What started for founder Bill Larson as a small pizza parlor in 1959 Menlo Park, California, has grown to over 500 high-quality, innovative restaurants today. For over 50 years, the pizza aficionados at each Round Table Pizza location have been mixing, kneading, and rolling out their pizza dough?made from wheat grown on family farms in Idaho?from scratch every morning. Cooks sling pies throughout the day, an aromatic process that begins when they slather disks in zesty tomato sauce, made from selectively-picked tomatoes, followed quickly by the application of whole milk mozzarella cheese, with premium aged cheddar cheese and provolone added in their famous three-cheese blend. After the fresh-cut vegetables and premium meats crown each pie, a trip into the super-hot ovens follows, a place that shimmers with heat and pride as it creates a browned, bubbling masterpiece. The menu includes signature specialty pizzas such as the King Arthur's Supreme, a Mediterranean-inspired assemblage of pepperoni, linguica, green peppers, yellow onions, black olives, three cheeses, and Italian dry salami, unimpressed by its neighbors' slapstick antics. The Wombo Combo quickly earns a pass for its bizarre name with a mouthwatering combo of bacon, pepperoni, Italian sausage, mushrooms, green onions, roma tomatoes, and artichoke hearts.
For 51 years, the pizza aficionados at Round Table Pizza have been mixing, kneading, and rolling out their pizza dough from scratch every morning. Cooks sling pies throughout the day, an aromatic process that begins when they slather disks in zesty tomato sauce, followed quickly by the application of premium aged cheeses, and finally a trip into the super-hot ovens that shimmer with heat and pride as they create a browned, bubbling masterpiece. The menu includes signature specialty pizzas such as the King Arthur's Supreme, a Mediterranean-inspired assemblage of pepperoni, green peppers, and italian dry salami unimpressed by its neighbors' slapstick antics. The Wombo Combo quickly earns a pass for its bizarre name with a mouthwatering combo of bacon, roma tomatoes, and artichoke hearts.
Much like the bird that bears its name - if that bird had opposable thumbs and a penchant for Italian food - Eagle Pizzeria serves up gooey pizzas alongside other Italian favorites. At the casual eatery, framed photos of baseball stars, newspaper clippings, and other sports memorabilia pack the butter-yellow walls, as patrons nosh on pesto bread over red and white checked tablecloths while perusing a menu that includes everything from hot sandwiches to spaghetti with baby clams. Hand-rolled dough, made fresh every day, bakes into a crispy crust that's covered in whole milk mozzarella and specially blended tomato sauce. Specialty pizzas cater to carnivores with a meat lovers' pizza - topped with six meats - and travel the world with Greek toppings such as olives and feta or Hawaiian toppings such as bell peppers and pineapple. Gluten-free crusts are also available.
Blooming from 1 restaurant in 1959 to 500 franchises today, Round Table Pizza Parlor dishes up a menu of pies constructed from made-from-scratch dough, premium meats, and freshly cut vegetables, and arranged in a number of innovative combinations. Each pizza begins with fresh-rolled dough made from wheat that, like every Mr. Potato Head, began its life on family farms in Idaho. Round Table's chefs then adorn each doughy disk with a triumvirate of gooey cheeses, including aged cheddar, whole-milk mozzarella, and provolone. Patrons can opt for one of the restaurant's 12 signature creations or devise their own pies with a selection of premium meats—such as salami, linguiça, or pepperoni—and fresh vegetables, including roma tomatoes, artichoke hearts, and zucchini livers.
Chalkboard menus, checkered tablecloths, and trompe-l'oeil murals of Tuscan vistas prime visitors for a classic trattoria experience at Marina Pizza. The cuisine fulfills that promise: pizzas inspired by a host of regional Italian traditions converge on the menu, united by housemade sauce and handspun dough. Grilled paninis employ gooey cheese to fuse ciabatta bread with fresh eggplant and turkey, while hot 10-inch French rolls insulate meatballs, Italian sausage, and thinly sliced steak. The kitchen welcomes a handful of East Coast culinary traditions as well, letting cheesecake and baby clam pizzas serve a taste of the Big Apple without the metallic aftertaste of smooching the Statue of Liberty.