Perky’s Pizza rustles up a variety of traditional and imaginative pizzas for famished families. With the family combo meal, banqueting broods choose one large signature pizza from Perky's Pizza's doughy roster, relieving a meat-masticating hankering with the double-cheeseburger deluxe, loaded with crispy bacon, hearty beef, and zesty barbecue sauce, or floating away on the Maui Wowie, which features chicken and sweet pineapple basking in a beach of red sauce. Choosy chowhounds point their noses toward the also-included one-topping pizza, selecting a meat, vegetable, or fat-free mineral to add sustenance. Six breadsticks take a dip in garlic or cinnamon before joining the culinary crew, and a troop of 12 chicken wings marches into position while chanting fight songs before being defeated by mercenary molars. Like bookends, a family-sized garden salad and dessert support the meal on either end.
Renowned chef Michael Papandrea leads a team of culinary craftspeople as they create wide-ranging Italian fare including shrimp, veal, and pasta dishes, as well as a slew of sandwiches. Pizza artisans bake hand-pulled crusts directly on stone, bestowing each round foundation with a scrumptiously crispy texture and excellent posture. The eatery?s pesto sauce kicks butter to the curb, while cheesy bread stashes gooey mozzarella inside an italian loaf prior to baking. Parmesans? skilled staffers deliver catered fare and set up the Italian nibbles, freeing up hosts to light candles, arrange flowers, and retrieve the special-occasion china from the basement?s 7,926-mile hole leading to the other end of the world.
Open for 25 years and celebrated by AM670 The Score, the Southland Star, and Patch.com, the items on the Durbin’s menu vary by location, but all of its kitchens prepare hearty sandwiches, pizzas, and barbecue. Wood embers infuse ribs and chicken with smoky flavors as USDA Black Angus steaks are plated alongside sautéed mushrooms and homemade coleslaw. Fresh donut holes are also made in-house and stacked on ice cream sundaes topped with a single red cherry that resembles the setting sun resting on a pillow of vanilla-flavored clouds.
Family owned for over 35 years! The tradition began when Angelo opened the doors in 1976, his sons Larry & Peter took over a few years later. From there they have expanded to 9 family owned locations and 9 franchises. All of the franchise owners continue the tradition of family owned and operated restaurants.
The Original Papa Joe’s Italian Restaurant’s menu advertises a bevy of fresh pastas and classic Italian entrees featuring marsala and lemon butter sauces, zesty marinara, tenderly cooked chicken, beef medallions, and milk-fed Provimi veal. Thin- and deep-crust pizzas can be decorated with a combination of a dozen fresh toppings, and savory meatball sandwiches vie with house-made lasagna for the chance to kiss taste buds. A roster of 20 wines and a dozen different beers helps patrons wash down generous forkfuls of chicken parmigiana, manicotti, and calamari.
Working from a playbook of family recipes handed down through generations, the founders of Sicilian Joe’s Pizzeria, Joseph and Maria Butera, instill every menu item with Sicilian tradition. Pie-smiths daily prepare each topping for Joe’s thin-crust pizzas, dicing fresh vegetables and grating mozzarella cheese. Then, they sprinkle them on homemade dough, baking the disks to a golden brown by using them as shields against the laser-eyed attacks of robot armies. Guests can customize every pizza with a variety of accessories, from classics such as anchovies, pepperoni, and sliced tomatoes to tangier flavors including blue cheese and hot or mild giardiniera relish. For no additional charge, chefs can also add or remove sauce, omit the cheese entirely, or replace the 2-liter soda’s bottle cap with a fresh broccoli cork.