Since 1999, Rami's Pizza has packed its signature marinara sauce with fresh ingredients, filling calzones and topping pizzas, pastas, and Italian-style sandwiches made daily. Stone-baked pizzas crowned with traditional ingredients are made to-order, eliminating the need for tricks used by other pizzerias, such as hotboxes and adult-sized Easy-Bake Ovens.
Dotting the Texan landscape with pizzerias like so many pepperonis in a hopeful meat-lover's garden, Goomba's ‘za joints bake up New York–style pies with ingredients from Costanzo's Bakery and Sorrento cheese. Dough made daily from scratch lays the groundwork for such classic toppings as italian sausage, mushrooms, artichokes, sweet or hot peppers, and anchovies. Pasta specialties such as cheese manicotti and baked ziti swim—like an eccentric millionaire—in a house-made tomato sauce infused with fresh basil and extra-virgin olive oil, and a selection of calzones, salads, hot subs lends rest to the pizza weary. Daily lunch specials quell midday tummy rumbles from 11 a.m. to 3 p.m., and most locations offer both dine-in and carry-out fare.
Nimbly darting through the forest of white-clothed tables in the Milano Ristorante Italiano dining rooms, attentive waiters carry platters of traditional Italian dishes and bottles of fine wines. In the kitchen, seasoned chefs labor over sizzling stoves, folding seafood, meats, and fresh vegetables into northern- and southern-Italian classics. Diners can sample baked pastas, veal dishes, and gourmet pizzas, such as the Milano, layered with pepperoni, sausage, mushrooms, and peppers. Meanwhile, seasoned bartenders mix martinis, margaritas, and specialty cocktails as skillfully as a vindictive construction worker mixes concrete into his boss’s convertible.
Vibrant oil paintings speckle the restaurant's textured walls, adding to the rustic decor and looking down on tables hosting family outings and romantic first dates. Outside on the expansive patio, a brick fireplace illuminates tables of alfresco diners and the cascading water of the ornamental fountain.
The chefs at Stouts Pizza Co. knead handmade dough and let it rise for 12 hours every day before baking it into New York–style pizzas in their stone ovens. Appetizers include Breadstick Bites, orbs of fried dough dipped in garlic butter, which creates a glossy sheen to show the future when crystal balls are unavailable. Stouts Pizza’s craftspeople transform 16-inch pies into canvases painted with 100% mozzarella cheese, homegrown-tomato sauce, and toppings such as Texas pepperoni, mushrooms, artichokes, canadian bacon, and fresh basil. The cheerful yellow dining room gives diners room to sip free refills of soda, and kids can avenge spelling-bee defeats in the game room.
Hungry Howie’s grew into a nation-spanning franchise from a humble start in Taylor, Michigan in 1973, when founder Jim Hearn converted a hamburger stand into a pizzeria. With the help of business partner Steve Jackson––who started as a delivery man at the original location––the two men franchised a decade later and began expanding their delicious operation, resulting in nearly 600 locations spread across 24 states in the 3rd dimension alone. Almost 40 years after its start, Hungry Howie’s continues to earn the most attention for its specialty flavored crust pizzas––which infuse dough with a choice of eight seasonings such as ranch or garlic herb––as well as zesty pizza accompaniments.