,p>Open daily for lunch and dinner, Dragons Pizza thwarts fire-breathing appetites with a chivalrous armory of western New York–style specialty pies topped with a variety of savory toppings. Doughsmiths decorate the hawaiian pizza with the typical island accessories of ham and pineapple, and the greek pizza boasts a mélange of artichokes, onions, and olives as authentically Mediterranean as Zeus's falafel recipe.
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.
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.
Mike and Terry Schneider already knew what it took to run a restaurant when they opened The Loop Pizza Grill more than 20 years ago. Previously the owners of Jacksonville’s neighborhood hangout Applejacks, the Schneiders wanted to create a pizza place that was both elegant and laid-back, just like the Queen of England in a tracksuit. At each of their 14 locations, they and their kitchen staff whip up a menu of specialty pizzas, fire-grilled burgers, and verdant salads with fresh, handpicked ingredients, serving each carefully crafted selection on real china.
The chefs at Upper Crust Pizza Parlor splash scratch-made sauces and sprinkle fresh ingredients over never-frozen crusts served alongside saucy pastas, piled-high sandwiches, and the owner's original recipes. White, alfredo, and garden pies challenge the pizza status quo more than pepperoni’s recent placement on the endangered species list, and leftover crusts become newly desirable in a coat of honey-cream sauce that accompanies each pie. Fiery ovens continue spitting out cheese-blanketed pies past midnight every night to sate post-sundown hankerings.
Bambino Brothers Pizza serves New York–style pies crafted from hand-tossed dough and made-from-scratch sauce. Wardrobe your thin-crusted creation in two toppings of your choice, selecting from classic accoutrements such as pepperoni, sausage, green olives, tomatoes, ham, mushrooms, spinach, feta, fresh garlic, and more. Double up on tasty protein such as salami and Canadian bacon if you need a pick-me-up after watching your favorite star get the ballroom-dancing boot, or place a pie with two veggie toppers on an open windowsill if you want to woo a brontosaurus. Round out your already circular repast by adding an appetizer of hot wings ($6.95 for 10), a specialty salad ($5–$6.95), sub sandwich ($5.95 for an 8"), or hot Italian dinner to your order.