Chicken Strip Basket

French bread, swiss cheese, sauteed mushroom & onions with a side of au jus.

Italian Beef Sandwich

Fried tortilla bowl, shredded cheese, & tomato.

Taco Salad

Ground beef, lettuce, tomato, jalapenos, sour cream, salsa, shredded cheese.

Grande Nachos

Boneless chicken breast coated in breading.

Boneless Wings

Deep-fried chicken wings with your choice of sauce

Chicken Wings

Two Toppings Pizza

Mozzarella Cheese Pizza

Gluten Friendly Pizza

Pesto sauce & chicken with mozzarella cheese.

Chicken Pesto Pizza

Mozzarella, bacon, sausage, ham and our spicy homemade sauce.

Spicy Kee Pie

Fresh mozzarella, pink cream tomato sauce sauteed with vodka.

More Vodka (Please?) Pizza

Mozzarella, ham, pineapple, & pineapple glaze.

Take Me to Hawaii Pizza

Mozzarella, ricotta cheese, meatballs, marinara sauce.

Lasagna Pizza

Mozzarella, mushrooms, onions, black olives, red & green peppers, and marinara sauce.

Vegetables Only! Pizza

Chicken, mozzarella, and marinara sauce. Topped with basil.

Chicken Parmigiana Pizza

Mozzarella, pepperoni, sausage, meatballs & marinara sauce.

T.O.N.Y'S Special Pizza

A Neapolitan cheese pizza smothered with pepperoni.

Pepperoni Pizza

Thin crust authentic round NY pizza with mozzarella & marinara.

Round Neapolitan Pizza

Crispy onion slices deep-fried until golden-brown.

Onion Rings

Chips & Salsa

Cheddar Curds

Cauliflower Crust Pizza

No Name Pizza

Trim any fat from the chicken breasts and slice each breast into 3–4 even strips, about 1/2–3/4 inch thick and 3–4 inches long. Pat strips dry with paper towels.

Prep chicken

In a medium bowl whisk together buttermilk and the egg until combined. Add the chicken strips to the bowl, cover, and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and help coating adhere.

Buttermilk soak

In a shallow dish or wide bowl, combine flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne (if using). Whisk to fully incorporate and break up any lumps.

Make dry dredge

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small piece of bread — it should brown in about 45–60 seconds.

Heat oil

Working with 2–3 pieces at a time, remove strips from the buttermilk, letting excess drip back into the bowl. Dredge thoroughly in the flour mixture, pressing the coating onto the chicken so it adheres. Shake off excess and place on a tray while you finish coating the rest.

Dredge chicken

Carefully add 3–4 strips to the hot oil, being careful not to overcrowd the pan. Fry, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C), about 3–5 minutes per side depending on thickness. Use a slotted spoon or tongs to transfer cooked strips to a wire rack set over a baking sheet to drain and stay crisp. Repeat with remaining strips.

Let the strips rest on the rack for 2–3 minutes before saucing or serving so juices redistribute and coating firms up.

Rest

In a small saucepan over low heat, melt the butter. Add the hot sauce, honey (or brown sugar), apple cider vinegar, and salt. Whisk until smooth and warmed through, about 2–3 minutes. Taste and adjust balance (add more honey for sweetness, more vinegar for tang). Keep warm until ready to toss.

To make buffalo-style: place hot fried strips in a large bowl, pour the warm buffalo sauce over them, and gently toss until evenly coated. Serve immediately so the coating stays crisp but sauced.

Arrange strips in a basket or on a platter with celery sticks and lemon wedges if using. Serve with ranch or blue cheese dressing on the side for dipping.

If offering both plain and buffalo, portion plain strips onto a tray and place sauced strips onto a separate tray or toss only half the batch in the buffalo sauce so diners can choose.

boneless skinless chicken breasts

buttermilk

large egg

all-purpose flour

cornstarch

salt

black pepper

garlic powder

onion powder

smoked paprika

cayenne pepper (optional, for heat)

vegetable oil (for frying)

unsalted butter

hot sauce (Frank's or similar)

honey or brown sugar

apple cider vinegar

ranch or blue cheese dressing

celery sticks

lemon wedges (optional)

Pat the chuck roast dry with paper towels and season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 2 tablespoons vegetable oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until deeply browned. Transfer the roast to a plate.

Prepare and sear beef

Reduce heat to medium. Pour 1 cup dry white wine (or extra beef broth) into the pot to deglaze, scraping up browned bits from the bottom with a wooden spoon. Add the smashed garlic cloves, dried oregano, dried thyme, bay leaves, remaining 1/2 tsp salt, and 1/2 tsp pepper. Return the seared roast to the pot and pour in 4 cups low-sodium beef broth so the roast is mostly submerged. If using, whisk in 2 tbsp beef base to enrich the jus.

Deglaze and combine

Bring liquid to a gentle simmer, then cover and transfer to a preheated 300°F (150°C) oven, or reduce heat to low and simmer on the stovetop. Cook until the beef is fork-tender and easily pulls apart, about 2.5–3 hours depending on thickness.

Braise the beef

Transfer the roast to a cutting board and let rest 10 minutes. Use two forks to shred the beef into bite-sized pieces. Skim any excess fat from the surface of the cooking liquid. Strain the cooking liquid into a measuring cup or bowl, pressing solids to extract flavor. Taste and adjust seasoning—add up to 1/2 tsp additional salt if needed. Keep the jus warm in a small saucepan over low heat; reduce it slightly over medium heat (5–10 minutes) if you want a more concentrated dipping sauce.

Shred beef and finish jus

While the beef braises (final 30–45 minutes), heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Add the thinly sliced onion and 1/4 tsp salt. Cook, stirring occasionally, until the onions are soft and beginning to caramelize, about 12–15 minutes.

Cook onions

Add the sliced mushrooms to the skillet with the onions. Increase heat to medium-high and cook until the mushrooms release their moisture and become golden, about 6–8 minutes. Season with remaining 1/4 tsp salt and 1/4 tsp black pepper. If desired, splash 1–2 tablespoons of the warm beef jus or a little wine to deglaze the pan and deepen flavor. Keep warm until assembly.

Add mushrooms

Slice each French bread loaf or hoagie roll lengthwise, leaving a hinge if desired. Butter the cut faces lightly with the softened butter (about 1 tablespoon per loaf). Toast the bread cut-side down in a hot skillet or under a broiler until golden and crisp, 1–3 minutes—watch carefully to avoid burning.

Prepare bread

Pile a generous portion of shredded beef onto the bottom halves of the toasted bread. Top beef with a spoonful of the sautéed mushrooms and onions, then layer Swiss cheese slices (2 slices per sandwich). Place the top halves of the bread on and, if you prefer the cheese melted, briefly return assembled sandwiches to a 350°F oven or under a broiler for 2–3 minutes until cheese melts.

Assemble sandwiches

Pour the warm strained au jus into small individual dipping bowls. Serve the sandwiches hot with au jus on the side and optional giardiniera or pickled peppers. To eat, dip the sandwich into the jus or spoon jus over the beef for added moisture.

Serve with au jus

beef chuck roast (boneless)

low-sodium beef broth

dry white wine or additional beef broth

beef base or concentrated demi-glace (optional, for richer jus)

garlic cloves, smashed

dried oregano

dried thyme

bay leaves

kosher salt

black pepper, freshly ground

vegetable oil (for searing)

cremini or button mushrooms, sliced

yellow onion, thinly sliced

olive oil

French bread loaves or hoagie rolls

Swiss cheese slices

butter (softened, for toasting bread)

giardiniera or sliced pickled peppers (optional)

Preheat the oven to 375°F (190°C). Warm each tortilla for 30 seconds in the microwave or in a dry skillet to make it pliable. Drape each warmed tortilla over an inverted oven-safe bowl or place inside an upside-down oven-safe muffin tin to form a bowl shape.

Shape tortillas

Bake the shaped tortillas for 8–10 minutes, turning once if needed, until they are lightly golden and set. Remove and allow to cool. (Alternatively, for a crisper, fried bowl follow the next step.)

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fold or drape a tortilla over a metal potato masher or a bowl-shaped form and submerge briefly, or use tongs to gently hold it open so oil can contact both sides. Fry each tortilla 45–90 seconds per side until deep golden and crisp. Transfer to a paper-towel-lined rack and sprinkle with 1 tsp kosher salt while hot. Let cool to set the bowl shape.

Fry (optional for deep-fried bowls)

If using ground meat, heat a skillet over medium-high heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes.

Drain excess fat if needed, return to low heat, stir in taco seasoning and 1/4 cup water. Simmer 2–3 minutes until the sauce thickens and coats the meat. Remove from heat and keep warm.

Prepare the lettuces: core and finely chop the iceberg and romaine. Place in a large mixing bowl and toss to combine.

Add the halved cherry tomatoes (or diced tomato), shredded cheddar cheese, thinly sliced red onion, black beans, corn, and chopped cilantro. Toss gently so ingredients are evenly distributed.

Make the creamy salsa-lime dressing: In a small bowl, whisk together sour cream, salsa, lime juice, ground cumin, hot sauce, and 1/4 tsp salt until smooth. Taste and adjust seasoning—add more lime for brightness or hot sauce for heat.

Place one tortilla bowl on each serving plate. Divide the lettuce and salad mixture evenly among the 4 bowls, mounding gently so the bowl is filled.

Top each salad with a generous spoonful of the cooked seasoned meat, if using. Drizzle 2–3 tablespoons of the dressing over each salad (or serve dressing on the side).

Garnish each salad with sliced avocado or a dollop of guacamole, a sprinkle of additional shredded cheese if desired, crushed tortilla chips for extra crunch, and a lime wedge on the side.

Serve immediately so the tortilla bowls stay crisp. Leftover components (dressing, meat, and salad) can be stored separately in the refrigerator for up to 3 days.

large flour tortillas

iceberg lettuce

romaine lettuce

cherry tomatoes (halved) or diced tomato

shredded cheddar cheese

red onion (thinly sliced, optional)

black beans (rinsed and drained, optional)

sweet corn (canned or thawed frozen)

fresh cilantro (chopped, optional)

ground beef or turkey

taco seasoning (store-bought or homemade)

water (for cooking meat with seasoning)

sour cream

salsa

lime juice

ground cumin

hot sauce

sliced avocado or guacamole

lime wedges

crushed tortilla chips (optional for extra crunch)

Preheat oven to 400°F (200°C). Arrange a single large baking sheet or oven-safe platter in a shallow even layer of tortilla chips, leaving small gaps so toppings can distribute over the chips evenly.

Preheat and arrange

Heat a large skillet over medium-high heat and add 1 tsp vegetable oil. When shimmering, add the diced onion and cook 2–3 minutes until softened and translucent.

Add the ground beef to the skillet, breaking it into small pieces with a wooden spoon. Cook 5–7 minutes, stirring occasionally, until browned and no pink remains.

Stir in the minced garlic and tomato paste; cook 30–45 seconds until fragrant. Sprinkle in chili powder, ground cumin, paprika, salt, and black pepper; stir to coat the meat evenly.

Pour in 1/4 cup beef broth (or water), bring to a simmer and let it reduce for 2–3 minutes so the mixture is saucy but not watery. Taste and adjust seasoning if needed. Remove from heat and keep warm.

Evenly spoon the warm seasoned beef over the arranged chips so most chips get some meat. Sprinkle the shredded cheddar and Monterey Jack evenly across the top.

Bake in the preheated oven for 6–8 minutes, or until the cheese is fully melted and bubbling. For extra browning, switch to broil for 1 minute—watch closely to prevent burning.

Remove nachos from oven and immediately top with shredded lettuce, diced tomato, and jalapeño slices so they retain some freshness and heat respectively.

Add dollops or thin lines of sour cream and spoon salsa over the nachos. If you prefer, warm the salsa briefly before spooning it on.

Garnish with sliced green onion, chopped cilantro, and serve with lime wedges for squeezing over individual portions.

large tortilla chips

ground beef (80/20)

yellow onion, finely diced

minced garlic

tomato paste

chili powder

paprika (smoked or sweet)

beef broth or water

vegetable oil

shredded Monterey Jack or pepper jack

iceberg or romaine lettuce, shredded

tomato, seeded and diced

pickled or fresh jalapeño slices

salsa (mild or medium)

sliced green onion

fresh cilantro, chopped

Trim any fat from the chicken breasts and cut into 1 to 1 1/2-inch bite-sized cubes. Pat pieces dry with paper towels.

Prepare chicken

In a medium bowl, whisk together buttermilk, hot sauce (if using), 1 tsp kosher salt and 1 tsp black pepper. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and seasons the chicken.

While the chicken marinates, combine flour, panko, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper in a shallow wide bowl or rimmed baking sheet. Mix thoroughly so seasonings are evenly distributed.

Set up a dredging station: an egg wash bowl with 2 eggs whisked with 2 tbsp milk, and the breading mixture in another shallow dish. Remove chicken from marinade in small batches, letting excess drip off but not wiping it dry.

One piece at a time: dip chicken into the egg wash, then press into the breading mixture, coating all sides. For an extra-crispy double coat (optional), return the coated piece to the egg wash and re-coat in the breading. Place coated pieces on a wire rack set over a sheet pan while you finish the rest.

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading in the oil — it should sizzle and brown steadily.

Fry the chicken in small batches (do not overcrowd) for 3 to 4 minutes per side, turning once, until golden brown and the internal temperature of the largest piece reaches 165°F (74°C). Cook times vary with size; adjust as needed. Use a slotted spoon or tongs to transfer cooked pieces to a wire rack or paper towel-lined plate to drain.

If pieces finish at different times, keep cooked batches warm in a 200°F (95°C) oven on a wire rack for up to 20 minutes while you finish frying.

When all pieces are cooked, sprinkle with chopped parsley and squeeze lemon wedges over the wings if desired. Serve immediately with ranch or blue cheese dressing and additional hot sauce on the side.

hot sauce (optional)

panko breadcrumbs

cayenne pepper

large eggs

whole milk

fresh parsley (chopped)

lemon wedges

ranch or blue cheese dressing (for serving)

Pat the wings dry with paper towels. If not already separated, cut at the joint to separate drumettes and flats; discard wing tips or save for stock.

Prep the wings

Place wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder, and paprika over the wings. Toss thoroughly so each piece is evenly coated.

Sprinkle the baking powder over the wings and toss again until evenly distributed. The baking powder helps create a crisp exterior when fried. Let the wings rest in the refrigerator, uncovered, for 30–60 minutes to dry the skin (minimum 15 minutes if short on time).

If you prefer a light battered coating, whisk together the flour, cornstarch, cold water, egg, and 1/4 tsp salt in a bowl until smooth. The batter should be slightly thick but still pourable; add a teaspoon of water if too thick. Keep chilled until ready to use.

For a non-battered (naked) wing, skip this section — the baking powder treatment alone yields very crispy skin.

Pour oil into a deep, heavy-bottomed pot or deep fryer so there is at least 3–4 inches of oil, leaving room to avoid overflow. Heat oil to 350°F (175°C). Use a thermometer for accuracy.

Working in batches (do not overcrowd), dry the wings again with paper towels. If using batter, dip each wing into the batter, letting excess drip off. If not using batter, proceed with the seasoned wings.

Carefully lower 6–8 wings (depending on pot size) into the hot oil. Fry at 350°F (175°C) for 8–10 minutes until the exterior is golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For extra crispness, remove wings after the initial fry, rest 3 minutes on a wire rack, then raise oil temperature to 375°F (190°C) and fry a second time for 1–2 minutes until deeply crisp.

Use a slotted spoon or spider to transfer wings to a wire rack set over a sheet pan to drain. Do not stack to avoid steaming; keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.