In 1974, the founders of Mellow Mushroom were self-proclaimed hippies who devoted a lot of thought to what the perfect pizza would be like. The overarching criteria was simple: make the most "craveable slice of pizza on the planet." The crew opened their first shop in Atlanta, and have since expanded across the country. Each of their pizza outposts serve up pies such as the Kosmic Karma with feta cheese, spinach, sun-dried tomatoes, and a swirl of pesto. Mellow Mushroom's menu also includes hoagies with all-natural meats, as well as salads, "munchies," and beer, which can be sipped a la carte or as part of the restaurant's beer club.
The Taranto family had a secret?one that had been passed down though the generations. This secret was cheesy, and loaded with fresh toppings. Only friends and neighbors knew this secret, until 1992, when it was revealed to the world. That year, Dan Taranto opened the first Taranto's Pizza as a vehicle to share the secret family recipe. Now well over two decades later, the dough is still fresh, the sauce still made onsite, and the recipe fully intact. Clients can opt for a custom build-your-own pizza on regular or gluten-free dough, or round out a family meal with pastas and calzone. When not raising pizza dough, the Taranto family helps raise the other kind of dough for charitable organizations.
Each day the kitchen staff at Village Pizzeria creates the dough for its pizzas, calzones, and strombolis from scratch. But that's not the only ingredient that's crafted in house. The cooks also make the sausage that tops the Monster Meat pizza; the meatballs that line the meatball sub; and the lasagna, manicotti, and macaroni that quietly bicker amongst themselves over who gets the best sauce. Even the ingredients the chefs don't make in house come from premium food purveyors, such as Grande Fine Italian Cheeses.