Inspired by his father’s pie-making prowess, owner Pat Giammarco brings family recipes, fresh ingredients, and from-scratch preparation to Marco’s menu of gourmet pizzas, freshly baked subs, and wings. Marco’s signature sauce—born from imported spices, three types of vine-ripened tomatoes, and black-magic spells—flows over never-frozen dough before a robust mixture of three cheeses tops each of the menu’s seven specialty pies. Crispy Old-World pepperonis speckle the pepperoni Magnifico ($8.99+), providing a carnivorous alternative to the garden pizza’s feta-led blend of four cheeses, mushrooms, and sliced tomatoes ($10.99+). Eight freshly baked subs, including hoagies stuffed with italian meatballs and steak ($5.99 each), round out the menu alongside boneless wings served buffalo-style, or, like Tennessee-style donuts, slathered in a tangy barbecue sauce ($6.99 each).
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, chefs assemble grilled and deli-style hoagies and bake calzones and pizzas 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 professional pie'd pipers at Wize Guyz Pizzeria craft a full menu of Italian delights using premium ingredients, freshly grated cheeses, and local produce in the warm, family-run eatery. Hand-tossed, brick-oven pizzas run the gamut from a rustic, traditional cheese pie ($10.98–$13.97) to a stuffed meat pizza, which is packed shoulder-to-shoulder with pepperoni, sausage, ham, and mozzarella in a standing room-only crust ($19.75). Philly cheesesteaks ($6.76+) and hot subs ($6.78+) nestle between rolls, while traditional pasta dishes, heaped in sauces, harmonize with toasty warm garlic bread.
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Roma's casual Italian eatery entices patrons with an expansive menu packed with New York–style hand-tossed pizzas, homemade pastas, hot subs, and gourmet salads. Each pie is hand-stretched and topped to order, whether you want to create your own or select from one of Roma's 14 gourmet pizzas, such as a large hometown Hazleton with spicy italian sausage, pepperoni, mushrooms, black olives, green peppers, onions, and mozzarella ($15.95). Keep it simple with a bubbling slice of cheese ($2.50) or pick a pie ranging in dimension from 10 inches ($5.95+) to the extra large 18-inch disk ($14.95+). Less circle-centric diners can nosh on any of the hot or cold sandwiches, such as Roma's specialty philly cheesesteak ($6.95) or turkey and swiss packed in a tomato basil wrap ($6.95). Burgers, salads, and a variety of pasta dishes fill out the nonround portions of the menu.
Voted best pizza in town by the Orlando Sentinel for seven years in a row, Pizzeria Valdiano unleashes a welcome avalanche of dough, cheese, tomato paste, and freestyle-snowboarding cherry peppers upon the burgundy-boothed slopes of the restaurant’s interior. The pie-centric menu democratically offers a motorcade of non-pie starters such as fried mozzarella ($4.95) and garlic-bread parmigiana ($3.75) to take down those who lack the drive to take a piece of the cheesy disc. Try an artichoke-hearty pizza Fiorentina ($9.50 for 10", $16.95 for 16"), a peppery pizza piccante ($9.50/$16.95), or a pizza stella ($10.95/$17.95) with melted mozzarella, eggplant, and feta cheese.