After spending years working for Dominos Pizza, Vince Schmuhl decided that he could do a better job of preparing and delivering quality pies to people's homes. He challenged the nationwide chain's dominance in the region by founding the first Blackjack Pizza on June 29, 1983.
Although delivering oven-fresh pies within 30 minutes was still a major goal for Schmuhl, he emphasized the importance of quality ingredients using sauce made from freshly packed tomatoes as well as hand-tossed dough that never sees the inside of a freezer or cryogenic chamber. This dedication to quality and speedy service allowed Blackjack Pizza to not only survive, but also thrive over the decades. The chain now includes more than 40 stores operating in four different states.
In addition to offering seven signature pies, Blackjack Pizza also allows customers to build their own order from crust to toppings. A choice of up to four savory, tangy, and piquant sauces form the base, topped with any of the 3 available cheeses, 7 meats, and 10 freshly diced vegetables. Regardless of the toppings, Blackjack Pizza respects the potential danger of food allergies by ensuring that none of its pies ever contain traces of MSG, peanuts, or peanut oil.
With a signature pizza size called the Monster, you’d expect Pudge Brothers Pizza to be more focused on quantity than quality. But in fact, the chefs create their signature varieties of hand-tossed pies by blending together the flavors of three sauces, a range of meats, and fresh veggies. From within sizzling ovens, chefs pull out creations such as the Jersey Girl—a pizza featuring italian sausage and green peppers—or the White Delight—a ham, chicken, and garlic-sauce combination. Pies range in size from 10 inches to 18 inches, with a range of garlic bread, wings, and cinnamon bread to fill in a meal. The shop also offers delivery service, ensuring clients can have a hot, hearty meal when time is short or when the paparazzi won’t leave their front yard.
At Angelina's Fine Italian Dining, chef Bob Travlos whips up classic dishes inspired by New York City’s tradition of flavorful Italian cuisine. Toppings from pineapple to capicola ham grace five Neapolitan–style pizzas named after the Big Apple’s five boroughs. Chefs also stuff lasagna, ravioli, and ziti with homemade mozzarella and ricotta cheese. Lunches and dinners commence in Angelina’s spacious dining room, beneath a large-scale painting of the New York City skyline and the Brooklyn Bridge, which Al Smith famously constructed from leftover string cheese.
Before Andrew Krull opened Zest Cafe on the corner of South Wadsworth and West Yale, he spent several years scouting the location. That's because he grew up right across the street. Today?in his home slightly away from his home?Krull creates contemporary American cuisine for lunch and dinner. Feast on pan-seared beef tips, roasted vegetables over beds of quinoa, or pizzas crowned with smoked salmon. In the evenings, sip coffee or glasses of wine at the bar, or dine al fresco on the umbrella-forested outdoor patio.
The menu at Angel's Share WinePub invites one deceptively simple, decidedly delicious question: what to order? The pub?s drink menu alone lists more than 100 wines available by the glass and bottle, not to mention eight regional microbrews on tap. Bartenders also craft classic and specialty cocktails using regional produce, house-made syrups, and good old fashioned gumption.
Once patrons have settled on a libation, they can find their perfect pairing in small plates made with local and seasonal ingredients. Said shareable dishes range from chicken drumettes with mint cucumber tzatziki to flatbreads crowned with roasted duck and dark cherry balsamic. And food and drinks aren't the only offerings at Angel's Share?the cozy dining room hosts events such as cooking classes and holiday feasts.
Fresh vegetables, zesty meats, and oozing cheeses go into every one of Family Famous Pizza & Grill?s pizzas. Pies come in two sizes, and you can deck them out with quite an array of toppings; that includes the usual suspects, as well as chicken, green chilies, and jalape?os. The menu also features subs and other Italian specialties?there?s lasagna, baked spaghetti, and calzones bursting with mozzarella, beef, pepperoni, mushrooms, and the aspirations of ambitious empanadas. Plates of hot wings and salads round out the menu.