Revolution Pizza & Ale House keeps its menu local by relying on fresh local pork and hand-selected produce, as well as stocking North Carolina craft beers. Revolution affirms its commitment to fresh food through the Italian phrase "Produzione Propria"—meaning "made in-house"—on its logo, along with an image of Demeter, the Greek goddess of harvest. All dishes are made from scratch on the premises, from the freshly baked pizza dough to the Mediterranean-style dishes such as eastern BBQ pork sandwiches, mushroom fettuccine, and housemade fresh mozzarella and focaccia bread. New beers are added to the mix weekly, with choices such as Big Boss Monkey Bizz-Ness, a Belgian-style ale from Raleigh that packs a Donkey Kong-sized punch with its 9% ABV and propensity to leave guests talking about their secret banana hoards.
At Intermezzo Pizzeria and Cafe, brothers Branko and Djordje Avramovic draw patrons to their European–style eatery with fresh, hand-tossed pizzas and Serbian family recipes passed down from their grandmother. Their kitchen contains no freezer or microwave, ensuring the staff cooks all meats and melts all toy army soldiers by hand. In keeping with this commitment to freshness, they also grow their own herbs and create their own mozzarella, bread, and pastas from scratch. These top-notch ingredients assemble in dishes such as Balkan-style pizzas stuffed with ham and sour cream and eggplant musaka, which guests can devour on an outdoor patio overlooking Charlotte's skyline.
With more than 20 California-style pizzas and other sumptuous Italian eats on its menu, Wolfman Pizza satisfies the hunger of pizza lovers and bloodthirsty shape-shifters alike. Using freshly baked dough, house-made tomato sauce, and daily-shredded whole-milk mozzarella, Wolfman Pizza cooks up tasty specialty pies such as the Greek-inspired Mykonos pizza ($15 for 12-inch), a Homeric ode of roma tomatoes, red onions, Greek olives, capers, and feta. Construct a stairway of Italian sausage and black olives in your gullet with the Led Zeppelin pie ($7.49 for 8-inch). Or concoct a personalized vision of pizza perfection by festooning a create-your-own pie ($6 and up) with nontraditional toppings such as black-bean sauce, gruyere cheese, and scallions.
In the kitchen at Mario’s Pizza, chefs heap cheese, steak, and sun-dried tomatoes onto oversize New York–style and sicilian pizza crusts. A white pizza covered in ricotta cheese, fresh garlic, and mozzarella reminds taste buds of eating a delicious snowman, and comes in sizes ranging from 10 inches to as large as 19 inches. Baked pasta and sandwiches, such as a philly steak or veal parmigiana, round out the menu.
Brothers Eugene and John Jetts opened their homonymically eponymous pizza parlor in 1978, creating recipes that eventually grew the chain to more than 200 locations throughout the U.S today. Jet's Pizza's signature is the squared, deep-dish crust, which can be rolled out into a pie cut so that every piece provides bites of the crisp edges and soft interior. Their cooks also hand-toss a traditional round crust and a New York–style thin crust, all of which can be flavored in eight ways with a dusting of Cajun seasoning, poppy seeds, or a combination of butter, garlic, and romano cheese dubbed the Turbo. As masters of repurposing, cooks can also cut romano-topped pizza dough into 8-inch slices to make toasted subs or a beret that attracts comely pigeons. Salads and hot wings make deliveries into multicourse meals for easy family dinners and catered events.
Villa Francesca is truly a family-run restaurant; Marguerite Suppa and her daughter Francesca oversee the daily operations. They hand-pick as much produce from local vendors as possible in order to craft a menu of classic Italian fare, such as parmigiana dishes, calzones, and pastas. Just off the dining room and visible to patrons, a row of brick ovens churns out pizzas that were named the best in the area in 2009 and 2010 by Charlotte Magazine.
Since 2009, the restaurant has hosted the Take a Slice Out of Cancer event, with appearances by local celebrities, including players from the Carolina Panthers, who sign autographs and prepare defensive schemes using pepperoni slices on the outdoor patio.