If cooking isn't on the agenda, the perfect pie awaits you at Stefano's Pizzeria, where customers praise the pizza like no other.
No need to splurge on a babysitter — tots will be right at home chowing down at this pizzeria.
Stefano's Pizzeria is a good restaurant to dine with a small or large group.
Surround yourself with the wonderful weather at your next night out at Stefano's Pizzeria.
Leave the suit and tie at home — Stefano's Pizzeria is business casual all the way.
If you need to feed a big crowd, Stefano's Pizzeria also offers catering services for parties and get-togethers.
Just let this pizzeria know how you want it. You can have the food delivered or carried out yourself.
At Stefano's Pizzeria, you can find nearby options for both street and lot parking.
Travel by bike to Stefano's Pizzeria and store your bike at a nearby rack.
If you're looking to rack up your frequent flyer miles, feel free to pay by major credit card.
Three meals a day are served at Stefano's Pizzeria, so you can choose to start your day or end your evening here.
When melted cheese and quality crust is all you can think about, it may be time for a hot slice or two. Experience pizza at its best when you order a pie from top-rated Stefano's Pizzeria.
If you can't get enough pizza, be sure to try the pies at Stefano's Pizzeria, which earn ratings too hot to handle.
So head over to Stefano's Pizzeria, where you can sit down to a delicious pizza in a relaxed, casual setting.
If you're looking for the hottest pies in town, you'll want to place your order in quick to Stefano's Pizzeria.
Big Moose Station serves American-style cuisine in the middle of Eagle Bay's Webb district.
Gluten-free and low-fat eaters will enjoy the menu at Big Moose Station.
Drinks here are readily available, so you can enjoy a glass of red or try something new.
Big Moose Station caters to all party sizes, both large and small.
Wifi here is on the house.
Relaxed attire is perfectly fine at Big Moose Station, known for its laid-back ambience.
For the tastes of Big Moose Station from the comfort of your next party, the restaurant also offers catering services.
Tired of driving in circles? Head to Big Moose Station for a bite to eat and find quick parking in the lot next door.
Bike parking is also available outside the restaurant.
Big Moose Station is creating dishes any foodie will love at around $30.
Short on cash? No problem. Big Moose Station happily accepts all major credit cards.
With food so tasty, you'll want to have breakfast, lunch, and dinner here...and you can go right ahead as Big Moose Station serves three meals a day.
When you're feeling hungry, head on over to Big Moose Station and indulge in a tasty and innovative American dish.
For a mouthwatering meal you're sure to love, Glenmore Bar and Grill in Eagle Bay is the place to be.
Ready for a drink to unwind? At this restaurant, you can pair your meal with something from their full bar.
Looking for a good happy hour? Head to Glenmore Bar and Grill and treat yourself to a bite or a drink for a discounted price.
Free wifi is on hand here as well.
Those up for moving and grooving can take a turn on the dance floor.
Between the music and the crowds, expect noise levels to reach upper limits at the restaurant.
Reserve your table ahead of time if you're heading over to the restaurant on a Friday and Saturday — it can get quite crowded during the weekend.
If you need to get somewhere fast, the restaurant also serves up grub to go.
Parking is easily accessible.
Store your bike safely at one of the main bike racks near Glenmore Bar and Grill.
Glenmore Bar and Grill offers a nice selection of mid-range cuisine, so you can expect a meal there to cost about $30 or less per person.
Serving breakfast, lunch, and dinner, Glenmore Bar and Grill is a great dining option for any time of day.
Sirloin, filet, hanger, rib-eye...find the (five-star) steak that's calling your name at top-rated Cavallario's Steak and Seafood.
Let the kids come too! Little ones love the food and atmosphere at this restaurant just as much as their parents do.
Cavallario's Steak and Seafood offers patio seating in the warmer months.
If time is of the essence, this restaurant's take-out option may be a better fit.
We're not like any other place. We've prepared parking onsite for you.
Commute by bike to Cavallario's Steak and Seafood and find easy bike parking.
Meals at Cavallario's Steak and Seafood are incredibly tasty and reasonably priced around $30.
So the next time you go out for a real steak dinner, don't settle. Come to highly-rated Cavallario's Steak and Seafood.
So come to Cavallario's Steak and Seafood, where you'll discover the fine art of preparing and cooking the perfect steak.
You can't beat the classics. Stop in at The Ridge View Inn for some good home American cooking.
Drinks all around! Pair your dinner with a beverage from this restaurant's full bar.
The Ridge View Inn is a local restaurant that accommodates both large and small groups.
Throw on your favorite T-shirt and head out the door — dining at The Ridge View Inn is all about comfort.
Looking for something delicious to serve at your next party? The Ridge View Inn also offers catering.
The Ridge View Inn's diners can park in a neighboring lot just seconds away.
The Ridge View Inn's mid-priced fare will typically cost you about $30 per person or less.
If breakfast isn't your thing, The Ridge View Inn also serves lunch and dinner, so you can be sure to swing by at some point during the day.
Stop what you're doing and pay a visit to The Ridge View Inn's restaurant today.
Craving pizza? Head on over to Evans Mills' Pizza Hut for a tasty slice with a crust you can't resist.
Enjoy a low-fat or gluten-free meal at Pizza Hut, a local favorite.
Crowds are boisterous at the pizzeria and the music is blaring, so get ready for a very loud night out.
No need to gussy up for a trip to Pizza Hut, where patrons dress for comfort and fun.
You might have thought your order was a tough decision, but you still have one more. Delivery or carryout?
For the tastes of Pizza Hut from the comfort of your next party, the pizzeria also offers catering services.
Get in and out of the car quickly with no-hassle parking located all around the pizzeria.
Pizza Hut offers parking for all diners, including those who travel by bike.
Switch up your normal pizza routine and head on over to Pizza Hut for a new take on pizza.
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.