Nature is responsible for stimulating all the senses at Cresta Bar & Ristorante, where diners savor fresh ingredients as they bask in the shade on an outdoor patio. Fresh flourishes such as foraged mushrooms and homemade pasta embellish the entrees, which include panko-encrusted cuts of veal and chicken. More than 60 wines pair with the meals so that guests don’t have to determine complementary flavors by licking a color wheel. Diners can eat either inside or on the terrace, where marble-topped tables reflect the leafy branches that criss-cross overhead, leaving matte wrought-iron bistro chairs to lounge on the flagstone patio.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Olly's Pizza, which maintains a vibe reminiscent of the 1950s, appeases grumbling tummies through a diverse menu rich in user-friendly fare. Hungry patrons can construct their own pizzas on thick, thin, or Sicilian crust foundations or choose a specialty pie, such as the shrimp scampi alfredo ($15.29 for a large) or bacon cheeseburger ($13.79 for a large). Beyond the circular realm, Olly's also paints culinary flare across plates stacked with anything from burgers to chicken to seafood to subs. Ice cream cones (small for $2.50) and brownie sundaes ($4.50) are also available, and can be served cold, cool, or cooler than a varsity quarterback with a pool house and a sense of humility.
Chicken, hot sauce, tomatoes, onions, banana peppers and black olives aren't typically what you find on a mexican pizza. But My Daddy's Pizza & Grille isn't a typical pizza joint. At the family owned and operated My Daddy's Pizza & Grille, Its specialty pies cover a wide range of flavors, with options beyond the mexican pizza, including and a tropical chicken pie with chicken teriyaki, pineapple, and bacon. The restaurant also prepares chicken wings, grinders, wraps, and pasta dinners.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
Owner Tony Lanni's mother Maria oversees all of the chopping, grilling, saut?ing, and baking that unfolds inside of Il Fornello's kitchen to ensure that each Italian dish gets seasoned with adequate amounts of homey comfort. Piles of pasta, sizzling steaks doused in a variety of sauces, fresh seafood, and juicy chicken dishes adorn golden tablecloths inside the ruby-hued dining room, where rollaway dividers offer increased privacy and can be configured into barricades for impromptu food fights. Il Fornello also hosts private parties for up to 80 people and offers comprehensive catering services for soirees at other locations in the solar system.