Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and remote-controlled helicopters. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, chicken, sandwiches, stuffed cheesy bread, and more.
After enjoying a pint of craft beer at Hopjacks Filling Station, there’s a good chance you’ll find a cold one in their refrigerator, ready to be taken home. This hybrid retail store, beer garden, and café has 33 handpicked taps and hundreds of specialty beers and wines from around the world. Servers fill glasses and growlers with favorites from Pensacola Bay Brewery and limited seasonal and obscure beers alongside plates of casually upscale pub fare. Seated at tall chairs, patrons enjoy bites of charcuterie plates and toasty sandwiches, from genoa salami to roasted duck, at long, glossy tables in the center of the room. Diners can also wander outside to eat, drink, and set off post-meal bottle rockets on the patio.
Under new ownership and management, Old-world Italian and New York tastes combine at Paisano's Restaurant & Pizzeria, where the chefs make all the Italian dishes by hand. Garden salads and garlic knots line up next to comforting favorites that dominate the entree selections. Choose from entrees such as fettucine alfredo, lasagna, or chicken parmesan. Of course, specialty pizzas also abound, from classic Margherita to Meat Lover's or BBQ Chicken pies. The family-friendly eatery also offers a kids' menu, ideal for children 10 or younger.
The chefs at Bella Luna Pizzeria like to get creative in the kitchen, dreaming up unusual names for their pies—such as Mona Lisa and The Vatican—and tossing their thin New York–style crusts with unique toppings such as barbecue pork and andouille sausage. They even extend their culinary expertise toward vegan pizzas, topping them with dairy-free cheese and fresh vegetables. When they’re not perfecting their pies, the chefs keep busy slicing up meats for crunchy hero sandwiches and whipping up meatballs for spaghetti dinners. As the chefs bustle around the kitchen, customers await their meals in the bright dining room over pitchers of draft beers and bottles of sparkling champagne.
Drawing upon decades of experience, the chefs at Guglielmo's Italian Grill & Pizza blend fresh ingredients into daily-made pasta, dough and sauce to craft a menu of authentic Italian cuisine. Bruschetta alla toscana antipasto beckons dinner parties to share bites and play games of Jenga with tuscan bread brushed in olive oil and topped with tomatoes, fresh mozzarella and basil. Bolognese sauce drizzles over pasta shells stuffed with ricotta cheese, while veal marsala tells taste buds the story of sautéed mushrooms, wine sauce, and walking 5 miles to school through 3 feet of parade confetti. For piccante gourmet pizza, culinary artisans slather 12-inch dough tapestries with tomato sauce, and then sprinkle on cheese, mushrooms, italian sausage, and pepperoni. Green vines cut across the casual dining room's archways, where patrons sip house wine in comfy booths or highlight the pages of their mouth's instruction manual at tables painted in the glow of wall sconces.