When Round Table Pizza closed after 20 years of operation, the community was saddened. This was the place where families would eat together on a Friday night, the place where youth sports teams would celebrate after a victory or angrily eat chicken wings after a defeat. Luckily, a new family of owners reopened the eatery to keep Round Table's legacy alive. They even rehired the same staff. In fact, the only thing that changed was the name. Now called Road House Pizza, the restaurant serves a familiar menu of pies, comforting diners with old favorites such as barbecue chicken, Hawaiian, and veggie supreme.
At Two Guys Pasta and Pizza, tomato sauce simmers on the stove for hours, while housemade pizza dough bakes in the oven until bubbly and crisp. The eatery’s from-scratch sauces and breads have earned nods from the Daily Bulletin, which hails the fresh-baked bread as “outstanding—almost a meal in itself.” Diners can also make a meal out of Two Guys’ specialty pastas and sandwiches, pairing these eats with draft beers and bottles of wine freshly tapped from the grape bush.
The chefs at My NY Pizza craft pies in the traditional Big Apple style, slathering sauce, cheese, and a medley of accouterments atop a thin crust stretched up 28-inches in diameter. Diners with today's deal can deck out a 14-inch pizza with 1 of 20 toppings, ranging from standards such as italian sausage to exotic garnishes including artichokes or a kettle of minestrone soup. Beneath the outer coating of toppings, pizzas are trimmed with a blanket of whole-milk mozzarella melted atop a discus of dough free of preservatives and the dangerously sharp corners typical of squares. Guests can wash down their big-city pies with a pair of domestic beers.
With Romanesque statues, tremulous violin instrumentals, and wafting aromas of authentic dishes, Napoli Italian Restaurant pulls out all the stops to evoke a traditional Italian dining experience. After traversing floral-print carpets clothed in all the hues of autumn, diners can pass around a lunch plate of bruschetta ($7.50) or utilize the bright-red tablecloths to guide bulls away from a midday plate of steaming chicken marsala ($10.95). As evening sets through the peach curtains, dinner unites an international wine list with entrees that include savory veal piccata ($19.95), a wide array of vegetarian baked dishes, and the spool-worthy fettuccine of the succulent shrimp with scallops ($18.50).
If a great white shark approaches you, punching it in the snout might be your wisest course of action. At Anya's Pizza, though, you're advised to just give in—its Great White, featuring a medley of pesto, chicken, mushrooms, artichokes, and onions, is one of eight specialty pies better gobbled up than struck. Anya's build-your-own pies come with a selection of more than 15 toppings ranging from shrimp to jalapeños; other Italian staples such as tortellini with alfredo sauce and pepperoni rolls make an appearance on the menu. The cooks also wake up bright and early to serve hot breakfasts, such as a breakfast quesadilla or french toast, instead of leaving a box of cold pizza on the restaurant's doorstep.
For The Gourmet Pizza Shoppe owners Bill, Don, and Scott, the standard assortment of pizza toppings isn't enough. Though pepperoni, sausage, and black olives are certainly part of its repertoire, the trio also stocks exotic ingredients such as mashed potatoes, peanut butter, and crabmeat—making a total of more than 120 toppings. Strewn across dough made fresh each day, these morsels form custom build-your-own pies or dozens of specialty pizzas, ranging from classic eggplant parmesan to the out-there Mini Pearl, loaded with country gravy, mashed potatoes, and fried chicken.
At both locations, taps pour out more than 20 regional microbrews, including several from the Hangar 24 Craft Brewery in Redlands. After meals, customers can request six types of dessert pizzas to adorn the tables' green-gingham tablecloths or their imaginary pet dragons' green-gingham tongues.