The pie spinners at Jockamo Upper Crust Pizza slather handmade dough in house-crafted sauces, fresh grated cheeses, and combinations of more than 50 toppings, which vie for selection with classics like pepperoni and green pepper competing against a mélange of specialty sauces, cheeses, and accouterments. Substitute pesto or black bean dip for marinara, or layer a pie in blankets of gorgonzola or pepper jack cheese. Chorizo sausage lends some spice while veggies, such as kalamata olives or sun-dried tomatoes stamp their distinctive tang onto the afternoon feast. From 11 a.m. to 3 p.m. guests dine in, pick up, or patiently await the arrival of a delivery person ($.75 extra) bearing either sustenance or the final piece of their Elvis plate collection. Those choosing to dine on site are greeted by yellow and green walls accented in wood trim and furnishings and photos. A full-service bar flanks the casual dining area and immerses guest in the glow of a flat-panel TV and beaming interior designers.
It was back in 1988 on the Southside of Indianapolis in Greenwood when the Haas family took over the operation of Jack's Pizza. Since then, they've sated the Indianapolis area's pizza cravings with fresh and tasty ingredients. Vegetables such as banana peppers and roma tomatoes are procured from local vendors and served fresh—never frozen. The Italian sausage is made without fillers, and the cheese is real mozzarella. Breadsticks are almost a meal unto themselves: they come stuffed with pepperoni and cheese and coated with garlic butter and parmesan. Strombolis and wings round out the menu.
This tavern feels like home for the staff of Gallagher's II Irish Pub, and these friends and family of the Himeses strive to share the welcome with their guests. The bright atmosphere invites patrons to stop by for a pint, a plate, and the game. A menu includes classic burgers, steaks, and shareable appetizers. Gourmet hand-tossed and New York–style pizzas serve up specialties such as the Sink, named for its plentiful toppings and antique faucet handles.
Slices and sips are shared on an outdoor patio or in spacious rooms with two full-service bars, plenty of flat-screen TVs, and a 9'x12' Jumbotron screening the biggest games. Free WiFi keeps guests in touch with both home and office, and three pool tables fuel friendly rivalries. The pub also boats a private loft space ready to host special events for up to 100 guests.
Greek's Pizzeria's ovens nurture warm breadsticks and freshly crafted pizza dough bubbling with the house-specialty sauce. The pizzeria's menu offers a wide variety of build-your-own creations as customizable as a freshly brainwashed little brother, Choose from specialty pies such as the Greek's Special, which valiantly carries weighty portions of italian sausage, spanish onions, baked ham, and extra sliced pepperoni. The Gourmet Wings pizza delights mouths with its toppings of barbecue sauce and grilled chicken fused together with a blend of melted cheeses. Like its namesake nation, the greek salad is piled with onions, black olives, and feta molded into the shape of Zeus's unexpectedly exquisite hands, providing a crunchy intermission between bites of fluffy, freshly risen garlic breadsticks.
Arni's planted its salad tongs into the Indiana dining scene back in 1965 with a firm dedication to swell cuisine served within a fun and welcoming environment by an accommodating staff. The joint's menu coddles down-home appetites with savory deep-fried pork-tenderloin sandwiches ($8.99) and chipotle-shrimp-and-bacon tacos that marry the bounties of land and sea within a pair of soft tortilla shells lined with veggies and special sauce ($9.49). Famous Arni's Junior Salads present their garden bounty in neat geometric rows of fresh greens, succulent cuts of turkey and ham, and ripe portions of radishes and green onions complemented by mozzarella cheese ($6.99).
For more than 50 years, the family-owned-and-operated Pasquale’s Pizza has been creating homestyle pizzas and Italian dishes crafted from fresh ingredients. Though prices vary by location, sides of hot garlic bread ($1.50) and a chef salad with ham, pepperoni, and cheese bathed in a dressing of your choice ($4.50-$4.80) prep the palate for an Italian avalanche. Cheese or meat ravioli ($3.80-$8.25) can stretch out the stomach enough to fit a ten-inch around-the-world pizza, which features pepperoni, sausage, mushrooms, onions, and green peppers ($9.54-$9.80). The famous stromboli steak sandwich eases through esophagussi with eight inches of Italian yeast bread hugging a beef patty, mozzarella cheese, and either mushroom gravy or pizza sauce ($5.75-$6.75). Diners can wash away the spicy remains of pizza and pasta with soft drinks (around $1.39), a glass of wine (around $3.75), or a bottle of domestic beer (about $2.25).
New Bethel Ordinary satisfies hankerings for homestyle cooking with signature brick-oven pizzas, juicy steaks, and sandwiches piled high with toppings. Chefs toss doughy discuses high into the air before pounding them out, throwing them into the oven, and piling them high with cheese and rich tomato sauce. The resulting 10-inch cheese pizzas ($10.50) make the perfect complement to celebrating Little League victories or staring-contest triumphs.