Papa Murphy's Take 'n' Bake Pizza was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient, all of which are never frozen, onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of their signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. Their appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.
Sitting inside Bombay Pizza Company, owner Viral Patel watched the Food Network's The Best Thing I Ever Ate, waiting alongside family and friends for a mention of his Slumdog pizza, a fusion of Indian and Italian flavors. After the 30-second spot, the restaurant erupted into a standing ovation.
Patel's journey to that moment first began when he quit his job in restaurant management to travel around India learning how to cook. Hoping to one day open a restaurant of his own, Patel returned to the United States and became interested in pizza, buying his own pizza stone and experimenting with new recipes, which fused Indian flavors with the traditionally Italian pies. He opened Bombay Pizza Company with the help of his mother, Sonali, who also inspired the Sonu's Rita pizza, which combines house-made cilantro-mint chutney with a margarita pizza. Soon after the restaurant opened, it was awarded Houston Press's Best Pizza in 2010. In addition to pizza, the menu features Indian street fare such as the kati roll with tandoori chicken and paneer and traditional Italian dishes such as lasagna and chicken parmagiana.
Today, Bombay Pizza Company has two locations, the original in Houston and a second, larger location in Sugar Land. Both eateries feature saffron-hued walls, the soft glow of Thomas Edison–style filament light bulbs, and photos of Bombay residents performing daily activities including washing clothes, fishing, and playing chess. The Sugar Land location also features an outdoor patio, microbrews on tap, and a private dining area.
Chefs cook handmade meatballs, the scent of spices and beef mingling in the kitchen at Lomonte’s Italian Restaurant & Pizzeria. Certain dishes, such as mussels or crab claws, are available only when in season, guaranteeing that they're fresh and that they match holiday decorations. White wine simmers in skillets on the stove, its dry essence cooking down into a sauce for veal and chicken, and onions caramelize in nearby pans. Chefs sprinkle the golden onions over deep-dish pizzas with italian sausage. The snap of opening bottles floats from vessels of Peroni and Moretti, and the beer list also includes domestic brews such as organic Sam Smith lager. The wine list, like a U.N. delegate trying to move a futon, enlists help from around the world, with choices including Italian chianti and New Zealand chardonnay.
Windy City Pizza channels the spirit of Chicago's famed Italian-American fare into hearty pizzas and sandwiches. Thin-crust pies support mushrooms, green peppers, and other classic pizza fixings, and their heftier cousins, Chicago-style deep-dish pizzas, overflow with cheese and Illinois state legislature secrets. Less circular fare includes italian beef with peppers nestled into soft french bread, and Chicago-style hot dogs buried beneath a garden of relish, onions, sport peppers, and a kosher pickle.
Mazzei's menu is loaded with thin-crust (8"–16") and deep-dish (12"–16") pizzas. Gourmet specialty selections include the vegetarian ($7.50–$17.75) with sun-dried tomato and pesto sauce, zucchini, squash, Roma tomatoes, mushrooms, feta, and red onion. Quell hunger with the supreme pizza ($8.50–$22.00), loaded with Italian sausage, pepperoni, mushrooms, green peppers, and black and green olives. With close to 30 toppings to choose from, you can build your own pie ($6 to $14 base price, toppings range from $.35 to $3 each) that's custom made to your tastes. Mazzei's also offers a range of appetizers, salads, pastas, subs, and calzones, as well as an extensive beer and wine list.