With hundreds of locations across the country, Right Dental Group represents a collection of oral-healthcare professionals who deliver a variety of quality dental services. The collective places an emphasis on relationship building—meaning patients can confess their most egregious toffee-apple trespasses while receiving a teeth scrubbing delivered with precision and understanding. Each of the dentists is prescreened for a consistent record of excellence and the ability to efficiently locate a cavity in a toothstack. A skilled doctor and staff will skillfully probe forgotten mouth corners, eradicating tartar and expunging plaque from bacterial lairs. The included x-rays will help uncover any oral problem areas that cannot be seen with the shamelessly naked eye. After treatment, clients will be privy to tips that explain the proper brushing and flossing techniques to ward off gum disease and tooth loss, ensuring tongue-stoppers remain firmly rooted to the rest of the skeletal system.
The chefs inside Godfather’s Pizza’s kitchen crown original, thin, , and gluten-free crusts with fistfuls of more than 15 meat and veggie toppings. Predesigned pies simulate the flavors of other foods in configurations such as the bacon-cheeseburger pizza with beef, bacon, cheddar, pickles, and onions. Sandwiches and hot wings round out feasts. In the dining room at some locations, ice clatters cheerily from Coca-Cola Freestyle machines, which dispense more than 100 flavors of soda as well as resumé advice for robot bartenders. Delivery drivers bustle past, filling orders or toting catered fare, and Godfather’s Pizza brims with happy chatter during field trips that introduce students to the pizza-creation process.
Hot and cold meats pile onto thick hoagie rolls at Tony Baloney’s Submarine Shops, where the flagship submarine sandwiches form an Italian-American trifecta with cheesy pizzas and spaghetti dishes. Throughout its 49-year history, the deli’s secret to success has remained unchanged: keep it simple. Traditional Italian cold cuts, ham and cheese, and pastrami stand out among a familiar list of sandwich options, and spaghetti and meatballs continues to anchor the dinner menu. Glasses of wine wash down dinner entrees, and pitchers of beer give subs the chance to test their depth limits during lunchtime dives.
Conveyor belt pizza has long been the industry standard for most pizza outlets. But at Fast Freddies Pizzeria, it's the brick oven that makes all the difference. Birthed in fire rather than atop electric coils, hot pies come out crackling with crispy crusts destined for the guillotine of excited incisors. Toppings such as pepperoni, meatball, bacon, sausage, chorizo, and chicken pounce upon mounds of cheese, marinara, or alfredo sauce, along with refreshing veggies such as spinach, cilantro, basil, and jalapenos. Pasta, salad, sandwiches, and wings also fill the menu, along with a bevy of beverages such as wine, soft drinks, and draft beer typically doled out in pitchers.
The first Cool River Pizza opened 14 years ago with a mission to serve handcrafted pies made from fresh ingredients and California cheese in a family-friendly environment. All of the dough is made fresh daily and each pizza sports Cool River's homemade sauce accented with more than seven herbs, spices, and umlauts. Over the years, Cool River Pizza has grown from a solo outfit to a family of restaurants in California and Indiana. Inside each location, televisions illuminate dining rooms packed with long wooden tables and board games for families to play while waiting for their orders.
In 1968, a decade after moving from Carlantino, Italy, to the United States, the Guerrera family opened its first restaurant. Today, all three Roma's Pizza and Pasta locations boast family members behind the counter and Old-World recipes on the menu. Tony Guerrera can still be found in the kitchen tossing the dough used to build Roma's specialty pizzas, which range in intensity from the elegant Bianca made with oil, garlic, and cheese up to the mega meat-combo pie piled with seven types of meat. A slate of hearty pastas hewn from similarly traditional ingredients gives diners an opportunity to show off the retractable forks scientists implanted in their hands.