Falbo Bros. Pizzeria

Plenty of college students study business. They study business, though, they don't start one of their own. UW students Jason and Rob, however, didn't sit around waiting for graduation. In the middle of an early 1990s night, they surveyed the phone book and agreed that they were tired of the sub-par pizza available to them. Boldly, they started making pies of their own. No business plan. No product testing. Jason and Rob took their pizza to the people, and a business was born.

Today, they're out of college and their Falbo Bros Pizzeria serves its inventive twists on New York-style thin crust, Chicago-style deep dish, and stuffed pizzas in 13 locations across three states. Fresh batches of hand-rolled dough don gourmet toppings such as giardiniera, artichoke hearts, and meatballs. The Falbo kitchens toss specialty pizzas such as the Zeus, whose black olives, spinach, feta cheese, and pepperoncini are baked with the heat of a lightning bolt. Chefs also bake meatball subs and top salads of artichoke hearts, roasted peppers, and grilled chicken with piquant blue cheese dressing. At Falbo's Fort Collins outpost, taps pour local beers from New Belgium and Odell in a seasonal beer garden, and cans of soda offer an alternative fizzy refreshment.