You can thank Brooklyn-born ovens for the authentic taste of Maximillian's Pizza Kitchen's stone-baked pies. Sauce, cheese, and myriad toppings, such as veal meatballs and applewood bacon, bubble atop doughy disks in the 40-year-old ovens. These pies have earned Maximillian's a 4-star rating from News & Observer's Greg Cox, as well as a mention in Cary Magazine. Aside from pies, the Italian food hub also prepares rich pasta dishes including braised short rib over penne and linguine topped with grouper, jumbo shrimp, and wild mushrooms in a coconut-smoked, chili-ginger sauce.
Cooks at Michelangelo's Pizza's Cary location sprinkle fresh garlic, italian sausage, and green peppers to form custom orders and the specialty pies that make up their daily pizza buffet. Guests can transform their round pie into a square meal with fresh garden salads or sizzling chicken wings coated in teriyaki, barbecue, or buffalo sauces. The imposing lunch and dinner buffets houses pre-sliced pizzas, hearty pastas, and salads to complement sauce-drenched feasting. Dessert options range from peanut-butter, chocolate-chip, and cherry-pie pizzas to chocolate-dipped cannolis.
Named after the owner’s deserving mother, Marilyn’s Pizza serves up stone-baked pies and calzones made with fresh, high-quality ingredients. Examine the menu for an eye-hitting premium pizza such as the marinara-based Big Sleep piled with plump shrimp, mozzarella, artichoke hearts, pineapple pieces, fresh basil, and moody street lighting ($11.95 for a small, $19.95 for a large). Calzone cravers meet their match with savory folded-over dough crescents, or they can wander into sweet territory with a cranberry, granny-smith apple, prosciutto, sage, mozzarella, and brie-filled treat ($8.95). Carnivorous carnies and vegetarian clowns alike can create meat- and veggie-laden dough disks from a mozzarella pizza ($7 for a 10” small; $11 for a 16” large) by adding toppings such as pepperoni and roasted chicken or avocado and eggplant ($1–$1.50), which diverge deliciously from the standard fairground cuisine of chewy tightropes.
Papa Murphy’s serves up a tasty menu of handmade "take ‘n’ bake" pizzas created using dough, cheeses, meats, and veggies that are freshly prepared every day. After customers choose their pie, Papa Murphy's personable pizza fashioners will build the pizza in-store and then package it for customers to bake at home in the oven, in a pottery kiln, or over a pile of burning cookbooks. Customers can select one of Papa Murphy's signature pizzas or customize their pie to a more specific taste, culling from the four sauces, three crusts, and more than 20 toppings available. Watch as Papa Murphy’s pizza professionals corral the ingredients of a signature pizza such as the cowboy ($14.99 for the 16” family size), complete with pepperoni, Italian sausage, mushrooms, and black olives. Or request a Chicago-style stuffed pizza ($16.99 for the family size), packed with onions, mozzarella, four kinds of meat, and one of the most efficient public-transit systems in America. Thin-crust fans can opt for an herb chicken Mediterranean deLITE ($11.99 for a large), smothered with feta cheese, olive oil, and spinach. And veggievores can avail themselves of Papa Murphy’s gourmet vegetarian option ($15.99 for the family size), which comes saturated with a creamy garlic sauce. Side your pizza with a chicken Caesar salad ($5.99), an order of cheesy bread ($3.99), or a two-liter soda ($2.09).
Authentic New York–style pizzas, hearty subs, and Italian entrees adorn the extensive menu at Dominic's NY Pizzeria. Skilled chefs stretch and sauce thin-crust New York pies ($8.99–$12.99), bedecked with a delectable array of toppings ($1.00–$1.90 each), including meatballs, ricotta cheese, and sun-dried tomatoes. Entrees such as chicken parmesan ($12.95) or eggplant rollatini, made from generous slices of eggplant sprinkled with breading, stuffed with ricotta and mozzarella, and baked beneath a drizzle of rich sauce ($11.95), make taste buds swoon. The Dominic's crew rounds out their menu with 10-inch cold and hot subs ($7.65), which deliver meats and cheeses more gracefully than a garlic-bread gondola.
zpizza— voted best pizza in Raleigh by CitySearch and Best Pizza in Cary by WakeCary Magazine —is known for its inventive, California-style pizzas: think zesty Thai-style chicken pizza with peanut sauce and cilantro, or Mexican-style pizza loaded with taco fixings. But even a simple cheese or pepperoni pizza from zpizza is sure to be memorable. That's because the restaurant's cooks use only top-shelf ingredients in their brick-oven-baked pies, from the Montana winter wheat that goes into their hand-thrown crusts to the organic tomato sauce and Wisconsin skim mozzarella layered on top. Diners can customize pizzas with other toppings, including locally sourced meats, fresh produce, and gourmet ingredients such as truffle oil.
Amidst warm red drapes, exposed brick, and white-linen-covered tables, Vino's Ristorante distributes delectable homemade-pasta handiwork typical of Northern Italy for lunch and dinner guests. The ahi tuna carpaccio ($10.50), complemented by arugula, capers, and dijon mustard, appeases vestigial shark fangs, and the large prawns are buoyed in a white-wine sauce with capers and lemon ($9). Plant-based palate-pleasers include Vino's romaine salad tossed with gorgonzola dolce dressing ($5.50), and standards such as spaghetti bolognese ($10.50) or veal scaloppini in lemon-butter sauce with capers ($17.50) execute traditional culinary prowess with the precision of a robotic chess champion.