Rosalie and Wayne Pontz build every pizza from scratch at Classic Pizza and Subs. They stretch freshly kneaded dough into a circle before covering it with sauce and mozzarella. Once the base is ready, they then customize the pie with toppings such as bologna, pastrami, roast beef, mushrooms, and banana peppers. The culinary duo also builds made-to-order subs or wraps, which they can stuff with anything from chili to tuna salad. Of course, the chefs make still specialty subs with the staple ingredients found in a reuben or BLT, as well as simmer up homemade soups.
Johnny B’s friendly chefs welcome families to relax over a hand-tossed pie, baked wings, and hoagies in a festive, colorful dining room. Families sharing dinner glance over the menu to pick an appetizer such as baked salt-and-pepper wings or garlic-butter pretzel drops as addictive as stealing candy from babies. For pizza, the classic Big Toad is crowded with savory bacon, beef, and ham balanced with crunches of green pepper and black olive. An alternative to traditional mozzarella and tomato sauce, the Frozen Pond pie spreads a base of oil and garlic under tomatoes, onions, and three cheeses to bake a pie as cheesy as an Elvis impersonator raised on a dairy farm. A team of tasty wraps, hoagies, and pockets tempts diners to stray from the pizza list in favor of a buffalo-chicken wrap seasoned with ranch, Bulliard’s hot sauce, and gooey provolone or a Johnny’s club hoagie accepting membership from ham, cheese, turkey, and bacon, if it gets its act together. If diners drop in between Monday and Wednesday, they can split delicious desserts such as the house-favorite cinnamon drops.
New York-style thin-crust pizza headlines the menu at Market Street Pizza. Each disc is made to order in classic and creative combinations, such as the cheeseburger pie topped with dill-pickle chips and mustard or the super chicken pizza, which arrives dressed with mushrooms, bacon, provolone, and a bulletproof cape. Pizza toppings also take cover in calzones stuffed with ricotta and mozzarella cheeses, and subs clench fillings inside white or wheat hoagie rolls.
At Intermezzo Pizzeria and Cafe, brothers Branko and Djordje Avramovic draw patrons to their European–style eatery with fresh, hand-tossed pizzas and Serbian family recipes passed down from their grandmother. Their kitchen contains no freezer or microwave, ensuring the staff cooks all meats and melts all toy army soldiers by hand. In keeping with this commitment to freshness, they also grow their own herbs and create their own mozzarella, bread, and pastas from scratch. These top-notch ingredients assemble in dishes such as Balkan-style pizzas stuffed with ham and sour cream and eggplant musaka, which guests can devour on an outdoor patio overlooking Charlotte's skyline.
At the heart of Hawthorne's New York Pizza & Bar is a ball of dough. Over the past 10 years at seven locations, chefs use this dough to craft a seemingly infinite number of unique pies, including a special white pizza topped with ricotta cream sauce and mozzarella. But they also use it to create another kind of treat: garlic knots. These oven-baked bites are glazed with a seasoned garlic sauce, and since they're an appetizer, guests can start meals by munching on them instead of gnawing idly on the table. In addition to its main menu, Hawthorne's also boasts a lengthy gluten-free selection, which features many of the same entrees as well as a couple gluten-free beers.
Revolution Ale House House keeps its menu local by relying on fresh local pork and hand-selected produce, as well as stocking North Carolina craft beers. Revolution affirms its commitment to fresh food through the Italian phrase "Produzione Propria"?meaning "made in-house"?on its logo, along with an image of Demeter, the Greek goddess of harvest. All dishes are made from scratch on the premises, from the freshly baked pizza dough to the Mediterranean-style dishes such as eastern BBQ pork sandwiches, mushroom fettuccine, and housemade fresh mozzarella and focaccia bread. New beers are added to the mix weekly.