About 3,000 miles separate San Jose from New York, but one bite into a slice at Bibo?s and you?d never guess. This no-frills pizza shop sticks to simple but authentic New York-style pies. They make fresh sauce and hand-tossed dough daily, and also crown each pie with a pound's worth of their uniquely flavored cheese blend of buffalo milk and cow's milk. Even with all that cheese, the slices maintain New York-style pizza's signature trait: you can easily fold them to fit inside your mouth or an envelope addressed to a skeptical New Yorker.
With those elements as the foundation for every pizza, cooks load specialty pies with other ingredients such as garden-fresh mushrooms, fire-roasted tomatoes, and even grilled onions. But nothing ever gets too complicated; in fact, Bibo's recommends first-timers stick to the plain cheese in order to fully taste all the flavors. Aside from pizza, the shop also creates hefty calzones, sweetens meals with homemade cannolis, and pulls a monthly rotation of craft beers from its taps.
Frankie, Johnnie & Luigi Too! has been a classic Italian eatery since 1956, from the family-style meals and traditional dishes down to the red-checkered tablecloths. The building that houses its original restaurant in Mountain View has been around since the 1920s, and it has vacillated from a speakeasy to a coffee shop to its current state as a friendly Italian restaurant. At each of the company’s five locations, chefs masterfully toss pizza dough in the air to create specialty pies such as the vegetarian fantasy or seafood ecstasy, piled with scallops, shrimp, clams, and high concentrations of euphoria. The intoxicating aromas of garlic and marinara waft through the air as families and friends enjoy meals of house-made meatballs, New York-style Italian sausage, and veal scaloppini.
From the humble beginnings of a single, small pizzeria in Palo Alto back in 1978, Mountain Mike's Pizza mushroomed into more than 150 locations across California, Oregon, Nevada, and Utah. Today, each restaurant courts a low-key, family friendly vibe. As for eats, the pizzeria serves up a rousing menu of pies such as Everest, a mountain of pepperoni, italian sausage, salami, lingui?a, beef, mushrooms, black olives, peppers, and onions that comes with its own Sherpa. Even a simple pepperoni pizza can be tough to manhandle in one sitting, as many locations boast tossing more than 100 slices onto a single large pie.
In 1985, the Ferreira family bought Klondike Pizza and created a menu of signature pizzas on fresh-kneaded dough. They sold the business in 2004 but later returned to serve up the same satisfying classic, plus a few new offerings. Fresh pizza toppings such as pesto sauce and mesquite chicken crown flaky cracker crusts and chewy New York–style crusts, and specialty sandwiches come stacked with layers of meats and cheeses. Sip a draft beer while watching NFL Sunday Ticket, ESPN, and other sports channels broadcasted on HDTVs.
The cooks at Bogey's Pizza Co. use secret recipes when concocting their handmade sauce and dough for use in nearly a dozen types of specialty pizzas. Those specialties include the U.S. Open, topped with pepperoni, ham, salami, and italian sausage, as well as the Trevino Speciale, loaded with beef, chorizo, and jalapeños. Diners can also enjoy calzones, sandwiches, and beers while kicking back and watching the sports on the eatery's TVs.
The chefs at New York Pizza donned their thinking caps when crafting more than a dozen different gourmet pizzas. These pies include the Greek with eggplant, kalamata olives, and feta cheese, as well as the Pesto Shrimp with bay shrimp, pesto sauce, and sundried tomatoes. The chefs also craft gourmet sandwiches, including the Crab Melt with seasoned crab meat, artichokes, and cheese.