Aromas of baking pizzas and simmering house-made sauces drift from the kitchen of Umbria, which is named in honor of the region of Italy where the eatery’s founders developed their recipes. The cooks forge crusts from freshly kneaded dough, which they slip into the rippling heat of the ovens. Kraft macaroni 'n' cheese, smoked bacon, sauerkraut, corned beef, gyro meat, and other inventive ingredients scatter across pies and allow patrons to customize a meal that is already shaped exactly like their favorite manhole cover.
At Frankie's, chefs coat fresh pizza dough in red, alfredo, or barbecue sauce before sprinkling it with a fine blend of italian cheeses. They then blanket the pies with a choice from more than 20 toppings—one for each pizza it takes to feed a rugby team or a Venetian parking meter. The topping roster includes such delicious embellishments as sliced roast beef and basil, and once they've been added to the pies, the chefs bake them in a stone oven. The care that Frankie's staff takes with its pizzas is similar in magnitude to the selection of its menu's pastas and sandwiches, such as the baked rigatoni and the buffalo-chicken sandwich.
From its humble origins as a soda fountain in 1930s Saint Paul, Green Mill Restaurant and Bar has grown into a franchise with more than 28 locations all over Minnesota and the Midwest. As TV screens blast sports news in the background, patrons at each eatery dine on a menu of classic American and pizzeria fare. Thick, hand-pressed burgers form bunned towers with hefty toppings such as smoked bacon, haystack onions, and chipotle mayo. Families looking to bond can practice fractions on regular, deep-dish, or thin and crispy pizzas or group juggling acts with samplers of 27 juicy wings. In addition to pastas and salads, each location's bar carries a varied drink menu that includes draft beers such as Blue Moon and Samuel Adams alongside wine, martinis, and margaritas.
More than 50 years go, Mike Ilitch was poised for major-league glory. An up-and-coming shortstop for the Detroit Tigers, his baseball finesse was blossoming when an injury derailed his sports career. But although the wound stunted his athletic aspirations, it steered him toward a new path, and on May 8, 1959, he and his wife opened the first Little Caesars location, a then-unheard-of carry-out-only joint. The career shift and novel technique eventually proved triumphant. Today, the pizzeria's iconic, toga-clad mascot adorns storefronts on five continents. In each shop, staffers forge the signature Hot-N-Ready pizza, a freshly baked pizza designed for instant pickup, and warm, garlicky Crazy bread. With a storied half-century under their belt, Mike Ilitch and his family strive to give back, supporting local organizations and creating their own charitable programs.
The bistro menu at Pinstripes can be served on the lanes and courts, in the dining room, or on the outdoor patio. Fill the first frame of your meal with a small plate such as the antipasto and cheese platter ($12). Pizzas such as the sweet and savory prosciutto fig flatbread ($12) arrive on wooden planks fresh from the wood-fire brick oven. An extensive wine list taps straight into Pinstripes' cavernous wine cellar. The candy-coated chocolate martini made with real Godiva chocolate ($9) is a perfect chaser for chocolaty house-made s'mores ($6). Pinstripes' Sunday- brunch spread includes a custom Bloody Mary bar and a magical chocolate fountain where strawberries and marshmallows bathe in nummy nectar (adults $22, kids $12).
This cozy, unpretentious pizza shop furnishes parties and cozy nights in with repasts of wings, pasta, and pizza pies. Slices of pizza come embellished with selections from more than 20 toppings and sauces including pineapple, sauerkraut, white sauce, and ground beef. The shop’s Pizza Man sandwich delivers the flavor a pizza in convenient handheld form, much like a calzone or pizza in a hot dog bun.:m]]