For The Gourmet Pizza Shoppe owners Bill, Don, and Scott, the standard assortment of pizza toppings isn't enough. Though pepperoni, sausage, and black olives are certainly part of its repertoire, the trio also stocks exotic ingredients such as mashed potatoes, peanut butter, and crabmeat—making a total of more than 120 toppings. Strewn across dough made fresh each day, these morsels form custom build-your-own pies or dozens of specialty pizzas, ranging from classic eggplant parmesan to the out-there Mini Pearl, loaded with country gravy, mashed potatoes, and fried chicken.
At both locations, taps pour out more than 20 regional microbrews, including several from the Hangar 24 Craft Brewery in Redlands. After meals, customers can request six types of dessert pizzas to adorn the tables' green-gingham tablecloths or their imaginary pet dragons' green-gingham tongues.
At Two Guys Pasta and Pizza, tomato sauce simmers on the stove for hours, while housemade pizza dough bakes in the oven until bubbly and crisp. The eatery’s from-scratch sauces and breads have earned nods from the Daily Bulletin, which hails the fresh-baked bread as “outstanding—almost a meal in itself.” Diners can also make a meal out of Two Guys’ specialty pastas and sandwiches, pairing these eats with draft beers and bottles of wine freshly tapped from the grape bush.
When Round Table Pizza closed after 20 years of operation, the community was saddened. This was the place where families would eat together on a Friday night, the place where youth sports teams would celebrate after a victory or angrily eat chicken wings after a defeat. Luckily, a new family of owners reopened the eatery to keep Round Table's legacy alive. They even rehired the same staff. In fact, the only thing that changed was the name. Now called Road House Pizza, the restaurant serves a familiar menu of pies, comforting diners with old favorites such as barbecue chicken, Hawaiian, and veggie supreme.
Hand-tossed dough sails sky-high at Bonello’s New York Pizza, where chefs pepper pies in an oregano-based herb blend sealed in by the flickering flames from a stone oven. Dining companions can peruse the menu’s inspired litany of toppings—which include balsamic marinated steak, cashews, and pineapple—which drift across eight hefty New York–style slices ($10.95+) or a Sicilian–style pizza doused in homemade marinara. Like an underachieving yardstick, Bonello’s hot and cold sandwiches span 18 inches and stuff themselves with hearty mounds of homemade meatballs, Neapolitan cold cuts, and sweet italian sausage ($4.95+/half, $6.95/whole). Marinara and melted mozzarella ooze over a tender trio of ricotta-stuffed manicotti tubes ($8.95), where ropes of angel-hair pasta lope themselves around chopped roma tomatoes, garlic, and basil ($8.95+). Those looking to feast in the comfort of their own castles can place on an order for pickup on Bonello’s nifty online order form, an accommodating alternative to ordering via phone or smoke signal.
If you want to get a sense of our business viewpoint, all you have to do is pick up a slice from our vast selection of ideas. Not only our slogan “Looks Good, Tastes Better!” but the pizza itself will tell you our dedication to quality and freshness.
Jafang's menu satiates pie-loving patrons with mounds of fresh ingredients, thin or thick-crust pizzas, seasoned olive-oil sauce, and optional whole-wheat dough for healthier fare. For an appetizing beginning to a wheel-shaped meal, try Jafang’s eight-piece chicken wings ($4.99) or start with a light, crisp Greek side salad with olives, feta cheese, cucumber, tomato, and artichoke hearts ($2.39). Best an uppity appetite with a medium specialty pizza ($10.99) such as the Jafang special with mushrooms, sliced turkey breast, and bacon, or zip in with a group to stem the hunger tide on the go with pizza by the slice, such as cheese ($1.50), pepperoni, veggie, and meat-eater ($1.75 each). For diners with aichmophobia—the fear of pointy things—Jafang offers any of its dozen specialty flavors in blunt-edged sandwich ($5.99) or wedge-free calzone ($10.99) format.