From its humble beginnings in 1959, Little Caesars has stretched its cheesy empire from coast to coast, doling out trademark deep-dish pizzas, sauce-drenched wings, and cheesy bread. In keeping with its history as a forward-looking franchise, Little Caesars has cooked up an iPhone application that highlights popular menu items and shoots out piping-hot pies from the phone's port. The pizza purveyor sends its Love Kitchen, a big-rig pizza kitchen on wheels, across the United States and Canada to fill the bellies of homeless people and disaster victims with its daily kneaded dough and freshly shaved mozzarella.
Brickhouse Tavern draws inspiration from New York pizzerias and roadside diners in equal measure, compiling a menu of familiar American comfort foods. The eatery demonstrates its commitment to the region by sourcing as much produce from local farmers as possible, supporting growers who embrace organic and eco-friendly practices in particular. These ingredients lend vibrant flavors to the tavern's signature pizzas, which are created using generations-old family recipes as well as a bit of New York flair. With more than 20 toppings available, guests can design personalized pies with anything from meatballs and fresh garlic to salami and jalapeños. Classic pasta dishes also allow the tavern's Italian origins to shine through an otherwise all-American smorgasbord of burgers, wings, and french fries that don't understand the metric system.
Each of Wing Zone’s 15 sauces comes accompanied with a number. The digit doesn't signify the amount of ingredients, nor is it a tool for easier ordering. Rather, the sauce’s number, much like the scores given to candidates during presidential debates, denotes a spectrum of spiciness, with 1 being mild and 4 being too hot for its own good. Original wings, boneless nuggets, and crispy fried shrimp come dressed in up to four of the zesty flavors, such as garlic parm, Ragin’ Cajun, and, the hottest of the hot, Nuclear habanero. Aside from dressing up chicken and fish, the Wing Zone kitchen also churns out plainly dressed chicken tenders, stacks of burgers with bacon and cheese, and extinguishes burning taste buds with banana cheesecake or chocolate brownie bites.
Amid the brick walls and simple wooden tables at University Pizza, diners relax with a menu of casual meals such as subs and custom pizzas. After a round of chicken wings or cheesy nachos, servers reappear with pizzas topped with pineapple or bacon, or meatball-strewn spaghetti cushioned with a slice of garlic bread. Provolone cheese and sweet peppers layer upon subs loaded with roast beef or spicy ham and salami. After eating, patrons can take to the pool table, watch a game on one of the flat-screen TVs, or retreat to the outdoor patio to brag to sidewalks tormented by the delicious smells emanating from University’s kitchen.
Dough flies through the air as chefs hand-toss pies inside the partially open kitchen at Mona Lisa Pizza. After thin and thick crusts are sprinkled with toppings such as bacon, meatballs, and broccoli, a quick tenure in the oven melts them in a blanket of mozzarella cheese. In the dining room, servers set finished pies atop red-and-white-checkered tablecloths, where they bubble next to celebrity-inspired sandwiches such as “The Stallone” and “The Sinatra.” On Friday and Saturday nights, the eatery transitions from a casual grill to a bar-like atmosphere. A DJ spins tunes and bartenders mix drinks while, on the wall, a framed picture of Mona Lisa smirks about having filled all of Da Vinci’s salt shakers with sugar.
Veneziano Italian Restaurant's talented kitchen staff draws on a menu of traditional Italian recipes tweaked by multiple generations during more than 60 years in business. Guests can dive into seafood dishes such as scallops parmesan ($17), a catch of sautéed scallops tossed in marinara sauce and baked with cheese, or sort through maritime treasures like Poseidon during tax season with the shrimp, calamari, and mussels of the frutti di mare ($23.50). Beneath the gleeful clutter of murals, mementoes, and stained glass that festoons the walls, Tony's beef braciolia napolitana ($17.50) tempts palates with a savory pinwheel of beef rolled with eggs and pine nuts dunked in ragu sauce with mushrooms. House-made pastas such as manicotti, gnocchi, and cannelloni fill platters with freshly minted noodles customized with a variety of traditional sauces and butcher-fresh meats atop festive red-checked tablecloths. Patrons can share custody of dinner with a menu of hand-tossed 16-inch pizzas such as the veggie pie ($18), a crisp crust bedecked with mushrooms, spinach, eggplant, and notes from adoring farmers.