Linger at one of The New Ristorante Forli's tables long enough, and owners Gabriele Davanzante or Russ Belleci might sidle up to the table to tell a joke or spontaneously burst into an Old Italian song. Flourishes like these imbue The New Ristorante Forli with the aura of a traditional Italian trattoria. In addition to a pair of jovial Italian hosts, The New Ristorante Forli cements its status as a cultural bastion by plating classic dishes such as osso bucco and braised lamb shank. Tuscan chianti and California pinot grigio punctuate the restaurant’s extensive wine list. Additionally, dining companions can cast aside games of napkin peek-a-boo and dance to live music on Friday and Saturday nights.
Xenia Bistro's chefs slide modern American updates and fresh, seasonal ingredients into time-tested family recipes. Inspired by culinary customs of Eastern Europe, they enlist burning wood to grill their pizzas and animated golems to prepare their pasta, steaks, and seafood. Their bartending brethren station themselves behind a granite bar, where they mix specialty cocktails with an arsenal of spirits that includes premium liquors and wines from near and far.
A rich, earth-tone color palette swathes nearly every surface of the bistro's interior, from lustrous table tops to wooden pillars to antique-looking window shutters. Just beyond a full wall of windows, a roomy patio encloses diners in foliage and sunlight.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop—then called Pete's Subway—proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway restaurants number over 34,000 around the world—almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway's website also facilitates health-conscious eating by listing each item's nutrition information and fastest mile time online.
Tower Grille was created with an atmosphere that invites diners to linger over their burgers, pastas, and salads in open-air patio seating or in front of ample TVs equipped with a variety of sports packages. The comfortable atmosphere and hearty meals earned Danville Weekly's readers' choice award for best burger, take-out, and place for business lunches in 2009. The dishes of comfort food include classic deli fare such as reuben and french-dip sandwiches alongside bistro items such as penne pasta with fresh vegetables and farmers'-market-inspired salads that toss together greens and anything from marcona almonds to gold beets. Diners can also dig into pizzas topped with a choice of 19 toppings along with draft brews and specialty cocktails that chase meals down to the stomach's secure holding cell. Ten HD televisions show sports games, and live entertainment abounds, including regular live-music performances and weekly beer-pong tournaments.
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.
Behind the kitchen doors, flaming pans roast orders of meats, seafood, and seasonal vegetables to reflect the culinary traditions of Chinese culture. In addition to the sweet, sour, and savory sauces that coat the dishes' steamed white or brown rice, the cooks can create entrees with enough fiery spice to bring tears to the eyes of a potato. To accompany each meal, the restaurant's bar slides over domestic and imported beers, and glasses of wine from a California-centric list that features fruit-forward reds alongside palate-cooling whites.