Though ghosts may or may not still haunt the halls of the old Meade County Jail, the ambrosial scent of pizza certainly fills the air, drawing living visitors to the ancient hoosegow. Housed in a weathered brick early 20th-century building that once famously locked up Hank Williams Sr., Jailhouse Pizza surrounds its guests with rich history. Its rickety metal cell doors and old-school vintage advertisements mingle with the wanted posters, faded photographs, and antique appliances such as 2009 cell phones found throughout the restaurant. Toppings such as classic pepperoni, olives, or sausage dot the landscapes of pizzas, as well as inventive flourishes such as spicy buffalo sauce, baked spaghetti, or sliced fried chicken. Tangy marinara and creamy cheese meld in oven-baked calzones and Stromboli, examples of the eatery's many Italian options.
A playfully spooky atmosphere permeates space, whether there's a birthday party with a private sleepover amid the century-old jail cells or a hunt for clues of the mysterious resident ghost, Bigsby. The Prisoner's Pardon Pizza Challenge dares truly courageous visitors to participate in a 60-minute two-person race to finish a 30-inch pizza, with winners earning a free meal and their picture on the coveted Hall of Fame.
Across 22,000 square feet of Blazer's Fun Zone, visitors of all ages can find something to smile about, whether it's rock climbing or playing an arcade game. The various attractions work up an appetite for snacks, which can be found at Sweet B's Frozen Yogurt onsite, or at the snack bar, where the staff slings pizzas, hot dogs, burgers, and drinks.
The pizza at Papa Murphy’s Take 'N' Bake Pizza is always cold. Not because it's old, but because it’s so fresh that it hasn’t been cooked yet. Assembled and customized before your eyes, the colorful, unbaked disk is then taken home and thrown into your own oven. The crust crisps to exactly your preference, whether a thin crust bubbling with chicken, bacon, and artichoke, or a Chicago–style stuffed with salami, pepperoni, sausage, and ground beef. Each pizza can also be customized from scratch, with ambitious eaters choosing from 8 meats, 4 cheeses, and 15 veggie toppings. A bevy of side plates complements any meal, with crisp salads, bake-your-own cookie dough, and dessert pizzas.
Every day, Snappy Tomato Pizza’s cooks mix high-protein flour in 60-quart mixers to create the fresh dough that gives the restaurant’s pies their signature taste. They adorn each round pizza crust with mozzarella cheese, fresh vegetables, and sauce crafted from the tomatoes of select California growers. They carefully separate tomatoes by acid content, with only the best ones used for sauce and the worst ones saved to throw at any smug looking teenagers. Oven-baked hoagie sandwiches, Tyson chicken wings, and cinnabreads topped with cinnamon streusel and vanilla icing round out the full menu.
Delano's crafts a menu of delicious pizza, pasta, calzones, grinders, and more. Because tongues are fussy about what you feed them, the pizzasmiths forge their crusts out of fresh dough made daily, then they cover it with sauce that's measured out carefully, lightly applied, and politely thanked for its contribution.
Colonel Eure opened his first pizza restaurant in 1964 and when time came to open another franchise five years later, he named it Gatti's Pizza in honor of his wife's maiden name. The Gatti's Pizza empire steadily expanded over the next four decades, thanks in part to a commitment to high-quality ingredients such as real cheese, yeast-risen dough made fresh daily, and a 16-ingredient secret sauce protected by Swiss bankers. Today, chefs prepare specialty pies such as the barbecue chicken and bacon double cheeseburger pizza and bake custom creations from a choice of 17 toppings and three crust options. Many Gatti's locations boast a dining room complete with a big-screen TV, and some include a Veggie Tales room, a sports room, and a game room.