Teenagers idolize pizza due to its portable nature and refusal to stay in a box, man. Eat your way to independence with today's Groupon to Gabriel's Pizza in Cleveland. Choose between the following options:
For $9, you get a pizza dinner for two (up to a $20.82 total value), which includes:
- One appetizer (up to a $6.99 value)
- One 10-inch specialty pizza (up to a $13.83 value)
For $15, you get a pizza dinner for four (up to a $33.01 total value), which includes:
- Two appetizers (up to a $13.98 value)
- One 12-inch specialty pizza (up to a $19.03 value)
For $19, you get a pizza dinner for six (up to a $45.64 total value), which includes:
- Three appetizers (up to a $20.97 value)
- One 14-inch specialty pizza (up to a $26.67 value)
The skilled chefs at Gabriel's Pizza set ovens ablaze to bake fresh dough into golden pizza crusts and cheese-covered appetizers, filling a menu of traditional Italian fare. For a starter, thick slices of baked tomatoes snooze under mozzarella and herb blankets, dreaming of being thrown at unfunny comedians, and cooks fill the fresh mushroom caps of the Stuffed Schrooms appetizer with butter-smothered shrimp and stuffing. For the main course, the Stockyard pizza bench-presses a load of five meats and double cheese to bulk up for its showdown with its all-vegetable nemesis, the California Vegi, topped with sun-dried tomato, feta cheese, and an armor plating of artichoke hearts. Alternately, the barbecue-bacon-cheddar-cheeseburger pizza and the Mexico pie eschew out-of-season buns and shells to don golden crusts before their big date with some handsome silverware. Customers can substitute two desserts or two side salads for each appetizer if they choose.
In the midst of ever-multiplying chain eateries, Gabriel's Pizza embraces its status as a mom-and-pop pizza joint. Though the restaurant boasts patio seating and exposed-brick walls, owners Charley and Allen Eisenmenger generally avoid frills and instead focus on perfecting a menu that brings together New York’s thin-crust pizzas and Chicago’s deep-dish pies. Their fresh dough never sees the inside of a freezer or kitchen igloo, and it takes on a whole new layer of taste when chefs coat it with the restaurant's signature sauce. They top specialty pies with USDA-certified meats and produce largely sourced from a Charleston vendor, gracing dough with accessories ranging from classic pepperoni to rich artichoke hearts. The chefs also craft entrees such as baked spaghetti and ravioli.