To craft Sir Pizza’s trademark borderless pizzas, dough-disguising chefs pile savory meats, cheeses, and veggies toppings atop toasty crusts from edge to edge. Gourmet favorites ($8.10 for small) include a genre-crossing taco pizza, as well as the royal feast, which invites patrons to crown their tongues or tablemate's head with a treasure trove of pepperoni, sausage, onions, mushrooms, green peppers, and a blend of two cheeses. Appease single-flavor cravings with a one-item pan pizza ($8.99 for a large) or a 10-piece order of jumbo Sir Schwings ($8) spun in hot or mild sauce. Even baked spuds ($5.65) don stately duds at Sir Pizza, with cloaks ranging from the classic bacon and cheddar combination to the extraordinarily elegant mix of mushrooms and brown gravy.
Athletic aficionados soak in sporty showings on more than 20 TVs at the casual downtown eatery with a menu of tasty American eats. Slide into a stadium of starters, such as potato skins ($6.99) and spicy crab bits peppered with pops of jalapeños ($6.99), or down a spinach and artichoke dough disk, a pizza sporting the cheesy appetizer in lieu of sauce ($11.99). An all-star team of burger slingers catapult a multitude of choices, such as the Santa Fe burger bolstered by tangy chipotle mayo, the salami- and feta-fraught mediterranean burger, and the salmon burger, all served with fries ($8.99 each). The innovative grilled chicken alfredo penne ($9.99) and meatball parmesan grinders ($8.99) revamp Italian originals into contemporary American fare, thus infusing noshes with confusing feelings about their ambiguous origins.
The skilled chefs at Falsetta’s Casa Nova mingle Old and New World recipes in a menu laden with specialty pizzas, juicy steak, and burgers. To pep up palates, patrons can play table shuffleboard with crispy fried mushrooms ($5.99) or craft a topographical map of Pennsylvania atop a philly cheesesteak specialty pizza ($10.95–$14.99). As waiters arrive from beyond brick partitions, their arms release heaping plates of edible comfort, such as the spinach manicotti drenched in green-speckled cream sauce and bubbling blankets of cheese ($9.49). Half-pound burgers ($6.99) and pesto-encrusted salmon ($12.99) make tongues dance under the gleam of stained glass light fixtures, and the Jack Daniels–glazed filet mignon ($15.99) allows diners a rare peak into a Tennessee gentleman’s flask with 8 ounces of tender, charbroiled steak.
Each day, Marco's churns out freshly concocted sauces and house-made dough to construct an assortment of palate-pleasing pies. The menu offers a strategic conglomeration of carnivorous delicacies, whimsical veggies, and a gooey triumvirate of cheese. With 17 different toppings to choose from, meat moguls can make their selection from eight different types of meat, ensuring enough protein to conquer a hoard of bloodthirsty Visigoths intent on sacking the Imperial LEGO forum. Lettuce and Lotus-eaters, meanwhile, can enjoy the vegetarian bliss of discus dressed in accessories such as peppers, olives, onions, pineapple, or mushrooms. But first, regardless of diet, Groupon holders can inform their bellies of pizza's imminent arrival with a trumpeting herald of cheezybread: warm, fresh-baked slices of bread laboring under three layers of melted cheese, topped with garlic butter and served with a side of dipping sauces.
Lansing's original sports bar assuages appetites with a broad menu backdropped by big-screen sports and quirky regulars who all play the wacky neighbor in reality's long-running sitcom. Warm up flavor feelers with an appetizer sampler ($8.95) of onion rings, chicken fingers, fried mushrooms, and mozzarella sticks before insulating stomachs against poorly aimed cannonballs with a bacon cheeseburger ($5.75) or chili dog ($4.25). Art's popular homemade deluxe pizza ($15.50–$18.50)—adorned with pepperoni, ham, mushrooms, onions, green peppers, and olives—keeps groups of competitive friends sated between rounds on the bar's shuffleboard, dartboards, and Michigan Lottery machine. Wash down any repast with a massive 32-ounce beer shooper ($4.15), which treats drinkers to the giddy thrill of chugging a fishbowl without the hassle of choking on another miniature castle.
Geno’s Pizzeria is an East Coast–style pizza parlor, specializing in foldable slices made with dough baked fresh daily. Open a chow down session with garlic knots ($4.25), which covers all areas of the pizzeria food pyramid including, garlic, butter, olive oil, parsley, basil, and romano. Inside the kitchen, crust commandos toss pies by hand and crush San Marzano–style tomatoes for the eatery’s distinct sauce. The menu offers specialty creations such as the salami, pepperoni, ham and veggies hoagie pie (14”, $17), as well as many triangular slice choices ($3 for one or $5.50 for two), accommodating stomachs not far along enough in Geometry to digest an entire circle. The pie shop provides a comfortable respite with brick walls and a taste bud attracting display case of pizzas kept behind glass to protect them from sneezes and desperate salami thieves.