At Frankie's Pizza, Italian–style gourmet pies begin with house-made dough prepared daily, topped with fresh cheese and a colorful array of veggies and meats. Cooks sprinkle on cilantro and pile on unique ingredients including pepperoncini and mild italian link sausage, accented with sauces in flavors such as zesty pesto ranch. Frankie's Pizza caters to patrons' individual dietary needs with gluten-free crusts, and provides optional sunbeams for customers who photosynthesize.
Alpac Market & Pizza treats guests to hearty meals of pizzeria cuisine, serving up savory pies forged from fresh dough, cheese, and homemade sauce. Chefs roll out tasty pizzas topped with pepperoni and ham, ground beef and jalapeño peppers, and mushrooms and olives. In addition to chowing down on delicious pizzas, guests can devour toasty calzones and spicy chicken wings. Oven-toasted french-roll Subcontractor sandwiches are filled with bubbly mozzarella and savory meats and are named for construction-industry terms, such as Framing, Demolition, and Who Dropped the Wrecking Ball on My Car?
Athens Pizza & Pasta is still going strong after 34 years. In 2013, its pizza was voted Best Pizza by readers of the Auburn Reporter. And although the praise for the eatery's pies are warranted?whether it's the Athens Special with three types of meat or the Spartan Special with feta cheese and black olives?the kitchen staff doesn't only toss together pizzas. They also make foot-long grinders, baked pastas, and hearty salads. In fact, the menu also includes barbecue chicken, spareribs, and other BBQ offerings.
Awash in the glow of Adriatic's flickering forno, chef Bill Trudnowski fondly recalls a youth spent watching his father, the son of a butcher, prepare fresh farm-to-table cuisine. After a stint in the army, Trudnowski started a new career as a corporate executive chef, eventually opening Adriatic Grill, his first restaurant. Distinguished by locally sourced seasonal ingredients and careful preparation, dishes range from ocean-fresh shellfish and bone-in chops to eight flavors of thin-crust pizzas crisped inside a custom-built wood-burning oven. Bill, named the Best Chef of 2012 and 2013 by South Sound Magazine, is happy to accommodate special requests, whether they involve removing the gluten, substituting items, or writing his autograph in gravy.
Garlic Jim's menu was handcrafted with nothing more than a dream and an incredible reserve of pizza-making expertise. Open an order with some gourmet chicken wings, available in barbecue, garlic, and hot, before moving on to pizza territory. Put an end to eating Legos by piecing together a custom pie. Choose from the hand-thrown thick, garlic thin, or gluten-free crusts, slathered in one of seven sauces (from classic red to zesty chipotle pesto), and then slap on any of 15 standard and 11 gourmet toppings (14-inch large pizzas start at $11.99, extra-large $14.99; each additional topping for a large is $1.50). To achieve customization without the stress of having to choose, turn to one of the pre-determined specialties. Meat-maul hunger with the Hercules (salami, pepperoni, Canadian bacon, beef, spicy Italian sausage, and bacon; $18.99 for large, $21.99 for extra-large), or discover the secret of pizza-temperature fusion in your head with Jim's bacon-cheeseburger pizza (beef, bacon, red onions, tomatoes, mozzarella, and cheddar; $18.99 for large, $21.99 for extra-large).
The staff at Steph's Pizza crosses culinary borders, ladling New York–style pizzas with house-made sauces and Italian cheeses. After concocting the dough from scratch, the team hand-tosses each thin-crust pie and layers it with a smorgasbord of toppings, including barbecue chicken, feta cheese, house-made alfredo sauce, and canadian bacon. In between churning out slices, Steph’s Pizza also fills plates with chicken wings, garlic chicken alfredo pasta, and 8-inch calzones that eaters can fill with an array of meats and veggies or use to store a spare ruler. Diners can top off their meal with one of Steph's Pizza's homemade cannolis.