Tonys NY Pizza's piping pizza is just as hot as its ratings, and customers call this tasty spot one of the best around.
It's pizza (and pasta) time! Find an endless selection of the foods you crave, and have fun eating your way through this Italian menu.
Ready for a drink to unwind? At this pizzeria, you can pair your meal with something from their full bar.
Have a few picky young eaters in the family? Not a problem at this pizzeria, where the food and ambience are perfect for family dining.
Some say walking is the greatest thing in life. This pizzeria knows it's carryout.
We're happy to report we have parking available onsite. We'll meet you here.
Tonys NY Pizza is a prime location for cyclists to park their bikes and enjoy a bite to eat.
So come taste the pizza at Tonys NY Pizza for yourself and see what all the ratings buzz is about.
When pizza's on the mind, there's no going back. For quick pies that no one can stop talking about, get the best of the best at Tonys NY Pizza.
So head on over to Tonys NY Pizza, where the pizza is hot and the atmosphere's cool.
So what are you waiting for? Head on over to Tonys NY Pizza and enjoy a slice of yummy pizza pie.
Visit Chuckwagon Restaurant for some true American comfort food smack dab in the middle of Nokesville's Nokesville.
The bar at this restaurant is fully stocked, so pair your meal with a glass of wine or beer.
Parents, bring your kids along to this restaurant, where you'll find a family-friendly menu and ambience.
Chuckwagon Restaurant is a good restaurant to dine with a small or large group.
Leave the fancy duds at home — patrons at the restaurant dress informally.
Meeting the gang for a movie? Pick up some food from this restaurant.
Patrons can park in a lot near Chuckwagon Restaurant or take advantage of the generous street parking.
Thrifty eaters will also love Chuckwagon Restaurant's prices, which are generally below $15.
Chuckwagon Restaurant happily accepts all major credit cards as a form of payment.
Chuckwagon Restaurant dishes up breakfast, lunch, and dinner, so stop by for your favorite meal.
When you are ready to try a new restaurant for lunch or dinner, make your way over to Chuckwagon Restaurant for tasty American fare.
So round up your friends and head over to Chuckwagon Restaurant for a casual American meal.
Sit down to some Thai-infused deliciousness at Thai Peppers, and add yet another sparkling review to the lengthy list of compliments.
A night out deserves a drink to celebrate, and this restaurant has the perfect selection of beer and wine to go with your meal.
Youngsters are more than welcome to join mom and dad at this restaurant.
Come order a flavorful feast at Thai Peppers, and sit outside if it's nice!
Grab your food and chow down when you're ready with the restaurant's carryout and delivery options.
In addition to its great location, Thai Peppers is also located near plenty of parking options.
Cyclists are in luck. Thai Peppers provides bike parking.
Expect your bill at Thai Peppers to come in at around $30 per person.
Come see what all the hype is about and head to Thai Peppers for star-studded Thai cuisine.
When pad thai is on the mind, get comfortable with the highly-rated fare at casual Thai Peppers.
Flavorful Thai food makes eating out a breeze at Thai Peppers.
The tastes and flavors of Thailand are waiting for you at Thai Peppers, so head on over today and check out the great menu.
A melting pot of global influences in Bristow, Asian Garden serves a blend of Asian cuisines.
Asian Garden knows how to make gluten-free and low-fat fare taste great, so stop by for a healthy (and flavorful) bite.
Take a peek at the drink menu here, and make sure to sample something off the list.
Don't leave the kids at home — youngsters will love the family-friendly cuisine at this restaurant just as much as mom and dad.
If you're strapped for time, take out food from this restaurant.
Asian Garden can also cater your next party; call today for details.
If you're driving, that's no problem. Parking available onsite.
Bikers can store their bikes safely while they enjoy a meal at Asian Garden.
Asian Garden serves some of the best Asian-fusion fare in town, so make sure to grab your table today.
Just know that when you're longing for a delicious hybrid of Asian cooking, Asian Garden is the ultimate casual dining spot.
If you're in the mood for comfort food, enjoy a cheeseburger with a mound of golden fries at burger house Fosters Grille of Bristow.
Bring the whole family to this burger joint, where kiddos are welcomed with open arms.
At Fosters Grille of Bristow, there's no need to confine your meal to a traditional dining room — outdoor seating is available when the weather is warm.
Meeting the gang for a movie? Pick up some food from this burger joint.
If you've got the car, then we've got parking for you.
When you are in the mood for a juicy and flavorful burger, make your way over to Fosters Grille of Bristow.
So take a break from your long day and relax with a tasty burger from Fosters Grille of Bristow.
So now that you know more about Fosters Grille of Bristow, they'll be expecting you for a visit soon.
Dressing up the traditional sandwich, Subway is a go-to lunch spot.
Score gluten-free and vegan dishes at Subway.
If you're hoping to make a smashing impression at your next soiree, you can also have Subway cater for you.
If you need to get somewhere fast, the restaurant also serves up grub to go.
Easily accessible parking options are located near this dining establishment.
Find your sweet (or savory) spot at Subway, where you can opt for breakfast, lunch, or dinner.
A well-made sandwich works for breakfast, lunch, or dinner. So, during any time of the day, you can make your way over to Subway.
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.