Mountain Mike’s Pizza keeps belly bearings well lubricated with its selection of topping-laden pizzas, oven-kissed sandwiches, and more. Like a fleet-footed yeti, Mountain Mike’s Pizza's menu deftly scales rocky heights with its selection of mountain-themed specialty pizzas, such as the 12-inch Everest and Snowy Alps pizzas, each stacked with a savory selection of Old World pepperoni, onion, olives, and more ($17.99). With two types of crust, four sauces, and 26 toppings, diners can craft their own perfect pies.
At Yogolicious, guests take dessert cravings into their own hands. They swirl frozen yogurt or Italian-style gelato into cups, selecting exactly the right amount before adorning the twisted peaks with combinations of more than 50 toppings. Fresh fruit, cereals, nuts, and syrups sit atop frozen treats, with dollops of whipped cream to crown the entire dessert.
Slice into the menu with a cool, cold sandwich ($3.39–$13.79) such as the veggie sub, with your choice of three cheeses and avocado, the salami-turkey-provolone, or the ham-salami-capicolla-pepperoni-provolone. Load a gastronomic cargo carrier with a medium fountain drink ($1.39) or chips ($1), or turn on the mouth heat with a stomach-warming griller, such as the 12-inch New York steak ’n’ cheese on ciabatta ($4.99–$7.99) or the 8-inch barbecue pork ($4.99–$7.99). Any sandwich can also be made into a wrap ($4.99–$6.29).
Port of Subs' slice-savvy deli artisans shave meats and cheeses to assemble each sub on the menu, assembling eats before the customers' eyes. White, wheat, and sourdough rolls sliced into 5-, 8-, 12-, and 24-inch portions encapsulate cold sandwiches such as the No. 9—peppered pastrami layered with swiss and topped with lettuce, tomatoes, and purple onions before being seasoned with oil, vinegar, and spices ($3.79–$13.79). Salads delight taste buds year-round, and seasonal hot-pressed pilgrim grillers in 5-, 8-, or 12-inch incarnations hoard a cornucopia's worth of sliced turkey breast, moist stuffing, and cranberry sauce between a ruffled collar of ciabatta bread ($4.99–$7.99). A tortilla's embrace enfolds turkey and bacon-ranch wraps ($5.99), and all grillers and cold subs can also be turned into wraps. This deal can also be used toward catering, enabling hosts of game-day soirees or 10-year reunions for imaginary high-school friends to set forth stress-free cheese platters and party subs.
As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s Pizza has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments.
In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
Like the Taj Mahal, Dean’s Pizza was created as a gesture of love. Three Decades ago, Dean And Betty Reeser opened their labor of love to make Dean's Original Take & Bake Pizza. Today, the chefs at Dean’s Pizza continue this legacy, sprinkling made-from-scratch, hand-tossed pies with savory toppings and handing them over to customers to cook at home. In 2006, Dean’s Pizza added ovens to precook and deliver signature pies, which include creations such as the avocado club with chicken, crumbled bacon, and white sauce. Patrons can choose from two styles of crust: Dean's original hand-tossed variety or Betty's golden pan-style crust with a hint of butter—before picking up pizzas and sandwiches at a drive-thru window or via basic telekinesis.