It is not just the pastas, sandwiches, and pizzas that keep guests coming back to Pete's Restaurant and Brewhouse and Original Pete's—the handcrafted beers also play a major role, quenching thirsts with flavors ranging from the Uptown blonde’s light layers of honey to the highly hoppy profile of the Skinner’s Horse IPA. Pete’s team keeps meals in balance by offering food-and-beer-pairing suggestions, assuring diners that the Midtown ale harmonizes with fish tacos and that the Old Town red—a malty, medium-bodied amber ale—improves coordination for slam-dunking meatballs.
Since 2003, Keith Nash, owner of The Pizza Place, and his wife Shab have operated their family-owned restaurant designed for pizza aficionados. Opening The Pizza Place location in Rocklin in 2007, The Nash's oversee cooks who craft fresh pizza dough daily, homemade pasta sauces, and hulking meatball sandwiches. In the oven, the fresh dough rises and crisps beneath fistfuls of artichoke hearts, salami, linguiça, anchovies, basil, and garlic. A full Italian menu includes traditional stunners, such as from-scratch lasagna, bubbly warm tomato sauces, and stacked Philly cheese steaks. An accompanying dessert menu features fluffy tiramisu to decadent chocolate mousse cake. In the dining room, calzones spill steam that rises up towards framed jerseys, signed photos of athletes, and 5 flat screen TVs. An ample salad bar offers tasty greens for patrons in search of lighter bites. Outside the eatery, patrons lounge on a terrace, sipping on wine or one of the 10 beers on tap while enjoying the breeze. The Pizza Place's traditional culinary treasures earned them the title of "Best Pizza Place 2009" in The Placer Herald.
For more than 50 years, Round Table Pizza has fired up the appetites of flavor-starved foodies with a host of appetizers, crisp salads, and topping-laden disks. Dough is made from scratch using wheat sourced from the company's family farms, ensuring that the bready foundations of mainstays, such as the barbecue chicken pizza ($17.90 for a medium), are fresh and familiar with agricultural machinery. House creation King Arthur Supreme takes charge of nearby chompers, guiding them through an invasion of pepperoni, italian sausage, salami, linguica, mushrooms, green peppers, onions, black olives, and more ($12.75 for a small). Meanwhile, the Wombo Combo tempts taste buds with crisp bacon, mushrooms, roma tomatoes, artichoke hearts, green onions, and a medley of magnanimously portioned meats ($7.30 for a personal size). Inspiration-stricken patrons can design their own pie or swing by the all-you-can-eat salad bar ($5.29) to adorn lush leaves with tasty toppings under the glow of the light bulb growing from their foreheads.
When it comes to topping the brick-oven pizzas at family-owned Campelli's Pizza, chefs aren't at a loss for options. After kneading the dough into one of two crust styles, they can sprinkle on diners' choice of more than 30 toppings and sauces, including taco meat, black olives, and garlic-ranch sauce. Those ingredients come prearranged on 10 specialty pies, which complement a seasonally rotating selection of wine and local beer. As meals unfold inside Campelli's spacious dining room, diners may split their attention with the latest sports on 42-inch plasma televisions or take on a friend during rounds of classic board games.
In addition to baking its own savory pies, Campelli's Pizza hosts Make & Bake Parties that let kids make own personal pizzas under the guidance of a Pizza Master. Here, groups of two to 20 kids sculpt their own dough discs during 60–90 minute parties that include a small refillable beverage and enough pepperoni memories to last a lifetime.
Conveyor belt pizza has long been the industry standard for most pizza outlets. But at Fast Freddies Pizzeria, it's the brick oven that makes all the difference. Birthed in fire rather than atop electric coils, hot pies come out crackling with crispy crusts destined for the guillotine of excited incisors. Toppings such as pepperoni, meatball, bacon, sausage, chorizo, and chicken pounce upon mounds of cheese, marinara, or alfredo sauce, along with refreshing veggies such as spinach, cilantro, basil, and jalapenos. Pasta, salad, sandwiches, and wings also fill the menu, along with a bevy of beverages such as wine, soft drinks, and draft beer typically doled out in pitchers.