Papa John's has been popping out perfectly personalized pies 'round the clock for more than 25 years—fleshing out its lineup of specialty pizzas with a munificent menu featuring an array of classic and complex versions. Traditionalists of Italian fare can indulge in the spicy italian with pepperoni, sausage, and invisible Da Vinci-shaped meat (a $16.99 value for a large), and more progressive pie enthusiasts may select the hawaiian barbecue-chicken pizza––a vacation-inducing amalgamation of grilled chicken, barbecue sauce, hickory-smoked bacon, onions, and pineapple (a $16.99 value). Choose to indulge a creative culinary streak by designing a large Create Your Own pizza, selecting up to five toppings from an arsenal of dough accessories, including ham, banana peppers, and artichoke hearts (up to a $20.94 value). Like a bangin’ club or especially bangin’ fireplace store, Papa John's stays open late, making it an opportune eatery for impromptu pajama jams and uncontrollable sleep-feasting.
After leaving his hometown of Naples in 1964, Mario Vellotti made his living tossing pizzas in various kitchens across New York City, eventually opening pizzerias in all five boroughs. Now, he’s brought his famous pies to Seattle. In the New York tradition, his slices “are so huge that just one and a beer probably put you over the recommended daily intake of carbohydrates,” according to Seattle Weekly. For those who prefer whole pies, he makes massive 18-inchers to order, topping them with gourmet ingredients such as Italian ham, homemade pesto, and gorgonzola cheese.
Big Mario’s maintains its laid-back vibe with the help of a full bar, the star of which is a collection of 40-fluid-ounce cans of Olde English 800. There’s even Jägermeister on tap for diners who are in the market for something harder or who are looking to do a post-pizza shot.
As if giant slices and shots weren’t appealing enough to party-loving crowds, Big Mario’s also keeps late-night hours. It stays open until 2 a.m. on weekdays and until 4 a.m. on weekends. After bars begin closing, regulars here start lining up at the walk-up window for a final slice, which they can chow down on while sitting at the bar or just standing on the sidewalk.
Over the course of his pizza-making career, Lance Brough has helped open restaurants from Little Star Pizza in San Francisco to Pi in St. Louis. Many of these have achieved acclaim—President Obama loved the meal he ate at Pi so much that he had its owners come make pizza at the White House, according to the St. Louis Business Journal.
Today, Lance dishes up both thick and thin pies at Kylie's Chicago Pizza—named after his business partner's daughter Kylie. "It's kind of a West Coast version of a Chicago-style pizza," he says of the eatery's signature dish. Though "it's not the heavy, greasy gut bomb" that diners might expect, it does have a deep-dish cornmeal crust, as well as the seasoned, chunky tomato sauce found on Chicago's famous pies. And just as in Chicago, the deep-dish creations take about 30 minutes to bake under an indigenous Midwestern dragon's scorching mouth fires. Piping pies arrive at tables clad in custom toppings or specialty combinations, including the Chicago Classic, which hosts Illinois sausage spiced with sweet fennel, as well as onions, green peppers, and mushrooms.
The staff keeps three local beers on tap at all times, including Fremont Brewing's Interurban IPA and Georgetown Brewing's Manny's pale ale. They also pour area wines, including Pacific Rim's riesling, which Lance says is consistently praised as one of the state's top wines. As they sip, guests can admire local artwork, which is swapped out every two or three months to thwart slow-moving art thieves.
Although La Vita E Bella Cafe is physically distant from its Italian roots, it preserves one of the most important parts of home: the coast. Seafood infuses its menu—from appetizers of garlic-marinated octopus to the Siciliana pizza, topped with tuna, onions, kalamata olives, and capers. The kitchen's emphasis on freshness persists beyond its sautéed prawns, though. Owner Giuseppe Forte heads out multiple times a week to purchase groceries for his chefs, ensuring that their bruschetta and pollo cacciatora contain crisp veggies and fresh herbs. Then there’s the crepes—three kinds enveloping such Old-World ingredients as champignon mushrooms and prosciutto di parma.
Yet it’s pizzas that form the base of the menu. More than 20 specialty-topping combinations include the salsiccia, which boasts sausage and broccoli, and the gorgonzola, which mixes its namesake cheese with walnuts. As diners match their slices to a selection from the sprawling wine list, they can tune in to the lilt of live accordion music, which evokes the ambiance of Italy's streets and keeps dates from trying to fill conversational pauses by reciting their favorite Matlock plotlines.
Every morning, the chefs at Cafe Lago prepare the restaurant’s pasta by hand. Every night, they bake pizzas over apple wood fires. To outsiders, the process––which the small trattoria has perfected over the last two decades––may seem painstaking, but it's one that has solidified the cafe's standing as an Italian staple in the Montlake neighborhood. That all the hard work has paid off is readily apparent to anyone who steps into the cozy dining room to be met by the fragrances wafting off of six different pies or plates of lasagna—a delicate layering of ricotta, béchamel, and marinara. The fruits of Cafe Lago's labors have also been hailed by Bon Appétit who noted that the dishes are “simple and honest, and prepared with infinite care”, and by The Stranger, who quipped that "Lago has raised its wood-fired pizza to an art form."
There was once a pair of friends who shared the same name. These friends?the Gregs?also shared the belief that even casual food should be fresh. So they put their heads together to found Zaw Artisan Pizza in Seattle, where seasonal, organic, unique, local ingredients (endearingly referred to as "S.O.U.L.") top carefully crafted bake-at-home pies. Diners can watch over the counter as pizza artistes decorate traditional white, whole wheat, or gluten-free crusts with toppings such as free-range chicken breast, hearty spinach, and fresh artisan cheeses. Each pie leaves the shop unfrozen?as evidenced by the lack of freezers in the stores?to be baked to a golden crisp inside the customer's oven or backyard iron forge. To further their commitment to quality, the Gregs strive to source local ingredients from neighborhood farmers' markets whenever possible.