Steve's Pizza has been tossing pizzas for 36 years, sating appetites with handmade pies and regularly updated recipes that include gluten-free options. The menu boasts specialty pizzas such as the The Steve chockful of meats and veggies or the Mediterranean Gourmet sprinkled with spinach, olives, feta cheese, tomatoes, and Greek peppers. Steve's also offers up hearty sandwiches including a Philly cheesesteak and a meatball sandwich blanketed in freshly baked bread, and pasta classics in the form of spaghetti and meatballs and grilled chicken and vegetable pesto.
Girasole Pizza charms each visitor by adhering to traditional recipes that call for fresh ingredients. Each gourmet, thin-crust pie is crowned with premium toppings such as smoked salmon, fennel sausage, and basil leaves before being prepared in the time-honored Italian manner⎯baked in a brick oven the shape of a boot. Made-from-scratch pastas mingle with house sauces and meats under sprinklings of shredded cheese, and antipasti—with star ingredients such as baked eggplant and roasted tomatoes—incorporate produce from local farmers' markets. Meals maintain their authenticity through the end with slices of olive-oil cake and tiramisu accented by whipped mascarpone.
After growing up in the Basilicata region of southern Italy and training in fine Florentine restaurants, Sergio Mirabelli exported his culinary talents to America. A year later, in 1995, he and his wife, Francesca, opened their first eatery on Oakland's restaurant row. Sergio's Steak and Seafood is the Mirabelli family's latest dining establishment?another outlet for the traditional cuisine of Sergio?s childhood. ?My family were hunters and we know how to cook game," Mirabelli told Art Garcia of the Folsom Telegraph. He and his Sicilian chef prove this daily by crafting specials built around wild game and fresh seafood in addition to housemade pasta and sauces.
Mirabelli and his wife typically roam the restaurant, greeting guests at the door and making people feel at home; Francesca has even started offering cooking classes where students can learn how to bake biscotti. And their gregarious personalities have won over customers and critics alike. The cozy eatery was ranked the No. 1 Folsom restaurant on TripAdvisor, and Mirabelli has appeared several times on CW 31 Good Day Sacramento's Dishin' With Tina. Even Sacramento magazine got in on the action, hailing the restaurant's "generous portions of lusty food" and old-style Italian ambiance, which is created in part by tapestries depicting scenic, Mediterranean-like landscapes, and in part by analysts predicting the fall of the Roman Empire.
It is not just the pastas, sandwiches, and pizzas that keep guests coming back to Pete's Restaurant and Brewhouse and Original Pete's?the handcrafted beers also play a major role, quenching thirsts with flavors ranging from the Uptown blonde?s light layers of honey to the highly hoppy profile of the Skinner?s Horse IPA. Pete?s team keeps meals in balance by offering food-and-beer-pairing suggestions, assuring diners that the Midtown ale harmonizes with fish tacos and that the Old Town red?a malty, medium-bodied amber ale?improves coordination for slam-dunking meatballs.
As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s Pizza has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments.
In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
Though Pizza Factory's signature pie is a six-topping behemoth, it's no match for their All Meat pizza. This specialty creation, whether built upon thin or thick crust, supports a protein-heavy mountain of pepperoni, bacon, ham, canadian bacon, italian sausage, seasoned beef, salami, and linguiça. Of course, there are also simpler pies, including the tomato and basil or the artichoke and garlic. In true pizzeria fashion, Pizza Factory also serves hot and cold subs, calzones, and spaghetti entangled with meatballs, alfredo chicken, or more spaghetti. Those looking for something lighter can opt for one of the salads, such as a greek salad with feta, olives, and cucumbers.