Eating at home can save money, but if you don't leave the house you'll never meet a rich stranger who will give you all his money in return for raising his adult children. Get out there with this Groupon.
$10 for $20 Worth of Pizza, Wings, and Calzones
Custom toppings such as genoa salami or zucchini decorate New York–style pizzas ($14.95 for a 16"), and chefs craft specialty pies, such as the barbecue chicken with bacon and onions ($17.75 for a 16"). Ranch and blue-cheese dipping sauces, meanwhile, accompany wings tossed with hot, barbecue, or Joe’s sauce. See the menu.
Jimmy & Joe's Pizzeria
Though Terry "Joe" Black spent more than two decades in the restaurant and food industries, for many years the notion of opening his own pizzeria remained a wistful one. Smitten with the restaurant business during his college years, he spent the first 15 years of his career working for national chains, then another 10 in food distribution. It wasn’t until Black met and befriended Nick Heddings, owner of Arizona Pizza Company in Tucson, that the gears were set in motion to allow Black to make the leap to ownership, spurred in part by Heddings's support and pizza recipe. Black and his wife, Mary, kept the concept simple: a limited menu centered around tasty, New York–style pizza. They resolved to be fanatical about their customers’ experience and to create a welcoming, neighborhood feel. To further that goal, Black and his family remain active with local schools and organizations to this day.
Their focus on quality and friendliness has paid off. Of Jimmy & Joe’s signature "Serious Slice," blogger Michele Laudig said—as part of the Phoenix New Times’ 100 Favorite Dishes series in 2010—"It's super thin and crisp on the bottom, with puffy, chewy edges." Each gigantic slice is cut from the 24-inch Big Jimmy, arrives on its own metal pan, and, like a celebrity’s engagement ring, is bigger than the average person's head. As testament to its food’s deliciousness, the restaurant has won multiple awards, including the Reader Pick for Best Pizzeria in the East Valley Tribune's 2011 Best of East Valley.
“When you go, get their customer card. Then go on Thursdays--you get double stamps toward free pizza! It's one of our favorite places to go :)”
“The wings were awesome, the pizza slices are big enough to eat and still take some home.”
“good pizza, nice crust”