Owner Dominic Barraco has been flipping pies and crafting Italian cuisine alongside his family for more than 30 years. Today he relies on culinary traditions passed down by his grandparents as well as modern techniques to populate a carry-out and delivery menu with thin-crust, deep-dish, Sicilian-style, and stuffed pizzas as well as more than 15 sandwiches, such as the fillet of fish. His pasta dishes include classics such as lasagna and gnocchi, and ribs, wings, and roasted chicken round out the hearty edibles.
As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments.
In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
Alliteration isn’t all that Papa’s Pizza Place does well. The pizzeria’s chefs also have a penchant for sprinkling just the right amount of cheese, sausage, bacon, and green peppers on pies before popping them into the oven to bake to a golden crisp. If their ratios seem absurdly perfect, consider that they have had more than 35 years to get them right. When they aren’t making pizzas, they pile meatballs onto sandwich rolls and dress Vienna beef hot dogs with chili, cheese, and miniature turtleneck sweaters.
Handmade pizza dough and family-forged recipes suffused with fragrant spices and homemade ingredients await eager Italian appetites at Al's Pizzeria. An opening order of stuffed mushrooms buttresses its borders with a hearty meat and seafood mixture to increase its chances at vegetable strongman competitions ($5.50). Dough developed from scratch cradles a bubbly bed of Wisconsin mozzarella and a selection from more than 20 toppings in thin-crust, pan, and stuffed pizzas, such as the taco pizza with lettuce, tomato, and olives atop sizzling ground beef and american cheese ($15–$21.50). Customers arm themselves with forks and mental fortitude to take on helpings of homemade lasagna ($9.95) or chicken vesuvio, a boneless chicken breast, potato wedges, and green peas sautéed in a white wine and garlic sauce ($11.95–$13.95), recalling ancient Vesuvius erupting garlic-scented magma from within the earth's chardonnay interior so long ago.
The succulent odors wafting out from Suparossa's kitchen herald the arrival of wood-fired pizzas, sandwiches, pasta dishes, and more. Browse a delectable bevy of appetizers that includes rolled eggplant laden with ricotta and marinara ($7.95). Shrimp and asparagus can frolic on a playground of fettuccine, watched over by trusty salad and soup supervisors ($14.95). Dive into the toothsome depths of pizzas in thin-crust ($8.45+) or deep-dish ($9.95+) stylings, awash with melted mozzarella and teeming with toppings such as pepperoncini, homemade sausage, and bacon ($1+). A brood of italian wines and domestic and imported beers salves pizza-singed tongues, preparing them for desserts as soothing and sweet as a lullaby sung by Mickey Rooney. Call to see if Suparossa's culinary couriers deliver to your area.