Nick’s Deli & Pizza sates southwestern stomachs with a home-cooked, East Coast–inspired menu stuffed full of scrumptious deli sandwiches and slices of New York–style pizza and cheesecake. Decorate your table with a crispy, cheese pizza ($8.50–$11), which can be appetizingly adorned with toppings ($1.25–$1.50 each) such as pepperoni, mushrooms, bacon, spinach, and barbeque sauce.
When Kevin and Barbara Mollohan moved to Phoenix from Ohio in 1986, they brought their passion for Italian food with them. Just a few months later, they opened their own Italian restaurant and started serving everything from shrimp ravioli to pizzas made with Wisconsin provolone. Since then, the restaurant has grown to three times its original size.
Anzio's shareable options include the Mediterranean pizza, which comes with peperoncini, feta cheese, and tomatoes on flatbread. Try the chicken parmigiana sandwich, topped with marinara and provolone, or chicken and broccoli tossed with rigatoni pasta in olive oil and garlic, which replicates the flavors that Italy is famous for. But if the food doesn't convince you, the Mollohans hope the red brick walls and Italian landscape paintings will help transport you to the rolling hills of Naples or down the streets of Rome.
Instead of filling the walls with sports memorabilia, Santisi Brothers Pizzeria and Sports Grill covers them with more than 100 televisions that broadcast nearly every sporting event imaginable. While watching UFC matches and football games, guests dig into slices of New York–style pizza, barbecue buffalo wings, and fresh seafood. Pool tables and dartboards are available for use at any time, and poker tournaments and karaoke nights draw in revelers on a weekly basis.
The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to 100 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location's being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, grilled and deli-style hoagies are assembled and calzones and pizzas baked in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which fit into a collection of up to 100 microbrewed and imported beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.
The last of 11 children, Mark Tomczak has a passion for prepping and serving quality cuisine that began in elementary school, when he helped his mother feed his siblings during countless baking and cooking sessions. Mark initially embarked on a career path rooted in ceramic artistry at his studio, Muddy Creek Pottery. After stints as assistant and head chef at several restaurants, however, he combined his adoration of food with his sculptural skills to shape the neapolitan pies, pastas, and abundant eats of Fresh Wood Fired Pizza and Pasta.
Swapping his kiln for a handcrafted wood-fired pizza oven imported from Italy, Mark and his team bake pizzas and daily-made bread at temperatures of up to 800 degrees, the exact temperature of steam blowing out of a cartoon man's ears. Each hunk of handmade dough arrives adorned in organic ingredients culled at least once weekly from local farms, cooperatives, granaries, creameries, and the restaurant's own garden. Mark supplements his extensive pizza portions with pastas, lunchtime sandwiches, desserts made fresh daily, and a plentitude of gluten-free dining options.
The flickering images of a dozen televisions and the wafting aromas of a diverse menu usher patrons into Big Daddy’s cozy digs. A 9-foot projection TV allows fans to marvel at massive athletic spectacles while tucking into plates of spaghetti with meatballs ($7.29) or a savory pepper-steak sandwich ($7.99). Engage in rapidly escalating one-upmanship with a competition-worthy order of buffalo wings ($11.29 for two dozen) slathered in a choice of eight sauces. Patrons fill the bar with good-natured chatter as they square off on the smooth felt field of Big Daddy’s pool tables or test precision on the round faces of the bar’s dartboards. To facilitate gameday immersion, the bar serves up time-tested stadium eats, including nachos with cheese and jalapeños ($4.29), hot dogs ($4.79), and marinated football helmets. Though they are not included in this Groupon, Big Daddy’s on-site horse- and dog-track betting delights intense fans and those capable of equestrian palm reading.