With lube and service centers spread across America, Valvoline Instant Oil Change ensures that roads from coast to coast teem with automotive vigor. Certified technicians perform a roster of services, including quick in-and-out oil changes that allow motorists to arrive without an appointment and remain in their car while Valvoline oils forge a truce between metal parts. Facilities also encourage odometers to reach up to 300,000 miles with an engine-guarantee program that helps motors live long enough to see tow trucks go extinct. Valvoline extends its care to cars of all makes and models as well as charitable organizations such as Big Brothers Big Sisters of America.
After a career of playing professional baseball, Bill Kelso hung up his jersey, tied on his apron, and started the original Kelso’s Pizza in 1969. Located near William Jewell College, the pizzeria quickly became a favorite haunt of the Chiefs players while they attended training camp. Despite relocating the restaurant, the current owners, Jeff and Kelly, still honor their father’s storied sports legacy; vintage photographs, jerseys, and generations of family trophies line the dining room’s walls while six flat-screen televisions play live sports broadcasts or chat with each other about their fantasy baseball teams.
Kelso’s Pizza strives to be more than a sports bar, though. Instead, the family emphasizes serving pizzeria staples in a family-friendly environment. The menu brims with baseball-themed names, like the Grand Slam pizza with eight hearty toppings—including sausage, mushrooms, and julienned stat sheets—and a host of toasted sandwiches, such as the Pennant Winner, a roast beef delight oozing with melted provolone and Kelso’s buttermilk dressing.
Santora's pie masters craft 17 gourmet and signature pizzas entirely from scratch, tossing each crust by hand, slathering it with house-made sauce, and festooning the savory circle with fresh-cut vegetables and locally sourced meats. The margarita pizza begins with a zesty pesto base before piling on fresh slices of tomato, garlic, and basil, whereas Lil Anthony's 8 Cheese pie showcases a gooey synthesis of romano, parmesan, feta, alfredo, mozzarella, cheddar, smoked provolone, and the shop's signature herb blend. Juliana's Taco pie disguises all the components of a taco—salsa, refried beans, fresh ground beef, and sour cream—into a form that is easier to share, but harder to hide under a derby hat. Alternatively, uncover the cornucopia of veggies, pepperoni, hamburger, italian sausage, meatballs, and canadian bacon cleverly concealed beneath the Mamma Mia pizza's extra heap of golden cheese.
Founded in 1964 by a tile maker as an edible canvas on which to practice his square-cutting, Imo’s original St. Louis–style pizza features a thin, cracker-crisp crust topped with homemade sauce and Provel cheese, then sliced into squares. The love child of a culinary fromage a trois between cheddar, Swiss, and provolone cheeses, Provel melts into a soft, creamy pool reminiscent of the delicious dairy lagoons tucked away high in the Swiss Alps, and can be enjoyed on Imo’s pizza for its minimalistic beauty or as a blank canvas for a DIY pizza experience ($12.38–$14.76 base price for a large). Pile on any of Imo’s 14 fresh toppings—including pepperoncini, hamburger, Canadian bacon, and jalapeno—or indulge in one of its popular specialty pies (less than $20 at either location). The all-meat pizza combines sausage, hamburger, bacon, Canadian bacon, and pepperoni, while the veggie deluxe (mushroom, onion, green pepper, and tomato) hosts a stately garden party in one’s mouth.
CheeZies Pizza's dexterous culinary artists festoon fresh, floured canvases with brush strokes of tomato sauce and sprinkles of tantalizing toppings. Transport tongue tenants across the border with bites of the taco pizza, bearing spicy hunks of beef, black olives, and jalapeños on request ($8.99). A deluxe pie lounges under a sultry deluge of pepperoni, green pepper, and mushrooms ($8.99), and a tropical delight ($8.99) dons a multiflavored lei of savory Canadian bacon and sweet pineapple. Piles of barbecue wings ($5.99/8 wings) provide finger-licking substitutes to spherical eats, and hefty calzones ($8.99) volunteer portly packages of meat and cheese to tackle large appetites or fill in for vacationing boat anchors.
The brainchild of New York–native Joseph Palladino, Coal Vines Restaurant centers its Italian-inspired menu around thin-crust pizzas crisped inside a coal-fired oven. Chef T.J. Stack applies his years of culinary expertise working at the landmark Savoy Grill to Coal Vine Restaurant’s menu, which pairs its retinue of cheesy pies, pastas, and sandwiches with an extensive assortment of merlots, cabernets, and chardonnays freshly squeezed from the grape’s udder. The omelet and pancake stations erected during Sunday brunch augment the eatery’s Italian offerings with classic midday fare washed down with seasonal mimosas served by flute or carafe. Daily grinders can unwind during weekday Winedowns, which offer select glasses of wine for $5 from 3 p.m. to 6 p.m.Wine bottles nestle inside Coal Vines Restaurant’s every nook and cranny, flanking floor-to-ceiling doors that give way to a breezy patio stationed between potted plants and black fencing. In the dining room, floors burnished to a shimmering mocha hue reflect the bright red cushioned chairs that surround each table, and at night, candles illuminate the shiny marble bar laden with vino harvested from an on-site wine vault.