Enzo Pizza’s chefs blend their own alfredo and marinara sauce to create a pink sauce they pour over penne noodles in a house-special dish. Their homemade alfredo sauce also clings to fettuccine noodles and sautéed chicken breasts. Behind a counter that's visible to patrons, they pile sausage, pepperoni, ham, bacon, and meatballs onto a thin-crust meat-lovers pizza or hide meat inside the stuffed double-pizza crust. They also serve pizza by the slice with toppings that, like most college majors, change daily.
The pie spinners at Jockamo Upper Crust Pizza slather handmade dough in house-crafted sauces, fresh grated cheeses, and combinations of more than 50 toppings, which vie for selection with classics like pepperoni and green pepper competing against a mélange of specialty sauces, cheeses, and accouterments. Substitute pesto or black bean dip for marinara, or layer a pie in blankets of gorgonzola or pepper jack cheese. Chorizo sausage lends some spice while veggies, such as kalamata olives or sun-dried tomatoes stamp their distinctive tang onto the afternoon feast. From 11 a.m. to 3 p.m. guests dine in, pick up, or patiently await the arrival of a delivery person ($.75 extra) bearing either sustenance or the final piece of their Elvis plate collection. Those choosing to dine on site are greeted by yellow and green walls accented in wood trim and furnishings and photos. A full-service bar flanks the casual dining area and immerses guest in the glow of a flat-panel TV and beaming interior designers.
Arni's planted its salad tongs into the Indiana dining scene back in 1965 with a firm dedication to swell cuisine served within a fun and welcoming environment by an accommodating staff. The joint's menu coddles down-home appetites with savory deep-fried pork-tenderloin sandwiches ($8.99) and chipotle-shrimp-and-bacon tacos that marry the bounties of land and sea within a pair of soft tortilla shells lined with veggies and special sauce ($9.49). Famous Arni's Junior Salads present their garden bounty in neat geometric rows of fresh greens, succulent cuts of turkey and ham, and ripe portions of radishes and green onions complemented by mozzarella cheese ($6.99).
Chefs at B-Town Pizza hand-toss each disk of fresh-made dough before slathering it in one of seven sauces, from traditional red to sweet and spicy barbecue. Veggies and meats, such as roma tomatoes and imported pepperoni, top each pie alongside a choice of seven types of cheese before baking in an Old World brick oven. Though B-Town specializes in New York–style hand-tossed crusts, chefs can also concoct pies with Thin-n-Crispy, Sicilian deep-dish, and gluten-free crusts. After the oven, piping-hot pies make their way to B-Town's sit-down dining room or into a recyclable box for delivery or carryout.
This tavern feels like home for the staff of Gallagher's II Irish Pub, and these friends and family of the Himeses strive to share the welcome with their guests. The bright atmosphere invites patrons to stop by for a pint, a plate, and the game. A menu includes classic burgers, steaks, and shareable appetizers. Gourmet hand-tossed and New York–style pizzas serve up specialties such as the Sink, named for its plentiful toppings and antique faucet handles.
Slices and sips are shared on an outdoor patio or in spacious rooms with two full-service bars, plenty of flat-screen TVs, and a 9'x12' Jumbotron screening the biggest games. Free WiFi keeps guests in touch with both home and office, and three pool tables fuel friendly rivalries. The pub also boats a private loft space ready to host special events for up to 100 guests.
At Greek's Pizzeria, the signature house pizza piles on peppers, mushrooms, and three meats: ham, italian sausage, and extra pepperoni. However, there's lighter fare too—diners can order the Garden Supreme Special, topped with seven types of veggies, or the not-quite-vegetarian Spinach Cranberry pie, crowned in its namesake ingredients plus pineapple and bacon. If you're not in the mood for pizza, the waitstaff also doles out other Italian-style classics, from pasta dishes to hot sandwiches that you can wash down with pours of beer and wine.