Timmy's commercial hickory smoke rotisserie fights criminally bland flavor and sates seasoning-starved citizens by slowly heating up a menu of barbecue meats, pizzas, grinders, and more. Carnivores can lock fingers in a sticky-sweet embrace with a Flintstone-toppling slab of ribs ($8.99 half, $16.99 full) or practice edible fractions on pointed palate-piquing slices of original pizzas such as Timmy's Train Wreck ($11.75)—a tragically delicious collision of pulled pork, banana peppers, bacon, and tomatoes covered with a layer of Timmy's secret sauce. Free up extra time to open presents on Christmas morning or push your Thanksgiving belt to its very last hastily added notch with a pre-purchased ham ($6.99 per pound), whole turkey ($4.99 per pound), or turkey breasts ($4.99 per pound) cleared of cartilage for carving convenience.
Building on 23 years of pizza-industry experience, Avilla Pizza and Subs serves up a continuously evolving array of delectably cheesy disks of dough made fresh daily. Although ranch lost its role as the base of the food pyramid, it retained its spot on the specialty pizzas menu ($9.99–$18.99) in the customer-favorite chicken bacon ranch. Take a gustation vacation to an oven-baked island with the specialty Hawaiian pizza, or keep it simple with a thin-, traditional-, or pan-crusted cheese pizza ($6.69–$13.49). The build-your-own-pizza option gives aspiring pizza artists three crust choices and 17 topping options ($0.79–$1.50 each) to choose from. Avilla Pizza and Subs is open every day for an early lunch or a late dinner.
Choose from 21 toppings to build your own pizza ($4.95–$11.96, plus $0.75–$1.77 for each topping or half and half), or order a specialty pie such as the gourmet house (onion, meatball, black olives, feta, and assorted cheeses, $6.96–$17.48). Pizza Forum's menu also offers an array of pizza shop classics, the star of which is freshly baked garlic breadsticks ($2.99, five pieces). Chomp through a stromboli (Italian sausage, green peppers, and onions with pizza sauce, topped with blended cheese; $4.39) if you love pizza but suffer from fear of wedges. Or obliterate an iceberg of hunger with ham, pepperoni, and onion missiles fired from a submarine sandwich ($4.39). Beer and wine are also available.
By the time he turned 17, Athanasios Chris Karamesines had already worked at several pizza places. He knew how they ran inside and out, which is why the young mogul opened his own pizzeria. More than 50 years later, his business has grown into a chain known for their fresh vegetables, all-milk cheese, and fresh, hand-tossed dough made in the Neapolitan style. Inside the Pizza Forum's wood or gas ovens, chefs bake signature pies topped with lightly sweet italian sauce and a combination of 23 different toppings including fresh mushrooms, roasted garlic, and meatballs. Garlic-butter breadsticks, calzones, pastas, and subs metaphorically round out the menu's literal corners.
The chefs at Pepperoni's Pizza crush tomatoes into sauces and roll out homemade dough each day to build freshly baked pizza pies to their own high standards. More than 15 options such as American sausage, bacon, and green olives blanket the pizzas, while more than 10 specialty pizzas include the mayo-enhanced BLT. Their menu also sates hearty appetites with more than 20 oven-baked sandwiches such as the jumbo breaded pork tenderloin, as well as hot wings and fried dill pickles.
In 1960, brothers Tom and James Monaghan decided to get $500 together and buy local pizzeria Domi-Nick's in Ypsilanti, Michigan. More than 50 years later, the Monaghans had sold their creation, with more than 9,000 Domino's Pizzas peppering the globe from New Delhi to New York. The pizza chain's menu ranges from pizzas to pastas and boneless chicken wings, side-kicked by their bread sticks and bites, which simmer in garlic before being baked to golden crispiness. Since the reboot of their traditional recipe in 2009, Domino's now offers more than 37 toppings to craft a build-your-own pizza or decorate your neighbor's car.