Pop over to Riverside Pizzaria and Carryout for some hop (and highly-acclaimed) 'za, and find out what everyone's been raving about.
Whether you are looking for food low in fat or gluten-free, this restaurant is the place you want to eat.
Load up the mini-van and bring the kids to this pizzeria — they'll love the menu and scene here as much as mom and dad.
Choose wisely. Wait at home for delivery or come into this pizzeria for carryout.
Many diners choose to drive to Riverside Pizzaria and Carryout, as there are numerous parking options nearby.
Make use of the safe and efficient bike parking at Riverside Pizzaria and Carryout.
You can stop by at practically any time, since Riverside Pizzaria and Carryout serves breakfast, lunch, and dinner.
Who doesn't love pizza? And who doesn't love pizza with great ratings? Riverside Pizzaria and Carryout is home to some of the best slices in the neighborhood, so order a hot one today.
Don't feel like dressing up for dinner? No problem. Riverside Pizzaria and Carryout's pizza is baked with top-notch ratings, so you can be sure to love your meal.
It's time you enjoyed a piece of pizza casually with your friends and family at Riverside Pizzaria and Carryout's restaurant.
Switch up your normal pizza routine and head on over to Riverside Pizzaria and Carryout for a new take on pizza.
Snack on tasty pub fare at Riverside Pub and Grille, a local favorite.
Complete your meal with the perfect glass of wine or beer from this restaurant's drink list.
Tots are more than welcome to dine with their parents at this restaurant.
Make sure to check out Riverside Pub and Grille's happy hour for a great way to decompress from the workday.
Complimentary wifi is available as well.
Whether you have a large or small group, Riverside Pub and Grille can accommodate both.
Don't stay cooped up on a beautiful summer day! At Riverside Pub and Grille, you can dine outdoors on their lovely patio.
Keep it casual at Riverside Pub and Grille — the restaurant is laid-back and patrons dress accordingly.
Short on time? Don't wait for a driver — pick it up yourself.
Riverside Pub and Grille is located in a prime area for those who wish to park in lots.
At Riverside Pub and Grille, bikers can lock their bikes safely outside.
Riverside Pub and Grille is serving up five-star food at a reasonable price.
When you want to relax and grab a quick bite to eat, come munch on some pub fare at Riverside Pub and Grille.
Craving pizza? Head on over to Abingdon's Fortunato Brothers Pizza for a tasty slice with a crust you can't resist.
G-free and low-fat are just a couple of examples, come here for a quick bite that will leave you feeling healthy.
Fortunato Brothers Pizza is a good restaurant to dine with a small or large group.
For some fresh air during the non-winter months, dine outside on Fortunato Brothers Pizza's patio.
Good luck spotting a suit and tie at Fortunato Brothers Pizza — casually-dressed diners are the norm here.
If dining out is not on the agenda, this pizzeria offers delivery and pickup, too.
Catering from Fortunato Brothers Pizza will take your party to the next level.
For easy dining, Fortunato Brothers Pizza provides convenient parking in a connecting lot.
Fortunato Brothers Pizza has three square meals a day on the menu, so swing by for breakfast, lunch, or dinner.
There's no doubt about it. Fortunato Brothers Pizza out-serves its competitors for the best slice of pizza around.
Szechuan Express is a Chinese restaurant located on Emmorton Rd in Abingdon. With fantastic pizza and good salad, this Chinese restaurant will leave you with a smile on your face. It's a culinary destination for those looking for incredible food.
There's not really a recommended attire, so feel free to dress comfortably.
When you get there, you've got to try the egg rolls, as they've gotten rave reviews. In terms of the restaurant itself, most local parents will tell you that it's a good place to bring the kids, as well. In addition to its quick service (take-out is available), the restaurant also offers delivery, and can even cater an event for you.
Specializing in both lunch and dinner, you won't walk away from Szechuan Express disappointed. Don't worry about trying to find a spot on the street, as visitors to the restaurant do have access to a private parking lot nearby.
For a juicy burger in no time flat, swing by local favorite McDonald's.
Guess what? McDonald's serves food that's free of gluten and low in fat, so everyone can find something that tastes and feels great.
Get online gratis thanks to McDonald's' complimentary wifi.
Score quick and easy seating for your large group at McDonald's.
Or, take your food to go.
Diners will appreciate the quick and easy parking options located near this dining establishment.
McDonald's is home to many cyclists who appreciate the parking racks outside.
Three meals a day are served at McDonald's, so you can choose to start your day or end your evening here.
When you need a quick bite, make your way over to McDonald's and pick up a juicy burger.
When you need a quick bite to eat, pay McDonald's a visit and enjoy some tasty eats in a flash.
Stop by Panera Bread in Abingdon for flavorful fare and refreshments.
This restaurant is a terrific spot for families to gather with its kid-friendly ambience and menu.
On warmer days, you can take advantage of Panera Bread's al fresco patio seating.
Get online gratis thanks to Panera Bread's complimentary wifi.
At this restaurant, you can work your arms a little. Pick up the food yourself and carry it out.
If you're hoping to make a smashing impression at your next soiree, you can also have Panera Bread cater for you.
Panera Bread is located in a prime location surrounded by various parking options.
Prices don't get much better than this, either, with typical meals running under the $15 mark.
The restaurant serves lunch and dinner, but it's the brunch menu that draws the most rave reviews from patrons.
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.