At East Coast Pizza we pride ourselves in our commitment to quality products and service. Delivering a hand tossed "New York Style Brick Oven Pizza", and we do it the best using the freshest ingredients possible. We make all of our dough and Sauce fresh daily and use only 100% of the finest mozzarella cheese.
As the name indicates, Vino E Pasta sticks to simple, classic combinations of Italian cuisine and wine that have been hailed as "simply suberb" by the Tampa Tribune. Chefs pair 15 varieties of short and long pastas with garlic and oil, pesto, and seafood simmered in red sauce. They top thinly cut veal with fresh marinara sauce and enhance bruschetta with fresh grilled fish. Additionally, Vino E Pasta serves wines carefully selected to enhance meals and match the pH level of the Trevi Fountain in Rome.
Inspired by his father’s pie-making prowess, owner Pat Giammarco brings family recipes, fresh ingredients, and from-scratch preparation to Marco’s menu of gourmet pizzas, freshly baked subs, and wings. Marco’s signature sauce—born from imported spices, three types of vine-ripened tomatoes, and black-magic spells—flows over never-frozen dough before a robust mixture of three cheeses tops each of the menu’s seven specialty pies. Crispy Old-World pepperonis speckle the pepperoni Magnifico ($8.99+), providing a carnivorous alternative to the garden pizza’s feta-led blend of four cheeses, mushrooms, and sliced tomatoes ($10.99+). Eight freshly baked subs, including hoagies stuffed with italian meatballs and steak ($5.99 each), round out the menu alongside boneless wings served buffalo-style, or, like Tennessee-style donuts, slathered in a tangy barbecue sauce ($6.99 each).
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 100 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location's 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 100 microbrewed and imported beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.
Included in Spirit magazine's discussion of the top 10 pizza destinations in the country, Gourmet Pizza Company constructs pies to fit a broad spectrum of tastes and dietary regimens. The menu showcases conventional and rare toppings, such as italian sausage, fresh mushrooms, crawfish tail, and escargot, and options include gluten-free crust and vegan cheese. Specialty pizzas include the steak-gorgonzola pizza, topped with the house cheese blend, gorgonzola, fresh mushrooms, caramelized red onions, and center-cut rib-eye steak (vegetarians may substitute portabella mushrooms for rib-eye steak) (starting at $8.95 for 10"). In the realm of meatless pizzas, try the cheeseless vegan, heaped with fresh garlic and a quintet of veggies including spinach and sun-dried tomatoes. The pie shop also serves four different regional pizzas and allows pizza scientists to concoct their own pies from the more than 50 available toppings ($6.95–$11.95 for 10"–16" pies, $1–$2 each for toppings).
The professional pie'd pipers at Wize Guyz Pizzeria craft a full menu of Italian delights using premium ingredients, freshly grated cheeses, and local produce in the warm, family-run eatery. Hand-tossed, brick-oven pizzas run the gamut from a rustic, traditional cheese pie ($10.98–$13.97) to a stuffed meat pizza, which is packed shoulder-to-shoulder with pepperoni, sausage, ham, and mozzarella in a standing room-only crust ($19.75). Philly cheesesteaks ($6.76+) and hot subs ($6.78+) nestle between rolls, while traditional pasta dishes, heaped in sauces, harmonize with toasty warm garlic bread.