After spending years working for Dominos Pizza, Vince Schmuhl decided that he could do a better job of preparing and delivering quality pies to people's homes. He challenged the nationwide chain's dominance in the region by founding the first Blackjack Pizza on June 29, 1983.
Although delivering oven-fresh pies within 30 minutes was still a major goal for Schmuhl, he emphasized the importance of quality ingredients using sauce made from freshly packed tomatoes as well as hand-tossed dough that never sees the inside of a freezer or cryogenic chamber. This dedication to quality and speedy service allowed Blackjack Pizza to not only survive, but also thrive over the decades. The chain now includes more than 40 stores operating in four different states.
In addition to offering seven signature pies, Blackjack Pizza also allows customers to build their own order from crust to toppings. A choice of up to four savory, tangy, and piquant sauces form the base, topped with any of the 3 available cheeses, 7 meats, and 10 freshly diced vegetables. Regardless of the toppings, Blackjack Pizza respects the potential danger of food allergies by ensuring that none of its pies ever contain traces of MSG, peanuts, or peanut oil.
A four-tiered stone fountain welcomes visitors to Papa J’s, a 35-year-old restaurant whose food, decor, and family friendliness conjure a classic Italian ambience. Their chefs use recipes passed down to Ray Anthony, grandson of “Mama J,” aka Antoinette Giraldi, who inherited them from prior generations of her Italian family. The team reads these culinary blueprints to cook calzones and hot sandwiches with fillings of meatballs and cheese or bake pizzas with mainstay toppings such as mushrooms and pepperoni. The kitchen team can even stuff their pies with ricotta—the safest place to store cheese apart from a Roth IRA. Beyond Italian staples, Papa J's Italian Restaurant presents an array of seafood including shrimp and salmon.
Under the supervision of an experienced chef at Woody?s Tavern, crackling logs not only give pizza dough a crispy crunch, but also create complex, smoky flavors. Chefs top pizzas with specialty combinations, such as the California Dream's basil pesto and artichoke hearts or the Pep Pep Pepperoni's roasted poblanos and jalape?os, and use gluten-free crusts and big, round carrots for those with dietary restrictions. Customers can enjoy the slices by the pie or sample a variety at the shop?s featured all-you-can-eat salad, soup, and pizza bar. These dishes and their hearty half-pound burgers pair well with the 16 drafts on tap, award-winning wine, margaritas, and other cocktails from the bar.
The flavor maestros at 5 J's Italian Dining compose a menu of authentic Italian pastas, sandwiches, specialty pizzas, and meat-centric entrees. Diners may select an accompaniment of meatballs or sausage for classic marinara-drenched pastas, such as three-cheese ravioli ($9.50) or gnocchi ($9.99). Chefs freshly prepare 5 J's luscious lasagna ($11.99) daily, layering ground beef, sausage, ricotta, mozzarella, basil, and garlic the same way Italian fashion designers do during wintertime. Otherwise, patrons can grab hold of one of the sandwiches, including a meatball sub ($5.99) or italian beef ($5.50), or divvy up a large white pizza ($10.99), which eschews tomato sauce for a more traditional combination of mozzarella, tomatoes, and herbs.
CiCi’s Pizza combines the variety of a family-friendly buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese, resulting in more than 28 signature pizzas. The buffet is stocked with a plethora of fresh pastas, such as cavatappi noodles with classic marinara or Alfredo sauce, as well as fully customizable signature salads. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
With a signature pizza size called the Monster, you’d expect Pudge Brothers Pizza to be more focused on quantity than quality. But in fact, the chefs create their signature varieties of hand-tossed pies by blending together the flavors of three sauces, a range of meats, and fresh veggies. From within sizzling ovens, chefs pull out creations such as the Jersey Girl—a pizza featuring italian sausage and green peppers—or the White Delight—a ham, chicken, and garlic-sauce combination. Pies range in size from 10 inches to 18 inches, with a range of garlic bread, wings, and cinnamon bread to fill in a meal. The shop also offers delivery service, ensuring clients can have a hot, hearty meal when time is short or when the paparazzi won’t leave their front yard.