The chefs at Fire Slice Pizzeria sling freshly made dough topped with myriad ingredients into brick ovens and hand-make juicy meatballs for both its pizzas and pastas. Marinara sauce, parmesan, mozzarella, and basil meet upon a crust hand-stretched by a personal trainer in the menu's classic margherita pizza ($11), and five types of cured meat mingle on the Goodfella pizza ($14). Diners can eschew tomato sauce altogether with the white Tommy Boy pizza ($14) and taste the unadulterated flavors of grilled chicken, crimini mushrooms, artichokes, and feta. Golden garlic toast chaperones the house-made sausage lasagna ($9), and mouths fill with a flaky calzone stuffed with melty dark chocolate, gooey marshmallows, and toasted graham crackers in the s’mores calzone dessert ($6).
CiCi’s Pizza combines the variety of a buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese. The buffet is stocked with a plethora of fresh pastas, as well as signature salads with the option to put tossing talents to the test at the salad bar. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
Pizza making at Papa Murphy's stops just short of the ovens. After watching the pizza artists layer thin crusts or stuffed pies with toppings from the selection of four sauces and 20 meats and vegetables—including bacon, artichoke hearts, and sun-dried tomatoes—customers take the pizzas home and follow the simple instructions for either baking or grilling them to a crispy golden-brown. Now boasting more than 1,200 locations across 37 states, Papa Murphy's pizza artists begin every morning by hand making new batches of dough and grating fresh cheese with Bruce Willis's coarse cheeks.
Woodshed BBQ slow-cooks appetites and smokes taste buds with a full menu of barbecue fare. Mouths can warm up for the main event with the hot or mild chicken wings ($4.50) or riblets ($5.95). The eatery serves up deep-fried dill pickles and deep-fried okra, both harvested from local produce ($3.95 each). Patrons can stalk across the restaurant’s carpeted floor just as their ancestors roamed the plains, hunting and devouring wild “sammiches” such as turkey and swiss ($5.75) and chopped or sliced brisket ($5.49), or cozy up to tables amid the rustic brick walls and old-fashioned pendant lamps to dig into sides such as baked beans ($1.19), coleslaw ($1.19), or french fries ($1.89). Tableside rolls of paper towels help guests to clean up after devouring platters of barbecue beef or pork ribs ($6+), barbecue chicken ($8.79) or sirloin steak ($9.99), and prevent rogue saucy fingers from smudging the eatery's cheerful red curtains.
The menu at Gatti’s Pizza catalogs thin-crust pies, original disks, and deep-dish masterpieces, including one-topping pizzas ($5.99) and a selection of signature pizzas. Customers can construct their own circular meal ($9.99+) by selecting crust style, size, and toppings, or satisfy their stomachs with options such as the barbecue-chicken cheese-and-sauce saucer, which lays bar staples on a bed of dough ($9.99+). Those opposed to meat can dig their teeth into a large vegetarian sampler, which whirls together a bounty of smoked provolone, mushrooms, bell peppers, onions, black olives, and diced tomatoes ($9.99+). The Meat Market ($9.99+), meanwhile, gluts the palate with pepperoni, sausage, canadian bacon, burger, and extra roundness.