Big Baby's Pizzeria & Pub conjures its menu of palate-pleasing pizzas and inspired appetizers out of organic, house-made pizza crust and top-notch ingredients. Cuisine architects can construct their own 14-inch piescraper with a base of made-from-scratch crust ($10.49), furnish it with jalapeños, black olives, and green peppers ($1.25 each), and top it off with a satellite dish. Or place your gustatory fate in the chef's capable hands by sinking carnivorous incisors into the meat lovers' pizza stacked with every available meat plus extra cheese to meld meats together ($17.99). Wanderlusting taste buds can dip into one of Big Baby's international pizzas, such as the thai pizza, which awakens senses with spicy ground meat and cilantro ($15.99). Guests can further accentuate their sliced experience by dipping slices of french bread into flavor-packed saucers of roasted garlic cloves and seasoned olive oil ($3.25).
Cooking up Italian staples and baking pizza has been a Walker family tradition since 1969, first at a pizza franchise and now at their own Old Shawnee Pizza and Italian Kitchen. They use the skills they've perfected over the last 40 years to make everything from their Alfredo-topped ravioli stuffed with three types of seafood to their Midwest-style pizzas on homemade dough.
They first top their inventive pizzas with sauces such as the classic red, salsa, spicy peanut, or garlic olive oil. From there, they use their multitude of unique toppings to create most any pie their customers can dream up, barring ones that bear an uncanny resemblance to Burt Reynolds. They also cook up specialty pizzas such as the Caribbean Jerk, made with jerk sauce, chicken, onions, pineapple, and roasted red peppers.
Before the owners of Pie Zano’s Pizzeria opened their restaurant, they knew that their toughest critics would be their own relatives. That’s because they planned for their menu to include the time-tested recipes that were passed down for generations. After receiving high marks in a family taste test, they flung open the doors of the neighborhood eatery to share their creations with the community. For an added touch of freshness, their specialty pizzas, meatball subs, and pastas boast ingredients culled from local sources. The family-owned establishment also shows its dedication to the community by supporting area youth sports programs.
Wheat State Pizza assembles its pies on signature dough made fresh daily, including hand-tossed and thin-crust wheat. Customers may adorn their pizzas with more than 30 different toppings, ranging from cashews and mushrooms to pineapple and avocado. The menu also features a robust roster of pizza alternatives, such as sandwiches, salads, and create-your-own calzones, which pack in three main toppings along with fresh basil, ricotta, and mozzarella cheese.
Offering an array of specialty-pizza choices and a plethora of additional toppings, Gambino's Pizza bakes crispy, edible plates brimming with elaborate orchestrations of ingredients. With a sweet and spicy foundation of traditional home-style sauce, each pizza balances a blend of 100% real mozzarella and provolone cheeses. Suppress angry, pitchfork-wielding appetites with a large Mobster pizza that buttresses pork and italian sausage, beef, mushrooms, pepperoni, green peppers, onions, black olives, canadian bacon, and extra cheese ($17.49 for a large). Celebrate all five food groups with an 18-inch hawaiian pie sporting canadian bacon, pineapple, and mozzarella ($19.49), or ease noshing anticipation with appetizers such as boneless buffalo blasters ($5.29 for five) and jalapeño cheese raviolis ($7.09). Afterwards, order a dutch apple, cinnamon streusel, or very cherry dessert pizza ($7.49–$9.99) to fool finicky children into actually eating dinner without preparing an asparagus-filled piñata.