Each day, the chefs at Pepperoni's Pizza's eight locations crush premium tomatoes into sauces, roll out homemade dough, then cover the freshly baked pies with natural mozzarella. Diners can build their own creations from more than 30 toppings, including bacon bits and pineapples, or opt for more than 10 specialty pizzas such as the New Yorker, smothered with heaping amounts of sauce, cheese, and pepperoni. Their menu also sates hearty appetites with more than 20 oven-baked subs, as well as local favorites such as calzones and smokey BBQ Buffalo wings.
Truman's fleet of patty-flipping pros grills up 12 varieties of half-pound specialty burger, each of which sports custom ground beef or pork with eclectic and delightful toppings. The Italian Job burger plans a Venetian heist of pepperoni dimes and rich marinara sauce, while the Volcano burger charts a detour to Pompeii with a smothering of habanero barbecue sauce, jalapeños, and melted pepper jack cheese. The Harley with honeyed sauce and Hawaiian Big Kahuna sandwiches sing pork-filled variations on the barbecue theme with sugary aplomb. All burgers perch atop a king-size kaiser bun with lettuce, tomatoes, onions, pickles, and royal velvet finery.
Blu Water snatches piscine fare fresh from the water before transforming it into the dishes that populate its swiftly served menu. Veggie-centric selections star the grilled-salmon salad, in which strips of succulent salmon, surrounded by grape tomatoes and sweet peppers, lay upon field greens and spot familiar shapes in the clouds above. Pairs swap nibbles from a duet of tacos, made from grilled or panko-breaded fish or shrimp resting in the curves of corn and flour tortillas made in-house daily. Punch dishes with extra flavor from 14 scratch-made sauces, spanning the gamut of spiciness with flavors from mild southwest pesto to fiery mango habanero. A triumvirate of rice bowls blends salmon, cod, shrimp, or chicken into Asian or Cajun flavors. Any taco or sandwich selection, including the shrimp po boy, can transform into a combo meal by stepping into a phone booth, tearing off its business suit, and emerging with a drink and a side. Finally, triangular desserts such as lemon cheesecake play a sugary coda to the aquatic meal.
A former caterer for celebrities such as Beyoncé, Yao Ming, and Natalie Cole, Chef Reynold Darthard gives tongues the red-carpet treatment with Chef Rey’s savory brunch and dinner menus. The chicken and belgian waffle with creamy grits finds middle ground between warring breakfast and lunch factions ($15), and the vegetarian burger satisfies meat evaders with a heaping pile of grilled red onion, sautéed spinach, portabella mushrooms, zucchini, squash, leek, and tomato atop a whole-wheat bun with sweet-potato fries ($10). Nighttime diners can partake in a plate of smoked lamb chops with pecan-carrot rice and sautéed asparagus ($30) or double down on meat intake with an 8-ounce bacon-wrapped beef tenderloin ($28), served with elegant garlic potatoes that charm mouths with yachting anecdotes. The indulgent dessert menu delights in its all-day availability, charming diners with such sweets as crème brûlée ($7), red-velvet pound cake ($7), and Rey’s famous lineup of cheesecakes ($6), including strawberry, chocolate, raspberry swirl, cookies ‘n’ cream, and New York–style, complete with a baked-in subway map.