Serving fresh and speedy pizza across America since 1959, Little Caesar's has grown into a huge, international carryout phenomenon. The menu features pizzas with dough built from scratch that are made to order ($5.99 for a large one-topping). Toppings range from classic pepperoni and sausage to Canadian bacon and pineapple. Return as the conquering hero of your family and save your twins the trouble of hunting down bipedal mastodons by picking up one of Little Caesar's Hot-n-Ready pies ($5.99). Hot-n-Ready pizzas are available in pepperoni or cheese, and can be picked up any time without the need to order ahead. Fans of three-dimensional eats can try the Italian cheese bread combo ($4.99 including sauce) or chicken wings ($4.99) with a variety of sauces.
The grace of ballet. The rhythm of tap, jazz, and hip-hop. Even the fluid, tumbling martial artistry of capoeira fills the glistening hardwood floors of Shining Star Family Center. For aspiring dancers, this center overflows with fancy footwork options taught by a staff of six full-time teachers and the city's only instructor with a master's degree in dance. Across 8,000 square feet and two studios, students enjoy mastering an array of movements during group classes that prepare them for recitals, spotlights, and first picks at all Sadie Hawkins dances. Parents wary of modern dance's more scintillating aspects can find solace in Shining Star's modesty clause for appropriate dress, as well as the studio's penchant for keeping their music selections clean.
Part southern restaurant, part Italian restaurant, part sandwich shop. When all those parts are put together, Vic’s Family Restaurant is 100% family dining. Vic’s son, Steve, now runs the place, which still has the original terrazzo tile floors and rustic wood booths from the 1930s. The eatery’s popular broasted chicken pairs with macaroni and cheese bites and slaw. Also, New York–style pizzas and pastas share the menu with meatball subs and reubens.
Underneath a red awning emblazoned with the words “Bites of Italy,” pizza chefs pop pie after pie into the oven. The crusts are covered with toppings galore, including grilled chicken, prosciutto, and buffalo mozzarella. And customers can also opt for other Italian favorites such as paninis, pasta, and calzones. The dining room’s dark blue walls are adorned with decorative vases, aprons, and framed prints of the Italian countryside and seaside.
Mike and Terry Schneider already knew what it took to run a restaurant when they opened The Loop Pizza Grill more than 20 years ago. Previously the owners of Jacksonville’s neighborhood hangout Applejacks, the Schneiders wanted to create a pizza place that was both elegant and laid-back, just like the Queen of England in a tracksuit. At each of their 14 locations, they and their kitchen staff whip up a menu of specialty pizzas, fire-grilled burgers, and verdant salads with fresh, handpicked ingredients, serving each carefully crafted selection on real china.
The chefs at Upper Crust Pizza Parlor splash scratch-made sauces and sprinkle fresh ingredients over never-frozen crusts served alongside saucy pastas, piled-high sandwiches, and the owner's original recipes. White, alfredo, and garden pies challenge the pizza status quo more than pepperoni’s recent placement on the endangered species list, and leftover crusts become newly desirable in a coat of honey-cream sauce that accompanies each pie. Fiery ovens continue spitting out cheese-blanketed pies past midnight every night to sate post-sundown hankerings.