For more than 50 years, Round Table Pizza has fired up the appetites of flavor-starved foodies with a host of appetizers, crisp salads, and topping-laden disks. Dough is made from scratch using wheat sourced from the company's family farms, ensuring that the bready foundations of mainstays, such as the barbecue chicken pizza ($17.90 for a medium), are fresh and familiar with agricultural machinery. House creation King Arthur Supreme takes charge of nearby chompers, guiding them through an invasion of pepperoni, italian sausage, salami, linguica, mushrooms, green peppers, onions, black olives, and more ($12.75 for a small). Meanwhile, the Wombo Combo tempts taste buds with crisp bacon, mushrooms, roma tomatoes, artichoke hearts, green onions, and a medley of magnanimously portioned meats ($7.30 for a personal size). Inspiration-stricken patrons can design their own pie or swing by the all-you-can-eat salad bar ($5.29) to adorn lush leaves with tasty toppings under the glow of the light bulb growing from their foreheads.
With ingredients grown at local farms and in Maranello Restaurant's own garden, Chef Gabriel Glasier brings life to a mixture of traditional, regional, and contemporary Italian recipes drawn from the old world’s tastiest corners. His farm-to-table dishes change seasonally, with weather-appropriate items such as butternut squash ravioli and grilled Scottish salmon with cauliflower spaetzle gracing tables only when the time is right. Gabriel also tops hand-tossed pizza with grilled chicken and fire-roasted tomato sauce and crafts desserts such as a flaming s'more with homemade marshmallow and chocolate cashew butter cream.
To help wash down each hearty helping, mixologists behind Maranello Restaurant's antique 1920s bar whip up signature house cocktails, pull pints of draft beers, and pour reds and whites imported from Italy and made at small, regional California wineries. No matter the date on t he calendar, guests can savor their feasts at the bar, in the main dining room, or inside a covered, heated patio that maintains a constant outdoor vibe with abundant plants and tranquil fountains rather than roaming bears.
The chefs inside Godfather?s Pizza?s kitchen crown original, thin, and gluten-free crusts with fistfuls of more than 15 meat and veggie toppings. Predesigned pies simulate the flavors of other foods in configurations such as the bacon-cheeseburger pizza with beef, bacon, cheddar, pickles, and onions. Sandwiches and hot wings round out feasts. In the dining room at some locations, ice clatters cheerily from Coca-Cola Freestyle machines, which dispense more than 100 flavors of soda as well as resum? advice for robot bartenders. Delivery drivers bustle past, filling orders or toting catered fare, and Godfather?s Pizza brims with happy chatter during field trips that introduce students to the pizza-creation process.
It all started in Davis, more than three decades ago. Steve Wilkinson opened a single pizzeria that became the model for multiple locations and eventually an entire franchise. To this day, he still runs that original Steve's Pizza, serving up the piping-hot pies that earned him his success. The menus include more than 30 toppings that can be mixed and matched on traditional or gluten-free crusts, as well as Italian pastas, hot sandwiches, and flightless hot wings.
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.
In 1968, a decade after moving from Carlantino, Italy, to the United States, the Guerrera family opened its first restaurant. Today, all three Roma's Pizza and Pasta locations boast family members behind the counter and Old-World recipes on the menu. Tony Guerrera can still be found in the kitchen tossing the dough used to build Roma's specialty pizzas, which range in intensity from the elegant Bianca made with oil, garlic, and cheese up to the mega meat-combo pie piled with seven types of meat. A slate of hearty pastas hewn from similarly traditional ingredients gives diners an opportunity to show off the retractable forks scientists implanted in their hands.