Owned by two sisters and their husbands, West End Pizza Company kneads made-from-scratch dough and simmers secret sauces daily to craft an ever-fresh menu of homemade brick-oven pizzas and pastas. Signature pies include the barbecue chicken, which lassos the flavor of summer cookouts with barbecue sauce, red onion, and fresh cilantro ($20 for a large), and the West End, which sprinkles purple onions, black olives, and mushrooms upon a perfectly harmonized barbershop quartet of meats ($24 for a large). Patrons who prefer to build their own pizza ($15 for a large) slather sauces and toppings ($1.50 each) onto a light, hand-tossed Monopoly board, developing such properties as roma tomato railroads, alfredo avenues, jalapeño houses, and ritzy artichoke-heart hotels. Escorted by salad and garlic-knot groupies, the chicken or eggplant parmesan ($14), stuffed cheese ravioli ($13–$15), and lasagna ($14–$16) comprise the pasta VIP section—which, like the U.S. Chess Championship, garners the attention of ruthless paparazzi.
Today's deal treats you to pizza made the way the 19th-century gangs of New York used to make it (before getting into vicious street brawls over the proper way to cook a pizza). For $20, you get $40 worth of coal-fired pizza, pasta, and Italian subs at Tony C's in the Hill Country Galleria. This cozy bare-brick eatery's pizza is "easily one of the top five in Austin," according to My Fox.Follow @Groupon_Says on Twitter.
Although they both hail from the Mediterranean, pizza and falafel don't often appear on the same menu. Diners at Rome's Pizza, however, might be prompted to wonder why—it turns out it's quite possible for one kitchen to carry both dishes off nicely. In a 2004 review, the Current's Alejandro Pérez praised the pesto pizza's "light, crispy crust and full-bodied flavor" and the falafel sandwich's "hot, crisp patties."
This juxtaposition isn't the only surprise on the extensive menu. Sure, you can get red sauce and pepperoni atop your pie, but Rome's specializes in white pizzas slicked with olive oil, herbs, and smoked garlic. Strombolis and calzones fold in on themselves to make for a hearty meal or a high-powered alternative to a water balloon, and sandwiches and pasta display the same love of big portions and off-the-beaten-path ingredients. On the Mediterranean side of the menu, there are also staples such as dolmas, hummus, and gyros.
Dotting the Texan landscape with pizzerias like so many pepperonis in a hopeful meat-lover's garden, Goomba's ‘za joints bake up New York–style pies with ingredients from Costanzo's Bakery and Sorrento cheese. Dough made daily from scratch lays the groundwork for such classic toppings as italian sausage, mushrooms, artichokes, sweet or hot peppers, and anchovies. Pasta specialties such as cheese manicotti and baked ziti swim—like an eccentric millionaire—in a house-made tomato sauce infused with fresh basil and extra-virgin olive oil, and a selection of calzones, salads, hot subs lends rest to the pizza weary. Daily lunch specials quell midday tummy rumbles from 11 a.m. to 3 p.m., and most locations offer both dine-in and carry-out fare.
Papa Murphy’s serves up a tasty menu of handmade take ‘n’ bake pizzas using dough, cheese, meats, and veggies that are freshly prepared every day. After customers choose their pies, Papa Murphy's slice slingers build the pizza in-store and package it for customers to bake at home in the oven, in a pottery kiln, or over a pile of burning cookbooks. Customers can watch as Papa Murphy’s pie pros corral the ingredients of a signature pizza such as the Cowboy, complete with pepperoni, italian sausage, mushrooms, and black olives, or request the hawaiian, a traditional pizza crowned with Dole pineapple and canadian bacon. Deep-dish fans dive into the Chicago-style stuffed pizza packed with onions, mozzarella, four kinds of meat, and one of the most colorful public-transit systems in America, and salads and 2-liter soft drinks serve as the final pieces in an irregularly shaped pizza puzzle.