The ovens at Joyce's Famous Pizza fire up seven days a week to bake fresh dough for the eatery’s sub sandwiches, filled calzones, and seven varieties of pizza. Elsewhere in the kitchen, chefs toss crisp chef's salads with mushrooms, black olives, ham, and pepperoni and coat chicken wings with hot or mild barbecue sauce. Pasta specialties such as eggplant parmesan and lasagna help make the menu as well-rounded as a python after swallowing a beach ball.
Dad & Dude's Breweria's father-and-son duo pair small-batch craft beer with classic and inventive pizzas fashioned atop dough sweetened with spent beer grains and agave nectar. Acquaint taste buds with the menu's surrealist creations by sinking teeth into the Shroom pie ($11), a portobello-mushroom cap brimming with spinach, roasted garlic, and a reduction of Dali's daydreams. Dad & Dude's specialty pies crisscross the line between classic and creative with the italian-sausage-topped Tommy Gun ($13+) or Da Rasta Mon ($12+), speckled with jamaican jerk chicken and caramelized pineapple. Keep tables securely seated on the floor by topping them with a hefty selection of more than 10 sandwiches ($7+) or heaping bowls of pasta ($10 each) such as the pepper jack mac 'n' cheese suffused with spicy-white-cheddar-jack-ale-cheese sauce and pancetta ham.
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.
Beef, sausage, pepperoni, canadian bacon, and bacon bits. Or, spinach, mushroom, black olives, cilantro, and artichokes. Although neither of these ingredient lists should be referenced when filling up a piñata, both embody the eclecticism of Papa Rick’s creations: one being a meat lover’s pie, the other a 10-topping veggie pie. Nearly 20 equally distinct pizzas populate the Papa Rick’s menu, including a barbecue hamburger pizza and a tandoori chicken pizza with Indian spices. Even with such a wide variety of pies, Papa Rick’s doesn’t stop at pizza. The restaurant also fills bellies with other pizzeria staples such as wings, calzones, and sub sandwiches.
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.
The staff at StevO's Pizza and Ribs doesn't waste time with maitre d's, valet parking, or by throwing away perfectly good clocks. They don't spurn these luxuries out of a lack of care for their customers, however; they feel time is better spent hand-tossing fresh pizza dough, feeding it into old-style deck ovens, and smoking fall-off-the-bone ribs and brisket over heaping piles of black walnut and oak. By putting their energy and resourcefulness into preparations and an emphasis on quality ingredients, chefs ensure each pie arrives fresh and bearing deliciously diverse toppings. They slather the pizzas with enhancements that range from traditional—bacon, broccoli, jalapeños—to exotic—mandarin oranges, mac 'n' cheese, peanut butter and jelly. Additionally, the pizza artists nail freshness by never weighing down pies with preservatives or artificial flavors.