Each day, Marco's churns out freshly concocted sauces and house-made dough to construct a delicious assortment of palate-pleasing pies. The menu of specialty pizzas includes a strategic conglomeration of carnivorous delicacies, whimsical veggies, and a gooey triumvirate of cheese. With four types of classic pizza meats, the Meat Supremo packs enough protein to conquer a hoard of bloodthirsty Visigoths intent on sacking the Imperial LEGO forum. Gentle omnivores, however, represent additional food groups with the White Cheezy, which features butter-garlic sauce and a smattering of bacon over feta, onions, and tomatoes. Lettuce and Lotus-eaters can enjoy the vegetarian bliss of a specialty Garden pie or fashion their own flesh-free pizza from the ample selection of toppings.
Our practice's top priority is to provide you the highest quality orthodontic care in a friendly, comfortable environment. We utilize the latest technological advances in the industry, such as ceramic braces, clear braces, instant orthodontics, and Invisalign® along with the latest in computer technology (digital imaging)
Chef and owner Gary Tolla selects dishes from a large rolodex of family Italian recipes to fill out the menu at Tolla’s Italian Restaurant. Veal and chicken receive the parmigiana, marsala, and piccata treatments, and raviolis are stuffed with cheese to create little pillowy pockets almost identical to actual dollhouse pillows. A selection of wine helps wash down hot and cold subs or pizzas concocted from shareable 12-inch disks or personal 10-inch crusts. On Friday and Saturday evenings, live entertainment—from bands to a Rat Pack balloon artist—entertains patrons inside the eatery.
Voted best pizza in town by the Orlando Sentinel for seven years in a row, Pizzeria Valdiano unleashes a welcome avalanche of dough, cheese, tomato paste, and freestyle-snowboarding cherry peppers upon the burgundy-boothed slopes of the restaurant’s interior. The pie-centric menu democratically offers a motorcade of non-pie starters such as fried mozzarella ($4.95) and garlic-bread parmigiana ($3.75) to take down those who lack the drive to take a piece of the cheesy disc. Try an artichoke-hearty pizza Fiorentina ($9.50 for 10", $16.95 for 16"), a peppery pizza piccante ($9.50/$16.95), or a pizza stella ($10.95/$17.95) with melted mozzarella, eggplant, and feta cheese.
The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to about 150 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, chefs assemble grilled and deli-style hoagies and bake calzones and pizzas in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which fit into a collection of up to 50 microbrewed beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.