After years devising his ideal pizzeria, David Davydd Miller dispensed his first slices in 1984 to patrons in College Station, Texas. Back then Dave recruited the help of a flourmill and cannery to generate customized blends of his crust and sauce formulas. These days, within DoubleDave's Pizzaworks restaurants' 30 Texas and Oklahoma locations, chefs concoct Dave's signature honey whole-wheat crust daily from hand-tossed dough along with batches of sauce made from scratch with Escalon tomatoes. Those ingredients join hand-cut veggies and meats from Tyson and Burke to collectively form a delectable disk that proves once and for all that pie can be divided evenly. Along with half a dozen specialty pizzas, DoubleDave's Pizzaworks appeases palates with signature pepperoni rolls, sandwiches, and Dave's favorite dish, the philly-cheesesteak stromboli.
The pizza makers at Palio's Cafe crown regular, whole-wheat, and gluten-free crusts with fresh vegetables, preservative-free sauce, and roasted chicken. Chefs take the burden of putting together the best toppings with 17 specialty pizzas that pair gourmet ingredients such as artichoke hearts, roasted chicken, and fresh basil pesto. Ovens create bubbling pies, stuffed calzones, baked ziti, and italian sub sandwiches that servers carry through both chic, cozy locations. Leather-lined booths and flat-screen televisions keep diners comfortable and entertained while they enjoy Palio's BYOB policy and sip wine or Capri Sun pouches brought from home.
Luigi's Pizza Italian Restaurant's three founding brothers came from Italy to forge a menu of homemade pastas, pizzas, and Old World entrees. Noodle-laden classics such as lasagna ($6.95) and fettuccine alfredo ($7.95) mingle with freshly washed bibs and dinner specialties that include chicken marsala over spaghetti ($8.95) or shrimp scampi caught in a net of linguini ($11.95). The simple Neapolitan-style cheese pizza ($8.95 for large) struggles with topping envy as it admires the fully loaded, four-sided deep dish Sicilian Special pizza with its black olives, green peppers, and meaty morsels bursting forth from under a blanket of melted cheese ($16.95).
The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to 100 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location's being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, chefs assemble grilled and deli-style hoagies and bake calzones and pizzas in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which fit into a collection of up to 100 microbrewed and imported beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.
Unlimited portions of more than 20 toppings grace the pizzas of The Crooked Crust, which diners can order as whole, half, or one-fourth pies. Nine specialty pizzas, such as the pesto-and-artichoke-covered Mean Green or the Hawaiian-themed Lu-Wow!, arrive at tables in Denton or Campus Corner locations after baking in ovens fired with outdated geology textbooks. In addition to accommodating guests in its dining quarters, Crooked Crust delivers for an additional $2 fee.