We are a small pizzeria shop in Midvale, UT. Our hearts go into making each pizza. Geofrey the owner learned how to make his pizza's in Upstate New York so there is definately enough flavor and enough bread to go around. We love all of our customers!
The menu boasts pizzas made with fresh dough and nontraditional sauces, with predetermined specialty combinations for those reaching for their blankies when faced with the daunting task of choosing from more than 20 toppings. Specialty pies are grouped by sauce, including original red, such as the Yellowstone (cheese, canadian bacon, and pineapple), white garlic, such as the Pikes Peak (cheese, pepperoni, ground italian sausage, sliced mushrooms, ripe black olives, tomatoes, and green onions), and others, such as the Evergreen (pesto sauce, cheese, artichoke hearts, sliced zucchini, black olives, tomatoes, green onions, and chopped garlic). A large specialty pizza is $18.35.
Owners Zach and Miranda Barnard built Z Pizzeria and Café on a foundation of creating tongue-tantalizing dishes from scratch. Tasty sandwiches and salads, specialty pies with bulging crusts ($6.29–$18.39), and caffeinated drinks pepper the menu. The Buffalo-chicken pizza galvanizes gullets with sterling toppings of feta cheese, Louisiana hot sauce, and a side of bleu cheese or ranch. Since meats taste better in triumvirates, try the Valente for a sausage, salami, and pepperoni empire ruling a garlic-white-sauce senate, or save room for the hero sandwich ($6.99), which uses ham, turkey, and salami to remove the hunger dangling from your stomach's branches. Since eating pizza for breakfast may transform diners into Foghat-worshiping college freshmen, snag a veggie frittata ($7.99) from the brunch menu and pair it with a slow-riding Utah-style scone ($1.49).
A veritable cornucopia of hands-on family entertainment, Planet Play buzzes with laser tag, bumper cars, and more than 100 video games sprawled throughout its 55,000 square feet of indoor space. Miniature-golf decorations illuminate putts under the gleam of a black light, and gamers bask in the electronic glow of pinball machines, skee-ball, or Guitar Hero in the game room. Instead of lugging around giant piles of tickets or paying exorbitant fees to deposit them in an older sibling's pocket bank, gamers can easily cash in their winnings using an e-ticket Play Card. After working up an appetite on go-kart track or the mini bowling lanes, visitors can belly up to a buffet that brims with hand-tossed pizzas, a fresh salad bar, and decadent desserts.
The dough-twirling chefs at Nicolitalia Pizza Express handcraft a menu of Boson-style pizza from freshly made dough using Neapolitan family recipes. Take healthy bites of a premeal order of breadsticks or chicken fingers to warm jaw muscles up and provide a good excuse when pals question your malfunctioning Boston accent. A classic margherita pizza satisfies traditional taste buds with a garlicky array of tomatoes, romano cheese, and basil, while the Italian Stallion appeals to untamed tongues with a rowdy amalgamation of spinach, pepperoni, steak, garlic, mozzarella, and parmesan. Decadent mouthfuls of cannoli or the restaurant's special boston-italian cream pie propels the meal to its sweet finale, evoking lingering thoughts of vanilla-infused ricotta and childhood crushes on Cookie Monster.
At Michelangelo's we provide affordable gourmet Italian food in a fast casual environment. Founded in 1994, we have been providing high quality authentic Italian cuisine for almost 17 years. Come to our new location and see and taste for yourself.
Siragusa’s husband-and-wife team, Ross and April, silence chattering stomachs with a sizable menu of dishes that they prepare fresh upon ordering. Begin the feast by dipping breaded morsels of fried zucchini in a cucumber dill sauce ($4.95), and then mouth-tackle a chicken alfredo pizza garnished with roasted garlic, red onions, and artichoke hearts ($8.25). Grandpa Tom's pork osso bucco ($11.50) follows a beloved patriarch's recipe and ignores his chalkboards of elaborate chemical equations for slow-roasting a succulent shank in zesty tomato and vegetable sauce before nestling it atop fettuccine. The pan-seared veal provencale simmers in a scrumptious jacuzzi of olive oil and white wine and marches to the table alongside scallions, garlic, artichoke hearts, tomatoes, and roasted rosemary potatoes ($12.95). For dessert, go into confectionary conniptions over a cannoli ($3.75), or cool off after a heated exchange with a hand puppet by dipping into a bowl of spumoni gelato ($2.75).