Like a Choose-Your-Own-Adventure novel, Pizza Pro's menu presents patrons with a plethora of cheese-topped avenues to pursue. Choose from hand tossed or thin crust, ranch or marinara, and finally a topping for each rotund mealwheel. Surprise your spice buds with a deluge of jalapeños, or rely on an old standby of the pizza vanguard, such as pepperoni or mushrooms, to form a peaceful alliance with cheese in pie-covering deliciousness. As the proud creator, you can either make your pizzas identical twins or bring fraternal siblings forth from the flaming womb of the Pizza Pro oven. Each 14-inch pizza has 12 slices, enabling you to assume the mantle of Kronos and gleefully devour your pizza-children whole.
People wage wars at Springfield's Incredible Pizza Company—against other drivers on the go-kart track and the limits of their own stomachs at the buffet. The funporium’s buffet—featuring more than 100 items—centers on pizza, including original, thin, and deep-pan crust (gluten-free upon request) crowned with more than 30 toppings. Verdant greens and freshly made dressings await visitors at the popular salad bar, and the baked-potato station comes with every necessity for side-dish construction, from cheese to the bacon bits from which bacon is built. A variety of sauces enliven the buffet’s fettuccine and spaghetti noodles, and homestyle eats on offer include hot dogs and frito pie.
In the indoor adventure park, meanwhile, gamers zip around a track in two varieties of go-karts—the stock-car speed and the slower Busch speed—as announcers report each turn. Visitors also can instigate harmless car crashes in the bumper-car area or spend five frames toppling pins during mini bowling.
When you bite into the juicy tomatoes and finely tuned sauces that grace the pizza pies and strombolis at Johnny Brusco's New York Style Pizza, you're experiencing a genealogy of flavor that extends back to the recipes of Johnny Pace in his 1965 Manlius, New York, pizza shop. Today the restaurant prides itself on using the finest ingredients and a diligent sauce-stirring wrist to deliver a lot of love (and just a sprinkle of hatred to give it zing) into every savory bite.
At Fino Villa Cucina Italiano, Chef Tony Sarwar sends his wait staff out into the expansive dining room carrying platefuls of traditional Northern Italian dishes crafted with modern influences. Under the gaze of paintings of Italian sculptures, patrons dig in to baked pastas, fresh seafood, and hand-tossed pizzas topped with classic and innovative ingredients such as smoked-gouda cheese and peppadews. To enhance dining experiences, the wait staff recommends wine pairings from an extensive list, which includes selections from Italy and France.