The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
The chefs at Mimmo's Restaurant whip up New York–style pizzas, hot subs, pasta dishes, and other Italian-American eats. Seven days a week, you can cruise the huge menu, which includes more than 10 types of calzones, 8-inch subs, and daily specials such as homemade spinach ravioli.
In the true style of a pizzeria, Zeytin Pizza & Pasta's tables covers its tables with red-and white-checkered tablecloths. And in the spirit of modern design, the eatery’s tables stand out as tall booths, each of which is lit by a stainless-steel fixture that dangles from a high ceiling. From within this airy atmosphere, diners can feast on familiar favorites such as eggplant parmesan and calzones, or the Zeytin special, a pie topped with sautéed spinach, ricotta, virgin olive oil, fresh garlic, and mozzarella. The chefs also output house specialties such as ravioli, stuffed shells, and baked lasagna made using the secret ingredients of love and, probably, flour.
Family owned and operated, Italian Delight whips up a massive, multi-faceted menu of savory and fresh pastas, pizzas, and salads for gastrognomes and gastrogiants alike. Dig into dining with an appetizer such as the bruschetta ($6)—ideal for practicing for impending sharing competitions—or sink fangs into the foliage of the Caprese salad ($7.50), a hillock of roasted red peppers, tomatoes, and fresh mozzarella. Pastaholics can shirk table manners and slurp their way through the baked spaghetti ($8.50) or linguine with shrimp sauce ($13.99), spiting a nefarious nanny with each disappearing noodle. The Italian sub ($6.50) makes munchables from a motley crew of ham, salami, and provolone, while the traditional New York–style pizza ($9.50 for a 12-inch, $11.50 for a 16-inch) can be bedecked with toppings ($1 each) such as pepperoni, pineapple, and green peppers.
Aziza’s on Main in Richmond, Virginia is an experience like none other. Aziza’s serves Lebanese and other Mediterranean dishes including delicious pizza cooked in a wood-fired brick oven. With a low-key, café feel, Aziza’s on Main is easy to miss. Once you’ve gone inside and sampled their delicious fare, you won’t pass by again without stopping by to sample their lunch menu, dine in style with their dinner menu, or just say hello. Aziza’s is just that good. In fact, Aziza’s on Main won Style Weekly’s 2013 Restaurant of the Year so you can be sure you’ll find something to love at Aziza’s. Food is the focus – and always will be – at Aziza’s on Main and the creativity in preparing the dishes will delight both your eyes and your taste buds. So if you find yourself in Richmond, be sure to stop at Aziza’s on Main for a truly unique dining experience.
Having perfected the art of the brick oven for quite some time, Brick Oven Pizza is proud to bring its American customers a whole new level of mouth-watering experience. With everything prepared from scratch and using only the freshest ingredients for their dough base and tasty toppings – you’re just a step away from sinning deliciously. All of the pizzas are fresh out of the oven, loaded with generous toppings and perfect for sharing with family and friends. It’s amazing how much love and popularity you can buy for next to nothing! Everything is customizable for an even more personal experience and the staff will happily accommodate any request you may have. Enjoy pizza the way it was meant to be prepared – in all its smoky, rich and rustic glory.