Jet's Pizza constructs Sicilian-style deep-dish, hand-tossed, and thin-crust doozies out of hearty meats, melted mozzarella, and fresh dough. The pizza dossier reveals absolutely no pepperoni-for-votes scandals but showcases plenty of specialty pies, from the All Meaty rolling in protein ($11.99+) to the signature Jet 10, a premium affair attended by a who's who of meats and veggies ($12.99+). Diners can also choose their own pizza adventures from the menu, even selecting a crust flavor for free from an enticing list that includes shredded parmesan, Cajun, and the special Jet's Turbo blend of garlic, butter, and romano cheese. An engineering marvel, the 8 Corner pizza keeps hunger-havers from gnawing on the earth's outer layer by fusing eight corner-pieces of deep-dish decadence into one all-encrusted, edible goliath ($11.99, toppings $1.75 each). Pizza protesters can turn to the Jet's Boat, which stuffs cheese, sauce, and a choice of topping into a doughy clipper ($6.99), or pick a prime suspect from a lineup of 8-inch heated subs ($5.99 each).
At Papa Murphy’s Pizza, chefs decorate dough with ladles full of marinara sauce before casting across scoops of cheese, salami, veggies, and bacon. Customers bake the pies to perfection in their own ovens or by startling a welder. The pizza-making process takes place near the registers, which lets guests cheer on the chefs as they stuff Chicago-style pies with four types of meat. Once back at home, youngsters can create their own pizzas with a kit including enough red sauce, mozzarella cheese, and crust to serve one child or an entire town of imaginary friends.
Mike French and Todd Hoffman, inspired by the burger joints and Mexicali burritos of their native Southern California, opened OC Burgers: a sit-down eatery where diners can dive into voluminous selections of both culinary offerings. Half-pound Black Angus burgers come topped with scoops of guacamole or teriyaki pineapple, and 14-inch tortillas envelop carnitas or carne asada. The Fort Worth Star-Telegram’s Patricia Rodriguez called the bacon cheeseburger “very good indeed … with charred edges and a juicy interior.” She also marveled at the size of the carne asada burrito, which she described as having, “strips of tender flank steak … marinated in orange juice and cilantro” with “more complex flavors than other carne asadas.” On the restaurant’s large TV, a looping video of the sunrise prompts roosters to continually announce the all-day breakfast menu, which includes breakfast burritos, omelets, and plates of pancakes or french toast.