Starting out at one spot in 1979, the Pizza factory has since expanded to five states, baking up their reputable pies in more than 110 locations. In the kitchen at each restaurant, cooks roll out their own pizza dough from scratch daily, topping it with 100% mozzarella cheese, premium meats, and fresh local vegetables. In addition to customizable pies, they build eight gourmet pizzas, such as the spinach and garlic, and the greek, which sports green bell peppers, red onions, black olives, and crumbled feta cheese. They also prepare calzones, pastas, and seven “awesome” sub sandwiches with oven-roasted rolls, slices of provolone cheese, and tiny periscopes.
The Dutchman's Pizza & Pasta staff hand-rolls dough, stirs pots of their signature pizza sauce, and tops pies with locally harvested veggies. They have stuck with this tradition for more than three decades. In addition to baking nine pre-fabricated premium pizzas, they use their collected culinary wisdom to line sandwiches with housemade meatballs, deli cuts, and other parts of secret recipes passed down from the Fabulous Feasts branch of the Illuminati. Beyond pies and sandwiches, the team initiates guests into the Dutchman's Pizza & Pasta traditions by welcoming them to drink pitchers of beer, play a round on an arcade game, and watch sporting events.
Picture in your mind a buffet. You're probably not thinking of locally grown vegetables and homemade soups, but that's exactly what you'll find at Fresh Choice. The restaurant essentially redefines what a buffet can be, filling tray after tray with organic produce and made-from-scratch entr?es. Much of what you'll find is culled from Fresh Choice's very own 100+ acre farm, whose owners pride themselves on growing sustainable vegetables and crunchy salad crutons.
Though Pizza Factory's signature pie is a six-topping behemoth, it's no match for their All Meat pizza. This specialty creation, whether built upon thin or thick crust, supports a protein-heavy mountain of pepperoni, bacon, ham, canadian bacon, italian sausage, seasoned beef, salami, and lingui?a. Of course, there are also simpler pies, including the tomato and basil or the artichoke and garlic. In true pizzeria fashion, Pizza Factory also serves hot and cold subs, calzones, and spaghetti entangled with meatballs, alfredo chicken, or more spaghetti. Those looking for something lighter can opt for one of the salads, such as a greek salad with feta, olives, and cucumbers.
Although everyone knows that pizza fresh from a restaurant's kitchen is far superior to its grocery-store cousins, sometimes families don't have time to eat out. That's why Marina's Take 'N' Bake Pizza offers its pies not only to go, but uncooked, so they can be baked and eaten whenever a meal is needed. Staff members quickly assemble pizzas from the customizable menu, layering crusts with either red, herb, or creamy garlic sauce topped with a choice of ingredients, such as pineapple, jalapeños, bacon, and salami. The menu also includes a few fan favorites, such as the meat-stuffed pizza and the creamy garlic and bacon. Marina's doesn't stop at providing pizza, though. It also serves up salads and cookie dough to make an entire meal, ready after only a few minutes in the oven.
Since 1994, Wingstop's franchise locations—more than 600 currently operating or in the works—have cooked up and served more than 2 billion wings, and amassed a considerable following. Whether regular or boneless, these modern-day game-day staples come in one of the shop's 10 signature flavors: Louisiana rub and hickory-smoked barbecue have a classic spicy kick, whereas tanginess prevails in the lemon pepper, Hawaiian, and teriyaki.
Because the wings are always made to order, they derive their heat from their seasonings and their recent stay inside the fryer, rather than from heat lamps or tiny, individual Snuggies. The same amount of care goes into the Wingstop's housemade sides, which range from fries that are cut daily at each shop to the bourbon baked beans. Even the honey mustard, blue cheese, and ranch dipping sauces are mixed onsite.