Papa Murphy's Take 'n' Bake Pizza was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient, all of which are never frozen, onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of their signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. Their appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.
Inside Original Napoli Italian Restaurant by Papa Zack's bustling kitchen, a team of talented chefs craft house-made pasta before dousing noodles in meat, marinara, alfredo, and clam sauces. This kitchen architects the eatery's "what," but the staff's "how" involves constant, family-friendly friendliness. The culinary experts give chicken the royal treatment, dressing it up in a variety of dishes, including marsala, piccata, parmigiana, and rollatini. Sandwiches and pizza in two crusts round out the Italian-centric menu. The catering leg of the business feeds multicourse meals for at least 10 people or 5 people saving half their meal for their fallout shelter.
Both locations of the family-owned-and-operated eatery boast an extensive menu of contemporary Italian fare, served up by friendly staff in a warm, welcoming environment. Start with the house-specialty asparagus speciali, in which the breaded and fried veggie spears are topped with tender flakes of jumbo-lump crab meat and drizzled with a lemon-butter sauce ($12), or opt for the house-made Italian fennel sausage served with co-grilled sweet peppers and onions ($9). Pastas populate the main-fare menu, alongside succulent servings of grilled meats and house-specialty plates. Dive into the mango-and-avocado salsa-topped baked sea bass ($25), or make a supper date sensually seaworthy by feeding your mer-companion the shrimp-topped risotto primavera by the spoonful ($18, $2 extra for all split entrees). Many of Piatto’s family recipes have been passed down through generations, resulting in comforting, occasionally combative, but ultimately supportive meals.
Pizza Fino's dough spends its entire existence under the watchful eye of its creators—from the moment it blooms from scratch in the restaurant's kitchen until it's time to leave for the plate of a hungry diner. During the in-between times, the dough is dressed in sauces crafted from Pizza Fino's own recipes, adorned with precisely aged Wisconsin cheeses, and—to ensure that it lives up to Pizza Fino's "Like No Other" motto—stone-baked to a golden brown. Similar attention goes into Pizza Fino's non-pizza dishes, such as the gourmet salads and crunchy calzones made at various locations across Houston.