Classic Pizza's piping-hot pies, succulent sandwiches, golden calzones and scrumptious salads sate eagerly awaiting bellies. Cast out for a seafood pizza ($18.19), a 14" crust swimming in white sauce, shrimp, crab and your choice of vegetable, or set spurs to slicing up the western pizza ($16.91), a 12" dough disc with barbecue sauce, onions, green peppers, bacon, sausage, cheddar cheese, and hot pepper seeds. The original hand-tossed, pan, and thin crusts, as well as a variety of flavored crusts (butter, garlic butter, Cajun and sesame seed), set the stage for a do-it-yourself culinary production (starting at $6.50 for 10") that stars savory edibles. Non-pizza-loving patrons can incisor-attack subs, calzones, salads, and wings, or combine all four to create a tongue-teasing barbershop quartet.
The story of Hungry Howie's Pizza dates back to 1973, when founders Jim Hearn and Steve Jackson teamed up to transform a 1,000-square-foot shop into Saline's finest carry-out pizza joint. They began franchising in the 1980s, opening up hundreds of locations and expanding their delivery area to zip codes outside the known galaxy. Their pizzas are renowned for their eight varieties of flavored crusts, which include onion, ranch, and garlic herb. Signature Howie Breads are likewise sprinkled with spicy seasoning, cinnamon sugar, or a blend of three cheeses.
Chefs at Benito's Pizza painstakingly count pepperoni. It's not because one has gone missing; it's because 100 of them belong on each 24-inch Big Benito pizza, one of the signature items on the menu. In the oven, rippling waves of heat unite ingredients including feta, juicy italian sausage, and alfredo sauce in pizzas, calzones, and subs. Steam rises from pots of pasta, and gargantuan subs feed office parties or showcase the flimsiness of rival offices’ tables.
Tony M's has served up home-cooked Italian fare since its founding by the Migaldi family more than 30 years ago. Though now under new ownership, chefs at the eatery still slather fettuccine, spaghetti, and manicotti with the Migaldis' secret-recipe sauce, brought over with them from Italy, and pile pizzas with toppings such as pepperoni, sausage, and pineapple. House wines pour out by the glass or carafe, and diners can also summon bottles such as Kendall Jackson chardonnay or Bogle Vineyards cabernet sauvignon. In addition, a store and deli supplies catered platters and takeout meals for eating on the go.
When searching for their lab partner, a Michigan State student might first check the dorms. The safe second option is Georgio's Pizza. The Lansing staple doles out gourmet, hand-tossed pies whole or by the slice until 3 a.m. on many evenings, following the sage business model that brought the family-owned business from Greece—settle in a college town and feed the masses. Today, more than 50 New York–style pizzas populate menus at three Georgio's locations.
The pizzas' toppings run the gamut from traditional cheese and pepperoni to creative combinations such as barbecue chicken and tortellini or eggplant and tomato. Like many forms of deep-sea pizza, Georgio's pies often disguise themselves as a different food—a taco, perhaps, or a baked potato, complete with chives, bacon, cheese, and sour cream—in a short-sighted attempt to avoid being eaten by predators. In his review for Michigan Live, Troy Reimink remarks that Georgio's served "the most interesting and tasty slices I've wolfed down in recent memory, although I felt as if I was disrespecting the creations by not nibbling them with silverware off fine china."
Georgio's is so dedicated to treating customers to a gourmet experience that its staffers actually take the pizza out of the oven before it is finished. They then wait until a customer selects the pizza before popping it back in—often adding extra ingredients—which ensures that the pies are always served piping hot without having to line the crust with charcoal briquettes.
NYPD’s trio of Italian-born owners chased their culinary dreams to New York City 15 years ago. They honed their craft in downtown pizzerias and high-end restaurants before opening their own restaurant along Ann Arbor’s bustling William Street. Headlined by New York–style pizzas, the eclectic menu also borrows from classic American and Mexican cuisines. NYPD stays open until 4 a.m., ensuring that astronomers and bar-goers are equally well fed.
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.