When a pair of former Virginia Beach lifeguards came up with the idea to open the first Chicho's Restaurant in 1968, they had one goal in mind: use nothing but fresh ingredients to make the best pizza they could. Decades later, this simple philosophy has grown into a statewide franchise where every topping is freshness and every pizza is hand tossed. A flavorful layer of marinara, garlic and herb, or hot and spicy sauces cover traditional and thin-crust pies scattered with more than 20 toppings in specialty and build-your-own combinations. Boneless chicken bites and wings soak up 10 different sauce varieties, including Cho's fire, garlic parmesan, and teriyaki. After two-handing a 5-ounce burger or hearty sub, guests can improve hand-eye coordination or get rid of cursed quarters by playing the games in Chicho's arcade.
Each day, the cooks at Spaghetti Eddie’s Pizza Café knead fresh dough for stuffed pizzas, white pizzas, and specialty pies layered with fresh toppings. They also bake pasta dishes in a stone oven and dust crisp calamari with parmesan cheese. A children's menu offers chicken tenders, hot dogs, and other kid-friendly favorites, and a full bar caters to the tastes of the 21 and older crowd.
Every pizza at zpizza is freshly prepared, hand thrown, gently coaxed into the oven using soft birdcalls and pheromone trails, and fire-baked to crispy perfection. The dough is prepared fresh daily from 100% certified-organic wheat flour, and z is also happy to offer certified organic and gluten-free crusts, sating the pizza desire of the allergic, dieters, and wheat sympathizers. Toppings include award-winning Wisconsin skim mozzarella, MSG-free pepperoni, certified-organic tomato sauce, additive-free sausage, and fresh produce. Try a large ZBQ pizza (with barbecue sauce, mozzarella, barbecue chicken, roasted peppers, red onions, tomatoes, cilantro, and sweet corn, $20.95) or a chicken curry and yam rustica (with mozzarella, curry chicken, yams, mango chutney, raisins, and cilantro, $8.95). Vegans can delight in a small Berkeley, a soy-cheese veggie pizza (with pesto, soy cheese, veggie burger crumbles, zucchini, tomatoes, mushrooms, red onions, and bell peppers, $9.95), while traveling tongues can sate their wanderlust with a mouthwatering Moroccan rustica (with pesto, mozzarella, roasted eggplant, feta cheese, caramelized onions, and pine nuts, $8.95). Prices vary from location to location, so there might be some small variation from what is listed above.
De Vines Italian Eatery coalesces the finest ingredients and spices to serve traditional, authentic Italian specialties. De Vines’s pizzas are packed with appetizing toppings, such as the meatzza pizza, peppered with bacon, ground beef, pepperoni, sausage, and ham ($8.99 for personal, $14.99 medium, $16.99 large). A Chicago-style deep dish stuffed spinach pie, seasoned with fresh mushrooms and packed with two cheeses, satisfies with each morsel ($7.99 for personal, $11.99 medium, $15.99 large). Noodle-nibblers can attack the linguine with fresh veggies, mixed with peppers, onions, mushrooms, and black olives, and clothed in a parma rosa sauce ($7.99 lunch, $9.99 dinner). Calzone cravers can order the pepperoni delight ($6.49 regular, $11.49 large), then add a plethora of additional toppings, from meatballs to pineapples ($0.99 regular, $1.59 large). Please palates with a glass of shiraz, Chianti, or merlot ($3.99), or complete the Italian experience by drinking a Peroni ($3 bottle) out of your Pavarotti-shaped stein.
As he explained in a local ABC News feature, Keith Carter of Sports Nuts, a displaced St. Louis Rams fan himself, wanted to create a business that catered to sports fans of all stripes, whether they rooted for local franchises or teams from across the nation. With memorabilia representing all major sports leagues and an emphasis on all 32 NFL teams, the shop equips fans with automobile and home accessories. In-store autograph sessions with stars such as Percy Harvin allow fans to sign their names on their favorite players' foreheads in the hopes of increasing their value for future contract negotiations.
Cooks at The Pizza Box hand toss fresh dough into a base for each of their 70 different pie variations, and it's that kind of dedication to diverse dough disks that earned them silver in the HamptonRoads.com's 2012 Best of Hampton Roads. The topping combinations range from internationally inspired blends such as the France—with potato, rosemary, and goat cheese—to the Morocco, which has figs, falafel, chicken, and cucumber. They also make domestic-inspired pies like the California, a blend of squash, sundried tomato, and mozzarella the exact shade of white as the snow atop the Sierra Nevada Mountains.