A mural of a wheat field is frozen on the wall of Wheat State Pizza, where chefs hand-toss pizza crusts made with whole wheat as well as white and gluten-free pizza disks. With 35 different toppings to choose from, diners may customize pies like a bejeweled jean jacket, or opt for signature combinations such as the pad thai with peanut sauce, sesame oil, siracha sauce, and crushed peanuts. Barbecued-beef sandwiches and custom calzones round out the menu, and dessert pizzas with blueberry-pie filling, cream cheese, and streusel topping cap off meals. Wheat State Pizza also offers an outdoor patio with umbrella-topped tables for alfresco dining.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
Green Mill Restaurant & Bar dishes up a mouthwatering menu of pizza, burgers, sandwiches, and other hearty eats. Taste buds will swoon over freshly prepared fare, concocted with natural and local ingredients when available. Starters such as wings ($8.99–$9.99) tossed in a choice of sauce, as well as a cilantro-lime shrimp salad ($10.49) warm up mouths. Signature pizzas, including The Il Primo ($14.99–$18.99), with spicy italian sausage, pepperoni, portobello mushrooms, and a four-cheese blend fulfill pie pinings, or choose the build-your-own pizza ($11+), which comes with a choice of crust, size, toppings, and an instruction manual. Hungry herbivores can sink their canines into a veggie burger ($8.99), served with roasted garlic mayo, lettuce, tomato, and provolone.
SunScape Sunless Tanning's customized tans don't only infuse skin with a radiant bronze glow. The expert technicians use a water-based solution enriched with aloe and Vitamin E to nourish skin as it becomes a healthy golden-brown. The technicians are trained in customized tans and spray on an even, streak-free coat that takes up to six hours to emerge.
P&P Pizza serves up piping hot slices of golden-crusted pie, saucy chicken wings, and crisp catfish dinners. Gastro gurus and noshing novices can enjoy filling their food chutes with substantial slices of pizza ($2.69), each measuring one quarter the size of a large pizza or miniature helipad. Lovers of circular comestibles can fulfill their daily marinara quotas with a large pizza ($9.49 for the first pizza, $8.49 each after that) and enjoy unlimited toppings at no extra charge. Achieve your weekly quota for fowled foodstuff with the 10-piece wings ($5.99) in southern style or hot 'n' spicy flavors, or enjoy the freshwater flavors of the two-piece Catfish meal ($7.99). Those ready for a doughy long-term relationship can enroll in P&P's punch card reward system that grants them free pizza or wings after seven purchases, or customers can donate their points to send one needy pizza to college.
After working for a pizzeria chain, brothers Pat and Tim Knolla wanted an authentic pizza-making experience. So they packed it in and moved to New York, where they apprenticed under Sicilian pizza makers who taught them that true pizza is made by hand. In 1981, they opened the first Knolla's Pizza in the back of a video store; today, along with a third brother, they own and operate four locations that have grown so popular, they were awarded a 2014 Reader's Choice award by readers of The Wichita Eagle.
It's not easy to meet the chain's high standards. Chefs make the dough fresh every day and top it with just-cut veggies and whole-milk mozzarella, instead of the kind that's made from sliced up milk. Diners can choose from two different kinds of crust: the foldable New York style or the dense Chicago deep dish. In 2013, the restaurant even polled customers to create the Wichita-style pizza, which is loaded with bacon, beef, chunks of tomato, fresh herbs, and sunflower seeds.