It must have been kismet. Mitch Rotolo?s last name means to ?roll? in Italian. As in to roll out dough. And that is exactly what Mitch did, founding his first Rotolo?s Pizza in 1996. His blossoming pizzeria?with 26 locations and growing?treats customers to pizzas crafted from housemade dough and sauce made fresh daily. The chefs top crusts with creative mixes, including a bacon cheeseburger pizza and the Muffaletta pie with pepperoni, Canadian bacon, salami, and olive salad. They also roll out an 18? crust with 10 different toppings that weighs a total of 5 pounds and feeds six people?more impressive numbers than seen at the Hulk's NFL tryouts. Pastas and warm sandwiches round out the menu.
One could say that the only thing husband and wife team Mark and Mary Beth Bentz love more than cooking is their hometown of Pittsburgh. When the duo opened their pizza shop in 2006, they decided to create a space dedicated to providing quality American eats to go or while catching the night’s Steelers game. The pair man the kitchen seven days a week, packing dough into a menu full of pizzas, calzones, and hoagies. To give clients a bit more of their Pennsylvania homeland, the pair also pour pints of local Iron City beer and sell cookbooks of classic Pittsburgh recipes divided by category and the Monongahela, Allegheny, and Ohio Rivers.
At Blind Mule, cooks infuse the flavors of the South into their casual menu of burgers and bar fare. They infuse extra smokiness into Cajun classics such as shrimp and grits and red beans and rice with the addition of Conecuh sausage, and they jazz up sandwiches with flavorful flourishes such as blackening spice and house-made sauces. A sudsy selection of domestic, imported, and intergalactic brews is also available to temper the spiciness of their Southern specialties.
Blind Mule also boasts an upstairs stage that hosts live blues, folk, and fusion melodies on Thursday, Friday, and Saturday evenings. As guests' toes tap, they can bask in the eye-catching splendor of the venue's vintage music memorabilia and local art, which Mobile Bay magazine described in its list of great destinations for a night on the town.
Nestled in the heart of historic midtown Mobile, Ashland Midtown Pub catches the eyes of passersby with its pleasant open-air patio before ensnaring them with the irresistible wafting aromas of cheesy breadsticks, roasted garlic, and freshly baked pizzas and calzones. Once inside, guests perch upon cushy barstools, surrounded by colorful canvases and plates of piping-hot lasagna or fillets of ahi tuna and flaky blackened grouper. Diners polish off feasts of po’ boys or basil-and-bacon-crowned pizzas with frosty draft brews at the rustic, knotty-pine bartop. As they sup on meals of upscale pizzeria cuisine, patrons dance to the tunes of live musicians or enjoy the interior's fresh, clean air thanks to the pub's no-smoking and no-rudimentary-steam-engine policies.
Tucked behind Leinkauf Elementary School, La Pizzeria has been lauded by Press-Register food editor David Holloway as "one of the best-kept secrets" in town. He praises owner Todd Henson's balance between Italian classics—pastas with housemade sauces and calzones among them—and creative menu contributions. A list of character-inspired gourmet pizzas includes the garlic-infused Bela Lugosi and the Sherlock Holmes, a mystery order whose toppings are chosen by the chef and cooked beneath a carefully aimed magnifying glass. Strewn with white tablecloths and still-life paintings, the low-lit interior features one private table, where Henson wagers "we've had a hundred proposals of marriage … over the years."
Tempting taste buds for more than 30 years, Godfather's Pizza crafts mouthwatering pies composed of 100% fresh mozzarella, an array of robust meats and veggies, and three varieties of baked crust. Like frisbees, Godfather's pizzas ($8.99–$15.99 for one topping; additional charges for two or more toppings) are ideally suited for enjoying indoors or at the park and are even more satisfying for teeth than they are for hands. Each delicious disk can be made with original, thin, or golden—extra warm and buttery—crust and comes smothered in the eater's choice of eclectic toppings, including beef, mushrooms, jalapeño peppers, and anchovies.