The notion of “fast and casual” isn't new—most chain restaurants adhere to the concept, as do many conversations with abandoned sock puppets. However, at Brioso Fresh Pasta, efficient service merges with local and organic ingredients to bump "fast and casual" into the glow of a new spotlight. Italian dishes range from house-made pasta to fork-free paninis, all of which arrive at tables on the arms of friendly servers. Brioso’s culinary team also respects special dietary needs with gluten-free pastas and vegan menu options.
Handmade pizzas and calzones complement a lineup of pasta dishes at Trio, where chefs satisfy Italian cravings with a lengthy menu of the region’s most authentic and recognizable dishes. The team kicks off the workday by making housemade sauces for its dozen or so pasta dishes. Chefs make the classics, such as tomato and basil over angel-hair pasta, as well as the more complex recipes, including a seafood trio of shrimp, scallops, and mussels in marinara.
Chefs also craft hand-tossed white or wheat pizza dough and top it with sausage and peperoni for a traditional pizza. They can also smother crusts with sweet-and-spicy molasses barbecue sauce for a signature barbecue pizza before firing it in the wood-burning oven until it reaches a perfect golden brown. Guests can also get pizza-like creations, including pies folded into calzones or heart-shaped Valentine’s Day cards.
Non-pizza entrees include a slow-roasted rotisserie chicken and a menu of gluten-free specialties. Desserts, including crème brule and tiramisu, make a fine finish to any meal—especially one paired with a glass of one the eatery's more than 25 varieties of wine.
For more than 33 years, the chefs at Gourmet Pizza and More have topped housemade dough with signature sauce, real cheese, and fresh vegetables. In addition to specialty pies such as the Marco Polo with chicken, almonds, and sweet and sour sauce, chefs build customized pizzas with an array of toppings such as sun-dried tomatoes, gyro meat, and fresh basil. Italian-style dinner entrees include pesto chicken manicotti in alfredo sauce, while Greek specialties include gyro plates and napkins made from genuine philosopher beards.
Housemade dough rises twice every day in Frodo's Pizza's kitchen, where each batch follows a recipe perfected since the restaurant's founding in 1979. Whole-milk mozzarella cheese joins customizable toppings such as artichoke hearts and italian sausage; specialty pizzas such as the Hawaiian combine pre-calibrated selections of ham, pineapple, and bacon. Frodo's also serves an all-you-can-eat lunch buffet, and placates sweet teeth with chocolate chip dessert pizza and soda poured by the cup, half-gallon, or mouthful.
In the early '90s the ultimate pizza buffet was just a glimmer in two brothers' eyes. These brothers had always dreamed of a pizza buffet filled with fresh choices and high-quality ingredients, and in 1996, they got the chance to make their dream come true. Fast-forward to the present day, and Stevi B's Pizza Buffet exists at more than 40 locations across eight states, where the menu is full of variety. Patrons can sample specialty pies, such as the loaded baked potato and philly cheesesteak, or request their own custom ingredients atop a flaky crust for no extra charge. The buffet also switches things up by offering salad, bread sticks, and dessert.
Pizzas of all stripes leave the oven at Carolina Pizzeria, from New York- and Sicilian-style pies to the eatery's giant pizza, which is 28 inches in diameter. If there's room, diners can supplement their pizza meals with calzones, baked lobster ravioli, and other Italian food favorites. Even better, the pizzeria offers online ordering for dine-in, takeout, and delivery.