When you go to Falcone's, it doesn't matter if you show up alone or with your extended family?they'll have a pizza that's just your size. Pick up a slice for the road or stay and split an 18-inch Bianca or margarita pizza with friends. Whole pizzas can also don a custom variety of toppings, allowing customers to get creative with their food. The rest of the menu consists of hot sandwiches, pasta, and Italian snacks, including homemade meatballs and garlic knots. When given two hours of notice, the kitchen can also prepare a dinner tray of meat or cheese lasagna fit for a family of eight or one moderately hungry ogre.
The menu is stocked with sandwiches, Philly cheesesteaks, pizza, clubs, salads, 13 flavors of homemade Italian water ice, and seasonal soups made from scratch daily. Hoagies, which are served on Hobby's own freshly baked Italian bread, are savorily slathered in lettuce, tomatoes, onions, pickles, oils, spices, and Hobby's hoagie peppers. Melt mouth muscles with a meaty Special Italian ($4.65 for 7" and $6.79 for 12") packed with cappocola, ham, salami, and provolone cheese. Or try one of the fan-favorite Philly cheesesteaks; the original is crafted from prime rib eye sliced thinly atop a fresh roll and smothered in lettuce, tomatoes, pickles, peppers, onions, and cheese ($5.09–$7.59). New York–style thin-crust pizza ($4.49 for 8" plain to $17.99 18" supreme) is taking a vacation from the Big Apple to tan its toppings in Hobby's bright ovens.
Papa Murphy's was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of his signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. His appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.
Aromatic plumes of smoke rise from The Wedge Pizzeria?s brick ovens, which imbue the crispy, browned crusts of the restaurant's seven signature pizzas with delicate notes of flamed pecan wood. Chefs dapple their saucy canvases with colorful strokes of truffle oil, roasted fennel, capicola, and figs that coalesce to form gourmet masterpieces. Tender pears arrive at tables in sealed envelopes of prosciutto alongside inventive salads tossed with beets, shallots, and oranges. Sunday brunch revives sleepy palates with bottomless mimosas and pizza slices loaded with local eggs and served atop ringing alarm clocks. Bocce balls clack in The Wedge's backyard during warmer months as fans root for their favorite players from the comfort of a spacious patio.
The cooks at Little King Pizza adorn pies with customers? choice of toppings or topping combinations of their own tasty creation. The King?s Cordon Bleu pizza showcases chicken, canadian bacon, and ranch sauce, while the aptly named Meatza comes piled high with pepperoni, ham, bacon, italian sausage, beef, and cheese. The veggie pizza rounds out the food pyramid and piping-hot cinnamon sticks seal the meal.
Hot, bubbly pizzas are the name of the game at Take or Bake Pizza, no matter whether patrons purchase them baked or raw. For the latter, they can pop them in the oven or store them in the freezer upon arriving home. The pies—available with three kinds of crust, four kinds of sauce, and nearly 15 topping options—can be paired with calzones, wings, and breadsticks.