At Ray's Pizza, specialty pies rub culinary elbows with Italian mainstays including hot and cold subs and stromboli. Deluxe pies combine the tastes of pepperoni, italian sausage, ham, mushrooms, onion, green peppers, and black olives; other specialties include a greek pizza, a Mediterranean treat with olive oil, spinach, black olives, and feta and mozzarella cheese. Build-your-own pies let customers tops crusts with one of seven different sauces before loading them with toppings such as pepperoni, olives, pineapple, and chicken and wearing them right out of the store. Subs run the sandwich gamut from philly cheesesteak to chicken parm, and desserts include Snickers cake, fluffy tiramisu, and italian zeppole—fried dough dusted with cinnamon and sugar.
CiCi’s Pizza combines the variety of a buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese. The buffet is stocked with a plethora of fresh pastas, as well as signature salads with the option to put tossing talents to the test at the salad bar. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
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.
Piola cures harrowing hunger pangs with a menu that features more than 50 different kinds of brick-oven-baked pizza alongside entrees, salads, desserts, and drinks. Support the crusade against pasta with antipasti delights such as bruschetta, which accompanies home-baked bread with an entourage of fresh tomatoes and basil ($5), or enlist the slightly spicy Le Vignole, which occupies unincorporated plates with mini shells, installs them with a triumvirate of vegetables, chicken, and chili peppers, and furnishes diners with pamphlets about national table etiquette ($8). Snag a slice of Piola's pizza creations, such as the San Daniele, with parma ham, tomato sauce, and mozzarella ($12). Or sample the flavors of the ocean without raiding a mermaid's pantry by diving into entrees such as the tonno tagliato, a pan-seared tuna steak served with oven-roasted potatoes ($15). Meanwhile, post-meal cool-downs start with delightful desserts such as the dolce compagnia, which blends together mascarpone cream, chocolate, and biscuits ($6.50).