Crust that’s at once crispy and gooey, imbued with a flavor that’s subtly smoky and fresh, with a texture that’s like a playground for the tongue—this is what brick firing gives to pizza. At Giovanni's Brick Oven Pizzeria, chefs understand that a little extra attention elevates good pizza to gourmet pizza, and so they fire their thin, New York–style crusts directly on the brick of their oven. Yet this is just a single facet to their polygonal masterpieces. Family recipes are another, bringing the results of years of experimentation to pies such as the margherita and hawaiian. Then there’s the creativity—cheeseburger pizzas covered in ketchup, mustard, ground beef, and american cheese—and the variety—25 slices available every day. These are served alongside pastas in bolognese sauce and more than 19 kinds of grinder stuffed with genoa salami and other meats.
Beer and wine, such as Lagunitas and the California red Ménage à Trois, wash down meals and add the extra dimension of pairing to pizza dinners. Guests can enjoy these inside, amid rustic Italian decorations, or on a spacious, heated patio amid fresh breezes and the moon’s attempts to hit diners’ eyes. Giovanni's also hosts special events, such as holiday parties and kids' nights, and contributes to community causes, such as schools and sports teams.
If you had passed by in 1978, you probably would have missed Vito's Pizzeria. The storefront was completely invisible from the street, an unfortunate reality that might have been the death knell for a lesser business. But the 600-square-foot, strictly-take-out pizzeria managed to survive and even thrive based solely on word of mouth.
It's been more than 30 years, and people are still talking. Thankfully, the pizzeria has expanded quite a bit in terms of space and menu. Today, Vito's chefs craft everything from deep-dish pies to Italian grinders, which, as their name suggests, taste just as good when ground up and served with a straw.
Serving fresh and speedy pies across America for more than 50 years, Little Caesars now sates impatient appetites and sauce-starved tongue buds worldwide. Select from 13 toppings to embed like rubies in a sumptuous, made-to-order 14" original crust ($6 with one topping; $1.99 for each additional topping), or plumb the savory strata of a large cheese or pepperoni deep-dish ($7.99). Little Caesars' large Hot-N-Ready pizzas are available to drop-in patrons posthaste, eliminating stress caused by spur-of-the-moment houseguests who insist on sleeping on doughy disks ($5). Italian cheese bread ($4.29) and Caesar wings with barbecue or buffalo sauce ($10 for 16) are available for stomachs that have developed crust issues ever since they caught pizza sharing a plate with pre-dressed salad.