist.
Check out more coconut-oil coverage:
Oil Pulling Whitens Your Teeth and (Maybe) Makes You Invincible
The Five Best Uses for Coconut Oil You’ve Never Heard Of
A dainty sweet-potato bourbon cake (seen above). A deconstructed cheesecake topped with a sphere of fruit purée. A crème brûlée decorated with delicate, edible flowers. Ceviche plated to look more like a frothy cocktail than a bite of raw fish. These are just a few of the dishes that Chef Roque Heidler has conceptualized, plated, and posted to Instagram over the years.
Jump to his five tips for food photography.
This Tulsa chef is a bit of a Renaissance man. First and foremost, he works at The Chalkboard, an elegant New American restaurant where he does triple-duty as chef de cuisine, pastry chef, and resident plating expert. There, he quickly earned a reputation for his immaculate desserts, which helped him win the Sweets category in the first annual Taste of Groupon Awards. But that’s just his day job.
Over the years, Chef Heidler’s explored all sorts of facets of the art world. He experimented with street art in his youth, and, early on in his career, he took a two-year hiatus from the food industry to work as a tattoo artist. Today, he’s using those art skills to create the stunning desserts that first caught our attention.
We had the chance to chat with Chef Heidler after he won his award recently. Here are some of the highlights from our conversation.
Turning dining into an adventure
A video posted by Keepin Tha Block Fed (@purpstagram) on Dec 28, 2015 at 4:00pm PST
For Chef Heidler, cooking is all about balancing the familiar and the surprising. “I generally like to do a take on my childhood favorites,” he explained. He starts with these classic dishes and infuses them with “some sort of whimsy” while maintaining their approachability.
Frequently, that whimsy he talks about comes in the form of some sort of sneaky molecular-gastronomy trick, be it dessert gels made with agar or fruit purées transformed into delicate spheres that crack open with the whack of a spoon. Or, consider his take on chocolate pie:
“I got ahold of some methylcellulose and I did this crazy, crazy mad-scientist chocolate pie … that had this strawberry-buttermilk foam and this methylcellulose chocolate filling. [The filling] would be liquid at 70 degrees, but once you heated it up to 140, it would turn into that custard state.” The resulting dessert balanced different temperatures, textures, and flavors—subverting the diners’ expectations about what a classic chocolate pie could be.
How his unique background inspires his food
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 10, 2016 at 8:22pm PDT
An artistic eye pervades everything Roque Heidler does. Though it’s been years since he did any street art or worked in a tattoo parlor, those experiences still give him a unique outlook on food: “I’ll look at flavors sometimes as colors, if that makes any sense. And I plate them out like that. Sometimes I’ll base a whole dish on a color and search for those flavors that go with it,” he said.
But over the years, he’s learned to let the flavors shine as much as the aesthetics. “Like, I mean, if you dig back a little deeper in [my career] ... you’ll see more of that really, really modernistic art on the plate, and I’ve dialed back from that a lot. I kind of learned, you know, you’ve gotta plate to the crowd.”
Working under the constraints of a traditional Lebanese restaurant helped him strike the right balance even more. “I just would take their classic flavors and would try to just distribute it out in that street-art form, like, layers and different takes and elevating it with different textures. But working under that [chef] taught me a lot about not detracting from the flavors so much that you couldn’t tell where it was from.”
Plating food like a pro
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 8, 2016 at 9:26pm PDT
Now that he’s traded in no-frills Lebanese cuisine for fine dining at The Chalkboard, Chef Heidler has a lot more room to experiment with his food’s presentation. But even though he knows that many of his diners will rush to snap and post photos of these beautiful plates, he tries not to let that Instagram culture shape what he does too much.
“I don’t think about 6 o’clock. I don’t think about any sort of clockwise on a plate. I more or less look for that overall balance from a bird’s eye view,” he said. That’s because when a plate is placed in front of a diner, that’s the first perspective they get. And this first impression is important—even if the guest immediately drops down to plate level to snap that perfect piece of food-porn photography.
They say that you eat with your eyes first, so moments like these are vital to a restaurant’s success. But last impressions are just as important as first ones at The Chalkboard. “I love doing the plate ups on desserts because it’s gonna be the last thing that sticks in your mind when you leave,” Chef Heidler said.
Five tips for improving your food photography
When his knack for plating, arts background, and love of Instagram, Chef Heidler is a force to be reckoned with when it comes to food photography. That’s why we took the opportunity to ask him for some of his best tips.
1. Find the best lighting.
Natural light is your friend.
2. Shoot on neutral backgrounds.
Chef Heidler works on gray tables at The Chalkboard, but he recommends photographing your own food on “anything black or white—that’s always going to give another element to your photo.”
3. Combine different textures.
Varying textures form the most interesting compositions. “Try to provide three different textures, be it a purée, be it a frozen element, be it something crunchy. ... That’s what’s going to give you that depth in your dish.”
4. Add some acid to boost the colors.
This is especially true if you’re photographing a dish you cooked yourself. “[Acid] will give you those bright, vibrant colors everybody tries to achieve,” he suggests. This usually means adding lemon juice or white vinegar to a dish to bring out its natural green, purples, or reds.
5. Try different angles.
He explains, “Take a step around, even if it’s like, I don’t know, 6 inches from where you were just at. You might capture a cooler way.”
Don’t roll up to the bar trying to stump Brandon Phillips. Brandon knows his cocktails. And he likes a challenge. As the bar director at Chicago’s The Duck Inn, he’s had more than a few. As he told us:
A neighborhood guest was positive I couldn’t make him an old-fashioned that tasted like a prime-rib dinner. A little beef bouillon, horseradish, Worcestershire sauce, rum, and voilà, the Prime Rib Old-Fashioned was born.
In the video below, hear more on craft, cocktail culture, and good old-fashioned hospitality directly from Brandon, the winner in our inaugural Taste of Groupon Awards for the The Drink Award for the Advancement of Potent Potables.